Mushroom chanterelle harvested in the forest. He got his name because of the bright orange color, which looks like a shade of fox fur. In forest glades it can be found in small groups. Especially a lot of mushrooms appear in the rainy season. A feature of chanterelles is that, unlike other species, they do not break during transportation.
Selection and preparation of ingredients
Mushrooms can be bought at the market or harvested independently in the forest. Before cooking, they must be cleaned of dust, sand, fallen leaves and other litter. To do this, they are immersed for 30 minutes. into clean water. If necessary, you can cut off those parts that are not laundered. It is allowed to pre-boil chanterelles for subsequent frying or stewing. The largest mushrooms can be cut into two parts.
Did you know? This type of mushroom is almost never touched by pests - worms, beetles and slugs.
Creamy Chanterelle Recipes
To cook fried chanterelles with cream, you must strictly follow the recipese. Pre-washed and, if necessary, trimmed large mushrooms, cut into 2-3 parts. Small specimens can be left whole.
For the winter, chanterelles can be prepared by drying. If they are frozen, after defrosting they will be bitter.
If there is the slightest fear of poisoning, boil the chanterelles in salted water for 5 minutes. The recipe requires the cook to prepare an exceptionally fresh product: butter, cream greens.
100 g of mushrooms contain:
- proteins - 1.5 g;
- fats - 1 g;
- carbohydrates - 1 g.
Energy value is 19 kcal.
Fried chanterelles with cream
After frying, mushrooms are reduced in size in two, and sometimes three times.
3-430 minutes
butter or olive oil
30 g
vegetable oil
5 tbsp. l
Nutritional value per 100 g:
- Washed dill finely chopped. The onion is peeled and chopped into large cubes.
- A cold frying pan is set on medium heat. After heating, put butter in it so that it melts completely. After reaching a liquid consistency, prepared vegetable oil is also added here. In this mixture, chopped onion should be fried: it should acquire a golden hue.
- Mushrooms washed and prepared for the cooking process are added to the same pan. The fire on the stove should be increased. As soon as the chanterelle started to let water in, you should wait until it evaporates completely. After that, the fire is reduced. Salt and ground pepper are added during this cooking period.
- After a couple of minutes, you can pour in the cream. So that they do not curl and do not burn, the future dish is constantly mixed. It is not necessary to bring to a boil. Just before boiling, just add chopped dill and turn off the heat.
- With the stove turned off, the pan with mushrooms is allowed to be closed with a lid before serving. If you want to get a thicker cream sauce, at the time of pouring them into the pan, add a tablespoon of plain flour. At the same time, it is scattered over the entire surface, evenly and constantly while stirring the dish. An alternative is to sprinkle dill on a prepared dish in plates.
Cream stewed chanterelles
3-435 minutes
onion
1 PC. medium size
butter
2 tbsp. spoons
Nutritional value per 100 g:
- Wash chanterelles from litter. Within 10 minutes to drain. Large mushrooms are cut in half, and small ones are left whole.
- Onion cut into half rings.
- Heat the butter in a frying pan until completely melted. Place onions in it, passerize until a characteristic golden hue is obtained.
- Add the previously prepared mushrooms to the fried onions. Add salt while stirring. At the moment when the chanterelles begin to let water, increase the fire. Simmer the dish on high heat for no more than 25 minutes. In this case, stir the mixture periodically.
- When the water has evaporated, add cream. The fire on the stove is reduced to a small one. With constant stirring, the dish is stewed for 13-15 minutes. After that, the fire is turned off, and the mushrooms remain in the pan, covered with a lid, until serving. Stewed mushroom with cream served with a side dish.
To prepare such dishes, you do not need to know the intricacies of the cookery. Some ingredients, if desired, can be replaced or added.
Important! If there is no cream at hand, they can be replaced with sour cream, but it quickly turns on fire, so the dish needs to be constantly mixed.
In addition to the above components of the dish, the following are used: parsley, cilantro, basil, olive oil, garlic, red hot ground pepper, sour cream. Only by choosing the ingredients to your taste, you will prepare the most refined and favorite dishes.