How to cook fresh fried chanterelles. Chanterelle salad with chicken fillet

It's hard to imagine more tasty dish than fresh fried mushrooms. Last time I told you, and today we’ll discuss how to fry chanterelles in a frying pan so that the mushrooms turn out tasty and juicy. There are no special tricks on how to fry chanterelle mushrooms, but there are still a few important points and small culinary tricks on how to fry chanterelles so they don’t get bitter, which are: pre-treatment mushrooms

In this manner fried chanterelles(and all other mushrooms) are prepared by my grandmother - the result is always predictably tasty and excellent! Therefore, I recommend with all my heart to try our family recipe fried chanterelles with onions and parsley.

Ingredients:

1 kg. chanterelles
2 pcs. medium sized bulbs
50 gr. butter
1 pinch black pepper
1 pinch of salt
3-4 tbsp. vegetable oil
½ bunch of parsley
½ head of garlic

How to fry chanterelles in a frying pan:

We sort out the chanterelle mushrooms, throw away large garbage and rotten mushrooms.

Small chanterelles are ideal for frying, like cloves - appetizing and beautiful. Large chanterelles are best put aside for mushroom pate or mushroom caviar.

You are probably wondering: do you need to boil chanterelles before frying them? I think it's necessary! I have little experience working with fresh mushrooms, and in my family they always boil any mushrooms. In addition, if you pre-boil the chanterelles, they will definitely not taste bitter when cooked.

So, pour the washed chanterelles into boiling water and add half an onion. Grandma says that if the onion turns blue while cooking chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but to be on the safe side, I always add half an onion. Soak the chanterelles in boiling water for 15-20 minutes, stirring constantly with a slotted spoon.

Pour vegetable oil into a frying pan, add butter and fry finely chopped onion until transparent.

Then add the prepared chanterelle mushrooms to the onions. Stir and fry for no more than 2-3 minutes. Our chanterelles are already boiled and completely ready, so it’s unnecessary to add mushrooms heat treatment no need.

Stir, cover with a lid and leave for 2 minutes until the parsley becomes soft, then remove the fried chanterelles from the stove. If you are still interested in the question: how long to fry chanterelles, the answer is that pre-boiled chanterelles should be fried for no more than 5 minutes.

Chanterelles grow everywhere in the forests of the middle zone. These beautiful orange mushrooms contain many vitamins, amino acids and useful microelements. They do not contain worms, and it is difficult to confuse them with poisonous specimens. This delicious mushrooms, which even novice mushroom pickers can collect almost all summer.

Chanterelles are prepared simply and quickly, and the taste of this dish is excellent. Fried chanterelles can serve as a side dish for meat or stand on their own vegetarian dish for lunch or dinner for your family. These mushrooms do not need to be boiled before frying, and the entire cooking process takes about half an hour.

Very simple and yet delicious recipe, which has several subtleties.

Ingredients:

mushrooms – 500 gr.;
onion – 1 pc.;
oil for frying – 50 g;
salt;

Preparation:

Sort through the mushrooms and remove leaves, moss, needles and roots with soil.
Rinse with running water and leave until the water drains completely.
The chanterelles cook a lot, so there is no need to chop them finely.
In a frying pan with vegetable oil, fry the onion, cut into medium-sized cubes.
Add the chanterelles and increase the heat to high. A lot of liquid will appear.
When all the juice has evaporated, add a small piece of butter to the frying pan and let the mushrooms brown a little. Don't forget to add salt.
Remove the pan from the heat and cover with a lid. Let it brew a little and serve.

Chanterelles can be served as independent side dish, or as an addition to boiled or fried potatoes.

Ingredients:

mushrooms – 500 gr.;
potatoes – 5 pcs.;
onion – 1 pc.;
oil for frying – 50 g;
salt;

Preparation:

To make it easier to clean mushrooms from forest debris and soil, soak them for half an hour in cold water.
Wash thoroughly and cut off the roots.
Take two frying pans. On one, start frying the potatoes, cut into strips, and on the other, fry the onions. Then add the mushrooms to the onions and wait until the liquid has completely evaporated.
When the potatoes begin to brown, transfer the fried chanterelles and onions into a frying pan with the potatoes and add a piece of butter.
Salt and pepper your potatoes and mushrooms if desired.

Ingredients:

mushrooms – 500 gr.;
sour cream – 100 gr.;
onion – 1 pc.;
oil for frying – 50 g;
salt.

