Fried chanterelles: recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chanterelles are a product from which you can cook a wide variety of dishes. First courses are cooked from these mushrooms, used as an ingredient in salads, fried and stewed.

They pair well with white wines, potatoes, brisket and soft loaf. Medium-sized mushrooms are usually not cut, large ones are divided into halves. fried chanterelle recipes will be discussed in the article.

Dish with sour cream sauce

The composition of the dish includes the following:

1. Half a kilo of mushrooms.
2. Onion head.
3. 2 garlic cloves.
4. Small amount of table s alt and vegetable fat.
5. 4 large spoons of sour cream.
6. Green.

Recipe fried chanterelles with this gravy is prepared as follows. Mushrooms should be left in a container with cold water for about half an hour. Then they are washed. Large chanterelles should be divided intohalves with a knife. This product is cooked on the stove in a pot of boiling water. You need to boil for at least 10 minutes. The onion head is chopped into semicircular slices. The garlic cloves are cut into slices. They should be fried in vegetable fat. Then mushrooms are added to them. The dish needs to be cooked for about a quarter of an hour. Then s alt and sour cream are added to it. You should put out the products for some more time. Then the mushrooms are removed from the stove. The surface of the dish is covered with finely chopped greens.

This is a simple, nutritious meal that cooks very quickly. Many cooks make chanterelle fried recipe with potatoes and sour cream sauce.

Mushrooms with cream sauce

The composition of the dish includes the following ingredients:

1. 30 grams of cow butter.
2. Onion head.
3. Small amount of fresh dill, s alt and pepper.
4. 150 gr. cream.
5. 4 large spoons of vegetable fat.
6. About 300 grams of mushrooms.

Fried chanterelles with cream sauce - a simple but original hot dish with an interesting taste. It is prepared in the following way. Mushrooms should be washed well. Some chefs recommend boiling them in water with s alt for about 5 minutes. Then large chanterelles must be divided into equal parts with a knife. Should not be cut too small. Fresh dill is rinsed. The onion head is chopped into small cubes.

This ingredient must be cooked on the stovetop with cow butter andvegetable fat. When the product acquires a golden hue, it is combined with mushrooms. The mixture is fried on fire. Then add s alt and pepper to it. Pour the resulting mass with cream.

Sprinkle with pre-chopped fresh dill. The food is left on the stove for some more time. Before the dish boils, it must be removed from the heat. Fried chanterelles with cream sauce are a great addition to boiled potatoes.

Nutritious Hot Bacon Meal

This dish contains the following ingredients:

1. 15 grams cow butter.
2. Onion head.
3. Some finely chopped fresh parsley
4. 50 gr. bacon.
5. A half kilo of mushrooms.
6. Table s alt and ground pepper.

The onion and bacon should be chopped. These ingredients are fried over a fire with the addition of cow's butter. Chanterelles of small size are not recommended to be divided into parts. Large mushrooms are cut into equal fragments. This component is placed in a container in which there are pieces of onion and bacon. Products are fried for 10 minutes. When all the moisture has evaporated from the surface of the dish, it can be removed from the fire.

Bacon fried chanterelles topped with chopped parsley.

Mushroom and Potato Meal

This hot dish includes:

1. 2 garlic cloves.
2. 4 large spoons of vegetable fat.
3. A quarter of a lemon.
4. Half a kilo of chanterelles.
5. Same amount of potatoes.
6. Some s alt and ground black pepper.
7. Onion head.

Chanterelles must be washed, placed in cool water for a quarter of an hour. Mushrooms are cooked on the stove, in a pot of boiling water for about a quarter of an hour. Then they need to be taken out of the pan. Finely chop the onion head, potatoes and garlic cloves. They must be cooked on the stove with vegetable fat for 5 minutes. Mushrooms are also added to the pan where the food is fried. Put some s alt and pepper in it. Leave the fried potatoes with chanterelles on the fire for another 10 minutes. Then the food is removed from the stove and poured over with lemon juice (a quarter will be enough).

Chanterelle dishes can be prepared at any time of the year. Experienced chefs use mushrooms not only fresh, but also frozen, dried and s alted.