Chanterelles are called the cleanest mushrooms because they mainly grow in coniferous forests and are never wormy. They do not need to be soaked in salt water before cooking, as many mushrooms require. You can even do without rinsing - just shake off the forest debris. In addition, chanterelles accumulate substances harmful to humans to a lesser extent than all their other relatives. So there is no need to cook these mushrooms before frying. In terms of “purity”, only champignons can be compared with them. But unlike them, chanterelles are found exclusively in the wild, and therefore tastier many times over. Sometimes they appear as early as June and delight mushroom pickers until mid-October.
Chanterelles go well with meat, fish and seafood, vegetables and herbs. They can be pickled, salted and dried. But note that if these mushrooms do not need to be boiled before cooking hot dishes, then it is a must before canning. It will take quite a bit of time - 25-30 minutes. Another valuable quality of chanterelles: when dried, they will not lose their color, aroma, or taste, and will be stored for a long time. Dried chanterelles are very easy to cook: pour water or broth for 10-15 minutes, and then fry or boil, then lay out on paper in a well-ventilated area and leave for several days.
In Scandinavia, by the way, chanterelles are the only mushrooms that are harvested in the forest. They are also very fond of in the Åland Islands, in Finland. Aland is an autonomous territory with its own capital, parliament and flag. Healthy and hearty chanterelle dishes, which the locals call "cantarella", are the highlight of Åland cuisine, and their images can be found everywhere: in cafes, hotels and shops.
For 4 persons: chanterelles - 200 g, parsley - 20 g, garlic - 2 cloves, dill - 20 g, onion - 1 pc., bread - 4 slices, paprika - 1 tsp, salt, ground black pepper, vegetable oil
Peel onion and garlic, chop, fry. Rinse the mushrooms, fry separately in a small amount of oil for 5 minutes.
Send onion, garlic, chopped herbs to the mushrooms, cook for 1 minute, add paprika. Salt, pepper. You can fill it with beaten eggs, or you can leave it as is. Arrange mushrooms on slices of toasted bread.
Calorie per serving 270 kcal
Cooking time 30 minutes
5 points
For 4 persons: chanterelles - 200 g, pork - 400 g, onion - 1 pc., parsley root - 1 pc., ground black pepper, salt, vegetable oil
Beat the pork well (you should get a thin layer). Peel the onion and parsley root, finely chop and fry in butter along with the washed chanterelles. lay the filling in a layer on the pork, salt, pepper and roll into a roll. Tie with a thread so that the roll does not turn around, wrap in foil and place on a baking sheet. Bake in the oven for 30-40 minutes.
Calorie per serving 390 kcal
Cooking time 80 minutes
Difficulty level on a 10-point scale 8 points
For 4 persons: chanterelles - 500 g, onion - 1 pc., bacon - 100 g, wheat flour - 1 tsp, sour cream - 3 tbsp. l., dill - 30 g, ground black pepper, salt
Rinse the chanterelles with cold water, put on a napkin; chop the bacon, put in a saucepan along with finely chopped onion, simmer for 10 minutes. Add mushrooms to the onion and bacon, pour water (3 l), salt and boil for 30 minutes. Dilute a teaspoon of flour in sour cream and season the mushrooms. Pepper, serve to the table, sprinkled with chopped dill.
Calorie per serving 290 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 7 points
For 5 persons: chanterelles - 200 g, arborio rice - 200 g, chicken broth - 1 l, dry white wine - 100 ml, dried white mushrooms - a handful, onion - 1 pc., garlic - 1 clove, parmesan - 50 g, butter - 50 g
Porcini mushrooms pour water and leave for an hour. Drain the water, squeeze the mushrooms and chop. Chop the onion and sauté in butter. Add mushrooms, rice, mix. Pour in the wine. Add broth one ladle at a time, stirring. In another pan, fry chopped garlic and chanterelles for 10-12 minutes. When the rice is cooked, mix it with chanterelles and leave for 2 minutes. Add grated Parmesan and butter (25 g).
