How to cook fresh fried chanterelle mushrooms. Chanterelle Fried Potato Recipes

Ways to cook fried chanterelles.

Chanterelles are very tasty and unusual mushrooms. They contain natural antibiotics and substances that repel insects. We can say that this is one of the most best mushrooms because they are not eaten by insects. At the same time, the taste of mushrooms is quite piquant.

Preparing this dish is easy. It is worth considering that in the process of frying, mushrooms release a lot of liquid, which can turn fried potatoes into stews.

Ingredients:

• 1 bulb
• 500 g mushrooms
• 0.5 kg potatoes
• Pepper
• Oil
• 3 cloves of garlic

Recipe:

• Wash the mushrooms and try to keep them in water. Often particles of soil and sand remain in the notches
• Cut into small pieces and fry in a pan with a little oil
• When a crust appears on the mushrooms, add the onion and fry until browned
• In a separate pan, fry the potatoes until golden, when the vegetable is ready, add the mushrooms
• Salt, add pepper and garlic. Cover and simmer for 5-8 minutes

This dish can be served mashed potatoes or pasta. Quick option supper.

Ingredients:

• 0.5 kg mushrooms
• 2 onions
• 2 carrots
• Oil
• Spices

Recipe:

• Soak the main ingredient for 0.5 hours in cold water. This will quickly get rid of debris and sand.
• Cut into pieces and dry a little. Pour into hot skillet with oil
• Fry until all the liquid has evaporated, then pour in a little oil
• Enter chopped carrots and onions to the mushrooms
• Fry until golden, and add spices and salt

This traditional recipe cooking chanterelles. Sour cream gives a delicate and piquant taste.

Ingredients:

• 2 onions
• 100 ml sour cream
• Oil
• 0.5 kg mushrooms

Recipe:

• Thoroughly clean the chanterelles of dirt and debris and wash them
• After that, cut into pieces and place in a pan with a small amount oils
• Saute until juice evaporates. Enter the onion and pour some more oil
• After that, fry until golden and pour in sour cream, add spices
• Simmer covered for another 5 minutes

How to fry chanterelles in a pan with meat?

It can be said that this autumn recipe because it contains the gifts of nature. Serve the dish with buckwheat or potatoes.

Ingredients:

• 0.5 kg pork
• 0.5 kg chanterelles
• 2 onions
• Oil
• 150 ml sour cream
• Spices

Recipe:

• Wash and chop the mushrooms thoroughly. Put them in a pan and fry until the liquid evaporates.
• Enter the onion and hold it on the fire for a little more until the onion is browned.
• Enter sour cream and spices, simmer for 3 minutes
• Brown the pork pieces in a separate bowl over high heat.
• They should become ruddy, add 100 ml of broth and simmer under the lid for 45 minutes
• Enter the mushrooms into the pork and simmer together for another quarter of an hour
• Salt if necessary

This recipe is suitable if you have freshly cut mushrooms.

Ingredients:

• 0.5 kg mushrooms
• 2 onions
• 100 ml cream
• Pepper

Recipe:

• Wash the mushrooms thoroughly and cut them into small pieces
• Put in a pan with a little oil
• Hold over medium heat until the juice evaporates and add the chopped onion
• With constant stirring, hold on fire for another 10 minutes
• Pour in the cream and some water
• Add salt and spices. Simmer for 12 more minutes covered.

Before you cook them, you need to defrost. To do this, I put the raw materials in a bowl, and let them stand at room temperature. Water must be drained.

Ingredients:

• 600 g frozen mushrooms
• 1 bulb
• Pepper
• Oil

Recipe:

• Defrost the mushrooms at room temperature and drain the water
• Pat dry on a towel and place on hot pan With butter
• Add onion and fry until browned
• Enter salt and pepper. Fry for 10 more minutes

Mushrooms can be pre-boiled before frying, this will make them juicy.

