We Choose And Prepare Chanterelles

Alexander Bruni
Author: Alexander Bruni Time for reading: ~6 minutes Last Updated: December 09, 2022
We Choose And Prepare Chanterelles

In this article, learn more about We Choose And Prepare Chanterelles. The first chanterelles are delicious in both complex and simple dishes..

The season of one of the tastiest forest mushrooms - chanterelles - is in full swing . Let's learn how to choose mushrooms , how to cook them and what is best combined with them.



How to choose chanterelles

The main difference between chanterelles and other mushrooms is that they are not wormy. Chanterelles have two seasons: summer (July and August) and autumn (September). Summer chanterelles are smaller in size and have a less rich taste. Autumn fruits that have reached the maximum size, taste and color are considered the best - they should be yellow or bright yellow.


How to cook chanterelles

Before cooking chanterelles , it is necessary to wash and remove with a knife dirty areas and plaque that cannot be washed off with water. Washed chanterelles should be boiled in salted boiling water, for example, with the addition of garlic, you can also add thyme. You don't need to cook for a long time: a few minutes are enough, then you need to discard the mushrooms in a colander. In this form, they can already be consumed, for example, by using them for a salad.

Most often chanterelles are fried in oil - you can use any oil here. Try cooking with peanut butter: it gives mushrooms a characteristic aroma and emphasizes their taste.

Chanterelles should be cut depending on the dish and taste - as anyone likes. Small mushrooms are good to use whole, they look nice and organic on a plate. Large mushrooms can be cut in half. Usually chanterelles are rarely mashed.


What to combine with

Chanterelles are combined with most products. They can be added to soups and salads, cooked separately as a side dish and fried with vegetables.

Gourmets can try making jam from chanterelles . The recipe is simple: take chanterelles and sugar, 1:1. Put on a slow fire so that the sugar melts and the mushrooms are cooked in it. Add curry, star anise and cinnamon to the jam. Cool and store in the refrigerator. This jam can be served with salads, as an aperitif, with soft cheeses (strachatella, burrata). A rather original version of using chanterelles .


Spinach with chanterelles and potato chips

  • Spinach - 140 g.

  • Chanterelles - 50 g.

  • Salt pepper.

  • Truffle oil - 5 g.

  • Peanut butter - 20 g.

  • Sausage cheese - 10 g.

  • Potato chips - 5 g.

For chips
  • Potatoes - 200 g.

  • Oil - 200 g.

Blanch the spinach and fry it with chanterelles in peanut butter until ready. Salt and pepper. 

Thinly slice the potato and fry in oil until golden brown. 

Grate the sausage cheese or cut into thin slices. 

Put spinach and chanterelles on a plate, add truffle oil. Garnish with potato chips and sausage cheese.


Salad with chanterelles

  • Baked eggplants - 60 g.

  • Chanterelles - 80 g.

  • Onion - 30 g.

  • Parsley - 10 g.

  • Concase tomatoes - 20 g.

  • Tomatoes - 106 g.

  • Grated Parmesan cheese - 10 g.

  • Arugula - 35 g.

  • Ground pepper - 5 g.

  • Olive oil - 15 g.

  • Sea salt - 1 g.

  • Parmesan sauce - 10 g.

For the sauce
  • Milk - 30 g.

  • Cream - 30 g.

  • Parmesan - 60 g.

Fry the chanterelles with onions, parsley and conkase tomatoes (so-called tomatoes peeled from seeds and skins and cut into small cubes) until ready.

Cut tomatoes and baked eggplants into arbitrary pieces, grate parmesan on a coarse grater.

For the sauce, heat the milk with cream. add parmesan and beat with a blender.

Put the tomatoes, eggplants, chanterelles , arugula on a plate, pour over the sauce and garnish with grated parmesan.


Chanterelle cream soup with dor bleu cheese

  • Chanterelles - 600 g.

  • Shallots - 200 g.

  • Butter - 80 g.

  • Salt pepper.

  • Vegetable oil - 30 g.

  • Tomatoes - 2 pcs.

  • Cottage cheese - 80 g.

  • Watercress - 10 g.

  • Cream - 200 g.

  • Mushroom broth - 1 l.