Preparation:

Soak the chanterelles in water and cut off the roots from the soil. Remove leaves and pieces of moss.
Wash and lightly chop the mushrooms, place them in a frying pan with a small amount oils
When about half the liquid has evaporated, add finely chopped onion.
At the very end, add salt and add sour cream to the pan.
Stir and leave to brew briefly under the lid.
Can be served with boiled or fried potatoes. You can use finely chopped herbs for decoration.

Fried chanterelles with sour cream and onions is a very aromatic and tasty dish that all your loved ones will enjoy.

If you have collected a rich harvest of these tasty and beautiful mushrooms, you can prepare fried chanterelles in jars for the winter.

Ingredients:

mushrooms – 1 kg;
onions – 2 pcs.;
oil for frying – 70 gr.;
salt;

Preparation:

Sort and wash the mushrooms very carefully. Cut the largest specimens into several pieces.
Pour vegetable oil into a heated large frying pan and place the chanterelles.
They need to simmer for about half an hour. If all the liquid has evaporated, add a little boiled water.
When the mushrooms are almost ready, add onion, cut into thin half rings, to the chanterelles and fry until golden brown. If you like, add a little garlic and ground pepper.
Add a piece of butter, add salt and mix thoroughly.
Transfer the chanterelles into sterilized jars, compact them thoroughly and add vegetable oil.
Seal with lids, let cool and put in the refrigerator.

It is better to use small jars so that when you open it, you can immediately consume all the contents. It is not advisable to store opened cans.

Having opened such a preparation in winter, you will undoubtedly delight your family with delicious fried potatoes with mushrooms. You can simmer the contents of a jar of sour cream for a few minutes, and surprise your guests by serving chanterelles stewed in sour cream with mashed potatoes as a side dish. meat dish for a festive dinner.

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 into 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: creamy 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.

We invite you to take a look at the pages where red-haired beauties have already appeared as the main characters:

Fried chanterelles with sour cream and onions are a tasty, nutritious and very satisfying dish. Which is prepared both as an independent dish and as a side dish. For example, with potatoes or rice, pasta. At the same time, it is fast and simple. In 30 minutes you will have delicious food on your table mushroom dish.

Chanterelles – Forest mushrooms which children and adults eat with pleasure. At the same time, mushrooms are useful to eat. They contain many vitamins and minerals necessary for the human body. You can fry any wild mushrooms with sour cream, but chanterelles or saffron milk caps are especially tasty.

Mushrooms contain almost 90% water. Therefore, when preparing, you should take into account that when frying, the mushrooms will greatly decrease in volume.

When cooking, in addition to sour cream and onions, you can add garlic, herbs and spices to the dish. Often, housewives immediately add sliced potatoes to the pan when preparing fried chanterelles.

But our recipe for fried chanterelles with sour cream and onions is basic or classic version preparations. You can complement the cooking dish at your discretion.

Fried chanterelles recipe with sour cream and onions in a frying pan

Even a novice housewife can fry chanterelles. If you have never fried these wild mushrooms, then our recipe is just for you. Fried chanterelles are very tasty butter with onion. But this cooking option is tastier, we will add sour cream and deliciously fry the chanterelles in a frying pan. By the way, if you have cream at home, you can safely replace sour cream. It will be even tastier!

Products:

fresh forest chanterelles - 2 kg;
sour cream 200 g;
medium-sized onion;
vegetable oil for frying;
salt - to taste.

How to cook fried chanterelles with sour cream and onions in a frying pan - step by step recipe with photo:

To prepare fried forest chanterelles, it is better to use a deep frying pan with a thick bottom or a pressure cooker.

Rinse the chanterelles thoroughly in clean water. Remove small debris and leaves (if you have wild mushrooms).

Cut them coarsely. If you chop the mushrooms finely, they will shrink further in size when fried. Small mushrooms can be left whole.

Boil water and place the prepared mushrooms in boiling water. Cook for 5-7 minutes. Place the almost finished saffron milk caps in a colander and let the water drain.

Do you need to boil chanterelles before frying? If you do not know where the mushrooms were collected, it is better to pre-cook them. Raw chanterelles that grew next to conifers may taste a little bitter after roasting. It is also better to pre-boil store-bought frozen chanterelles.

Finely chop the onion into cubes and fry it in vegetable oil until softened. About 1-2 minutes.

In a heated frying pan, add boiled saffron milk caps to the fried onions and fry for 2-3 minutes, stirring occasionally.

When the mushrooms are fried, add sour cream and cover the pan with a lid. Simmer for about 10 minutes, do not forget to stir.

Add salt to taste, pepper if desired, and add your favorite spices.

