Fried chanterelles. Chanterelle mushrooms: recipe for fried chanterelles

Fried chanterelles- the hit of the mushroom season, I don’t remember a single year when we didn’t fry chanterelles. Boiled potatoes sprinkled with fried chanterelles are an indescribable taste delight.

I wonder how many people there are who, upon hearing the word “fox,” imagine a red-haired and cunning animal with a fluffy tail, the hero of popular children’s fairy tales? The vast majority know that chanterelle is a light orange forest mushroom, incredibly tasty, growing abundantly in our forests, literally in fields.

For example, before my eyes there is a bright green carpet of forest moss, and protruding orange watering cans of chanterelles. Chanterelle (lat. Cantharellus cibarius) is an edible mushroom with a stem that turns into a cap without a visible border. Color ranges from light yellow to deep orange.

But real chanterelles - delicious mushrooms with high nutritional value. Important property chanterelles - they are not wormy.

Chanterelles can be prepared almost any way: fried, boiled, dried, pickled or pickled. But the most delicious are the fried chanterelles. Especially chanterelles with onions and not big amount spices, or even in their complete absence. By and large, the chanterelles don’t even need to be boiled first. But to be on the safe side, they are usually boiled a little, literally 15 minutes. But simply fried chanterelles are much tastier. Especially chanterelles. Since childhood, I learned: the most delicious thing is when you sprinkle chanterelles with onions boiled potatoes.

Fried chanterelles. Step by step recipe

Ingredients (2 servings)

Fresh chanterelles 0.5 l jar
Onion 1-2 pcs
Potatoes 5-6 pcs.
Vegetable oil 3-4 tbsp. l.
Salt, ground black pepper taste

To cook fried chanterelles, you need to collect them in the forest or buy them at the market. I don’t know why, but if you go to collect chanterelles, then the measure for collecting is a basket. And if you go and buy chanterelles, then the measure is a jar.
Chanterelle mushrooms - fresh from the forest
Be sure to sort out the chanterelles and clear them of forest debris - pine needles, moss, leaves, sticks. It is very convenient to fill the chanterelles with plenty of cold water. Then heavy debris will settle to the bottom, and leaves and needles can be picked out with your hands. Wash the chanterelles carefully, removing rotten parts.
Sort and wash mushrooms
To be on the safe side, the mushrooms can be boiled in slightly acidified water for 10 minutes; then, when frying, the chanterelles will not lose their amazing color.
It is better to boil the mushrooms for a short time
Peel the onion and cut into strips. A little trick: I recommend cutting the strips not across the onion, but lengthwise. Then, when cooking, the straw will remain intact.
You will need potatoes and onions
Fry chopped onion in vegetable oil until soft. There is no need to overcook and strive for a pleasant golden hue, as most authors write. The taste of fried onions easily overwhelms the taste fresh chanterelles. The onion should be soft, sweet and just beginning to brown a little, but not fried.
Fry chopped onion
Add boiled chanterelles to the onions, add a little salt and very little pepper. Continue frying the onions and chanterelles over low heat, stirring constantly, for at least 15 minutes. If the chanterelles are not boiled before frying, they will give a lot of liquid, which must be evaporated, otherwise the onions and chanterelles will not fry, but will simply boil.
Add boiled chanterelles to the onions
While the chanterelles are frying, boil the coarsely chopped potatoes in lightly salted water. As soon as the potatoes are ready, drain the water.
Boil potatoes until tender
Combine potatoes and fried chanterelles in a frying pan and stir. Fry everything together for 1-2 minutes.

Anything can be prepared from chanterelles. They can be fried, boiled, dried, pickled, pickled. Mostly fresh chanterelles are used in the dishes.

But you can use dried and frozen mushrooms.

How to cook chanterelles

It’s not for nothing that I call them chanterelles royal mushrooms. The taste and texture are pleasant. And of course beautiful appearance mushrooms Chanterelles have one secret that few people know. They contain a substance that destroys worm eggs. Thanks to this, chanterelles are almost never wormy.

