Tasty and nutritious chanterelles are widely used in modern cooking. Dishes with their participation are distinguished by a delightful aroma and piquant taste. Like most other forest gifts, these mushrooms require preliminary heat treatment. However, whether it is necessary to boil chanterelles before frying is a controversial issue.
The cooking process helps get rid of dirt, insects and germs. But in boiling liquid, chanterelles lose their unique taste and appearance and become slimy. If you decide to resort to this method before frying forest products, then this should be done no more than 3-5 minutes after boiling. Next, drain the mushrooms in a colander and fry in butter over high heat for 15-20 minutes.
The answer to the question whether chanterelles can be immediately fried without boiling is unequivocal: you can. In the pan you will get crispy, amazing mushrooms. For frying, choose whole, fleshy, fresh fruits without signs of spoilage or rot.
Advice: if you have a lot of mushrooms, then fry them in a frying pan in small portions. Chanterelles absorb moisture, so when processed at high temperatures they quickly lose it. To ensure that the mushrooms are fried and not cooked, cook in batches over medium heat.
Fried chanterelle recipe
Ingredients
Servings: – + 5
- Chanterelles 1 kg
- Olive oil 2 tbsp. l.
- Salt to taste
- Seasonings and spices optional
Per serving
Calories: 71 kcal
Proteins: 1.8 g
Fats: 5.2 g
Carbohydrates: 3 g
25 min. Video recipe Print
There is no need to pre-soak the mushrooms. This way they will absorb moisture and swell. It is enough to rinse them thoroughly under running water. Clear sand, soil, branches and other forest debris.
Divide large specimens into parts. Small mushrooms can be fried without chopping.
Grease a hot frying pan with olive oil. After a minute, send the chanterelles at her. Salt and add spices to your taste. Cooking time over medium heat is 30-40 minutes. Stir the mixture periodically.
Turn off the stove. Leave the mushrooms covered for 7 minutes so that the aroma completely permeates the entire dish. Serve the delicacy with various side dishes, use for first courses or for savory pastries.
Advice: To give the food softness and tenderness, you can add a few spoons of fresh sour cream when frying.
Chanterelles are a versatile mushroom in cooking. It is not only boiled, fried, canned, pickled, but also dried. Then use it for its intended purpose. Fans of “silent hunting” know how long to cook dried chanterelles. After the liquid boils in the pan, this process will take 20 minutes. Before cooking, it is recommended to soak forest products in salted water for 3-5 hours.
Chanterelles are a universal product that can not only be fried fresh, but also frozen for the winter. To achieve optimal results from this approach, you need to know how long to cook chanterelles before freezing. If you neglect the preliminary processing stage, the component will become very bitter, which will affect the quality of the final dish. It only takes 15-20 minutes to boil the chanterelles.. The procedure itself is not difficult, although it does involve certain specifics. Immediately after this, you can begin the freezing process, which can also be based on various technologies.
Is it possible to freeze chanterelles without boiling them?
Unfortunately, chanterelles, like all other types of mushrooms, spoil quite quickly after the harvest is harvested. Of course, they can be prepared for the winter in the form of canned food, but the taste and properties of the product will noticeably suffer from this. The best option is freezing, which will preserve the product in its original state. Ideally, for this you should use not only fresh, but also very young mushrooms. Then you won’t have to waste time boiling them.
In this case, the freezing process will look like this:
- We select small mushrooms that have not yet straightened their caps. We cut off the lower parts of their legs, clear the caps of debris and rinse them in cold water.
- Place the chanterelles on a towel to remove all excess moisture.
- If preserving the shape of the mushrooms is not a priority, simply put them in plastic bags and put them in the freezer.
- If you want to prepare beautiful, separately frozen elements for the winter, then first lay them out in one layer on a large tray, which we place in the freezer. After a couple of hours, we take it out and pack the products in plastic bags.
- Mushrooms should not be kept frozen for more than 6 months, so the bags should be labeled with the date and method of freezing. It is best to consume the preparations within 3 months after processing.
In order not to rack your brains over how to freeze chanterelles of unknown age, you should simply soak them in milk for 30-40 minutes. In this case, the product will acquire the necessary softness and at the same time no unpleasant bitterness will appear in its taste. It is recommended to pre-cut old and large mushrooms into pieces and soak for 1-1.5 hours.
How to properly boil chanterelles before freezing?
You won’t have to spend too much time pre-processing mushrooms if you act strictly according to plan and do not perform unnecessary actions. Properly boiled chanterelles can then not only be covered for the winter, but also used as a component for a salad, pie or an original side dish.