Ingredients:

• 2 onions
• 0.5 kg mushrooms
• Oil
• Pepper
• 2 carrots
• 100 ml sour cream

Recipe:

• Boil the washed mushrooms in salted water for about 30 minutes
• Drain the broth and chop the mushrooms. Dry them on a towel or hold them in a colander
• After that, pour oil into the pan and pour in the mushrooms from which the glass is water
• Enter the onion with carrots and fry for 10 minutes
• Drain the sour cream, add salt and spices. Cover and simmer for 7 minutes

Only suitable for frying canned mushrooms, which were harvested without the addition of vinegar. Simply put, these are boiled canned chanterelles.

Ingredients:

• jar of mushrooms
• 2 onions
• 1 carrot
• Pepper
• Oil

Recipe:

• Put the mushrooms in a colander and let the liquid drain
• After that, heat the vegetable oil in a frying pan and put the mushrooms
• Fry until golden brown and enter the chopped onion with carrots
• Fry for another 7 minutes, add salt and spices

Yes, chanterelles can be cooked in fresh. The only condition is to clean them well and wash them from earth and sand.

Ingredients:

• 700 g mushrooms
• 100 ml oil
• 100 l cream
• Pepper
• 2 onions
• 2 cloves of garlic

Recipe:

• Thoroughly wash and clean the chanterelles from dirt
• After washing, dry the mushrooms a little.
• Put them in a hot pan and fry over medium heat until the liquid evaporates
• Enter chopped onion and garlic. Fry for 5 more minutes
• Pour in some water and cream
• Cover and simmer for 7 minutes
• Salt, add spices

Do you need and how much to cook chanterelle mushrooms before frying?

The most interesting thing is that there is no unambiguous answer whether mushrooms should be boiled at all before frying. But many housewives prefer to do this. Optimal time boil chanterelles - 15 minutes. Do not cook for a long time, you risk getting "rubber" mushrooms.

Yes, chanterelles go well with other mushrooms. They will give the dish a unique look and flavor. You can cook roast with assorted mushrooms. Also very tasty prefabricated julienne of different types of mushrooms.

After defrosting fresh mushrooms and their preparation, bitterness appears. It's quite normal.

Adviсe:

• Before freezing, try to soak the chanterelles for an hour in cold water, and then boil for 15 minutes
• If you are frozen fresh chanterelles, after defrosting, be sure to boil them, changing the water several times
• During frying, add butter. It will give the dish a creamy and delicate taste.

As you can see, chanterelles are very unusual and colorful mushrooms. And they have a spicy taste and aroma.

VIDEO: Fried chanterelles

Beautiful red mushrooms that can be found in many forests are a storehouse useful substances, and their taste and aroma will not leave indifferent even picky gourmets. Forest beauties can successfully become a component of any dish, however delicious option- Proper roasting.

How to fry chanterelles

Mushrooms of this species are famous for their flavoring qualities and useful properties. There are many options for how to cook chanterelle mushrooms. They can be boiled, added to soup, formed on the basis of the filling product. However, frying is considered the best way cooking, as it fully reveals the features of mushrooms. You can fry with carrots, onions, meat, potatoes, mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

How to fry chanterelles in a pan

Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is fragrant and tasty. According to most recipes, you need to spread the product in a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if they are placed on a hot, dry surface, and the fat is added after a while. This method gives the fried chanterelles a pleasant golden color and proper roasting.

How to fry frozen chanterelles

Mushrooms of this variety cannot be stored for a long time at room temperature, so the housewives are forced to immediately cook them or send them to the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms involves preliminary defrosting. Put the ingredients inside a deep container, leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry out a little, start cooking them. Remember that they are not subject to re-freezing.

fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. Recipe fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety, make it possible to use the dish as an independent dish, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple technology cooking.

Fried chanterelles with sour cream

• Cooking time: 45 min.
• Servings: 2-3 persons.
• Calorie content of the dish: 107 kcal.
• Destination: for lunch / dinner.
• Cuisine: Russian.

