How To Cook Chanterelles

2023 Author: Lucy Dunce | [email protected]. Last modified: 2023-05-24 11:49

How to cook chanterelles

Chanterelles got their name for their bright red color, which distinguishes them from other mushrooms, so it is impossible to confuse them with other mushrooms. The main advantage of chanterelles is the fact that worms never grow in them. The fact is that chanterelles contain chinomannose - substances that have a detrimental effect on helminths. Therefore, in folk medicine, decoctions of chanterelles are often used to combat worms.

Chanterelles contain 8 amino acids, as well as vitamins A, B, zinc, copper, nicotinic acid, as well as other active substances that are very useful for the human body. The use of chanterelles improves vision, prevents the appearance of inflammatory processes on the mucous membrane. Chanterelle extract is used to treat hepatitis and other liver diseases.

There are a huge number of recipes for cooking chanterelles, they are boiled, fried, canned, made main dishes from them and added to sauces. The most delicious are fried chanterelles, which are mixed with pasta, potatoes or other side dishes.

Warm salad with chanterelles and blue cheese

Ingredients:

Chanterelles - 200 gr.

• Lettuce leaves - 1/2 bunch
• Blue cheese - 50 gr.
• Red onion - 1/2 pc.
• Olive oil - 3-4 tbsp l.
• Soy sauce - a few drops
• Lemon juice - 2 tbsp l.
• Salt to taste
• Pepper to taste
• Spices to taste

Rinse the chanterelles thoroughly. Cut large mushrooms into halves or quarters. Put in a dry frying pan, wait until all the water has evaporated from them, as a rule, this time takes 5 minutes. Then add oil and fry for 10 minutes.

Wash lettuce leaves and tear into large pieces with your hands.

Cut the onion into half rings.

In a separate container, mix olive oil, soy sauce, aromatic spices, salt, pepper and juice and lemon, mix everything thoroughly.

Add fried mushrooms to salad and onions. Pour in the dressing, stir and top with the cheese slices.

Chanterelle cream soup

Ingredients:

Chanterelles - 800 gr.

• Onions - 1 pc.
• Garlic - 3-4 cloves
• Cream - 70 gr.
• Olive oil - 50 gr.
• Thyme - 2 branches
• Parsley - 3 sprigs
• Salt to taste
• Spices to taste
• Water - 0.5 liters

Rinse the chanterelles thoroughly, select a handful of the smallest and set aside. The remaining chanterelles and chop.

Finely chop the onion. Heat oil in the bottom of a saucepan, sauté the onions and chanterelles until the onions are translucent. Add chopped garlic and thyme. Cover with water and let it boil. Then put the soup in a blender and chop. Pour the puree back into the saucepan.

Fry the remaining chanterelles, season with salt and pepper, add finely chopped garlic and parsley.

Bring the soup to a boil and pour the cream into it, boil everything. Serve warm with fried chanterelles in each plate.

Fried potatoes with chanterelles

A classic loved by everyone.

Ingredients:

Chanterelles - 1 kg.

• Potatoes - 350 gr.
• Onions - 1 pc.
• Garlic - 1 clove
• Vegetable oil - for frying
• Salt to taste
• Dill - for decoration
• Water - 1 liter.

Rinse chanterelles thoroughly, cut large mushrooms into halves or quarters. Pour boiling, slightly salted water over them and leave for 40 minutes. This must be done in order for the bitterness to leave the mushrooms.

Cut the onion into half rings. Fry in a hot skillet until transparent.

Peel the potatoes and cut into slices. When the onion is ready, add the potatoes to it and fry until the potatoes are browned. Then add the chanterelles to the potatoes and fry until tender.

The second option: the chanterelles can be fried in a separate pan and then mixed with the finished potatoes.

Whichever cooking option you choose, at the very end of frying, you need to salt the chanterelles and add garlic.

Serve garnished with finely chopped dill.

Chanterelle pasta

Ingredients:

Long pasta - 300 gr.

• Chanterelles - 300 gr.
• Water - 2 liters
• Cream - 100 ml
• Smoked brisket - 70 gr.
• Onions - 1 pc.
• Garlic - 1 clove
• Parsley - 1 bunch
• Olive oil - 2 tablespoons l.
• Butter - 1 tbsp l.
• Salt to taste
• Pepper to taste

Rinse the chanterelles thoroughly and, if necessary, cut into pieces. Boil the paste in salted water, the cooking time is indicated on the package. Finely chop the onion and garlic. Heat butter and 1 tablespoon of olive oil in a frying pan, fry the garlic and onion until transparent. Cut the brisket into thin strips, add to the onion and garlic and fry for another 3-4 minutes. Add chanterelles and fry over high heat for 10-15 minutes.

Season with salt, pepper, cream and simmer for another 5 minutes, until the sauce begins to thicken. Add chopped parsley, mix everything and remove from heat. Throw the finished pasta in a colander, let the water drain, then fill with a spoonful of olive oil and mix with the sauce.

Serve immediately.

Chanterelles in a creamy sauce

Ingredients:

Chanterelles - 400 gr.

• Onions - 1/2 pc.
• Cream cheese - 2 tbsp l.
• Cream - 100 gr.
• Olive oil - 1 tbsp l.
• Butter - 1 tbsp l.
• Nutmeg - pinch
• Flour - 1/2 tsp.
• Garlic - 2-3 cloves
• Salt to taste
• Pepper to taste
• Water - 1 liter.

Rinse the chanterelles thoroughly and boil in salted water for 5 minutes. Throw in a colander and let the water drain. Finely chop the onion and garlic.

Put the chanterelles in a dry frying pan. Wait for the water to evaporate, it may take about 5 minutes, then add both types of oil, onion and garlic.

Fry over high heat for 7-10 minutes, add salt, pepper, nutmeg and flour. Mix. Add cream cheese, wait until it is completely melted, pour in cream, bring to a boil and turn off the heat. Let it brew for 5-7 minutes. Boiled potatoes, pasta or vegetables can be served as a garnish for the faces.

If you love chanterelles and want to experiment with this mushroom, then on our website you will find a large number of recipes for dishes with it.

Enjoy your meal

Author: Vira (specially for Calorizator.ru)

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