Calorie per serving 193 kcal
Cooking time from 120 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: chanterelles - 500 g, potatoes - 4 pcs., carrots - 1 pc., onion - 1 pc., salt
Rinse the chanterelles, chop and cook in salted boiling water for 5 minutes. Drain the water, pour fresh (or broth), salt, put on medium heat and cook for another 10 minutes. Peel potatoes and cut into cubes. Send to the pan to the chanterelles and cook until half cooked. Grate the carrots on a coarse grater, chop the onion. (Onions and carrots can be sautéed in vegetable oil if desired.) Put the onions and carrots in the soup, cook for 10-15 minutes. Ready soup can be seasoned with garlic and add sour cream.
Calorie per serving 115 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 4 points
For 6 persons: chanterelles - 250 g, pork belly
Smoked-boiled - 200 g, onion - 1 pc., potatoes - 1.5 kg, pork intestine, vegetable oil, salt
Cut the brisket and mushrooms. Chop half an onion and fry in oil. After 2 minutes, add the mushrooms and fry until tender. Put the brisket. Cook 2 minutes. Grate potatoes and remaining onion. Put in a sieve. Send the potato mass to a bowl, add the brisket with mushrooms and the starch that has settled at the bottom of the bowl. Salt. Wash the intestines and stuff. Pierce the shell with a fork. Fry in oil for 3 minutes, then bake for 15 minutes at 180 ° C.
Calorie per serving 408 kcal
Cooking time from 150 minutes
Difficulty level on a 10-point scale 8 points
For 3 persons: chanterelles - 600 g, cream 20% - 300 ml, spaghetti - 300 g, cheese, vegetable oil, salt, ground black pepper
Rinse the chanterelles thoroughly, let the water drain. Cut large mushrooms into 2-4 parts, leave small ones as they are. Fry in a saucepan with salt in vegetable oil until tender. In parallel, boil spaghetti - ideally, they should be cooked at the same time as the sauce. Pour cream into a saucepan with mushrooms, add pepper and cook until boiling. Season the cooked spaghetti with the prepared sauce, sprinkle with grated cheese and serve.
Calorie per serving 657 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: chanterelles - 400 g, onion - 1 pc., garlic - 2 cloves, dry vermouth - 50 ml, dor blue cheese - 70 g, ricotta - 200 g, butter - 100 g, puff pastry - 250 g, dry thyme , dry basil, salt
Chop mushrooms, onion, garlic. Fry the onion in oil for 2 minutes. Add garlic, herbs and mushrooms. Fry until done. Pour in vermouth, keep on fire for 3 minutes. Salt, remove. In a bowl, mix the ricotta and crumbled dor blue cheese. Add mushrooms, mix. Put the filling on a slightly rolled dough, roll up into a roll. Place on a baking sheet lined with paper and bake for 20-25 minutes at 200°C.
Calorie per serving 310 kcal
Cooking time from 45 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: chanterelles - 100 g, porcini mushrooms - 100 g, potatoes - 400 g, eggs - 2 pcs., onions - 2 pcs., cream 20% - 150 ml, butter - 50 g, cheese - 80 g, butter vegetable, salt
Chop the onion. Boil potatoes with salt and mash in mashed potatoes with butter and 1 egg. Fry porcini mushrooms in vegetable oil with half an onion, salt. Fry the chanterelles with the remaining onion. Mix half of the puree with porcini mushrooms and place in a mold. Above are chanterelles. Top with the other half of the puree. Whip cream with egg, add grated cheese. Pour over the casserole. Cook for 25-30 minutes at 190°C.
Calorie per serving 326 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 8 points
For 6 persons: chanterelles - 500 g, wheat flour - 250 g, butter - 125 g, eggs - 3 pcs., onions - 2 pcs., bacon - 100 g, sour cream - 125 g, cream 10% - 125 ml, salt
For the dough, sift the flour, add a pinch of salt, softened butter, beat in the egg. Wrap in cling film and refrigerate for 40 minutes.
Finely chop the mushrooms, bacon and onion. Lightly fry the bacon in a dry skillet, then add the mushrooms and onions. Cook over high heat for 10 minutes. Roll out the dough into a layer and lay in a mold. Form edges. Prick the dough in several places with a fork.
For filling, beat sour cream, cream and the remaining eggs, salt to taste. Put the filling on the base.
Pour in prepared mixture.
Bake in the oven at 200°C for 25-30 minutes.