Fry shallots and mushrooms in vegetable oil, add mushroom broth, salt and pepper. Melt the butter in the mixture, boil until ready and beat in a blender to a creamy consistency.

Peel the tomatoes from the skin and seeds, cut them into slices. Bake the cheese and tomato slices for 1 minute at a temperature of 180 degrees.

When serving, put baked tomatoes with cheese, fried chanterelles in a deep plate , decorate with watercress. Serve cream soup separately. You can mix it at the table.


Young cabbage with chanterelles, cream sauce and blue cheese

  • Young cabbage - ½ head.

  • Chanterelles - 100 g.

  • Olive oil - 20 g.

  • Gorgonzola - 20 g.

  • Salt, ground white pepper.

For the cream sauce
  • Butter - 20 g.

  • Flour - 15 g.

  • Milk - 100 ml.

  • Sour cream - 50 ml.

Blanch the cabbage until al dente. Wash chanterelles thoroughly and dry them, fry them in olive oil with the addition of salt and pepper.

To prepare the cream sauce, fry the flour with butter until light brown. Add milk, stirring intensively with a whisk so that there are no lumps. Add salt and pepper to taste, sour cream and bring to a boil. Mix the sauce with chanterelles .

Fry the cabbage a little, put it in a plate on a sauce with chanterelles , sprinkle gorgonzola on top. If desired , the dish can be sent to the oven for a couple of minutes to melt the cheese.


Pike perch with corn and chanterelles

  • Pike perch fillet without skin - 70 g.

  • Chanterelles - 60 g.

  • Stewed corn - 50 g.

  • Spinach - 60 g.

  • Olive oil - 15 g.

  • Purslane - 20 g.

  • Marigold petals - ⅓ of a flower.

  • Sauce - 80 g.

For the sauce
  • Chicken broth - 300 g.

  • White wine - 50 g.

  • Lemon grass - 10 g.

  • Shallots - 40 g.

  • Thyme - 2 sprigs.

  • Garlic - 5 g.

  • Olive oil - 15 g.

  • Butter - 80 g.

  • Salt.

Stewed corn
  • Corn - 100 g.

  • Chili paste - 1 g.

  • Fresh lemon - 5 g.

  • Shallots - 30 g.

  • Olive oil - 10 g.

Boil the corn in the cob until ready. We cut the grains. Fry shallots cut into small cubes in olive oil. Add corn kernels, chili paste, fresh lemon.

For the sauce, fry lemongrass, garlic and shallots in olive oil for 5 minutes over low heat, add thyme and white wine, boil three times. Add the chicken broth and boil it 3 times. Add ice-cold butter and, stirring constantly, bring it to the consistency of cream.

Carefully put the pike perch fillet cut into slices into the prepared hot sauce and bring to a boil over low heat. Fry the spinach a little in olive oil, add salt at the end. Fry chanterelles , salt and pepper.

We put spinach on a plate, on top are prepared slices of pike perch in sauce. Cover with stewed corn and fried chanterelles . At the end, lay out young purslane, pour hot sauce over it. Sprinkle with marigold petals.


Ginger chicken with chanterelles

  • Green oil with parsley - 2 g.

  • Creamy ponzu sauce - 20 g.

  • Chicken breast - 180 g.

  • Peeled garlic - 2 cloves.

  • Black truffle - 2 g.

  • Chanterelles - 50 g.

  • Green peas (pods, cleaned) - 20 g.

  • Fresh spinach - 10 g.

  • Mashed potatoes - 120 g.

For the marinade
  • Fresh thyme - 1 sprig.

  • Ginger - 40 g.

  • Peeled garlic - 2 cloves.

We marinate the chicken for at least a day in a mixture of ginger, garlic and thyme. Grill or bake with seasonings until fully cooked and golden brown.

We put the brisket and mashed potatoes on a plate, to which we generously add butter.

Mix ponzu sauce (you can buy it in Asian supermarkets) and cream, simmer for a couple of minutes, cool and put in a sauce pan.

Pour the creamy ponzu over the chicken and puree, add a few drops of green parsley oil, young chanterelles fried with garlic , green peas and a little wilted spinach.

If possible, rub a little black truffle on top, it will give the dish a deep taste and incredible aroma. 



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