Before preparing dishes from chanterelles, you need to know about the benefits they bring to our body.

high carotene content;
beneficial effect on mucous membranes and vision;
rejuvenation of skin and hair;
getting rid of excess salts in the body;
cleansing the liver and improving its function;
reduction of fatigue;
control of helminths;
improvement of motor activity;
removal of heavy metals from the body.

Contraindications:

should not be given to children under 8-10 years of age;
Do not eat it for people who suffer from gastrointestinal diseases.

As you can see, apart from individual contraindications, chanterelles do not cause any harm.

Amazingly delicious dish. Tender and fragrant.

Products:

broth (vegetable or meat) - 1 liter;
dry white wine - 100 ml;
chanterelles - 0.5 kg;
onion - 1 pc.;
butter - 30 grams;
cream (low-fat) - 250 ml;
salt, thyme and pepper - to taste.

Melt butter in a saucepan. We put thyme in it. Dice the onion and add it to the butter and thyme. Fry until transparent. Add chanterelles to the onions and fry further.

Pour broth into the fried mixture. Remove the thyme, salt and add spices to your taste. Bring to a boil and pour in white wine. Boil again and cook the soup for three minutes.

Puree the cooked soup using a blender. Add cream and stir. Let the soup simmer and bring to the desired thickness. Can be diluted with clean water or broth.

The soup is served with herbs and croutons.

How to cook chanterelles deliciously and simply? Of course, fry it. And the recipe for cooking mushrooms in sour cream will not leave anyone indifferent.

Products:

chanterelles - 500 g;
white onion - 1 pc.;
garlic – 3 small cloves;
salt, spices and herbs - to taste;
sour cream - 7 tablespoons;
oil for frying (you can use either butter or sunflower).

How to cook chanterelles in sour cream sauce:

Pre-soak the chanterelles in cold water for half an hour. Wash and cut into large pieces.

Pour water into a saucepan and bring it to a boil. Throw mushrooms into it. Cook for fifteen minutes and drain. If desired, you can skip cooking the mushrooms and start frying them immediately.

Chop the onion and garlic. Fry them in oil until soft. Add mushrooms and fry for twenty minutes. Salt and add sour cream. Fry for another three minutes and turn off.

Serve with greens.

Some cooking features:

sour cream moderately acidifies fried mushrooms;
It is best to use butter for frying chanterelles;
When serving, greens are desirable; they balance the taste of mushrooms and sour cream.

The recipe is elementary. And the dish is eaten in one moment.

Products:

chanterelles - 200 grams;
large onion - 1 pc.;
butter - 30 grams;
cream (low-fat) - 200 ml;
white dry wine- 50 ml;
garlic - 2 cloves;
thyme - 1 branch;
zest of one lemon;
salt - to taste;
pepper - to taste;
parmesan - 50 grams;
spaghetti - 250 grams.

Boil the spaghetti.

Spaghetti should not be overcooked.

Melt the butter and heat the thyme in it. We do not take it out until the end of cooking. Finely chop the onion and fry until soft. Add boiled chanterelles and fry for 7 minutes. Pour in the wine and fry until the excess liquid has evaporated. Approximately 4 minutes. Add garlic and zest to the mixture. Salt and pepper. Pour in the cream and bring the mixture to a boil. From the moment it boils, turn it off.

Place the spaghetti into the mushrooms and mix thoroughly.

Place on a plate. Top each serving with three Parmesan cheeses.

Products:

rice - 150 grams;
chanterelles - 200 grams;
carrots (medium) - 1 pc.;
onion (medium) - 1 pc.;
salt, herbs and spices (chili, cumin, ground coriander) - to taste;
subsoil oil - 3 tablespoons.

Fry the onion. Add carrots and fry for 5 minutes. Next, add the boiled chanterelles. Fry for another 5 minutes. Add rice, salt and spices. Fill with water and simmer for about 40 minutes from the moment it boils.

Serve with herbs and ketchup.

You can prepare many dishes from chanterelles. But of course the most delicious are fried chanterelles.

Products (for 2 servings):

chanterelles - 0.5 liter jar;
onions (depending on size) - 1-2 pcs.;
potatoes (depending on size) - 5-6 pcs.;
vegetable oil - 4 tablespoons;
salt and spices - to taste.