Cooking chanterelles fried in sour cream is not difficult even for a novice hostess. Fermented milk product in the composition of the dish gives it tenderness. If there is no sour cream in your kitchen, you can cook the product with cream or milk. To this dish, you can add porridge from buckwheat or rice groats, boiled or fried potatoes.

1. Peeled and washed large chanterelles cut in half, and leave the small ones whole.
2. Chop the onion into small cubes, fry it in a pan heated with olive or sunflower oil until golden brown.
3. Add chanterelles to the vegetable, mix. You need to fry the components until the water evaporates. Mushrooms should be slightly browned.
4. The next step, how to cook the dish, will be the addition of sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Extinguish the product for 10 minutes.

Chanterelles fried with onions

• Cooking time: 30 min.
• Calorie content of the dish: 63 kcal.
• Destination: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is very pleasant, having come from the forest, to cook fried chanterelles with onions. They will become amazing fragrant and delicious addition to any meal. You can use mushrooms made in this way as a snack. Adding an onion will help make taste qualities the product is more piquant, you can add flavor with your favorite spices. The simplicity and taste of the dish will delight guests and households.

1. Mushrooms must be cleaned of debris, washed and cut into several pieces.
2. The onion should be washed, peeled and chopped into small cubes.
3. Melt the butter in a frying pan, fry the onion pieces in it. Stir during the process. Wait for the golden color to appear.
4. Add the mushrooms to the prepared onion. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated.
5. After the water has evaporated, salt and pepper the dish, stir and bring the mushrooms to a golden color.

Chanterelles fried with potatoes in a pan

• Cooking time: 35 min.
• Servings: 3-4 persons.
• Calorie content of the dish: 87 kcal.
• Purpose: for dinner / lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A recipe with a photo on how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It is better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get delicious and fast food which is suitable for hearty lunch or dinner.

1. Put the prepared mushrooms in a pan with vegetable oil. Fry until a golden hue appears, all the liquid disappears.
2. Add crushed onion, fry until done.
3. Put the potatoes in a separate pan, which should be cut into cubes beforehand, salt the component to taste.
4. Combine both parts of the dish, mix. If you wish, you can make a product with cheese. Rub it over the still-hot potato-mushroom mixture.

Fried chanterelles for the winter

• Cooking time: 1 hour
• Number of servings: 4-5 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: for dinner, lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for fried chanterelles for the winter will appeal to those who like to collect and eat them. Such an appetizer can be stored for a long time to please yourself with the taste of your favorite mushrooms in the cold season. Cooking chanterelles is easy. To preserve them, you do not need many ingredients and a special marinade. You can use preserved mushrooms as a component of other dishes or separately.

• onion heads - 2 pcs.;
• chanterelles - 500 g;
• vegetable oil - for frying;
• butter - to taste.

1. Prepared mushrooms should be placed in a pot of water, bring to a boil, cook until tender.
2. Fry the boiled components in a pan using vegetable oil so that they are browned on all sides.
3. In a separate bowl, fry the chopped onion until golden brown.
4. Mix the fried ingredients, melt the butter. Add salt and black pepper to the dish.
5. The next step, how to prepare a salad with fried chanterelles, you need to put the food in a storage jar. Pour a small part of the oil into the sterilized vessel, place the mushrooms with onions. Then, continue to alternate layers.
6. Close the resulting workpiece with a lid, cool and store in a refrigerator or other cool place.

Chanterelles in sour cream with onions

• Cooking time: 25 min.
• Servings: 3 persons.
• Calorie content of the dish: 85 kcal.
• Destination: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Mushrooms compete with meat in nutritional value; in combination with onions and sour cream, it also turns out tender and deep at the same time. spicy taste. This interaction is used in many dishes, it is considered a classic. Try to cook chanterelles fried with onions in sour cream. The product can be consumed on its own or added to it with a side dish.