Calorie per serving 479 kcal
Cooking time from 100 minutes
Difficulty level on a 10-point scale 7 points
Photo: Fotolia/All Over Press, Legion Media
Chanterelles are one of the most popular forest mushrooms, especially for making mushroom soups, since after cooking they are very tasty and crispy, so in this article we will look at how to cook chanterelles (fresh, frozen and dried) correctly and for how long until cooked in saucepan.
How much do chanterelles cook (fresh, frozen, dried, before frying)?
The cooking time of chanterelles is not long, while the cooking itself and preparation for cooking these mushrooms are quite simple, so chanterelles are rarely wormy and they practically do not need to be cleaned. Let's take a closer look at how much to cook chanterelles for various dishes:
- How long to cook chanterelles in a saucepan? The average cooking time for chanterelles in a pot is 20 minutes after boiling water.
- How much to cook chanterelle mushrooms before frying? Before frying, chanterelles are boiled for 15-20 minutes after boiling water in a saucepan (it is not necessary to boil chanterelles before frying, but after such treatment, all inconspicuous debris will leave them and they will be more juicy).
- How long to cook chanterelles before freezing? Before freezing, chanterelles should be boiled for 20 minutes after boiling water in a saucepan.
- How long to cook dried chanterelles? Dried chanterelle mushrooms must be boiled for 20 minutes after boiling water in a saucepan (before cooking, mushrooms must be soaked for 3 hours in cold water).
- How much to cook chanterelles for soup? Mushrooms are placed in a saucepan at the beginning of cooking and after boiling, the water is changed, after which the chanterelles must be boiled in new water for 15-20 minutes, after which vegetables are added to the broth.
Note: before cooking, chanterelles can be soaked in milk for 1-1.5 hours so that there is no bitterness after cooking (bitterness is not always present, but it is possible if the mushrooms are older).
Having learned how long it takes to cook chanterelles, we will further consider the process of cooking these mushrooms (how to clean and how to cook in a saucepan for cooking various dishes and before freezing for the winter).
How to cook chanterelles in a saucepan before frying, freezing or for soup?
Most often, chanterelles are boiled to make mushroom soup, but they can also be boiled before frying, or to freeze for the winter, but in any case, the process of cooking them is the same. Consider step by step how to cook chanterelle mushrooms in a saucepan:
- We clean the mushrooms selected for cooking from large debris on their surface (leaves, grass, needles), then place them in a colander and rinse thoroughly several times under running cold water.
- The washed chanterelles are then soaked in cold water for 1-1.5 hours so that after cooking they are more tender and soft. They can also be soaked in milk so that after cooking there is no possible bitterness in the mushrooms.
- If the mushrooms were dried, then they are soaked for 3 hours before cooking, and the frozen ones are thawed beforehand.
- After soaking, we wash the mushrooms and transfer them to a saucepan, pour water (2 times more water than mushrooms) and bring the water to a boil in a saucepan over high heat.
- After boiling water in a saucepan, reduce the heat so that the water does not boil much and cook the mushrooms for at least 20 minutes, while removing the foam on the surface of the water with a spoon or slotted spoon. Also, do not forget to salt the water to taste (if the mushrooms are not further used to prepare other dishes that are salted later).
- When the chanterelles are cooked, drain the water from the pan through a colander and use the chanterelles for their intended purpose. If mushroom soup is cooked, the water is drained immediately after boiling at the beginning of cooking, and at the end it is not necessary to drain the broth, just add further chopped potatoes and other vegetables.
In conclusion to the article, it can be noted that knowing how long to cook chanterelle mushrooms before frying, for mushroom soup or other dishes, you can quickly cook them so that they turn out tasty and juicy. We leave our feedback and useful tips on how to cook chanterelle mushrooms in a saucepan in the comments to the article and share it on social networks if it was useful to you.
Chanterelles are one of the most delicious mushrooms: in addition to being good just pickled, you can cook a lot of dishes from them: both hearty and light, first, second and snacks. I WANT to choose the best recipes for you!
Risotto with chanterelles
Ingredients:
Onion - ½ head
Red onion - 1 head
Celery stalk - 1 piece
Chicken broth - 1.5 l
Chanterelles - 300 g
Garlic - 4 cloves
Parsley - 20 g
Cream - 100 ml
Butter - 100 g
Olive oil - 50 ml
Salt - to taste
Cooking:
Finely chopped onion and celery lightly fry in a mixture of olive oil and butter. Add 200 g chopped chanterelles and fry until the chanterelles are cooked. Add rice to the pan and fry with mushrooms and vegetables for a couple of minutes so that the rice absorbs the mushroom, vegetable juices and oil. Then pour in a third of the broth, salt, pepper and leave on low heat, stirring constantly and, if necessary, adding the broth in small portions.