Boil fresh chanterelles in water acidified with lemon juice. Peel the onion and cut into small strips. Fry the onion in oil until soft.

There is no need to fry the onions until golden or overcook them at all. The taste of fried onions is rich and will overpower delicate taste mushrooms!

Add the chanterelles to the onions and fry over low heat. When frying, excess liquid should evaporate.

While frying the chanterelles, peel the potatoes and set them to boil. As soon as it is ready, drain the water.

Place the fried chanterelles and onions in the potatoes and fry everything together for 2 minutes.

Delicious potatoes with mushrooms are ready. Serve with herbs and sour cream.

Potato and mushroom casserole

Products:

chanterelles - 500 grams;
sour cream - 300 ml;
butter - 30 grams;
potatoes (medium) - 6 pieces;
herbs, salt, spices - to taste.

How can you cook chanterelles with potatoes in a tasty and unusual way? Make a casserole out of them.

Cut the potatoes into small pieces. Leave the mushrooms whole. If you come across large mushrooms, cut them into two parts.

Finely chop the greens.

Melt the butter in a frying pan. Add mushrooms and fry until done. Grease the mold butter. Mix the fried mushrooms with potatoes and place in the pan. Salt and add sour cream. Place in the oven and bake for 45 minutes at 180 degrees.

An interesting recipe for a delicious salad.

Products:

chanterelles - 500 grams;
smoked brisket (or bacon) - 100 grams;
baguette (white) - 3 pieces;
garlic - 2 cloves;
vegetable oil - to taste;
herbs, spices - to taste.

Cut the mushrooms into quarters. Finely chop the brisket (without skin) and fry in oil until crispy. Take out the brisket and add mushrooms to the same oil. Fry until excess moisture evaporates. Salt and fry until done. Cut the garlic into slices and fry in oil. Remove the garlic and fry the diced baguette in this oil. Chop the greens coarsely. Tear the lettuce leaves. Place into serving bowls. Greens - mushrooms - brisket - croutons. Watering a small amount olive oil.

Useful tips for preparing dishes with chanterelles:

Chanterelles must be used within 10 hours from the moment of collection. If it is not possible to prepare chanterelle dishes according to recipes, you can simply freeze them or cut them for drying;
Before preparing dishes with frying chanterelles, fill them with water and boil for 15-20 minutes. Chanterelles will be ready for use in soup, appetizers, frying and freezing;
To keep the color of the chanterelles bright, add a few spoons when cooking lemon juice or a pinch of citric acid;
never freeze raw mushrooms. Otherwise they will be bitter. They need to be cooked before freezing. In plain water or milk. Or fry in butter;
Chanterelles “love” sour cream, thyme, oregano, marjoram, and basil. Add these spices when cooking and your dishes will taste even better.

Picking mushrooms is so exciting that one can only envy those people who have the opportunity to quietly hunt every year. If you go into the forest and come across a scattering of bright orange lights with a wavy cap, then you know that you have found a chanterelle mycelium. Just be careful - there are still things to collect and eat that you should not under any circumstances. But they are easy to distinguish from edible ones. The false caps have smooth edges, 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 other trees are found. They can be collected 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 it’s not only this feature that makes chanterelles so popular - they are also extremely tasty. In order to spoil these mushrooms, you need to put in a lot of effort, since even a complete layman can fry chanterelles. culinary arts. Now you can see this for yourself.

