One of the most delicious, tasty and healthy mushrooms are chanterelles, of which with minimal time and financial costs, you can cook real culinary masterpieces. How to choose mushroom raw materials for cooking, and what can be made from it - more in the article.
Selection and preparation of ingredients
Chanterelles belong to the category of the safest mushrooms. However, when choosing mushroom raw materials, experts recommend paying attention to the following aspects:
- Appearance. Chanterelles should be holistic, sufficiently dense, elastic to the touch, not have damage, rot, dark spots on the surface.
- Colour. Fresh mushrooms have a pleasant yellow or bright yellow color.
- Scent. Mushroom raw materials should emit a pleasant, mushroom aroma, without admixtures of ammonia, mold.
Before cooking, chanterelles rinse thoroughly, release the legs from the tips. Since the described mushrooms are forest, it is better to boil them in water with salt for 3-4 minutes before consumption.
Important! The ends of the legs of the described mushrooms need to be cut off, because they will give the dish a bitter aftertaste.
Recipes for cooking chanterelles in sour cream
Due to the fact that chanterelles are combined with almost all products, there is a huge number of dishes based on them. Mushrooms perfectly relish in fried, stewed, baked form, paired with vegetables, meat or cereals. Surprisingly, some housewives even manage to make jam from attractive orange mushrooms. Despite such an original use of chanterelles, I would like to dwell on more traditional, classic recipes.
Fried
540 minutes
vegetable oil
2-3 tbsp. l for frying
Nutritional value per 100 g:
- Rinse mushrooms thoroughly under running water. Large pieces chop.
- Chop the onion in the form of arbitrary cubes.
- Fry the chanterelles in a hot pan.
- Boil potatoes in water with the addition of salt to a semi-finished state.
- Fry chopped onions in a pan until transparent.
- Send mushrooms to the onion, sauté for 3-4 minutes, add one chopped clove of garlic. Bring onion-mushroom mixture to taste with salt and pepper.
- Add sour cream to the mixture, mix thoroughly, and then darken for another 3-4 minutes.
- Half-finished potatoes cut into thick slices, lay in a creamy mushroom mass.
- Stew vegetables for 3 minutes, add finely chopped greens.
- Bring mixture to readiness within 5 minutes under the lid.
Video recipe
Fried Video Recipe: FriedFried chanterelles - delicious, fragrant and relevant in any season snack, from which it is very difficult to break away. And if you add potatoes and sour cream to the main ingredient, you can get a full-fledged nutritious main course with a delicate creamy taste.
Important! In order for the sour cream in the dish not to curl and not to stratify, it is necessary to use a high-fat product, from 25% and above.
Braised
845 minutes
bow
6–8 medium-sized bulbs
butter
50 g for frying
vegetable oil
2-3 tbsp. for frying
Nutritional value per 100 g:
- Chanterelles cut into arbitrary pieces. When using raw mushrooms - boil in water for 3-4 minutes, after adding 0.5 parts of salt to the liquid.
- Grind onions in the form of cubes.
- Heat two types of oils in a pan, send onions to the bowl.
- When the onion acquires a caramelized structure, lay the mushroom raw materials.
- Fry mushrooms for 5 minutes, pour sour cream and 0.5 cup boiling water. Mix the ingredients.
- Stew onion-mushroom mass for 5-7 minutes on low heat. Add salt and pepper to taste.
- 2-3 minutes before cooking, add chopped garlic to the mixture.
- Decorate the finished dish with any greens.
Video recipe
Stewed Video Recipe: StewedChanterelles stewed according to the above recipe can be presented as an independent dish or as a side dish for vegetables and meat. However, the culinary experts note that the taste of stewed mushrooms is revealed most of all in combination with potatoes baked on a fire.
Did you know? Chanterelles are considered one of the most highly concentrated mushroom vitamins. By the content of vitamin A, they are not inferior to carrots, and the concentration of ascorbic acid is slightly less than in citrus fruits.
With potato
645-60 minutes
vegetable oil
2-3 tbsp. for frying
Nutritional value per 100 g:
- Thoroughly clean mushroom raw materials, rinse, boil for about 3-4 minutes.
- Cut products: potatoes - into cubes, onions - into cubes, garlic - pass through a press.
- Heat the vegetable oil in a pan, dip the garlic in it, fry for 4 minutes, lay out.
- In the garlic oil, put the chanterelles, onions and potatoes, fry for 8-10 minutes, stirring regularly.
- Bring vegetables and mushrooms to taste, fry until tender.
- 2-3 minutes before cooking, sprinkle the ingredients with lemon juice.
Important! The described dish should be served only in hot form, otherwise it loses its high taste characteristics.
Mushrooms in symbiosis with potatoes are a win-win option when you need to densely feed the whole family. The dish is extremely simple to prepare, does not require much time, but at the same time, it turns out to be very satisfying, nutritious and, no doubt, unusually tasty.
With onion
445 minutes
butter
30 g for frying
spice
salt and pepper to taste
Nutritional value per 100 g:
- Cut the onion in the form of cubes, fry until transparent in oil.
- Prepare mushrooms: clean from dirt, rinse, cut into slices if necessary.
- Chanterelles lay in the onion, fry for 20 minutes until the moisture evaporates.
- Season the onion-mushroom mass with spices, bring to readiness.
The symbiosis of mushrooms and onions in cooking is considered classic. And this is not surprising, because the dish really turns out to be extremely tasty and fragrant, and at the same time, it is prepared very quickly and easily. It can be given as a snack or as a side dish for meat.
Did you know? Chanterelles are never wormy. This is explained by the fact that they contain a unique substance - quinomannose, which insects and even helminths cannot tolerate.
With meat
1060 minutes
meat (pork or beef)
700 g
vegetable oil
2-3 tbsp. for frying
salt, pepper, dried paprika
to taste
Nutritional value per 100 g:
- Rinse mushrooms, boil for about 4 minutes.
- Grind the meat in small pieces, fry over high heat for 5 minutes, then reduce the heat and fry for another 10 minutes.
- Pour the meat with water, cover the pan and simmer until the product is soft.
- Add chopped onions, garlic and all spices to the meat mass. Simmer for another 3-4 minutes.
- Mushrooms lay mushrooms, fry on low heat for 15 minutes.
- Pour the ingredients with mayonnaise, simmer for 2-3 minutes.
Since the composition of mushrooms is characterized by a high protein content, they are ideally combined with meat products. The dish turns out to be very satisfying and high-calorie, therefore it is recommended to consume it dosed for those who want to lose extra pounds.
In the oven
2060 minutes
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
- Rinse the chanterelles, cut into thin plates.
- Fry the mushrooms in oil for 15 minutes. Lay chopped onions, fry for another 5-7 minutes.
- Transfer the onion and mushroom mass to a container for baking, salt and pepper, pour sour cream.
- Bake the ingredients for 30 minutes at + 180 ° C.
- Decorate the finished snack with any greens.
Especially useful are the chanterelles cooked in the oven. Baking, they acquire a more intense, pronounced taste, light, airy and very delicate texture.
Did you know? In French cooking, chanterelles are considered a delicacy and served solely as a separate dish.
To please your loved ones or friends with exquisite, tasty and healthy dishes, it is not necessary to buy exotic, expensive products. You can make real culinary masterpieces from ordinary forest mushrooms - chanterelles. These fruit bodies are great for frying, baking, stewing, marinating. By turning on a little fantasy, you can inexpensively and originally diversify the everyday menu, simply using orange mushrooms.