Chanterelle dishes

Chanterelles in sour cream in a frying pan

We do not boil the mushrooms before frying, as the broth takes away their aroma and taste, but only scald them with boiling water. Then fry in butter with onions and add only sour cream. It is better to cook chanterelles with sour cream fresh, but both frozen and dry are suitable.

1. 
   Before you start cooking chanterelles in sour cream in a frying pan, prepare a simple set of ingredients. Rinse the chanterelles under running water. Peel and finely chop the onion.
2. 
   Heat the butter in a frying pan and fry the onion in it until light golden brown. Scald the chanterelles in a colander with boiling water, shake off excess liquid and transfer the mushrooms to a frying pan. Fry the chanterelles over medium heat with stirring for 20 minutes.
3. 
   Sprinkle the fried chanterelles with salt to your taste, add sour cream, stir and turn off the heat after boiling.
4. 
   Place the chanterelles cooked in a frying pan in sour cream on plates and serve immediately hot, topped with fresh vegetables and herbs. Bon appetit!

Fried chanterelles with onions

Cooking time: 35 minutes.

Cooking time: 35 minutes.

Servings: 2.

Ingredients:

• Fresh chanterelles – 500 gr.
• Onion – 2 pcs.
• Vegetable oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before frying, sort out the chanterelles and rinse them under running water or in any container, changing the water several times. Although the chanterelles are quite clean, there may be forest debris under the caps.

Step 2. Then, if the mushrooms are large, cut them into pieces. Boil the chanterelles in salted water for 5 minutes and drain in a colander.

Step 3. Cut the peeled onions into medium cubes and fry until soft in hot vegetable oil.

Step 4. Add the chanterelles to the onions and mix everything.

Step 5. Fry the chanterelles with onions for 20-30 minutes, stirring until the mushroom juice evaporates, which will still be there since the mushrooms were not cooked for long. Towards the end of frying, sprinkle the chanterelles with salt and black pepper to your taste.

Step 6. Serve fried chanterelles with onions as a separate dish or include them in a complex side dish, which will be very tasty. Bon appetit!

Mushroom soup with chanterelles

The basis of the soup is either meat or vegetable broth or just water. In this recipe we prepare soup with the usual set of vegetables. Fry carrots with onions. We do not boil the chanterelles in advance. We don’t add a lot of spices to preserve the taste and aroma of the chanterelles.

Cooking time: 45 minutes.

Cooking time: 25 minutes.

Servings: 4.

Ingredients:

• Fresh chanterelles – 400 gr.
• Onion – 1 pc.
• Small carrots – 3 pcs.
• Potatoes – 4 pcs.
• Vegetable oil – 3 tbsp.
• Broth/water – 1 l.
• Salt - to taste.
• Black peppercorns - to taste.
• Bay leaf – 1 pc.

To submit:

• Greens - to taste.
• Sour cream - to taste.

Cooking process:

Step 1. First of all, prepare the chanterelles for the soup. Clean them, rinse them under running water, and cut large mushrooms into pieces.

Step 2. Peel and rinse all vegetables.

Step 3. Then cut the vegetables into small pieces of any shape.

Step 4. To cook the soup, take a saucepan with a thick bottom. Heat three tablespoons of vegetable oil in it and fry the chopped onion until light golden brown.

Step 5. Add the chopped carrots to the onion and fry while stirring for a couple of minutes.

Step 6. Add clean chanterelles to the fried vegetables and, while stirring, simmer them for 5 minutes.

Step 7. Then pour broth/water into the pan, add the cut potatoes, bring the soup to a boil and cook over medium heat for 20 minutes. Add salt, peppercorns and bay leaf to the soup.

Step 8. Pour the prepared mushroom soup with chanterelles into soup cups, add sour cream and chopped herbs and serve immediately for lunch. Bon appetit!

Fried chanterelles with potatoes in a frying pan

Fried chanterelles with potatoes in a frying pan are prepared to serve as an independent hearty dish for the home table. Chanterelles do not have a pronounced mushroom taste, but in tandem with potatoes, and even fried, the food will be aromatic and tasty. You can simply chop the potatoes with mushrooms and fry them in a frying pan, but in this recipe we do it a little differently.

Cooking time: 40 minutes.

Cooking time: 25 minutes.

Servings: 4.

Ingredients:

• Fresh chanterelles – 400 gr.
• Onion – 2 pcs.
• Potatoes – 500 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1.Clean the chanterelles from forest debris, rinse under running water, boil for 5 minutes and drain in a colander.

Step 2. Peel the onion, finely chop and fry in heated vegetable oil until golden brown. Add the chanterelles to the onions and fry them while stirring with a spatula for 5-10 minutes. Sprinkle the fried chanterelles with salt and black pepper.

Step 3. Cut the peeled potatoes into thin equal slices, and to make them crispy, rinse under running water and dry on a towel.

