Nutrients, Calories, Benefits of O'Brien Potatoes, Frozen, Uncooked

Simple Dishes With Chanterelles: Scrambled Eggs, Fried Potatoes, Sauce And Soup With Mushrooms

The aroma of chanterelles is similar to the smell of fresh apricots, and the taste is delicately peppery. Chanterelles grow in a large company and do not require pre-cooking. These are one of the first summer mushrooms that we are happy to fry with onions, potatoes or serve in sour cream.

We have selected for you 5 simple recipes for dishes with young chanterelles. Cook and enjoy! 

Scrambled eggs with chanterelles

Clean a handful of chanterelles with a dry cloth, cut large mushrooms lengthwise. In a bowl, whisk four eggs with 1/4 cup milk and season with salt and pepper to taste. On medium heat, heat the pan and put the mushrooms in one layer, heat for about three minutes on all sides, then add a piece of butter (20-30 g), mix and fry for about a minute. Salt and pepper the mushrooms a little, mix and put on a plate under the foil. Cool the pan, put the fire on a slow one, pour in the egg mixture and fry, drawing a figure eight with a spatula, for about 10 minutes. Serve with chanterelles and chopped parsley, enjoy!

Baked potatoes with chanterelles

Ingredients: 

500 g of young small potatoes; 400 g chanterelles; 2 cloves of garlic; salt, pepper to taste; a spoonful of chopped thyme, parsley, rosemary; 5 st. tablespoons of vegetable oil.

Turn on the oven to heat up to 220 degrees. Rinse, but do not peel, young potatoes (use a hard sponge), cut in half, put on a baking sheet covered with parchment paper. Sprinkle with vegetable oil (olive), enough 3 tbsp. spoons. Salt and pepper. Roast in the oven until golden brown, turning occasionally, 30 to 40 minutes. If you want to cook the dish faster, then cut the potatoes into thin circles, then spend 25 minutes cooking.

While the potatoes are baking, clean the chanterelles from the ground and debris, cut the large mushrooms. Heat a skillet over medium heat, add the remaining oil and sauté the minced garlic until translucent. Add mushrooms, herbs and fry until the liquid evaporates, about 8 minutes. 

Mix mushrooms with potatoes, salt and pepper, sprinkle with parsley and serve.

Chanterelle Sauce

Serve chanterelle sauce with chicken and potatoes, steak or zrazy.

You will need: 

150-180 g of chanterelles; 30 g butter; small bulb; 2 cloves of garlic; 1/4 cup dry white wine; a glass of heavy cream; a pinch of dried thyme; crushed black peppercorns, pcs. 4-5; chicken bouillon cube (rub with your fingers).

Put the peeled chanterelles on a dry hot pan and fry until the liquid has evaporated, then remove to a plate. Melt the butter in a frying pan and sauté the diced onion and garlic until soft. Add remaining ingredients, mushrooms, bring to a boil. Reduce the heat to low, cover and cook the sauce for 10 minutes, stirring occasionally. Then remove the lid and cook for another 5 minutes. If you want a thicker sauce, add cream, but for a thinner sauce, you need more wine.

Mushroom soup with chanterelles

Fry the onions and carrots in a deep frying pan, add the peeled chanterelles and bell peppers. Then add the diced potatoes and cover with water or broth. Add spices and salt to taste. The soup is cooked for about a quarter of an hour until the vegetables are ready. Fast, simple, delicious!

Step by step recipe for mushroom soup >>>

Fried chanterelles

Small chanterelles make a wonderful appetizer that can be put directly on a slice of black bread, sprinkled with herbs and eaten right away!

In a pan with vegetable oil, fry the chopped onion until transparent, then add the washed chanterelles and fry for 10 minutes. Drain the excess liquid and fry for another ten minutes. Add a good piece of butter, sprinkle with chopped dill or parsley and serve.

Recipe for fried chanterelles with garlic >>>

Cooking In Nature: Field Porridge, Potatoes, Fish Soup, Steak And Grilled Pita Bread

The picnic season is already open, so it's time to stock up on new ideas or remember recipes for long-forgotten dishes that can be cooked on the grill, grill or campfire! We will tell you how to cook potatoes on the coals, porridge and pilaf in a pot, how to cook fish soup from fresh fish, fry shish kebab and grilled vegetables.

Rest tasty!

Potato on the fire

potato salt foil

The most delicious dish of any hike is potatoes cooked on coals! It has a delicate aroma and smoky taste. Wash potatoes off the ground and remove excess moisture with paper towels. Wrap potatoes in uniforms (unpeeled) whole in foil, put in coals and bake for 30 minutes (depending on size). If you want to add zest to the dish, make an incision in the potato and put a piece of bacon in it. Eat cooked potatoes sprinkled with salt. Bon appetit!

Kulesh at the stake

200 g millet 250 g lard 200 g smoked brisket 1 onion 1 carrot 4 potatoes 1.5 liters of water 1/2 bunch dill 1/2 bunch parsley 3 garlic cloves 2 tablespoons salt

Fragrant, tasty and easy to prepare kulesh. Ready! Put 200 grams of chopped lard into the bottom of the pot and fry until the fat is rendered and the pieces of lard are browned. Then send the coarsely chopped onion to the fat and fry until the onion is soft. Add carrots and washed millet, mix well. Also add diced potatoes, pour in water, half a tablespoon of salt and cook until the potatoes are ready. In the meantime, prepare the grout: grind 50 grams of bacon, garlic and 1.5 tablespoons of salt in a mortar / bowl. Add to the kulesh along with chopped herbs, mix well, cover and let it brew for 5-10 minutes, removing from heat.