Particular attention should be paid to how to boil dried mushrooms. They must first be soaked for at least three hours. Only after this they are washed several times, sorted and boiled for no more than 20 minutes.
How to freeze large chanterelles?
When working with large chanterelles, you need to pay attention not only to the time of boiling them, but also to a number of other important points:
- Mushrooms must be soaked in milk, sour cream or cream, even if they are very young and fresh.
- Such chanterelles should not be cooked whole, but first cut into large pieces. It is best to separate the elements along a vertical line so that each part of the cap gets a part of the stem.
- After the product is crushed, it must be washed again in cold water.
- Mushroom slices can be filled with either cold or boiling water. In the second case, the benefits from the components will be slightly less, but the texture will be more delicate.
- After boiling, the water needs to be salted at least a little, boil the elements for 15 minutes, regularly skimming off the foam.
- Before freezing such preparations for the winter, they should be placed in a colander, then placed on a waffle towel and held until they cool completely and the water is removed.
After such preparation, all that remains is to pack the mushrooms in containers or plastic bags and put them in the freezer.
Method of freezing mushrooms directly in broth
If you plan to freeze the chanterelles in order to prepare mushroom soups all winter, then it is best to do this using the broth in which they are cooked. In this case, the components are also boiled for 15-20 minutes, after which the liquid is not drained. Cool the entire resulting mass, distribute it into containers, fill it with the remaining broth and send it to freeze. There is no need to defrost this product! It is simply added to the prepared dish.
It is worth considering that, regardless of the processing method, thawed chanterelles (even if they were initially fresh) cannot be re-frozen. Repeated processing negatively affects both the chemical composition of the product and its gastronomic characteristics. By the way, it is necessary to defrost mushrooms only at room temperature. Using a microwave or hot water in this case is detrimental to the product.
Need to create a culinary masterpiece? Look for chanterelles on store shelves or in the forest thicket, one of the most delicious and healthy mushrooms. The taste of nuts, fruits, and a hint of pepper will make each dish especially interesting. There are a whole range of ways to prepare these mushrooms. They are fried, boiled, stewed, baked, pickled, dried. Find out how to cook them correctly in our article!
About the benefits
How to cook?
Chanterelles are considered one of the safest mushrooms, but it is still necessary not to violate storage conditions. Temperatures above 10°C are only allowed if these mushrooms are cooked within 24 hours. Red mushrooms are 80% liquid, which means you need to know something about their proper preparation. To prevent the mushrooms from becoming rubbery and tasting like mustard, do not make mistakes.
Before cooking, the mushrooms are thoroughly washed to remove sand and debris is removed. It is very important to trim the legs correctly. Their ends must be cut off, otherwise your dish will be too bitter. To prevent the mushrooms from resembling rubber, it is necessary to evaporate all excess liquid from the mushrooms. Then they are stewed for a short time: about 5-7 minutes. If you want to make soup, then soak the chanterelles in hot water for 2 hours or pour boiling water for 20-30 minutes. Mushrooms are added to other ingredients at the end of cooking. 5 minutes should be enough time to cook them in the soup.
As you already know, mushrooms of this type cannot be stored for a long time at room temperature, but they can be sent straight to the freezer. Frozen chanterelles do not lose their special taste. But before frying, such mushrooms must first be thawed. Place them inside a deep container and leave them at room temperature until completely defrosted. It won't take much time. It is imperative to drain the formed water. When the mushrooms dry out a little, start cooking them. Remember that re-freezing them is not a good idea.
Chanterelles go perfectly with fried pork and beef, garlic, potatoes, sour cream and a variety of seasonings. Red mushrooms make equally tasty first and second courses, salads, and even appetizers. Today we will offer you some of the most successful recipes.
Classic stewed chanterelles
How to cook:
- Heat the oil in a saucepan and add the mushrooms.
- Simmer for 10 minutes, stirring evenly, until the liquid evaporates.
- A few minutes before it is completely ready, add salt. Make sure that the chanterelles do not burn; they should have a caramel color.
Chanterelles with sour cream
How to cook:
- Cut the large chanterelles, leave the small ones as is.
- Cook the mushrooms for 10-15 minutes, then strain.
- Heat oil in a frying pan. Chop the onion and garlic and fry.
- Add chanterelles and carcasses to the pan over medium heat for 20 minutes.
- Add sour cream and stir until its consistency becomes curdled.
- Add salt and pepper, then season with fresh finely chopped herbs.
