The whole procedure takes no more than half an hour: first of all, wash and chop the chanterelles, leave the small ones whole. For safety, before frying the chanterelles, cook for 10 minutes – if you did not collect them yourself, but bought them from your hands.
Put the mushrooms in a preheated pan with oil, you can add onions and herbs. Fry for 15 minutes over high heat in an open pan, remembering to stir.
How easy it is to fry chanterelles
Clean fresh chanterelles from the ground, cut off the roots, wash and lightly dry. Boil in water for 10 minutes and put in a colander. Heat the pan, pour in the oil (or melt the butter), fry for 15 minutes with regular stirring.
Frying frozen chanterelles does not require defrosting and cleaning: put the mushrooms on a heated frying pan with melted butter or vegetable oil and fry for 10-15 minutes. Ready fried chanterelles – ruddy, slightly crispy on the couscous.
How to fry chanterelles with onions
Products Chanterelles – 1 kilogram
Onion – one large head
Vegetable oil (olive, corn, sunflower) – 3 tablespoons
How to fry chanterelles with onions
Wash, peel, cut each chanterelle into 4 parts.
Peel the onion and cut into half rings.
Heat up a frying pan, pour oil into the frying pan.
Put the onion in the skillet.
Saute the onion for 5 minutes over medium heat, stirring occasionally.
Put the chanterelles to the onion.
Fry the chanterelles for 15 minutes over medium heat, stirring occasionally.
How to fry chanterelles with potatoes
Products for frying
Potatoes – 1 kilogram
Fresh chanterelles – half a kilo
Onions – 1 large head
Garlic – 3 cloves
Sour cream – 3 tablespoons
Dill – half a bunch
Vegetable (sunflower, corn or olive) oil – 3 tablespoons
Salt, pepper – to taste
How fry chanterelles with potatoes and sour cream
Wash and cut chanterelles thoroughly. Peel potatoes and cut into strips. Peel onion and garlic and finely chop.
Put the pan on the fire, pour in the oil, put the onion and garlic, fry for 3 minutes. Then add chanterelles, simmer for 5 minutes. Add potatoes to the chanterelles, fry for another 15 minutes, stirring, over medium heat without a lid. Add salt, pepper, sprinkle with dill and fry for another 10 minutes.
Serve cooked potatoes with chanterelles with sour cream.
If chanterelles
are bitter Chanterelles are bitter from long-term storage or improper (slow) freezing. In order to remove the bitter taste of chanterelles, you can sprinkle them with vinegar before cooking and rinse. If the chanterelles were frozen later than 2 hours after collection, it is better to boil them before frying.
How to fry chanterelles for the winter
Products
Chanterelles – 1 kilogram
Vegetable oil – 250 milliliters
Bay leaf – 3 pieces
Salt – 40 grams
4 half-liter jars with screw iron (or plastic) lids
Preparation of products
Peel and rinse 1 kilogram of chanterelles with cold water, then put them in a colander and wait until when the water drains, then cut the mushrooms into small pieces.
Cooking fried chanterelles for the winter
Put chopped chanterelles in a saucepan, pour cold water so that the mushrooms are completely covered with water. Boil the chanterelles for 15 minutes after boiling and drain the water.
Pour 250 grams of vegetable oil into a preheated pan, put boiled mushrooms, add 40 grams of salt and 3 bay leaves. Fry the chanterelles for 30 minutes without a lid over medium heat to evaporate excess moisture. Cover the fried chanterelles with a lid.
Laying chanterelles for the winter
Rinse 4 half-liter jars without lids thoroughly with baking soda or detergent, pour over boiling water. Boil iron lids in water for 5 minutes.
Rinse plastic lids well and pour over with boiling water. Place the fried chanterelles tightly in prepared warm jars, leaving the jars unfilled on top by 3 centimeters. Pour the mushrooms with vegetable oil left after frying, so that the layer of oil covers the layer of mushrooms by 1 centimeter.
If there is not enough oil, you need to pour a new portion of vegetable oil into the pan, boil.
Pour water into the basin (a layer of water 4 centimeters high), boil. Put jars with chanterelles without lids into boiling water, sterilize over low heat for 40 minutes.
Then close the jars tightly with iron (or plastic) lids. Turn the jars with chanterelles upside down, wrap them in a warm blanket, leave to cool. Store ready-made chanterelles in a cool dark place for six months. Store an open jar of chanterelles in the refrigerator for 3-4 days.