• sour cream - 4 tbsp. l.;
• ground black pepper;
• dried dill - 1 tbsp. l.;
• mushrooms - 300 g;
• butter - 1 tbsp. l.;
• onions - 0.2 kg;
• salt.

1. Take the bulbs, peel them. Then, vegetables need to be cut into half rings, put on a frying pan heated with vegetable and butter. Saute the onion for 10 minutes, stirring frequently.
2. Boil the mushrooms for 20 minutes, drain the water. Put the prepared chanterelles in a pan with onion slices, make the fire large, fry for about 3 minutes. stirring.
3. Put dill, salt, pepper and sour cream (you can cook with mayonnaise) with a spoon, cover with a lid, leave to languish for a couple of minutes.

Chanterelles fried with meat

• Cooking time: 1.5 hours
• Servings: 4 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chanterelles fried with meat - great option hearty, delicious lunch or dinner. The combination of these products with vegetables comes out juicy and fragrant. As a side dish, it is recommended to use mashed potatoes - it will add tenderness and softness to the dish. Sour cream sauce will help to add juiciness. Garnish with gravy will appeal to adults, children and guests.

• carrots - 1 pc.;
• meat (chicken, pork, beef) - 0.6 kg;
• salt;
• dill;
• vegetable oil - for frying;
• sour cream - 200 g;
• mushrooms - 500 g;
• black pepper;
• onion - 2 heads.

1. Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat.
2. Cut the onion heads into large cubes, fry until translucent.
3. Rub the carrots, cut large mushrooms into pieces. Place the ingredients to the onion, cook until all the liquid comes out, add sour cream, previously diluted with a half glass of water.
4. Put the mixture to the meat, simmer together for about 15 minutes.

To make fried chanterelles tasty and juicy, consider the following rules:

• Mushrooms of this species go well with spices. When choosing spices, focus on thyme, dill, parsley, rosemary, saffron, garlic, and onions.
• It is better to fry the mushrooms on a dry surface, then add a little vegetable oil.
• Freezing is the best way to store chanterelles.
• Before frying, it is not necessary to boil the ingredient (unless otherwise indicated in the recipe).
• You will get an excellent combination by supplementing the main ingredient with meat, seafood, fish or vegetables.
• Add sour cream sauce at the final stage of cooking.
• Fried mushrooms can be used as a filling for baking.

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 collect and eat that should not be in any case. But they are easy to distinguish from edible ones. False ones have smooth edges, so look carefully at the top of the mushrooms.

Chanterelles are not only beautiful, but also amazing delicious mushrooms. They grow almost throughout the entire territory of our country, where there are birch, coniferous or 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 unusually tasty. In order to spoil these mushrooms, you need to make a lot of efforts, since frying chanterelles is within the power of even a complete layman in culinary arts. Now you will see for yourself.

Before frying the chanterelles, they must be soaked for half an hour in water, so that it is easier to wash off the adhering sand and needles from them, which are necessarily present on the surface of the mushrooms. You don’t want the sand to creak on your teeth, and the needles to clog the wonderful taste. 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 about identical 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 until half cooked and discard in a colander. As soon as the water in the pan boils away, add the butter and potatoes. Stir, salt, 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 herbs.

chanterelles without sour cream

The beginning is almost the same as in the previous recipe - mine, cut, put in a frying pan, pour water and keep on high heat until the water boils completely. As soon as the water has evaporated, throw a piece into the pan butter(you can, of course, take vegetable, 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 salt, 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 mushrooms with potatoes and just in a plate.

Fried chanterelles today are a fairly common dish, as this species mushrooms - one of the most sought after by lovers of this product. This is due to the fact that chanterelles have a low calorie content. Their preparation does not take much time, and the recipes using these mushrooms are very simple. Most popular recipe- fried potatoes with chanterelles. In order to properly prepare the product, you need to know how much to fry the chanterelles in a pan, whether it is necessary to boil the chanterelles before frying, and many other nuances.

