How and how much to fry and cook chanterelle mushrooms (+16 photo)?

Chanterelles are the most popular and sought-after mushrooms in our country. This is due both to high taste, and the safety of their collection - these fruits are almost impossible to confuse with poisonous ones. When the mushroom season begins, many housewives ask themselves how to cook, store, pickle and cook chanterelle mushrooms. Usually it is customary to simply fry them, although there are a huge number of other festive and everyday dishes with their use.

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Chanterelles are beautiful, tasty and bright mushrooms. For food you can eat real chanterelles, as well as their similar species - velvety, faceted and yellow blackberries. Under favorable weather conditions, the first crop can be harvested in early June. In warmer regions, the season lasts until late autumn. Chanterelles never meet alone, they will certainly grow in a large group.

A feature of this species is a peculiar bright orange color, reminiscent of the color of the hair of a fox. Depending on the environmental conditions and the intensity of sunlight, the color cast changes from light yellow to brown and saturated orange.

Young mushrooms have almost no legs, as they grow, they become more pronounced, and the cap becomes wavy. The pulp is elastic, does not crumble, has a pleasant specific smell. The leg is one-piece, gradually turning into a hat.

Thanks to the excellent taste, chanterelles have become the main component of a huge number of festive and everyday dishes - they are marinated, dried, fried, stewed, boiled soups and baked, used to make sauces and toast with garnish.

How to cook chanterelles?

The rules for boiling these mushrooms have some features, but they will not be difficult even for a novice cook. Various spices and spices can be used to add exquisite taste and aroma. Chanterelles go well with bay leaf, allspice, coriander, clove seeds, nutmeg, basil.

Preparing mushrooms for cooking

Take the harvest and wash thoroughly under running water. If necessary, trim the roots and damaged areas, if any. Then place the hats and stalks in a convenient pan for you, pour cold water and leave for an hour. After that, the fruits are washed again with running water, after which they can be cooked.

These mushrooms do not need long cooking - if it is planned that this is the main method of cooking, then it will be enough to boil them in salted water over low heat for 30 minutes, constantly stirring and removing the foam.

Before frying

Mushrooms before frying also need additional heat treatment. To do this, they must be boiled for at least 20 minutes in brine.

Usually it is prepared at the rate of 1 tablespoon of table salt per 1 liter of water. If desired, you can add a few bay leaves, basil, allspice.

Before freezing

In order to freeze chanterelles, they need to be fully cooked, then they will retain their taste and benefits.Fill the mushrooms with cold water, add seasonings and salt (approximately 2 teaspoons per liter of solution), bring to a boil and leave over low heat until cooked.

After the water has cooled, it must be drained and the semi-finished product laid out in storage containers. After defrosting, mushrooms can be used to prepare a large number of dishes without additional heat treatment.

Before pickling

For preservation for the winter, you can pickle mushrooms. Cooking time depends on their size - small (up to 5-6 cm) it is enough to boil over low heat for 15-17 minutes, larger ones - about 25-30 minutes. For 1 liter of brine, you need to add 30 g of kitchen salt and 1 teaspoon of table vinegar.

Dried

Dried chanterelles must be soaked in water for 3-4 hours before cooking. Then they are boiled for 20-30 minutes. Mushrooms do not need to be boiled for drying. There are several ways to dry:

• natural. To do this, simply spread the mushrooms in one layer on a flat surface, covered with baking foil or parchment paper, leave in a well-ventilated place in direct sunlight. They will dry from seven to fifteen days;

  

• in the oven. Place the chanterelles on a baking sheet covered with baking paper. Place them in the oven, preheated to 45 degrees for several hours. The oven door must be left ajar. 30 minutes before the end of cooking, the temperature is increased to 60 ° C;
• in the fridge. To do this, simply put the prepared mushrooms on the lowest shelf in one layer. There they will dry for 6 to 14 days;
• using a dryer for vegetables. In this case, the cooking time will be about 5-6 hours, depending on the features of your equipment.

Methods for cooking boiled mushrooms

Boiled chanterelles are used to prepare a huge number of dishes that can be used not only in the daily diet, but also become a decoration of the festive table. Roasts, soups, sauces and dressings for potatoes and pasta are especially popular.

Pickling

To pickle the chanterelles, you need to take a kilogram of boiled mushrooms, pour water and boil for a second time for half an hour. Then, per liter of water in which they were boiled, add three teaspoons of cane sugar, two medium-sized bay leaves, 4-5 peas of white allspice, 5-6 peas of black pepper and two cloves.

After 10-15 minutes, remove the bay leaf from the brine, add two teaspoons of salt and 2-3 glasses of vinegar. Arrange the mushrooms in sterilized jars and pour the marinade, preserve. For long-term storage, the finished dish needs to be taken out to the basement or to the balcony.

Mushroom frying

The most common dish are chanterelles fried in a pan. To do this, pre-boiled mushrooms stew under the lid for about half an hour.

Then add the fried onions, cream and spices to taste. Without lid, fry for another 15 minutes. When serving, it is good to decorate the dish with parsley, onion.

Salad

Salad with these mushrooms has a bright and rich taste. To make a salad, take:

• chanterelles - 300 g;
• medium chicken - 1 piece;
• hard cheese - 200 g;
• quail eggs - 6 pcs.;
• garlic - 2 small cloves;
• large onion - 1 pc.;
• canned pineapple - 1 can;
• mayonnaise to taste.

Chanterelles need to be cut into small slices or cubes, then fry in sunflower oil with onions in a pan. To salt. Then boil skinless chicken and quail eggs. Cut everything into strips about 1-2 cm in diameter. Hard cheese is best grated. Mix chicken, cheese and eggs. Pineapples need to be dried a little, for this you need to drain the juice and put them on a dry napkin. Put everything in a deep container, mix.

Grate the garlic or chop with a garlic. Add to mayonnaise and mix well.As salad dressing, you can also use Greek yogurt, sour cream, low-fat cream, olive oil. Add salt to taste. Before serving, you can decorate the dish with slices of pineapple, quail eggs or greens.

Answers to Common Questions

Chanterelles are a very tasty and healthy type of mushrooms, however, in the process of their preparation a large number of questions arise. A variety of recipes, the main ingredient of which are boiled mushrooms, causes a justifiable interest in this product. Here are some common questions:

A huge number of recipes using boiled chanterelles will not disregard any housewife. They can be used as a standalone dish or as an additional ingredient. Subject to simple cooking rules, chanterelles will not only be a decoration on the table, but will also bring great benefits to the body due to its rich vitamin and mineral composition.