The aroma of chanterelles is similar to the smell of fresh apricots, and the taste is delicately peppery.
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!
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!
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.
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.
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 >>>
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 >>>