Larvae are one of the bright and delicious representatives of the mushroom kingdom, but they, like other forest mushrooms, need to be able to properly process and cook. We will tell you about all the nuances of cooking chanterelles in our material and offer several recipes for dishes with the participation of these red handsome men.
How to cook chanterelles mushrooms so that they are not rubbery?
Many housewives are faced with the fact that cooked chanterelles are not very edible and rubbery. Why is this happening and how can such cases be avoided?
Chanterelles belong to those fungi that are best used immediately after harvest. If you process them and cook them in the first day, you can not get a rubber consistency. But what to do if the chanterelles, say, store and torn off were not today or you bought them frozen. In this case, do not pre-mash the mushrooms, but proceed to processing immediately. On the shelves come not forest mushrooms, and grown only artificially, and they do not require boiling. So they will be softer and more gentle.
What can you cook from mushrooms chanterelles, so as not to spoil their taste, but on the contrary to emphasize, and what kind of dish with them will be more gentle?
Ideally balanced and harmonious taste of chanterelles is obtained when cooking with sour cream or potatoes in a pan.
How delicious to cook chanterelles with sour cream?
Ingredients:
- fresh chanterelles - 980 g;
- sour cream of medium fat content - 230 g;
- onions - 135 g;
- dill (herbs) - ½ pencil;
- sunflower or olive oil odorless - 55 ml;
- salt sea and freshly ground black pepper - to taste.
Preparation
Freshly picked forest foxes should be soaked for an hour or two, after which bring to a boil and drain into a sieve. We rinse the store from the dirt and use it for further preparation immediately.
Warm up in a sauté pan or a deep frying pan sunflower or olive oil without a smell and put the chanterelles in it. After about seven minutes of frying, add the previously peeled and chopped onions to the bowl and continue frying with periodic stirring until the softness of the vegetable. Now we introduce sour cream, we put melenko chopped greens of dill, we savor the dish with sea salt and pepper black freshly ground, then we cover the container with a lid and allow two more minutes.
How delicious to cook chanterelles with potatoes?
Ingredients:
- chanterelles - 330 g;
- potatoes (preferably young) - 715 g;
- onions - 135 g;
- garlic teeth - 2 pcs .;
- lemon juice - 15 ml;
- sunflower or olive oil odorless - 85 ml;
- salt sea and freshly ground black pepper - to taste.
Preparation
Chanterelles are prepared taking into account their origin. Forest fresh product pre-soaked and a little boil, and store we use for further cooking immediately, but do not forget to wash them.
Potatoes are best used for this young dish, but if there is not one, then the mature one is also suitable. We clean it and cut it with brushes. We prepare also bulbs and garlic teeth, having got rid of their husks and melancholy with a knife.
In sunflower or olive oil without a smell warmed up in a frying pan oil fry garlic, then we catch the pieces with a noise and discard, and in garlic oil we introduce potatoes, and after five minutes the mushrooms and onion. Without stirring, let the ingredients be fried for ten minutes, then turn them with a spatula gently on another barrel and fry for as much. Now season the dish with lemon juice, sea salt and pepper, stir, cover and cover it now in the minimal heat until the softness of the potato slices.