In another pan, fry the remaining 100 g of whole chanterelles in a mixture of olive oil and butter. When the chanterelles begin to fry, add finely chopped garlic to them, salt, pepper and hold on fire for a couple more minutes, turn off and sprinkle with finely chopped parsley.
When the rice is slightly "on the tooth" turn off the heat and pour in the cream, mixing them with a spatula into the rice mass. Garnish the risotto with fried chanterelles before serving.
Chanterelles stewed in sour cream
Ingredients:
Chanterelles - 600 g
Sour cream - 200 g
Onion - 1 pc.
Butter - to taste
Salt - to taste
Cooking:
Wash the chanterelles, leave the small ones whole, and cut the large ones. Melt the butter in a deep frying pan and lightly fry the onion until golden brown. Add mushrooms and salt. Fry, stirring occasionally for about 20-25 minutes. After the water has almost evaporated, reduce the heat to low, add sour cream and mix. Simmer over low heat for 10-12 minutes.
Pizza with forest mushrooms and young thyme
Ingredients:
Cream cheese -100 g
White mushrooms - 100 g
Chanterelles - 100 g
Cherry tomatoes - 50 g
Green onion - 20 g
Tomato sauce - 50 g
Onion - 1 head
Fresh thyme - 3 stalks
Wheat flour - 300 g
Milk - 150 ml
Dry yeast - 5 g
Olive oil - 4 tbsp. l
Provence herbs - 1 tbsp. l
Sugar - 1 tbsp. l
Salt - to taste
Cooking:
Add 1 tablespoon of sugar and yeast to milk, mix, let stand for 10 minutes. Add 1/4 teaspoon salt, olive oil, herbs and stir. Gradually add flour, whisking continuously. Then knead with your hands, adding the remaining flour. When you get a tender and elastic dough, cover with a towel and put in a warm place for forty minutes. The dough should double in size. Knead the dough and leave for another 30 minutes. Roll out the dough to a thickness of 0.5 cm, put it in a mold, cover with a towel and put it in a warm place for 20 minutes.
Cheese grate on a coarse grater. Finely chop the onion and fry in vegetable oil along with mushrooms, salt and pepper. Poke the dough with a fork, grease with tomato sauce, put mushrooms, cherry halves on top, sprinkle with cheese and bake at a temperature of 220 degrees for 15 minutes.
Baked new potatoes with carrots and chanterelles
Ingredients:
Young potatoes - 10 pieces
Young carrots - 10 pieces
Chanterelles - 1 cup
fresh thyme - to taste
Rosemary fresh - to taste
Ground black pepper - to taste
Sea salt - to taste
Olive oil - to taste
Cooking:
Crush thyme, rosemary, salt, black pepper in a mortar and add olive oil. Season the prepared mixture with sliced \u200b\u200bpotatoes, carrots and chanterelles. Mix everything well, put in a mold and cover with foil. Put in an oven preheated to 200 degrees for 20 minutes. Then remove the foil and bake for another 15-20 minutes until the potatoes and carrots are ready.
Polenta with chanterelles
Ingredients:
Fresh corn - 50 g
Corn grits - 100 g
Milk - 300 g
Grated parmesan - 20 g
Chanterelles - 120 g
Butter - 15 g
Spices - to taste
Cooking:
Pour milk into a deep frying pan or saucepan and boil, pouring cereal into the milk. Add spices and fresh corn kernels. Cook, stirring until the cereal is cooked (about 15 minutes). Fill the palenta with parmesan.
Fry the chanterelles in butter, adding a whole clove of garlic, which must be thrown out after frying. Put the finished polenta on a plate, decorate with chanterelles and drizzle with olive oil.
Pie with chanterelles and potatoes
Ingredients:
Milk - 100 g
Kefir - 200 g
Margarine - 100 g
Chicken egg - 2 pieces
Wheat flour - 300 g
Baking powder - 1 sachet
Potato - 3 pcs
Onion - 1 piece
Chanterelles -1 kg
Salt - to taste
Sugar to taste
Cooking:
Mix milk and kefir with melted margarine, add 1 egg, 0.5 teaspoons of salt, the same amount of sugar, a pack of baking powder, mix everything well, add the sifted flour and knead the dough until it lags behind the walls. Roll the dough into a ball, wrap in a plastic bag and refrigerate for 1 hour.