Before frying the chanterelles, they need to be soaked for half an hour in water to make it easier to wash off the adhering sand and pine needles, which are necessarily present on the surface of the mushrooms. You don’t want the sand to creak on your teeth, or the pine needles to clog up the wonderful taste. Therefore, all mushrooms need to be thoroughly washed in running water, everything that cannot be washed is cut off, and the chanterelles themselves are cut into approx. identical pieces. If they are small enough, you can place 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 placed on fire. There is no need to cover with a lid, since the chanterelles can be fried only after the water has evaporated. While our mushrooms are bubbling in the frying pan, cut onion and fry it in butter. Boil until half cooked and drain in a colander. As soon as the water in the pan boils away, add butter and potatoes. Stir, salt, sprinkle with pepper and fry for about 5-10 minutes. Let the potatoes also be covered with an appetizing crust. Then reduce the heat, add sour cream to the dish, cover the pan with a lid and simmer for about five more minutes. Serve the dish sprinkled with finely chopped herbs.

chanterelles without sour cream

The beginning is almost the same as in the previous recipe - wash it, cut it, place it in a frying pan, fill it with water and keep it on high heat until the water completely boils away. As soon as the water has evaporated, throw a piece of butter into the frying pan (you can, of course, use vegetable oil, but it’s still better to use butter, since frying chanterelles in it will be much tastier). Then add the sliced potatoes and fry, remembering to stir, for about 10 minutes. Now you need to add salt, add chopped onions to the mushrooms and potatoes and continue cooking until they acquire a golden hue. At the end of frying, you can sprinkle the dish with herbs, or you can decorate prepared mushrooms with potatoes and just in a plate.

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

How to fry chanterelles

Mushrooms of this type are famous for their flavor and aromatic qualities and beneficial properties. There are many options for how to prepare chanterelle mushrooms. They can be boiled, added to soup, or formed into a filling product. However, frying is considered the best way cooking, since it fully reveals the characteristics of mushrooms. You can fry it with carrots, onions, meat, potatoes, in mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

How to fry chanterelles in a frying pan

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

How to fry frozen chanterelles

Mushrooms of this type cannot be stored for a long time at room temperature, so housewives are forced to cook them right away or put them in the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms requires preliminary defrosting. Place the ingredients inside a deep container and leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry a little, start cooking them. Remember that they cannot be re-frozen.

Fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for 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 and make it possible to use the dish as an independent dish, as an addition to side dishes, or as a filling for pies. Every cook will be able to choose an interesting, simple technology cooking.

Fried chanterelles with sour cream

Cooking time: 45 min.
Number of servings: 2-3 persons.
Calorie content of the dish: 107 kcal.
Purpose: for lunch/dinner.
Cuisine: Russian.

Preparing chanterelles fried in sour cream is not difficult even for a novice housewife. Fermented milk product in the composition of the dish gives it tenderness. If you don’t have sour cream in your kitchen, you can prepare the product with cream or milk. To this dish you can add buckwheat porridge or rice cereal, boiled or fried potatoes.

Cut peeled and washed large chanterelles in half, and leave small ones whole.
Chop the onion into small cubes, fry it in a frying pan, heated with olive or sunflower oil, until golden brown.
Add chanterelles to the vegetable, stir. You need to fry the ingredients until the water evaporates. The mushrooms should become slightly browned.
The next step in how to prepare the dish is to add sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Simmer the product for 10 minutes.

Chanterelles fried with onions

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

It’s very nice to come from the forest and cook fried chanterelles with onions. They will become amazingly fragrant and tasty addition for any dish. You can use mushrooms made this way as a snack. Adding onions will help make taste qualities the product is more piquant; you can add flavor using your favorite spices. The simplicity and taste of the dish will delight guests and household members.

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

Chanterelles fried with potatoes in a frying pan

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

The recipe with a photo of how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It's better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get tasty and quick dish which is suitable for hearty lunch or dinner.

Place the prepared mushrooms in a frying pan with vegetable oil. Fry until golden brown and all liquid has disappeared.
Add chopped onions and fry until tender.
Place the potatoes in a separate frying pan, which should first be cut into cubes, salt the component to taste.
Combine both parts of the dish and stir. If you wish, you can make the 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. This snack can be preserved for a long time to please yourself with the taste of your favorite mushrooms during the cold season. Cooking chanterelles is simple. To preserve them, you don't need many ingredients or 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.