Chanterelles baked in foil
How to cook:
- Mix salt, pepper, herbs, mushrooms and oil in one bowl.
- Line a baking sheet with foil, place the mixture and wrap it in a foil envelope.
- Preheat the oven to 200ºC and bake the mushrooms for 20 minutes. Then open the foil and let the mushrooms stand for another 5 minutes. The mushrooms should take on a golden color.
Pickled chanterelles for the winter
How to cook:
- Pour boiling water over the mushrooms and cook for 20 minutes over low heat.
- Mix the marinade of spices, salt, sugar and vinegar and bring to a boil.
- Add the boiled chanterelles to the hot marinade and put on the fire for another 5-7 minutes.
- Fill sterilized jars with chanterelles and pour over the prepared marinade.
- Cover with a lid and roll up.
Chanterelles in pots, rustic style
How to cook:
- Cut the onion into half rings and fry until translucent.
- Add the chanterelles to the frying pan and fry over the fire for 8-10 minutes.
- Cut the potatoes into small cubes, chop the brisket randomly, grate the cheese on a coarse grater.
- Grease the pot with oil so that nothing sticks. Place some of the potatoes, pepper and salt on top. Add meat, potatoes, salt and pepper on top. Then add onions and mushrooms.
- Pour cream, sprinkle cheese on top.
- Bake in the oven for 40 minutes at 180ºC.
Sour cream pie with chanterelles
How to cook:
- Mix the egg with sour cream, then add softened butter and a pinch of salt, mix, add flour, knead a soft dough, cover it and leave it for 15 minutes. Then knead the dough until it stops sticking to your hands.
- Cut large mushrooms into several parts, and leave small ones as they are.
- Heat the butter in a frying pan, add the mushrooms and fry until browned.
- Finely chop the fried mushrooms, set aside a third of them, mix the rest with the yolk, sour cream and salt.
- Divide the dough into two unequal parts. Roll out the larger one into a circle about 8mm thick and larger in diameter than the pie pan. Place on a mold dusted with flour and make sides.
- Place the reserved third of the mushrooms on the dough, and place the mushrooms already mixed with sour cream on them.
- Take a small portion of the dough and place it on top of the dish, pinching the edges.
- Brush the top of the pie with whipped egg white, sprinkle it with sesame seeds and bake for 20 minutes in a preheated oven at 200 ºC. Then bring to readiness at 180 ºС.
Do you need to boil chanterelles before frying?
Chanterelles (like champignons, white mushrooms, saffron milk caps) are among those mushrooms for which steam treatment is not necessary. If the mushrooms are collected in an environmentally friendly place and have no external damage, you can immediately start frying. At the same time, in order to completely protect yourself from harmful substances and components present in the soil and air, it is better to pre-cook the mushrooms.
Specimens growing near the road are especially dangerous - they absorb dust and exhaust gases from passing cars. If the mushrooms are no longer fresh, additional heat treatment definitely won’t hurt.
Experienced chefs claim that during the cooking process, chanterelles become slimy, lose their color and taste, releasing beneficial substances to the water in which they were boiled. Therefore, you should choose - to get either a more tasty dish, or a completely harmless one.
How to prepare mushrooms?
We clean the chanterelles from grass, leaves, needles and other large debris. There is no need to worry about worms - they do not grow in these mushrooms. Next, place in cold water for about half an hour to soak small particles of sand and earth. To add a creamier taste and remove any bitterness, you can use milk instead of water when soaking.
Using a knife, remove any remaining dirt and cut off the ends of the legs. Place in a colander and rinse under running water. Cut large mushrooms into pieces.
How and how long to cook chanterelles before frying?
Place the prepared mushrooms in a pan of boiling water. There should be 2-3 times more water than mushrooms. Cook over medium heat for about 20 minutes.
Remove the foam that forms on the surface during cooking with a slotted spoon. You can throw a bay leaf and a whole onion into the water.
At the end of cooking, drain the water and start frying the mushrooms. The water can be strained and used as broth for mushroom soup.
How to deliciously fry chanterelles?
It is better to fry mushrooms in olive or butter. To prevent the butter from burning, first pour a little vegetable oil into the bottom of the pan. Heat the pan well and add the mushrooms in small batches so that they brown quickly. If there are too many mushrooms in the pan, they will release juice and will not fry, but cook. There is no need to cover with a lid until the water has evaporated.