Chanterelles are one of the best varieties of mushrooms. They are beautiful in appearance, amazingly tasty. They can be found in birch, coniferous, mixed forests. Collect the product from the beginning of spring to the end of autumn. In such mushrooms there are no small worms, they are very rarely wormy. They grow up in families.

Chanterelles are prepared easily and simply, as they do not accumulate harmful substances from the environment. In addition, they are tasty, fragrant, they are used to cook various dishes. It can be both soups and appetizers with salads.

You can fry the mushrooms just like that, or with onions, garlic, add potatoes, sour cream.

Many are interested in whether it is necessary to process mushrooms? Before you fry the chanterelles, you need to soak them in water for half an hour. This is necessary so that the sticky needles, the sand that will be on the mushrooms are easier to wash off, and the chanterelles do not get bitter. Then rinse them well under running water. Everything that is poorly washed out needs to be cut off, and the product itself will need to be chopped into cubes. If they are small in size, then you can fry the mushrooms whole.

Chanterelles fried with onions

There are only 20 kilocalories in 100 grams of chanterelles. Even fried mushroom is dietary product, so a losing weight person consumes few calories.

To cook fried chanterelles, you will need the following ingredients:

• fresh mushrooms;
• butter - 10 tablespoons;
• medium-sized bulb;
• small carrots;
• salt;
• pepper.

It is important to consider that when they are greatly reduced in volume, therefore it is worth calculating the chanterelles so that they fill the entire pan or more in their raw form.

The product is quite easy to clean. Adhering debris should be removed and rinsed in water. There are 2 ways to prepare mushrooms before frying chanterelles.

Recipe number 1. Soaking mushrooms strongly in water is not worth it, so that they do not absorb it, and then do not dry for a long time before cooking. Spread the washed chanterelles on a paper towel, dry (from 30 minutes to 2 - 3 hours, it all depends on their humidity). When the chanterelles are dry, they should be pleasant to the touch.

Recipe number 2. After cleaning, chanterelle mushrooms should be boiled. How much to cook them so as not to lose structure? Cooking takes 15 minutes.

While drying the mushrooms, you can prepare the vegetables. Cut the onion into half rings. So that the rings have strength and do not break during cooking, it is advised to chop them along the fibers. Fry the onion not until fully cooked, so that it does not have bitterness and crunch. On a medium grater, grate the carrot. This is necessary so that after frying it, it is delicate in taste, but not soft.

Throw the cooked product on a sieve to glass the water.

Then you need to cut the chanterelles, dividing each mushroom into parts. Melt the butter, add the product, stirring from time to time. Mushrooms in the process of frying will release liquid. It must be poured into a plate, it will be needed to prepare the sauce.

After you need to add oil again and fry the mushrooms for 15 minutes. When they are completely ready, salt and pepper the product, cover with a lid and remove from the burner so that the chanterelles are infused for 10 minutes. Next, mix with carrots and onions.

Fried chanterelles are served with a side dish, poured over with sauce drained after frying mushrooms.

This recipe is good because the product can be put in the freezer for the winter. IN winter time take out the chanterelles, heat them in oil. The taste of fried chanterelles will remain, and the aroma will remind you of the summer season.

How to cook chanterelles with potatoes. Recipe

To prepare potatoes with mushrooms, you will need the following ingredients:

• fresh product - up to a kilogram;
• potatoes - half a kilo;
• onion - 2 pieces;
• oil for frying;
• sour cream - 2 tablespoons;
• salt;
• pepper;
• greenery.

How to fry chanterelles.

1. Clean the product by soaking for an hour.
2. Chop the chanterelles into strips, it is better to have a large size so that they look, as the product greatly decreases in size when fried.
3. Peel and chop the onion small cube. We fry it until it acquires a golden crust, and then put the mushrooms. Add salt, pepper, stir, reduce heat. When all the juice is gone, cover with a lid and simmer for 10 minutes.
4. After turning off the fire, you can put sour cream to the mushrooms. So the dish will be juicier.
5. Cooking potatoes. We clean, cut into strips. Then you need to dry it with a paper towel.
6. Heat up the pan, add the potatoes. You can not interfere with it and salt, cover until cooked, so that the shape is preserved and the potatoes do not turn into gruel.
7. Mix fried potatoes with mushrooms, add spices to taste.