Step 4. In another frying pan, heat the vegetable oil well and fry the potato slices in it until golden brown on all sides. Fry without covering the pan with a lid.

Step 5. Salt the potatoes fried until done, add the chanterelles to it, mix gently and turn off the heat after a couple of minutes.

Step 6. Place the fried chanterelles with potatoes in a frying pan onto portioned plates, add chopped herbs and serve hot. Bon appetit!

Pickled chanterelles for the winter in jars

Cooking time: 1 hour.

Cooking time: 25 minutes.

Servings: 1 l.

Ingredients:

• Chanterelles – 1 kg.

Marinade for 800 ml water:

• Sugar – 1 tsp.
• Salt – 1 tbsp.
• Cloves – 2 pcs.
• Black peppercorns – 8 pcs.
• Sweet peas – 4 pcs.
• Bay leaf – 2 pcs.
• Dill umbrella – 1 pc.
• Garlic – 2 cloves.
• Vinegar 9% – 80 ml.

Cooking process:

Step 1. Clean the chanterelles from forest debris and rinse thoroughly with cold water, preferably under running water.

Step 2. Boil two liters of water in a large saucepan and boil the prepared chanterelles for 10 minutes. Remove the foam from the surface of the broth and do not cook the mushrooms for a long time so that they remain elastic.

Step 3. Drain this broth completely.Pour 800 ml of boiling water over the chanterelles.

Step 4. Add seasoned salt and sugar to the pan according to the recipe proportions. Mix everything and cook the chanterelles in the marinade for 10 minutes.

Step 5. Towards the end of cooking, add peeled garlic to the marinade, pour in the required amount of vinegar and after a minute turn off the heat.

Step 6. Place the chanterelles in small and pre-sterilized jars, completely fill them with marinade and immediately seal them tightly with boiled lids.

Step 7. Place the jars on the lids and cover tightly with a warm blanket for at least 12 hours.

Step 8. Transfer the completely cooled pickled chanterelles in jars for the winter to a storage area for your homemade preserves. Good luck and delicious preparations!

Pasta with chanterelles in creamy sauce

Pasta with chanterelles in creamy sauce tastes best with fresh mushrooms during the harvest season, but you can also cook them with frozen, dried or pickled ones. The dish is prepared simply and quickly. Any pasta is suitable, but only from durum wheat. Mushrooms are fried with onions, stewed in cream and combined with boiled pasta.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Fresh chanterelles – 250 gr.
• Pasta (spaghetti) – 200 gr.
• Onion – 1 pc.
• Cream 10% – 150 ml.
• Butter – 20 gr.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. Prepare the ingredients according to the recipe and the number of servings you need.

Step 2: Cook pasta until al dente and as directed on package.

Step 3. Sort out the chanterelles, rinse well and cut the largest ones into pieces. Do not mince them too much, because the chanterelles will reduce in volume by half when frying.

Step 4. Heat two types of oil in a frying pan.

Step 5.Peel the onion and chop finely.

Step 6. Then fry it until translucent in hot oil.

Step 7. Add the prepared chanterelles to the onion. Cover the pan with a lid and fry the chanterelles for 3-5 minutes so that they release their juice.

Step 8. Then remove the lid. Add finely chopped herbs and salt to the pan.

Step 9. Fry the chanterelles until the mushroom juice has completely evaporated.

Step 10. Then completely fill the chanterelles with cream. Over low heat, simmer the mushrooms in the cream while stirring until the cream thickens.

Step 11. Place the cooked pasta on serving plates and top it with chanterelles in creamy sauce. The pasta can be transferred to a frying pan and mixed with mushrooms, but this is optional. Serve the dish hot. Bon appetit!

Potatoes with chanterelles in the oven

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Fresh chanterelles – 300 gr.
• Potatoes – 300 gr.
• Cream 20% – 200 ml.
• Vegetable oil – 1 tbsp.
• Cheese – 50 gr.
• Salt - to taste.
• Garlic – 1 clove.
• Butter - for greasing the pan.

Cooking process:

Step 1. Immediately prepare all the ingredients for the dish according to the recipe and the number of servings you need.

Step 2. Peel the chanterelles, rinse and cut into medium pieces. Leave small mushrooms whole.

Step 3. Heat vegetable oil in a frying pan and fry the chanterelles in it until the mushroom juice has completely evaporated.

Step 4. Cut the peeled and washed potatoes into thin slices.

Step 5. Grease a small baking dish with butter and place the potato slices in it.

Step 6. Place the fried chanterelles evenly on top of the potatoes.

Step 7. Add garlic and salt to the cream through a garlic press and stir.

Step 8Then pour cream over the potatoes with chanterelles in the mold.

Step 9. Sprinkle everything with grated hard cheese.

Step 10. Turn on the oven at 180°C. Cover the pan with a piece of foil and place in the oven for half an hour. Then remove the foil and continue baking for another 15 minutes until the cheese is golden brown.