Serve with boiled new potatoes or mashed potatoes. The sweetish-sour taste of sour cream and tender chanterelles combines well with the taste of potatoes, so it is better to serve it this way.

Video: How to cook chanterelles with sour cream and onions

Step-by-step recipes with photos tell you how to cook chanterelles in a frying pan or in a slow cooker so that they are not rubbery and do not taste bitter. The most important thing is to make the most of fresh mushrooms, and if you don’t have any on hand, take frozen ones and cook immediately after complete defrosting, without leaving them in the refrigerator for a long time.

To give the chanterelles a delicate, slightly creamy hue, they are stewed in sour cream or mayonnaise, and to obtain a more pronounced rich taste, they are fried with potatoes and herbs, seasoned with spices and combined with various aromatic seasonings. Ready mushrooms included in daily and holiday menu, served both hot and cold, and successfully combined with fresh vegetables and cereal side dishes. Dishes made from chanterelles are filling and are a worthy competitor to homemade meat and fish dishes.

How to cook chanterelles so that they are not rubbery and do not taste bitter - useful tips

To prevent chanterelles from being rubbery and bitter, you need to know something about these mushrooms and follow useful tips, telling you exactly how to prepare them correctly.

At the peak of the heat or immediately after a long period of heat, it is strictly forbidden to collect chanterelles. During this period, they are dangerous to human health and are not suitable for use in food.
It is best to eat chanterelles immediately after collection, without leaving them in the refrigerator for more than one day. In this version, the rubber consistency is absolutely excluded.
The bitterness will completely go away if you soak the mushrooms in cool water for 3-4 hours before cooking, and then boil them in salted water for 4-5 minutes.
If you dry the chanterelles in the oven, there will definitely be no bitterness in the taste. It will go away very quickly along with the evaporated moisture.
The bitter taste is neutralized by vinegar and spices added to the mushrooms at the very end of cooking.

How to cook chanterelles with sour cream in a frying pan - a simple recipe with photos step by step

The simplest and quick way To make chanterelles is to simmer them with sour cream in a frying pan, as this recipe recommends. The whole process takes no more than an hour, and the end result is very tasty and nutritious dish, successfully replacing meat dishes. The protein contained in mushrooms saturates the body with the necessary energy, satisfies the obsessive feeling of hunger for a long time and completely eliminates the feeling of discomfort in the stomach.

Necessary ingredients for cooking delicious chanterelles with sour cream in a frying pan

chanterelles – ½ kg
onions – 2 pcs
sour cream 20% - 250 ml
vegetable oil – 50 ml
salt – ½ tsp
ground black pepper – 1/3 tsp

Step-by-step instructions on how to make chanterelles in sour cream sauce in a frying pan

How to deliciously cook chanterelles with potatoes in a frying pan - recipe with photos

Crispy chanterelles fried with potatoes in a frying pan are rightfully considered one of the most popular hot main courses. The recipe for their preparation is simple, accessible and very convenient in that both potatoes and mushrooms are fried in one container and quickly acquire a beautiful golden crust, are actively imbued with the aroma of fragrant herbs and enrich their natural taste with bright, memorable shades.

Necessary ingredients for chanterelles cooked in a frying pan with potatoes

chanterelles – 700 g
potatoes - 6 pcs
onions – 2 pcs
vegetable oil – 50 ml
salt – ½ tsp
ground black pepper – ½ tsp
fragrant herbs– 1 tsp
dill – 1 bunch

Step-by-step instructions on how to deliciously make fresh chanterelles with potatoes in a frying pan

Sort the mushrooms, remove any debris, wash thoroughly in running water and place on kitchen towel so that moisture is absorbed.
Pour sunflower oil into a preheated frying pan, add chanterelles, cut into large pieces and start frying. On initial stage will be released from the mushrooms a large number of liquids. There is no need to be afraid of this. During the cooking process, the water will evaporate almost completely and will not cause any inconvenience.
Peel the onion, finely chop it and add to the browned mushrooms.
Peel the potatoes, rinse, cut into thin strips and place in a frying pan. Add salt, pepper, add aromatic herbs and fry until done, stirring regularly so that all components are evenly coated with a golden crust on all sides.
At the end, sprinkle the dish with chopped dill and serve directly in the frying pan.

How to fry chanterelles with onions and mayonnaise in a frying pan

Juicy and tender chanterelles, fried in a frying pan with onions and mayonnaise, will diversify your daily diet and make it nutritious and healthy. It will take very little time to prepare, but the result will be an amazingly tasty, rich and aromatic dish that can stand on its own. hot snack, and a bright addition to rice, potatoes or pasta.

