Before cooking, chanterelles should be washed and cleaned, boiled for 20 minutes in an enameled bowl with plenty of salted water, removing the foam.
As an option, pre-soak the chanterelles in milk for 1-1.5 hours to rid the chanterelles of possible bitterness.
In a slow cooker, cook chanterelles in the “baking” mode for 30 minutes.
Chanterelles do not need to be cooked before frying.
How to cook chanterelles
You will need – chanterelles, water, salt
1. Before cooking, chanterelles must be very well cleaned of debris and thoroughly rinsed several times through a colander.
2. Soak them in cold water or milk for an hour and a half to make the mushrooms more tender.
3. Put the mushrooms in a saucepan.
4. Pour the chanterelles with cold water, twice the volume of the mushrooms themselves (for 1 cup of chanterelles, 2 cups of water).
5. Salt a little; you do not need to add salt if, after boiling, the mushrooms are planned to be used in other dishes that need to be salted during the manufacturing process.
6. Chanterelles are cooked for 20 minutes over medium heat.
7. The foam that appears during cooking must be removed periodically.
8. After the chanterelles are cooked, drain the water through a colander.
9. To boil dried chanterelles, it is better to soak them for three hours. Then boil in lightly salted water for no more than 20 minutes.
How to cook soup with chanterelles
Chanterelle soup products
Chanterelles – half a kilo
Potatoes – 300 grams
Carrots – 1 piece
Onions – 2 heads
Flour – 1 tablespoon
Cream – 100 milliliters
Parsley – a few branches
Bay leaf – 2 leaves
Salt and pepper – to taste
Chanterelle soup recipe
Pre-washed and chopped chanterelles, warm in water, change the water when boiling, and cook for 15 minutes. Peel potatoes, cut into slices, add to a pot of boiling water. Cut the onion into thin half rings, grate the carrots on a coarse grater – and fry over low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt, pepper and cook for another 10 minutes. Sprinkle with herbs, cover the soup with a lid and leave for 10 minutes. Serve soup with chanterelles with sour cream and enjoy!
Recipe for chanterelles in sour cream
Products for cooking chanterelles in sour cream Half a kilo of chanterelles, the lower (light) part of a bunch of green onions, 30% fat sour cream – 3 tablespoons, salt and pepper – to taste.
Recipe for chanterelle mushrooms in sour cream Rinse and dry chanterelles, chop large chanterelles. Finely chop the onion, fry in vegetable oil, add mushrooms, mix, salt. Fry until the water evaporates and until the mushrooms are golden brown (20-30 minutes). Then add sour cream, mix, simmer over low heat under the lid for 15 minutes. Your chanterelle mushrooms in sour cream are ready! .
Salad with boiled chanterelles
Boiled chanterelles – 200 grams
Boiled chicken fillet – 250 grams
Bulb onion – 1 head (80 grams)
Olive oil – 2-3 tablespoons (can be replaced with odorless vegetable)
Pickled cucumbers – 2-3 medium pieces
Greens for decoration (you can take dill or parsley) – a few sprigs
Sour cream – 40-50 grams
Salad recipe with boiled chanterelles and cucumbers
1. Cut the chanterelles into strips.
2. Cut the chicken fillet into cubes of about 1 cm.
3. Peel and finely chop the onion head.
4. Cut pickled cucumbers.
3. Add oil and mix well.
4. Put food in a salad bowl.
5. Immediately before serving, season with sour cream and garnish with herbs.
It is not recommended to season with sour cream in advance.
– Chanterelles are very easy to process before cooking – just wash with water, because. chanterelles, due to the content of chinomannose, have “immunity” from insects and worms.
– Chanterelle season – from mid-June to October. The peak season is mid-August. Chanterelles grow mainly in mixed or birch forests. They also like sandy soil, open glades or forest edges. These mushrooms always grow in bunches, so it is convenient to collect them. Almost never rotten and wormy.
– Chanterelles are very convenient to transport in buckets and baskets, as the mushrooms practically do not crumple even under their own weight.
– When collecting, it is important not to confuse chanterelles with false – poisonous – mushrooms. You should know that false ones have a more round hat, bright color and a hollow leg. – If there are a lot of mushrooms, you can freeze them. Moreover, so that the mushrooms do not become bitter, and also so that they take up less space, it is recommended to freeze boiled mushrooms. If, in this case, the mushrooms will be bitter, a little brown sugar should be added during cooking.
– Chanterelles are low-calorie and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered heavy food, so mushrooms should be eaten with restrictions.
– The average price of quick-frozen chanterelles is from 300 rubles / 1 kilogram (data for Moscow as of June 2017). When choosing chanterelles, preference should be given to forest mushrooms – they have more benefits and are more crispy. Artificially grown chanterelles have a less vivid taste and contain fewer nutrients.
– The benefits of chanterelles: B vitamins (energy from food), beta-carotene (protection of the immune system), vitamin D (growth, healthy bones and teeth), PP (redox processes).
How to pickle chanterelles
Chanterelles – 1 kilogram
Water – half a glass
Table vinegar 9% – half a glass
Salt – one and a half tablespoons
Sugar – half a tablespoon
Lavrushka – 2 leaves
Black peppercorns – 5 peas
Nutmeg – on the tip of a knife
Cloves – 1 inflorescence per jar
How to pickle chanterelles
Sort chanterelles, remove rhizomes, peel, wash and cut. Pour water into a saucepan, put on fire, put mushrooms. Boil for 20 minutes after boiling, regularly skimming off the foam. Add vinegar, salt, sugar, pepper, parsley, nutmeg to the mushrooms, cook for another 5 minutes. Arrange the mushrooms in jars, pour over the marinade and put cloves in each jar. Close jars with lids, turn over and wait for cooling. Store jars of pickled chanterelles in the refrigerator for up to 1 year.
How to salt chanterelles
Products for salting chanterelles
Chanterelles – 1.5 kilograms
Garlic – 3 heads
Bay leaf – 2 leaves
Cloves – 6 inflorescences
Dill – a few sprigs
Salt – 5 tablespoons
Sunflower oil – 3 tablespoons
Black peppercorns – 10 peas
How to cook salted chanterelles
Peel and rinse the chanterelles carefully. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and put the chanterelles. Add herbs and spices, cook for 15 minutes. Peel the garlic and chop finely. Move the mushrooms and brine into a basin, salt, put garlic. Put oppression on top and leave in a cool place for 12 hours. Then spread the chanterelles in jars and close. The chanterelles will be completely salted in a month.