Cut the potatoes into cubes and fry until half cooked in vegetable oil, salt. Cut the chanterelles into medium pieces and fry with onions for 15 minutes so that all the liquid comes out. grate the cheese on a medium grater.
Divide the dough into two uneven parts (two thirds and a third), roll out one part so that the edges of the dough overlap the side of the baking dish. Lay the filling in layers: potatoes (it is desirable that the oil is glass), then mushrooms with onions and evenly sprinkle with cheese on top. Roll out the second part of the dough too and cover the pie with it, seal the edges, make a hole in the middle. Brush the pie with a lightly beaten egg. Bake for 15 minutes at 200 degrees, then another 20 at 180 degrees.
Warm salad of chanterelles, feta and pasta
Ingredients:
Chanterelles - 500 g
Olive oil - 9 tbsp. l
Garlic - 2 cloves
Shallot - 170 g
Fresh chopped thyme - 2 teaspoons
Lemons - 1 piece
Spaghetti pasta - 500 g
Salt - to taste
Freshly ground black pepper - to taste
White wine vinegar - 3 tablespoons
Chopped parsley - 15 g
Feta cheese - 200 g
Chives - 30 g
Cooking:
Cut the mushrooms into small pieces. Finely chop shallots and garlic and fry in olive oil until soft. Raise the heat and add the mushrooms, thyme and grated lemon zest. Cook until the mushrooms are soft and the liquid has almost evaporated. At the same time, boil the pasta in salted water with olive oil, drain and dry well. Add vinegar to the mushrooms, then salt and pepper. Gently stir in hot pasta, feta, parsley and chopped chives. Serve right away. The salad can be served cold as well.
Chanterelles with crispy salami in red wine sauce with cumin and coriander
Ingredients:
Chanterelles - 800 g
Garlic - 2 heads
Olive oil - 2 tablespoons
Butter - 40 g
Fresh oregano leaves - ½ bunch
Salami - 200 g
Wine red sweet - 300 ml
Dry red wine - 600 ml
Chicken broth - 500 ml
Ground coriander - 1 teaspoon
chives - to taste
Ground cumin - 1 teaspoon
Salt - to taste
Ground black pepper - to taste
Sea salt - to taste
Cooking:
Spread the salami slices evenly on a baking sheet, put in the oven, preheated to 80 degrees for 2-3 hours, until the salami is dry and crispy.
For the sauce, combine the wines in a saucepan and bring over moderate heat to a syrupy consistency. Pour the chicken broth into a separate saucepan and heat until thick and rich. Mix wine and broth in one container, add cumin and coriander.
Sauté the mushrooms in olive oil to evaporate the liquid. Collect them in a colander and leave to dry for 2 minutes. Combine the garlic, oil and mushrooms and sauté the mixture for another 30 seconds over high heat. Season with spices and add onions.
Serve the mushrooms in the center of the dish with salami slices on top. Season the dish with sea salt and oregano leaves. Drizzle sauce on top.
Chanterelle Soup
Ingredients:
Chanterelles - 600 g
Carrot - 1 piece
Onion - ½ head
Ginger - ½ teaspoon
Bouillon cube - 1 piece
Olive oil - 100 ml
Cheddar cheese - 30 g
Fresh thyme - 1 bunch
Cooking:
Dissolve 1 cube of broth (vegetable or beef) in a liter of boiling water, you can use natural broth. Grate carrots on a coarse grater. Finely chop half an onion. Heat the olive oil in a frying pan and fry the onion and carrot until golden brown. golden color. Add vegetables to broth and reduce heat to half. Fry the chanterelles in the same pan where the onions and carrots were fried. Sprinkle with sea salt to taste. Grate fresh ginger on a fine grater (half a teaspoon), and add to the mushrooms, simmer for 5-7 minutes.
Put the mushrooms in the broth and cook for 10 minutes over medium heat (the water should boil away by half), and 10 minutes over low heat. Add cheese to boiling soup and stir until it dissolves. Turn off the heat, cool and grind everything in a blender. Before serving, add hot cream and garnish with thyme leaves.