Necessary ingredients for cooking chanterelles with onions and mayonnaise in a frying pan

chanterelles (fresh) - ½ kg
onions – 3 pcs.
mayonnaise 67% - 3 tbsp
butter – 50 g
sunflower oil – 30 ml
salt – ½ tsp
ground black pepper – ½ tsp

Step-by-step instructions on how to fry chanterelles in a frying pan with onions and mayonnaise

Sort the mushrooms very carefully, leaving only neat specimens without signs of spoilage or rotting. Soak the chanterelles in cold water and leave for 20-30 minutes. During this time, small debris, pine needles and leaves will come off and float to the surface.
Heat the sunflower oil well in a large frying pan with a thick bottom, and then melt the butter in it.
Remove the skins from the onions, chop quarters into rings and fry over low heat in a mixture of two types of oil until transparent and light golden brown. Then remove from the stove and put aside for a short time.
Wash the soaked chanterelles thoroughly in running water, paying close attention to the legs. If dirt does not go away, scrape it off with a knife.
Place the clean mushrooms in a colander and wait for the excess water to drain from them. Then cut into large pieces free form.
Return the frying pan with the onions to the stove, set the heat to high, add the mushrooms, salt and pepper and, stirring the mass regularly with a wooden spatula, fry for 5 minutes.
Reduce heat to low, add mayonnaise, mix well, cover with a lid and simmer for about 15 minutes.
When the time is up, turn off the burner, cover the pan tightly with a lid and let stand for 8-10 minutes. Then transfer the appetizer into a beautiful container and serve.

How to quickly and tasty cook frozen chanterelles in a frying pan - the best recipe

If you want to cook chanterelles, but don’t have fresh ones on hand, you can buy frozen ones at the supermarket and make your own with them favorite dish. By taste qualities these mushrooms are in no way inferior to those just picked, they are perfectly fried in a frying pan until golden brown and retain all their nutritional quality. To make the dish more tender, the recipe recommends using exquisite white onions instead of regular onions. He delicately emphasizes mushroom aroma and enriches the food with juicy, slightly spicy notes.

Necessary ingredients for cooking frozen chanterelles in a frying pan

frozen chanterelles – 1 kg
white onion – 2 pcs
vegetable oil – 100 ml
salt – 1 tsp
spices – 1 tsp
parsley – ½ bunch

Step-by-step instructions on how to quickly and deliciously make frozen chanterelles in a frying pan

Thaw the chanterelles and leave them in a colander so that all the moisture drains from them. Then rinse lightly in running water and place on a paper towel.
Heat a frying pan, pour in oil and heat it well. Remove the skins from the onions, chop the heads themselves into thin slices and fry over high heat until light golden brown.
Cut the mushrooms into large pieces, pour into a frying pan with the onions, add salt, season with spices, cover with lids and cook over low heat for about 20-25 minutes.
At the end, remove the lid, add chopped herbs to the mushroom mixture and quickly brown over high heat.
Serve hot with sauce, fresh vegetables or any side dish.

What can you cook from chanterelles for dinner - recipes in a slow cooker

Nutritious and hearty dinner can be prepared from chanterelles in a slow cooker. Mushrooms processed in this way will acquire a pleasant, soft consistency and will delight bright taste and a memorable natural aroma. If you want to add spiciness to the dish, you can replace the spices with hot paprika, ground chili or cayenne pepper. These components will quickly absorb into the mushroom base and add originality and unusualness to the dish. Perfect as a side dish for chanterelles boiled rice, mashed potatoes or stewed seasonal vegetables.

Necessary ingredients for preparing chanterelles for dinner in a slow cooker

chanterelles - 400 g
onion – 1 pc.
water – 1.5 tbsp
sunflower oil – 5 tbsp
salt – ½ tsp
pepper mixture – ½ tsp

Step-by-step instructions on how to make a delicious chanterelle dish for dinner in a slow cooker

Clean the chanterelles well, rinse in cool running water, dry, drain in a colander, and cut into halves.
Place the mushrooms in a multicooker bowl, add salt and pepper, add water, cover with a lid and cook for 40 minutes in the “Baking” mode. From time to time, open the lid and stir the semi-finished product.
Remove the peels from the onion and chop into thin half rings.
When 20 minutes have passed since the processing of the chanterelles, drain all the water, add the onion, add sunflower oil, mix well and process for another 20 minutes according to the “Baking” program.
Serve the finished chanterelles hot with fresh vegetables and a light side dish.