Separately, fry the onion, cut into half rings, until transparent. Place the fried mushrooms in one frying pan, add the prepared onions, and stir. Simmer under the lid for 15-20 minutes, at the end add pepper, salt to taste, add sour cream and keep on low heat for another 5 minutes. When serving, sprinkle the mushrooms with finely chopped herbs.
If you use butter instead of sunflower oil, the taste of fried chanterelles will be softer and sweeter. It is better to cut the onion for frying into half rings or thin rings. A pinch of marjoram, basil or oregano adds piquancy to the dish.
How to fry chanterelles without boiling them first?
For those who do not want to boil chanterelles so as not to lose their beneficial properties, we can offer a compromise option. Place the peeled and washed mushrooms in a deep saucepan, pour a little water on the bottom - about a third of the amount of chanterelles.
Without a lid, the mushrooms will quickly release juice. When all the water from the saucepan has evaporated, add olive and butter, fried onion until golden brown and sauté together for 25-30 minutes. Five minutes before readiness, add salt, add sour cream, cover with a lid and simmer over low heat. When serving, sprinkle with herbs.
Fried chanterelles go well with potatoes, pasta, and rice. They can also be consumed as a separate dish with a unique taste.
Chanterelles are one of the most popular forest mushrooms, which are highly valued by chefs for their taste and nutritional properties. They are often used for frying or making soups, since during cooking they do not absorb excess moisture, remaining elastic and crispy. Before starting to process this food product, novice mushroom pickers and cooks should learn how and how long to cook chanterelles until tender.
Important facts
At the end of July, chanterelle season begins, so at this time markets and shops put these mushrooms on their shelves. Even restaurants include dishes from this food product in their menu: julienne, salads and soups.
Before you begin heat treatment and determine how long to cook chanterelle mushrooms, it is recommended that you familiarize yourself with basic information about them. Knowledge will allow you to purchase or collect only high-quality specimens, as well as prepare a delicious dish from them.
Chanterelles have many advantages:
It is worth noting that pale and uneven color are also signs of staleness. However, you need to remember that the brightness of the cap primarily depends on the place of growth: mushrooms grown in the sun will be brighter than those collected in the shade.
Beneficial features
Chanterelle is not only tasty, but also healthy for the body. It is quite often used for the preparation of medicines and remedies not only in folk medicine, but also in official medicine. Such mushrooms are popular both in Russia and foreign countries.
In addition, chanterelles are rich in:
- vitamins of groups A, B, PP;
- zinc;
- copper.
Mushrooms also have a number of beneficial properties: they improve vision and prevent inflammatory processes in the eyes, increase the body’s protective functions and resistance to infectious diseases, and reduce dryness of the epidermis and mucous membranes.
Of course, you cannot consume the product raw. Usually chanterelles are boiled, fried, salted and pickled, but such food will not give the expected effect. Chitinomanosis dies during heat treatment, as it cannot survive temperatures above 60 degrees Celsius. Salt also destroys this substance.
Dried mushrooms retain all the medicinal properties, like frozen ones, however, the latter may develop a bitter aftertaste.
Self-collection in the forest
Many people prefer to pick mushrooms themselves rather than buy them at markets and stores. Indeed, this approach will allow you to obtain high-quality and fresh chanterelles, and searching for them in the July forest will become an exciting event with family and friends.
Before you go on a mushroom hike, it is important to remember what these tasty forest inhabitants look like. In total, about 100 varieties of chanterelles are known; first of all, they differ from each other in color. There are gray and almost white mushrooms, as well as red and amethyst ones. The latter are quite rare, and in terms of taste they are significantly inferior to their yellow and black relatives, which grow in Russia:
When organizing a trip for forest mushrooms, it is worth clarifying in which places you should look for them. Chanterelles can be found anywhere, mainly near trees, as they form a symbiosis with the roots of these plants. From which it follows that it is better to search for such mushrooms in dense forests. For example, Muscovites may come across chanterelle places in the forests near Moscow towards the north and west.
Heat treatment
Usually mushrooms are boiled to prepare a rich soup, but this procedure can also be used as a preparation before freezing or frying the product. In any case, the process is the same, so you can read the step-by-step instructions that will explain how and how long chanterelles are cooked in a pan:
Boiled chanterelles are poured into a colander so that excess moisture can drain, after which they are used for their intended purpose. If they were cooked for mushroom soup, then the water should be drained immediately after boiling, and then add fresh water to the product and cook according to the instructions. Along with salt, carrots and potatoes are also added to the mushroom broth.