Field porridge on the fire

800 g barley 2 cans of stew 4 garlic cloves 1 onion 2 carrots butter

Barley porridge with stew is a classic of any trip! Put the washed barley on a dry frying pan and fry until golden brown on the grill, then transfer to a cauldron or pan, pour 4 liters of water and leave on fire, covering the cauldron with a lid. Fry the stew, garlic, carrots, onions in a frying pan with salt and pepper. Add the stew to the barley, move the cauldron away from direct heat and leave the porridge to reach until all the water has evaporated. Add a little butter to the finished porridge and help yourself!

Ear on the fire

900 grams of fresh fish 1 carrot 1 onion 4 potatoes salt pepper peas bay leaf fresh herbs

Well, what kind of fishing with an overnight stay without fish soup! We clean and gut the fish. We send the smallest fish to the pot, fill it with water (4 liters) and cook the broth for 30-40 minutes. Then we drain the broth, filter it, and set aside the small fish (you can eat it). Add half of the fresh fish, bay leaf, pepper to the broth and cook for 40 minutes so that it boils well. We take the fish out of the broth again and add carrots, onions, herbs, the remaining fish and cook for 30 minutes. After half an hour, remove the pot from the heat, cover with a lid and let the soup brew for 15 minutes. Bon appetit!

Pilaf on the fire

1.5 kg of meat 1 kg of onions 1 kg of carrots 800 g of rice 2 heads of garlic spices to taste (salt, pepper)

Pilaf is delicious, and at the stake it is doubly delicious! Pour a little vegetable oil into the bottom of a hot cauldron, add chopped onions, carrots and mix. Once the onions and carrots are soft, add the meat, stir, season and fry until the meat is fully cooked. Then pour rice into the cauldron and fill with water so that it covers the rice by two fingers. If necessary, salt the pilaf again, as soon as all the water has evaporated, send 2 heads of garlic to the cauldron, cover and leave for 40 minutes. Delicious, fragrant, crumbly pilaf is ready!

Lavash with cheese and tomatoes on the fire

A very tasty appetizer or side dish for meat. Be sure to try! You need to wrap tomatoes, cheese in pita bread, salt, pepper and fry the envelopes on the grill until golden brown (about 1-2 minutes on each side). Cool the finished envelopes a little and serve!

Recipe for lavash with cheese and tomatoes at the stake >>>|

Grilled vegetables

vegetables (bell peppers, zucchini, tomatoes, eggplant, potatoes, carrots) Italian herbs salt pepper vegetable oil

Cut the vegetables into pieces of medium thickness and marinate in spices and vegetable oil. After 30 minutes, put the vegetables on the grill and fry on the grill until golden brown. Delicious vegetable side dish is ready!

Campfire tea

water tea brewing herbs (primrose, thyme, strawberry leaves, raspberries, juniper, St. John's wort) sugar

Pour water into the pot, add tea leaves and / or herbs, add sugar if desired (you can without it or with the addition of honey to a mug of tea). You can add lemon, fresh or dried apples, fresh wild berries. Bring tea to a boil, cover and let steep for 15 minutes. Try!

Pork skewers rolls

The perfect BBQ! Cut the pork into slices and brush each with vinegar, sprinkle with salt, pepper and wrap in a tight roll. Put the rolls in a bowl, pressing tightly against each other and leave in the refrigerator for the duration of the barbecue. You can also add coarsely chopped onions to the bowl, and wrap bacon in rolls, so the barbecue will turn out even juicier! Then put the meat rolls on skewers and fry on coals until the meat is fully cooked. Bon appetit!

Recipe for pork skewers with rolls >>>

Grilled beef steak

350-400 g beef steak 1 garlic clove 2 tbsp. l. natural yogurt cumin thyme pepper 2 teaspoons salt 1 tablespoon lemon juice

In a deep bowl, mix natural yogurt, lemon juice, minced garlic and spices. Rub the marinade over the steak, place in a bowl, cover and marinate in the refrigerator for 4 hours. Then clean the steak from excess marinade and fry on the grill until the meat is fully cooked. Juicy, tender, fragrant steak is ready!

Marinate meat in a new way

Poultry, veal and pork yogurt marinade: 8 tablespoons of natural yogurt, 1 teaspoon of paprika, 1 teaspoon of thyme, 1 teaspoon of cardamom, 3 cloves of garlic, 1 pinch of ginger, 1 pinch of salt and 3 teaspoons of freshly squeezed lime juice. Honey marinade for poultry and veal: 3 tablespoons liquid honey, 1.5 tablespoons salt, 1 tablespoon chops seasoning, 1 pinch ginger, 1 pinch rosemary. Wine marinade for beef and pork: 5 tablespoons dry red wine, 2 tablespoons grapefruit juice, 100 grams chopped onion, 2 tablespoons kebab seasoning, 1 lemon wedges and 2 tablespoons chopped parsley.

Complement your outdoor meals with delicious sauces

The meat goes best with tomato sauce or barbecue sauce, which you can make at home with soy sauce, red wine, coriander, basil, garlic, tomato paste and honey. Also, do not forget that the classic tomato sauce can be supplemented with an apple chopped in a blender or dried plum. If you love the combination of meat and fruit, then prepare an exotic salsa by whipping pineapple, mango, red onion and paprika in a blender bowl. Serve fish with white sauces based on sour cream, cream, butter, yogurt or kefir. Prepare a sauce based on natural yogurt with the addition of fresh herbs (dill, parsley) and fresh or pickled cucumbers. Also try the herb-based sauce: mix a couple of chopped sprigs of parsley, coriander, mint with 3 tablespoons of olive oil, salt and pepper. Serve vegetables with sauces based on chopped herbs with the addition of vegetable oils and garlic. Mayonnaise and ketchup are not the best sauces for roasted vegetables.

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