Step 11. Divide the oven-cooked potatoes with chanterelles into portioned plates and serve hot. Bon appetit!

Bulgur with chanterelles

Bulgur with chanterelles, as an alternative to rice, potatoes and pasta dishes, can be a delicious breakfast or lunch for you, and it is prepared quickly and easily. When cooking, it is important not to overcook the bulgur and fry it first, then it will remain crumbly.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Fresh chanterelles – 100 gr.
• Bulgur – 200 gr.
• Boiling water – 400 ml.
• Vegetable oil – 2 tbsp.
• Garlic – 3 cloves.
• Dried garlic – ½ tsp.
• Italian herbs – 1 tsp.
• Salt – ½ tsp.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe, all the ingredients for the dish. Peel and rinse fresh chanterelles well. Peel the garlic cloves.

Step 2. In a special pan for cooking porridge, heat two tablespoons of vegetable oil and fry the bulgur in it until lightly creamy. Pour two cups of boiling water over the fried cereal, add salt and cook over medium heat with stirring for 25 minutes.

Step 3. While the bulgur is cooking, fry the chanterelles in a deep frying pan. Add to them through garlic cloves or finely chopped garlic cloves, salt, mix everything and fry over low heat for 15 minutes until the mushroom juice evaporates.

Step 4.Then add the prepared bulgur to the fried chanterelles, sprinkle with dry garlic and Italian herbs, stir and turn off the heat after 1-2 minutes.

Step 5. Place the prepared bulgur with chanterelles on portioned plates, add fresh vegetables and serve. This dish is perfect for fasting days. Bon appetit!

Chanterelle pie in the oven

Cooking time: 1 hour 15 minutes.

Cooking time: 40 minutes.

Servings: 4.

Ingredients:

• Yeast dough – 300 gr.
• Fresh chanterelles – 200 gr.
• Onion – 1 pc.
• Cream 33% – 210 gr.
• Flour – 50 gr.
• Egg – 1 pc.
• Dill – 1 bunch.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, prepare the amount of all ingredients for the pie indicated in the recipe. Peel the chanterelles and onions. Wash the mushrooms well along with the herbs.

Step 2. Cut the onion into thin quarter rings. Finely chop the greens.

Step 3. Heat two tablespoons of vegetable oil in a deep frying pan and fry the chanterelles with chopped onions until light golden brown.

Step 4. Add flour, salt and black pepper to these fried ingredients to your taste, add herbs and pour cream. Mix everything well and simmer over low heat for 5-7 minutes until the sauce becomes thick.

Step 5. Place a sheet of baking paper on the countertop and roll out the dough on it into a layer up to 0.5 cm thick.

Step 6. Turn on the oven at 180°C. Place the layer of dough with paper on a baking sheet. Place the mushroom filling in an even layer on the dough and form the edges into sides in the form of an open pie. Brush the top of the pie with beaten yolk.

Step 7. Bake the pie for 30 minutes. Then remove it from the oven and leave it to cool for 10-15 minutes.

Step 8Cut the chanterelle pie prepared in the oven into portions and serve at the table, topped with sour cream. Bon appetit!

Chanterelle caviar in jars for the winter

Cooking time: 2 hours.

Cooking time: 40 minutes.

Servings: 2 l.

Ingredients:

• Fresh chanterelles – 2 kg.
• Onions – 4 pcs.
• Carrots – 4 pcs.
• Salt – 1.5 tsp.
• Sugar – 1 tsp.
• Black peppercorns – 5 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 2 pcs.
• Vinegar 9% – 2 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Sort out the chanterelles for this preparation, rinse thoroughly under running water, cut large mushrooms into pieces. Then boil the chanterelles for 5 minutes so that their volume decreases slightly.

Step 2. Peel and wash the onions and carrots. Grind the carrots on a fine grater. Then fry in heated vegetable oil and transfer to a special stewing container.

Step 3. In the same frying pan, fry finely chopped onion until golden brown and add to the carrots.

Step 4. Then fry all the chanterelles at once or in batches. Fry the mushrooms until the mushroom juice has evaporated to the maximum.

Step 5. Grind the fried chanterelles into caviar using a blender or meat grinder. Select the degree of grinding according to your taste.

Step 6. Place chanterelle caviar in a saucepan with the fried vegetables. Pour the amount of salt, sugar and seasonings indicated in the recipe into it, pour in a spoonful of vegetable oil, mix well and put on low heat. Simmer the caviar while stirring for 10-20 minutes. Take a sample and adjust the taste. Towards the end of stewing, add vinegar to the caviar and stir again.

Step 7: Sterilize small jars and lids in advance. Place the prepared chanterelle caviar in jars, seal it tightly and cool completely upside down under the “fur coat”.Transfer the cooled jars of caviar to a storage area for your preserves. Good luck and delicious preparations!