Marinated chanterelles with raisins
Ingredients:
Chanterelles - 1 kg
Shallots - 5 pieces
Garlic - 5 cloves
Coriander seeds - 1 tablespoon
Black peppercorns - 1 tablespoon
Light raisins - ½ cup
Apple cider vinegar - 1 cup
Olive oil - 1 cup
Coarse salt - 1 teaspoon
Cooking:
With your hands, tear large mushrooms lengthwise into identical small pieces so that it looks like petals. Boil a large pot of water, add mushrooms and cook for 1 minute. Remove from heat and use a perforated spoon to transfer the mushrooms to a colander. Rinse under cold water until mushrooms are warm and drain.
In a well-heated pan, lightly toast the coriander seeds. Place black peppercorns in a mortar and grind.
In another saucepan, heat a small amount of olive oil over medium heat and add chopped garlic and onion. Cook over medium heat, stirring occasionally, until the onion is translucent, not browning. Add coriander, black pepper, raisins, vinegar, remaining olive oil and salt. Stir and bring to a boil.
Add mushrooms, stir and remove from heat. Transfer to jars or plastic container, close tightly and refrigerate for 24 hours.
Ham with chanterelles and creamy mustard sauce
Ingredients:
Ham - 400 g
Chanterelles - 300 g
Champignons - 200 g
Butter - 20 g
Shallots - 3 pieces
Dijon mustard - to taste
Parsley - ⅓ bunch
Chicken broth - ½ l
Salt - to taste
Ground black pepper - to taste
Cream 35% - to taste
Olive oil - 20 ml
Dry white wine - ¼ cup
Wheat flour - 1 tablespoon
Cooking:
Heat a small amount of butter and olive oil in a deep frying pan, add finely chopped shallots, chopped mushrooms and fry until soft. Add chanterelles, mix and lightly sprinkle with flour. Pour in the broth and cook until slightly thickened. Salt, add cream and mustard to taste.
Heat a little olive oil in a frying pan and add thinly sliced ham. Brown on both sides and pour in a small amount of white wine. cook until the wine has evaporated.
Serve the ham hot, pour over the sauce and sprinkle with parsley. Can be served with rice.
Couscous porridge with chanterelles, pumpkin and pine nuts
Ingredients:
Chanterelles - 500 g
Pumpkin - 300 g
Feta cheese - 150 g
Pine nuts - 2 tablespoons
Dried rosemary - a pinch
fresh thyme - pinch
Couscous - 400 g
Cooking:
Fry rosemary in butter and olive oil, as soon as it starts to give off aroma - put chanterelles. To cover with a lid. Put on a slow fire. Do not let the water boil away and add boiling water as needed.
Peel fresh pumpkin and grate on a coarse grater. Drizzle olive oil into a medium sized skillet. Put the pumpkin, sprinkle with thyme leaves from 2-3 sprigs and cover. Cook over low heat until the pumpkin becomes soft, about 10 minutes. Grind the feta cheese in a cup with a fork with the addition of water.
When the chanterelles are almost ready (after 15-20 minutes), add pumpkin and sauce to them. Sprinkle with pine nuts. Salt to taste. It is advisable to use sea salt. Prepare couscous and mix with chanterelles, pumpkin sauce and feta.
Mushroom soup with gremolata sauce
Ingredients:
Dried white mushrooms - 150 g
Butter - 4 tablespoons
Vegetable broth - 1 l
Olive oil - 100 ml
Hazelnut - 50 g
Garlic - 1 clove
Chanterelles - 700 g
Boiling water - 1 cup
Onion - 200 g
Carrot - 1 piece
Chopped parsley - ½ cup
Grated lemon zest - 1 tablespoon
Champignons - 400 g
Grated orange peel - 1 tablespoon
Cooking:
Soak porcini mushrooms in hot water for 20 minutes. Strain and cut into large pieces. Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and carrots and sauté until soft, about 5 minutes. Add 400 grams of mushrooms, sprinkle with salt. Saute mushrooms until soft and browned, about 5 minutes. Add porcini mushrooms and fry for 3 minutes. Add half of the vegetable broth to the mushrooms and bring to a boil. Cook over low heat for 20 minutes. Cool and place everything in a blender (adding the rest of the broth).
