2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Collecting mushrooms is so exciting that one can only envy those people who have the opportunity to engage in silent hunting every year. If you, having gone to the forest, meet a scattering of bright orange lights with a wavy hat, then you should know that you have found a mycelium of chanterelles. Just be careful - there are still false chanterelles, which should not be collected and eaten in any case. But they are easy to distinguish from edible ones. False mushrooms have smooth caps, so look closely at the top of the mushrooms.
Chanterelles are not only beautiful, but also surprisingly tasty mushrooms. They grow almost throughout the entire territory of our country, where birch, coniferous or mixed forests are found. You can collect them from early spring to late autumn. What makes them stand out from all other mushrooms, besides their festive coloring, is that they are never wormy. But not only this feature makes chanterelles so popular - they are also extraordinarily tasty. In order to spoil these mushrooms, you need to make a lot of effort, as frying chanterelleseven a complete layman in the culinary arts can do it. Now you will see for yourself.
Before frying the chanterelles, they must be soaked for half an hour in water to make it easier to wash off the adhering sand and needles, which are necessarily present on the surface of the mushrooms. You don't want the sand to squeak in your teeth, and the needles to clog the wonderful taste of fried chanterelles. Therefore, all mushrooms must be thoroughly washed in running water, everything that cannot be washed is cut off, and the chanterelles themselves are cut into approximately the same pieces. If they are small enough, you can put them whole in the pan.
How to fry chanterelles with sour cream
Washed and chopped mushrooms are placed in a deep frying pan, filled with water and put on fire. It is not necessary to cover the lid, since it will be possible to fry the chanterelles only after the water has evaporated. While our mushrooms are bubbling in a pan, chop the onion and fry it in butter. Boil young potatoes until half cooked and discard in a colander. As soon as the water in the pan boils away, add the butter and potatoes. Stir, s alt, sprinkle with pepper and fry for about 5-10 minutes. Let the potatoes also be covered with a delicious crust. Then turn down the heat, add sour cream to the dish, cover the pan with a lid and simmer for about five more minutes. Serve the dish, you need to sprinkle with finely chopped greens.
How to fry chanterelle mushrooms without sour cream
The beginning is almost the same asin the previous recipe - mine, cut, put in a pan, pour water and keep on high heat until the water boils completely. As soon as the water has evaporated, we throw a piece of butter into the pan (you can, of course, take vegetable oil, but creamy is still better, since frying chanterelles on it will turn out much tastier). Then add the sliced potatoes and fry, not forgetting to stir, for about 10 minutes. Now you need to s alt, put chopped onion to the mushrooms and potatoes and continue cooking until it acquires a golden hue. At the end of frying, you can sprinkle the dish with herbs, or you can decorate ready-made mushrooms with potatoes with it and just in a plate.
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