Progressive Boiling Methods
Chanterelles can be cooked not only in saucepans on the stove; some young housewives prefer to use more progressive methods of cooking, How do the following kitchen appliances help them:
Boiled chanterelles have tender and crispy flesh, as well as a pleasant taste. They can be used to prepare salads, cold and hot snacks. Many people will like mushroom soups and pies. In its pure form, the product is no less tasty; it can be placed on bread or mixed with sour cream and sauces.
Such chanterelles will last for about a day in the refrigerator, while by freezing the boiled mushrooms, you can extend the shelf life to one year.
Other cooking methods
In addition to cooking, the product can be fried and stewed. To do this, it is not necessary to boil it, just remove the adhering debris and rinse a little with clean water. You shouldn’t get too carried away; chanterelles easily absorb moisture. Place clean mushrooms on a paper or waffle towel to dry. Chanterelles, ready for frying, are not moist to the touch.
Cooking algorithm:
The good thing about this recipe is that these chanterelles can be used for cooking, mixed with fried potatoes, and even frozen. If at stage 4 you do not drain the juice and add a little water or sour cream, you will get stewed mushrooms.
Chanterelle soup recipe
Chanterelles are a universal product, which fits well into almost any dish. They do not require long cleaning and heat treatment, so they will not complicate the cooking process.
Chanterelles make a nutritious and aromatic soup. Its recipe is quite simple, so novice housewives and mushroom pickers can add it to their bookmarks.
To start cooking you need to purchase the following ingredients:
- fresh mushrooms - 400 grams;
- potatoes - 5 pieces;
- carrots - 2 small;
- onions - 1 piece;
- water or broth - 3−4 liters;
- salt and seasonings to taste.
During the mushroom season, you can please your family with a light soup made from fresh chanterelles or a rich one made with meat broth. For this:
The soup is poured into bowls, sprinkled with finely chopped herbs and seasoned with sour cream. This tasty and healthy dish can be prepared from wild chanterelle mushrooms.
How long does it take to cook chanterelles?
Before cooking, mushrooms must be thoroughly washed under running water. Then it is better to soak the chanterelles for 1-1.5 hours in water or milk. This procedure is necessary so that there is no aftertaste in the prepared product. After this, add cold water in a ratio of 1:2 and bring to a boil. And now cook the chanterelles for 20 minutes over low heat. At this point, if you plan to use mushrooms in dishes that you will salt, then it is better not to add salt when cooking. And also, skim off the foam periodically, it will form during the cooking process.
If you have dried mushrooms, pre-soak them for 3 hours. And cook the dried chanterelles for 20 minutes from the moment of boiling over low heat.
How long does it take to cook chanterelles in a slow cooker?
The preparatory work is the same, washed and soaked. Then put the mushrooms in the multicooker bowl, fill with cold water in a ratio of 1:2. You can add a little salt. Now close the lid, select the “Baking” mode and cook the chanterelles in the multicooker for 40 minutes from the moment of boiling.
How long does it take to cook chanterelles for soup?
To boil chanterelles for soup, of course, you must first wash them. Then pour cold water over the mushrooms, cut into several pieces, add a little salt and boil for 15 minutes. Then drain the water. Chop the carrots and onions. Now fry the vegetables and mushrooms in vegetable oil. At this time, the broth for the soup is boiling. And we put finely chopped potatoes and our sauteed vegetables with mushrooms in it. And cook everything together for another 10 minutes. In total, it turns out that we cook the chanterelles for the soup for 25 minutes.
How long does it take to cook chanterelles in a pressure cooker?
Place the prepared mushrooms in a pressure cooker. Now add salt, spices, peeled onion and a little citric acid. Then close the lid. And cook the chanterelles in a pressure cooker for 15 minutes. Afterwards, place the cooked mushrooms in a colander.
The calorie content of chanterelles is 20 kcal. They contain: proteins - 1.6 grams, fats - 1.1 grams, carbohydrates - 2.2 grams.
Chanterelles contain a large amount of provitamin D, which stimulates the restoration of pancreatic beta cells and inhibits the growth of tubercle bacilli. These mushrooms do not accumulate radioactive substances.
Chanterelles are poorly digestible, so it is better to exclude them from children's diets.
Some useful facts about chanterelles and their processing
Like any mushrooms, chanterelles are distinguished by their specificity. In order not to waste a lot of time without getting the desired result, they need to be handled correctly.
Problems will not arise if you always understand the following points:
Tip: Despite their delicate texture and low calorie content, chanterelles belong to the group of foods that are considered heavy food for the body. Even if there are no digestive problems, these components should not be included in the menu too often.