Gremolata sauce. Finely chop the parsley, add the squeezed garlic, chopped nuts, and then the grated lemon and orange zest. Mix everything with olive oil. Pepper and salt to taste. Leave aside in a bowl.
Melt the remaining 2 tablespoons of butter in a frying pan and add the fresh mushrooms. Fry over low heat for 10 minutes along with onions. Serve soup in bowls topped with fried mushrooms and gremolata sauce.
Chanterelle oil
Ingredients:
Butter - 12 tablespoons
Chanterelles - 350 g
Tomato paste - 1 tablespoon
Garlic - 1 clove
Cayenne pepper - a pinch
Salt - to taste
Cooking:
Melt the butter in a frying pan over medium heat. Add the finely chopped chanterelles and cook for 10 minutes until the mushrooms start to turn brown and the oil is clear. Add tomato paste, finely chopped garlic, cayenne pepper and salt. Cook for another 3-4 minutes until the mushrooms are soft and the butter is golden brown.
Transfer the mass to a blender and grind to a paste. Then transfer to a small serving bowl, cover with cling film and refrigerate until set.
Lasagna with mushrooms
Ingredients:
Chanterelles - 500 g
Champignons - 300 g
Vegetable oil - 40 ml
Cream cheese - 45 g
Milk - 400 ml
Tomatoes - 350 g
Dried basil - 1 teaspoon
Garlic - 3 cloves
Salt -1 teaspoon
Wheat flour - 40 g
Oregano - 1 teaspoon
Lasagna sheets
Green onions - 2 bunches
Cooking:
Cut the onion into thin half rings, chop the garlic and fry everything in a small amount of oil until soft. Add chopped mushrooms and cook, stirring, 10 minutes, until excess liquid has evaporated. Then add the chanterelles, salt and cook for about 10 minutes over medium heat.
Prepare bechamel sauce. Melt the butter in a frying pan over low heat, add flour, stir, bring to a boil and remove from heat, gradually adding cold milk to the hot mixture, stirring very carefully so that there are no lumps.
Put the mixture on a small fire and cook, stirring constantly (especially in the corners of the pan), until thickened. Add a pinch of nutmeg and salt. The sauce should not be too thick and runny.
Tomatoes are peeled and mashed with a blender, add a teaspoon of aromatic dried herbs.
Cook lasagne sheets according to instructions. Grease the pan with butter, and then lay out the lasagna in layers. The first layer is sheets. Top with 3-4 tablespoons of bechamel, then mushrooms and a third of the tomato sauce. Cover with leaves and repeat in the same order three more times. The last layer is bechamel and grated cheese. The top of the lasagna can be decorated with mushrooms cut lengthwise into 3-4 slices.
Bake in an oven preheated to 190 degrees for 35-40 minutes.
Mushroom salad with herbs
Ingredients:
Chanterelles - 200 g
Cherry tomatoes - 100 g
Green salad - 1 bunch
Oregano - ½ teaspoon
Basil - ½ teaspoon
Garlic - 2 cloves
Balsamic vinegar - 1 tablespoon
Olive oil - 1 tablespoon
Sugar - a pinch
Grated cheese - 2 tablespoons
Pine nuts - 1 tablespoon
Salt - to taste
Black peppercorns - to taste
White wine vinegar - ½ teaspoon
Cooking:
Fry the mushrooms in vegetable oil for 2 minutes. Add oregano, chopped garlic clove and fry until tender. Cut the tomatoes in half or quarters. Arrange lettuce, tomatoes and mushrooms on plates. Salt, pepper, sprinkle with basil.
Mix balsamic vinegar with wine, olive oil and sugar. Pour dressing over salad, sprinkle with cheese and nuts.
The common chanterelle is not only very tasty, but also a very healthy mushroom. That is why they are often used in the manufacture of medicines, moreover, our chanterelles are popular not only in Russia, but also abroad. Cantharellus cibarius (common chanterelle) contains chitinomannose polysaccharide, ergosterol and trametonolinic acid. All these three natural substances are extremely beneficial for the human body, in particular, for the liver. The first helps to quickly get rid of helminthic invasions. The second effectively affects liver enzymes and is recommended for hepatitis, fatty degeneration, hemangiomas. Trametonolinic acid "kills" hepatitis viruses.
