How to fry chanterelles: delicious recipes

Fried chanterelles are a delicacy dish that is prepared for a family dinner or lunch, and also rolled up in jars in order to enjoy the rich taste and delicate aroma in winter. You should take a responsible approach to the selection and preparatory steps in order to get the desired result and, in addition to enjoyment, a portion of nutrients. The article describes many recipes, among which the hostess will select the most suitable for her family.

Is it possible to fry chanterelles

Chanterelles are famous for their useful composition, taste and aroma.

They are used for the following dishes:

• mushroom soup;
• toppings for pies;
• salads;
• pastas, sauces.

But it is frying that is considered the best option for cooking, because during such a heat treatment all the taste qualities are revealed.

How to prepare chanterelles for frying

To prepare fried chanterelles, housewives use a canned or dried product. But the freshly harvested crop conveys the aroma better, with which you will have to tinker a little.

How to peel chanterelles before frying

Experienced pickers know the tricks on how to properly prepare chanterelles for frying.

Detailed description of the process:

1. Taking out one mushroom at a time, immediately remove adhering foliage and grass, and also cut off the bottom of the leg.
2. Soak in water for a quarter of an hour.
3. Clean the chanterelle caps on both sides with a sponge, cut off the rotten areas.

Soaking is essential to make it easier to remove fine sandy debris that will crunch on your teeth after frying.

Do I need to soak chanterelles before frying

Many types of mushrooms are soaked to get rid of worms and insects that love to feast on them. The bitter taste of chanterelles is unpleasant for pests, so there should be no damaged fruits.

In addition, these mushrooms grow almost always in ecologically clean forests. This means there is no need to get rid of toxins. Slight bitterness disappears when changing water during boiling.

Is it possible to fry chanterelles without boiling

Young chanterelles collected after rain are allowed to fry without boiling. They are processed in a frying pan, first over high heat until the liquid evaporates, and then stewed until fully cooked.

An exception can be considered:

• chanterelles collected in hot dry weather;
• old fruits;
• frozen commercial product;
• questionable places of growth.

It is better to pre-soak such a product. As a last resort, you can try to cook a small batch. If bitterness is present, then boil the required volume.

How to cut chanterelles for frying

Only large pieces should be cut so that all pieces are approximately the same size. Usually they are guided by the smallest mushrooms, which are left intact.

It should be borne in mind that for dishes such as gravy, it is better to use different sizes, because small ones will serve as a "flavoring", and large ones will allow you to feel their taste in the finished dish.

How to fry chanterelles

After the preparatory work, the main stage comes - deliciously fry the chanterelles in a pan. Do not think that there is nothing new here. Each product has its own characteristics during heat treatment and it is necessary to understand them in detail.

What oil is better to fry chanterelles

Experienced chefs advise you to start cooking the chanterelles in a dry pan in order to achieve the correct roast and a beautiful golden color.

Gradually add fat. Butter is great when preparing lunch or dinner. It will add tenderness to the taste.

Vegetable oil is perfect for any occasion. It is the only one that is suitable for harvesting for the winter. For everyday meals, both can be used together.

When to salt chanterelles when frying

It has long been known that when salt is added, the fungus begins to release its liquid. Therefore, you can add this spice to dishes that are cooked in your own juice.

This method is not suitable for fried chanterelles, because they will simply dry out during heat treatment. Salting is necessary at the very end. But after boiling it, it is better to add the spice to the water to preserve more flavor.

Chanterelles are fried under the lid or not

It takes little time to fry the chanterelles, during which the secreted liquid first evaporates, and then they should acquire a delicate crust. The entire process does not need to be sealed. Therefore, you do not need to cover the dishes.

Some recipes do use a lid to finish cooking.

Is it possible to fry chanterelles with other mushrooms

Of course, you can create a mushroom assortment. Chanterelles will give the dish a special taste and aroma. Often, good restaurants have a selection of several types of julienne on the menu that is popular.

What can you fry chanterelles with

There are many recipes for fried chanterelles with various products. Each of them reveals these mushrooms in their own way, introducing new notes of aroma and taste. The most commonly used ingredients are vegetables (potatoes, carrots, onions), dairy products, meat and mayonnaise.

How much time to fry chanterelles in a pan

Cooking time depends on the size and preparation method of the mushrooms. It is worth knowing that the process cannot be dragged out too much, because the faces will become tough.

How many chanterelles fry without cooking

The raw product will certainly release juice, which will need to be evaporated. This will take about a quarter of an hour. Next, add oil and fry until golden brown. At the end, you can cover the skillet to cook until tender. The total interval will be approximately 30 minutes.

How much boiled chanterelles are fried

Boiled mushrooms only need to be fried until a delicious crust forms. More often it takes up to 15 minutes. It is difficult to answer exactly, since everyone has different dishes and stove power.