- Today, you can increasingly find mushrooms grown artificially. Practice shows that in terms of health and taste characteristics they are significantly inferior to forest products.
- In order not to collect or unknowingly acquire false chanterelles, which are poisonous, you need to remember three distinctive features. False products have a brighter color, a hollow stem and a more regular round cap.
- While bright mushrooms do not tolerate soaking in water very well, being in a dairy environment only has a positive effect on them. If before cooking chanterelles, you soak them in milk for 1.5-2 hours, you can guarantee the absence of bitterness and obtain the most delicate texture of the component.
The benefits of properly prepared boiled chanterelles lie not only in their nutritional value. The component contains many vitamins and microelements necessary for the normal functioning of organs and systems. Considering the fact that the product stimulates the strengthening of bones, increasing the body's resistance and energy production, it is recommended for use by people of all ages.
How to cook chanterelles in a saucepan?
It is recommended to cut the chanterelles, cleared of debris and washed several times under running water, into quarters, running along the length of the stem. If the mushrooms are very large, chop them even more. Now you need to do the following:
- Place the preparations in a saucepan and fill with water. For 1 part product there should be 2 parts liquid. Place the container on the fire and bring to a boil.
- If the mushrooms are used for salad or immediately eaten, they can be salted. When you plan to cook them further, it is better to do without adding salt.
- Cook the product for about 20 minutes using medium heat. Periodically it is necessary to remove the foam; it is better not to cover the pan with a lid. If the ingredients are kept in boiling water for too long, they will have a rubbery texture.
- Place the finished products in a colander and wait for all the excess liquid to drain.
If you need to keep the mushrooms hot for some time, it is recommended to hang them directly in a colander over a pan of gently boiling water. True, you should not abuse this approach. The texture of the product may not deteriorate, but there will be little benefit left in it.
Features of using a multicooker and pressure cooker
Mushrooms are pre-processed regardless of how they are planned to be boiled. If for some reason you don’t want to resort to the traditional option of temperature exposure, you can try one of the following:
- In a slow cooker. Place fresh, defrosted or soaked ingredients in the multicooker bowl, fill with water in a ratio of 1 to 2. Add a little salt and close the lid. Cook the preparations on the “Baking” mode for 30 minutes. Unfortunately, this approach cannot remove foam, so the final product may have an unpleasant aftertaste. It is better to use a special basket for steaming ingredients. In this case, a little water is poured into the bowl of the device, the “Steam” mode is set, and the timer starts for 40 minutes.
- In a pressure cooker. Place the prepared mushrooms in the bowl of the device, add salt and spices. You can additionally add a little chopped onion and a pinch of citric acid for taste. Close the lid and set the timer for 15 minutes. The finished product remains to be thrown into a colander and further used for its intended purpose.
Some housewives cook chanterelles, and other mushrooms, in the microwave. The option is not very troublesome and quite fast, but you will have to select the exposure time yourself, depending on the volume of the product being processed and the power of the device.
How should you boil chanterelles for soup?
In this case, the components need to be prepared as usual. Despite the fact that some cooks add already boiled products to the finished soup, it is wiser to use the following approach:
- Place the chopped pieces in cold water. Bring them to almost readiness, boiling for 15 minutes. Drain the liquid and place the boiled product in a colander.
- While the remaining ingredients are being processed, you need to prepare the broth for the soup, for example, from a bouillon cube.
- Finely chop the carrots and onions, sauté in vegetable oil, add the mushrooms and simmer for another 5 minutes.
- Place the potatoes cut into small cubes and the prepared mushroom fry into the prepared broth. We cook all this until the potatoes are ready, i.e. approximately 10 minutes.
The soup prepared in this way will have a mild mushroom aroma. All components will cook evenly, providing the dish with a pleasant texture.
The nuances of boiling frozen and dried chanterelles
In this case, everything is very simple, the frozen and dried components only need to be brought to a standard state and can be boiled. If fresh food has been frozen for some reason (which is not recommended), first place it in the refrigerator for several hours, then finish defrosting at room temperature. The components are washed several times and boiled exclusively in a sweet solution, because... bitterness will most likely be present.
With dried preparations everything is much simpler. They should only be soaked for 2-3 hours, after which we change the water and begin boiling the products. It is enough to keep them in boiling water for 20 minutes after boiling to bring them to readiness.
Each product has beneficial properties and contraindications; we recommend that you read the article about the benefits and harms of chanterelle mushrooms
