Fried chanterelles

Chanterelles are very tasty mushrooms. Unfortunately, they do not grow in all forests and do not often appear on sale. These mushrooms are not able to accumulate radiation, they remain safe and clean even when they grow in polluted regions. Chanterelles have a high keratin content that is good for the eyes. These fungi have a positive effect on liver cells, and they also have antibacterial agents. There are many recipes for chanterelles, they are especially well combined with potatoes.

Chanterelle mushrooms: cooking recipes

Baked chanterelles with vegetables and sour cream

Composition:

1. Chanterelles - 600 g
2. Potato - 400 g
3. Carrots - 1 pc.
4. Onions - 1 pc.
5. Vegetable oil - 1 tbsp. l
6. Sour cream - 2 tbsp. l
7. Salt, pepper - to taste
8. Chopped greens - 1 tbsp.

Cooking:

• Place the pot or baking dish with vegetable oil or butter. Wash the mushrooms and cut into small thin slices, then put them in a baking container.
• Peel potatoes, onions and carrots, rinse and chop not too large. Put the vegetables on the mushrooms. If desired, carrots with onions can be lightly fried.
• Salt abundantly, as mushrooms like salt. Then add the spices and black and sweet peppers in the form of peas.
• Put sour cream on top. You can also mix all the ingredients in a separate container with sour cream, then it will be distributed evenly and soak all the vegetables and mushrooms.
• Cook the dish for 40 minutes at 200 degrees.
• It is recommended to serve with fresh greens, but greens can be added to a raw dish when baking. She will give all the ingredients a pleasant aroma.

Steamed Chanterelles with Apples

Composition:

1. Chanterelles - 0.5 kg
2. Sour apples - 5 pcs.
3. Butter - 150 g
4. Flour - 2 tbsp. l
5. Mushroom broth - 0.5 tbsp.
6. Sour cream - 0.5 tbsp.
7. Salt, pepper, dill - to taste

Cooking:

• Wash and clean the mushrooms. Cut them into thin slices or straws.
• Heat oil in a skillet and put mushrooms in it, extinguish them for 10-15 minutes.
• Apples wash and remove the skin with the core. Cut them not large, put to the mushrooms and mix.
• Stew mushrooms with apples for about 7 minutes.
• Mix the flour and broth and pour into the pan with the mushrooms, stir and cook further until the liquid evaporates by half. Then add sour cream and cook another 5 minutes.
• Put spice and herbs at the end.
• Serve recommended with potatoes or fresh vegetable salads.

Nourishing warm salad with chanterelles and crackers

Composition:

1. Chanterelles - 0.5 kg
2. Smoked Chicken Breast or Bacon - 100 g
3. Parsley - to taste
4. Garlic - 2 slices
5. Baguette - 2-3 pieces
6. Salt, pepper, spices - to taste
7. Vegetable oil - for refueling

Cooking:

• Washed mushrooms cut into 4 parts, leave small ones intact.
• Cut the bacon or smoked chicken breast into small slices and fry them in butter until crispy. Then put them in a separate plate, and then send the mushrooms to the pan and fry them before browning.
• Salt and put spices, combine mushrooms and meat.
• Prepare the croutons. Remove the crust from the bread, and cut the crumb into small cubes or straws.
• Put garlic and bread, crushed in a press, in a vegetable oil on a preheated pan. Lightly fry the crackers. Fold them on a napkin to remove excess fat.
• Slice greens and place on a la carte plates. Place mushrooms, meat, and crackers on top of the greens.
• Sprinkle with vegetable oil. You can also add a little lemon juice.

Chanterelles fried with egg

Composition:

1. Chanterelles - 100 g
2. Eggs - 2 pcs.
3. Onion - 1 pc.
4. Sour cream - 2 tbsp. l
5. Salt, pepper, spices - to taste

Cooking:

• Heat the vegetable or butter in a frying pan.
• Peel the onions, rinse and chop them as finely as possible, place them in a frying pan and fry until golden brown.
• Wash the mushrooms and cut into small and thin slices or cubes, put them onion and fry. Put salt and spices.
• When the mushrooms turn ruddy you need to add eggs. Pre-beat the eggs and sour cream in a separate container, and then pour them into the pan.
• Fry until final cooked meals.
• It is best to decorate the dish with fresh herbs when serving.

Chanterelles fried with potatoes: recipe

Composition:

1. Chanterelles - 600 g
2. Potatoes - 5 pcs.
3. Onions - 1 pc.
4. Vegetable oil - for frying
5. Spices, salt, herbs - to taste

Cooking:

• Wash the mushrooms and cut them in small pieces.
• Pour vegetable oil into a frying pan and heat it up, then put the mushrooms. Roast for a few minutes.
• As soon as the mushrooms become rosy, place onions, pre-cleaned and chopped into small cubes.
• Potatoes are recommended to roast separately from the mushrooms. It needs to be peeled and cut into small slices. Fry in vegetable oil until cooked.
• Then the mushrooms are combined with potatoes and served with fresh herbs.
• Chanterelles can also be cooked with potatoes. Only for this you first need to put potatoes in a pan, and then mushrooms and onions.
• At the end of cooking dishes add salt and spices.

How to cook chanterelle mushrooms with fish: a recipe

Composition:

1. Fish dorada fillet - 2 pcs.
2. Large chanterelles - 4-5 pcs.
3. Hard cheese - 50 g
4. Garlic - 2 slices
5. Smoked bacon - 100 g
6. Eggs - 2 pcs.
7. Onion - 1 pc.
8. Parsley - 0.5 bunch
9. 1 lemon juice
10. Flour, breadcrumbs - for frying
11. Olive oil 0.5 tbsp.
12. Salt, pepper, spices - to taste

Cooking:

• First you need to marinate the fish fillet. Prepare the marinade, mix lemon juice and olive oil, add spices and salt. Grease the fish from all sides and place in the remainder of the marinade.
• Now you need to prepare the stuffing with mushrooms and bacon. Rinse and clean the chanterelles, cut them into medium-sized slices or very thin strips.
• Onions also need to peel and chop finely. Heat the oil in a frying pan and put onions. When it becomes golden, put the mushrooms and fry until they are browned.
• Place on the mushrooms and bacon, cut into small slices, and also fry a little. Add some salt if necessary.
• You can put fresh herbs in the filling or decorate her fully prepared dish.
• Now do the stuffing of fish fillets.
• Remove one fillet from the marinade and dip it in flour from the skin of the skin, put a thin slice of hard cheese on the inside, and put a filling with bacon and chanterelles on it.
• On top you can put another 1 slice of cheese or immediately cover the second part of the fillet.
• Then the fish must be well dipped in flour, then in beaten eggs and then in breadcrumbs. It is very important to glue the edges of the fillet so that during toasting the melted cheese would not leak out, the mushroom filling would not fall out.
• Fry the fillets in vegetable oil until cooked. Serve is recommended with sauces that are combined with fish dishes.

Chanterelles, which are rarely found on sale, can be replaced by mushrooms. It is also acceptable to cook these dishes with other types of mushrooms, but it is advisable not to take mushrooms and oyster mushrooms, but some forest ones. In any case, it will definitely be delicious!