Prepared mushrooms should be placed in a saucepan with water, brought to a boil, and cooked until tender.
Fry the boiled ingredients in a frying pan using vegetable oil until they are browned on all sides.
In a separate bowl, fry the chopped onion until golden brown.
Mix the fried ingredients, melt the butter. Add salt and black pepper to the dish.
The next step on how to prepare a salad with fried chanterelles is to put the food in a jar for storage. Pour a small part of the oil inside the sterilized vessel and place the mushrooms and onions. Then, continue alternating layers.
Close the resulting workpiece with a lid, cool and store in the refrigerator or other cool place.

Chanterelles in sour cream with onions

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

Mushrooms compete with meat in terms of nutritional value; in combination with onions and sour cream, the result is also tender and deep at the same time. spicy taste. This interaction is used in many dishes and is considered classic. Try cooking chanterelles fried with onions in sour cream. The product can be consumed on its own or added as 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.

Take the onions and peel them. Then, the vegetables need to be cut into half rings and placed in a frying pan heated with vegetable oil and butter. Fry the onion for 10 minutes, stirring frequently.
Boil the mushrooms for 20 minutes, drain the water. Place the prepared chanterelles in the frying pan with the onion slices, turn the heat to high, and fry for about 3 minutes. stirring.
Spoon dill, salt, pepper and sour cream (you can cook with mayonnaise), cover with a lid, and leave to simmer for a couple of minutes.

Chanterelles fried with meat

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

Fried chanterelles with meat – great option hearty, have a delicious lunch or dinner. The combination of these products with vegetables turns out juicy and aromatic. It is recommended to use as a side dish mashed potatoes– it will add tenderness and softness to the dish. Sauce with sour cream will help add juiciness. The side dish 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.

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.
Cut the onion heads into large cubes and fry until transparent.
Grate the carrots, cut large mushrooms into pieces. Place the ingredients in the onion, cook until all the liquid has come out, add sour cream, previously diluted with half a glass of water.
Add the mixture to the meat and simmer together for about 15 minutes.

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

Mushrooms of this type go well with spices. When choosing spices, focus on thyme, dill, parsley, rosemary, saffron, garlic and onion.
It is better to fry mushrooms on a dry surface, then add a little vegetable oil.
The best way to store chanterelles is freezing.
There is no need to boil the ingredient before frying (unless the recipe states otherwise).
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 baked goods.

At the height of the mushroom season, many are wondering how to fry chanterelles. The most delicious and aromatic dish for holidays and everyday life - juicy mushrooms with sour cream and onions, garlic and spices. Who can refuse a portion of happiness given by nature?

During the cooking process, a stunning aroma wafts through the kitchen. Household members eagerly walk within a radius of a couple of meters from the slab on which the birth of a simple but incredible masterpiece is taking place.

How to fry chanterelles in a frying pan: nuances and subtleties

Cleaning

Fresh mushrooms brought from the forest are best cleaned with a paint brush. This sweeps away small needles and stuck moss.

Flushing

You need to wash mushrooms for a long time and thoroughly. First, soak them for 30 minutes in a spacious container with cold water. After a while, we collect it with our hands so as not to pick up the dirt that has fallen to the bottom of the container. Transfer to another bowl or colander.

When all the forest gifts have been evacuated, we send them back to cold water. Mix with your hands and catch. You can repeat the procedure again. Answering the question of how to deliciously fry chanterelles is easier than washing them. Result: rinse in several waters, place in a colander to drain.

Cooking

There are supporters and ardent opponents of this step. But in our family the issue of cooking mushrooms is not discussed. This way, two problems go away at once: we get rid of possible mushroom bitterness and neutralize the poison. If false fungi are included in the company of good fungi. It is better, of course, that all trophies are safe. This is why purchasing mushrooms from strangers is dangerous. And it’s wrong to collect chanterelles yourself without experience in distinguishing them from false ones.

So, cook the washed mushrooms in a saucepan for 15 minutes after boiling. Then we strain it. In order not to think for a long time about how to fry chanterelle mushrooms, let's move on to the next stage.

Frying

There are two ways: with butter or vegetable oil. We will describe the sequence in the proven recipe below.

And many variations:

with potato;
with onions and garlic;
with zucchini;
with meat (pork, chicken);
with sour cream;
with tomatoes or in tomato sauce.

And these are just the most popular ones.

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