With the advent of autumn, many, armed with baskets, go to the forest for mushrooms. White, champignons, mushrooms, chanterelles are the most favorite. So let's talk about how to cook chanterelles. They are highly valued for their taste. They are marinated, cooked from them delicious soups, salads, roasts, sauces.

Mushroom preparation

Chanterelles, like other mushrooms, should be cleaned immediately after harvest or purchase. If mushroom hunting was carried out in the rain, the “harvest” should first be dried by laying it on a table covered with a cloth and waiting for it to dry completely.

During growth, mushrooms absorb a lot of water, which is then given away when heat treatment. Therefore, it is better to clean them dry. First of all, the roots are cut, then the ground is carefully scraped off, if any. If the edges of the chanterelle cap are broken, they should be carefully trimmed. Using a dry napkin, folded in a corner, or a brush, they pass over the plates and between them, removing dust and dirt.

If you don’t have time or for cleaning, mushrooms can be put in a paper bag and sent to the refrigerator for 1-2 days, no more - they quickly deteriorate.

How to cook chanterelles: attention to deceit

When processing chanterelles, pay attention to the bottom of the hat. In real plates, they are dense, even and pass into the stem. False chanterelles have no aroma, the plates do not pass into the stem and, moreover, branch. In principle, now scientists have begun to attribute the “trick” to false-poisonous mushrooms and are allowed to be eaten, although they were previously classified as poisonous.

Chanterelle Mushroom Recipes

Most people prefer to eat mushrooms in season rather than stocking up for the winter. gifts of nature are added to soups, pies, salads, fried or stewed. We offer a selection of the most delicious recipes.

Chanterelle salad with chicken fillet

Lettuce has pleasant taste flavor, easy to prepare and perfect for a family dinner.

To cook chanterelles for two servings, you will need 0.2-0.3 kg of the mushrooms themselves. This amount should take 0.1 g chicken fillet(or any other boiled meat), one carrot and one onion each. As seasonings, use 2-3 garlic cloves and 5-6 arrows, salt and pepper to taste, and fresh herbs, pre-chopped. 1 st. l. will be sufficient.

Salad making process:

Video recipe for freezing chanterelles for the winter

How to deliciously cook chanterelles in French

The dish has a tender creamy taste. In addition, it is low-calorie, light and quick to prepare. Such an appetizer can be safely served to guests at the table.

If you already have a dish ready, you can give it a fresh touch: sprinkle with grated cheese and put them in the oven for a few minutes until the cheese is melted and the peeping mushrooms become crispy.

For 4-6 servings, 0.5 kg of chanterelles will be required. The rest of the ingredients for this amount should be taken: 50 g of cheese and sour cream, 1 tbsp. l. thickener, which is flour, and spices.

Getting ready to cook:

When serving, you can decorate the dish with grated cheese.

Chicken soup with chanterelles

But how to cook soup from chanterelles? We offer an option chicken base with fillet pieces. Very tasty and original dish. It is savory, rich. Something in between the first and second course. And most importantly, you can vary the thickness of the soup yourself.

To prepare a delicacy, 0.2 g of chanterelles is enough. The soup is designed for 3-4 servings. Additional products will require 2 chicken breasts and 0.2 kg of any vermicelli. Spices and chopped herbs are used to emphasize the taste.

Vermicelli can be replaced with spaghetti or other pasta.

Cooking soup:

We fry chanterelles - video

Now you know how to cook chanterelles. By adopting the proposed recipes, you can not only cook delicious dishes, but also give yourself the opportunity to experiment. It is in experiments that new combinations of tastes are born.

Video recipe for harvesting chanterelles for the winter