In addition, the common chanterelle is rich in amino acids, contains vitamins A, B1, PP, microelements copper and zinc. The medicinal properties of this mushroom extend to other important organs: vision improves, inflammation of the eyes is prevented, dryness of the mucous membranes and skin decreases, and resistance to infectious diseases increases. In this article, we will describe, preserving their healing properties.
Taking chanterelles in their pure form, as you know, is not safe. You can, of course, boil, pickle, eat fried chanterelles, but the proper effect of eating chanterelles in these ways will not work. The fact is that chitinomannose does not tolerate heat treatment and dies at a temperature of 60 degrees Celsius.
Salt also contributes to its destruction. And, if we consider chanterelles as a health product, then pickling and pickling of these mushrooms should be excluded. Fried chanterelles will also not have a special positive effect on health. But dried chanterelles will allow you to prepare mushrooms for the winter, while retaining all their medicinal properties. You can also freeze chanterelles, but keep in mind that when defrosted, chanterelles have a bitter taste.
1. We carefully sort out the mushrooms, setting aside for drying mushrooms with large caps and legs, without wormholes. This is important, since fungal worms leave traces of their presence in mushrooms, even in a microscopic wormhole.
2. We clean from adhering leaves and trash. In no case do I wash the chanterelles.
3. Separate the legs from the hats (for chanterelles, only the hats are dried). We divide large hats in half or into three or four parts if the mushroom is very large. Depending on your location, we also choose the method of drying: outdoors, in ovens, in a dryer, oven, on a stove, home radiators, microwave. The main thing is that at the same time the mushrooms are dried, and not boiled and fried. It is for this reason that mushrooms cannot be laid out on an iron baking sheet.
4. Mushrooms are laid on thick paper, a dry board. Chanterelles should not be dried for a long time. In order for the mushrooms to dry quickly, you need to keep them in a ventilated area, with constant air circulation.
If you are preparing mushrooms outside the city, then on hot days they can be dried in the sun (1-2 days). But no more than this time, as they will simply bake. Well-dried mushrooms will bend, improperly dried chanterelles will break.
Ways to store chanterelles
1. It is better to store dried chanterelles in glass jars. Preliminarily, a little alcohol is poured into the jar, set on fire and closed with a lid. With this method, all the oxygen comes out of the jar, so that the mushrooms in the jar do not grow moldy.
2. Before storage, dried mushrooms can be ground in a coffee grinder and stored in a dry, tightly closed container, just like coffee. Add the powder to meals before eating them. Chanterelle powder can be mixed with other ground dry spices: parsley, dill, cumin, celery, pepper.
Recipes
For the prevention and treatment of liver diseases.
Chanterelle tincture
Pour 2 tablespoons of chopped fresh mushrooms into the prepared glassware (we put 3 teaspoons of dry chanterelles) 150 g of vodka, put it in the refrigerator and forget about it for 2 weeks.
Before use, shake the unfiltered tincture of chanterelles and take 1 teaspoon at bedtime.
Tincture in these proportions is designed for a course of 1 month.
Chanterelle Soup
We cook the soup in meat or chicken broth, depending on your taste preferences. This dish cooked on water will not lose its charm (in this case, you need to put 1.5 times more ingredients and additionally season with spices)
Ingredients (for 3 servings):
- chanterelles (dried, fresh or frozen) - 250 gr.
- carrots (medium) - 1 pc.
- potatoes (or turnips) - 2 pcs.
- onion - 1 pc.
- salt and pepper to taste (you can add soy sauce instead of salt)
- Vegetable oil - 1 tbsp. lies.
Cooking method:
- Soak dried chanterelles in cold water for 1 minute to remove debris. Chanterelle powder is used immediately. Defrost frozen mushrooms, clean and wash fresh ones.
- Finely chop the onion, rub the carrots on a coarse grater.
- Fry onions and carrots in a saucepan (or in a frying pan) until golden brown.
- Add mushrooms to the pan and fry for 5-7 minutes.
- Add the prepared broth and lower the pre-cut potatoes.
Cook until fully cooked.
While preparing the soup, you can add a whole peeled potato to it. In addition to additional fat, it can also be used as a side dish for a second course.
Serve the soup with sour cream and finely chopped garlic for flavor. For spicy lovers, you can add a little spicy ketchup to sour cream.