Fried chanterelle recipes

It is necessary to consider the popular cooking options for fried chanterelles, so that it becomes clearer when and how to lay food, what features appear when new ingredients are introduced. From the described methods, it is possible to choose something for dinner.

A simple recipe for fried chanterelles

Mushroom roast will be a great addition to the main course. This is fine for canning, but you need to add a little vinegar or citric acid and increase the amount of fat.

Product set:

• chanterelles - 1.5 kg;
• garlic - 3 cloves;
• vegetable oil;
• spice.

You need to fry as follows:

1. Dry the sorted and washed mushrooms. Cut large fruits so that all pieces are about the same size.
2. Put in a dry skillet over medium heat, fry until all the liquid has evaporated.
3. Add vegetable oil in portions, continuing to stir.
4. At the end, add spices and garlic, passed through a press.

If in doubt about readiness, then cover and simmer for a couple of minutes over low heat.

Fried frozen chanterelle recipe

There are housewives who pre-defrost mushrooms. This process is only needed for an unfamiliar product or if the fruits are of different sizes.

Composition:

• mushroom semi-finished product - 700 g;
• carrots - 1 pc.;
• butter and vegetable oil;
• dill;
• black pepper and salt.

All cooking steps:

1. Heat a frying pan with vegetable oil.
2. Saute peeled grated carrots until half cooked.
3. Pour in the chanterelles and fry over high heat until all the liquid has disappeared.
4. Add a piece of butter, salt and season.
5. Fry until a crust appears for another quarter of an hour.

Sprinkle with chopped herbs and serve.

Fried chanterelles with sour cream

Any of the above recipes can be easily modified. If the dish will be served as a side dish, then you can add a fermented milk product.

In this case, it is necessary to fry from the initial stage over high heat. After the crust appears on the surface, reduce the flame and add sour cream (its amount depends on the family's taste preferences), not forgetting about spices and salt. Keep covered on the stove for another 10 minutes. Garnish with fresh herbs.

Fried chanterelles with potatoes

People often make the mistake of frying the mushrooms first. They take less time to cook. Therefore, ingredients with a longer heat treatment should be added first.

Potatoes need to be peeled, soaked a little in water and dried. Fry and only then add the chopped chanterelles with onions. The total cooking time should be at least half an hour.

Fried chanterelles with onions

Since the final stage of frying the "forest dwellers" lasts a short period, the onion should be sautéed first. She will not only add spice to the dish, but also emphasize the incredible taste of delicious mushrooms.

After the shredded vegetable becomes translucent, add the main product. Do not fry too much, so as not to kill the taste of the mushrooms. The bulb can be used in different varieties: white is more tart, and red is sweetish.

Chanterelles fried in butter

This recipe will describe the preparation option for the winter.

Canned food ingredients:

• fresh chanterelles - 2 kg;
• butter - 450 g;
• onions - 0.5 kg;
• spices to taste.

It is necessary to properly fry chanterelles for canning in the following steps:

1. Rinse the mushrooms thoroughly, dry a little.
2. Cut into large pieces so that all pieces are about the same size.
3. First fry in a dry skillet with the thermostat set to medium.
4. Once all the extracted juice has evaporated, add 1/3 of the butter and continue to process for another 10 minutes. A few minutes before the end of the process, add salt and your favorite spices.
5. Peel the onion, chop into thin half rings and fry in a separate frying pan with a little fat. Add the sautéed chanterelles and mix.
6. Sterilize glass jars in any convenient way, together with lids.
7. Melt the rest of the butter in a cup. Pour a few spoons into each dish.
8. Spread prepared foods, pouring melted fat.
9. The oil level should cover the mushrooms by about 1 cm.
10. Only cover the cans and place them in a bowl of water, at the bottom of which there will be a rag.
11. After boiling, leave on low heat for another half hour.
12. After the expiration of the time, take out and seal.

After cooling down, send for storage. The canned product can be added to various dishes.

Chanterelles fried with tomatoes

An interesting version of fried chanterelles with a rich taste.

Composition:

• garlic - 6 cloves;
• mushrooms - 400 g;
• red tomatoes - 2 pcs.;
• poppy (you can not put it) - 10 g;
• bulb;
• vegetable oil;
• pepper.

Step by step cooking:

1. Pick up mushrooms of the same size, rinse thoroughly with plenty of water.
2. Without chopping, fry in a very preheated pan with the addition of vegetable oil.
3. When the moisture has completely evaporated, add chopped onion and garlic. Fry until pleasant golden brown.
4. Pour boiling water over the tomatoes to make the skin easier to remove. Divide into slices and send to the rest of the products in the pan. Salt immediately and add a little black pepper.
5. Cook until the tomatoes are soft.

It is advisable to serve on the table hot, sprinkled with poppy seeds and chopped dill.

Chanterelles fried in lard

Another option that will be useful to the hostess for canning. You can also use it for your daily menu.

The composition of the workpiece:

• chanterelles, internal pork fat - in equal amounts;
• salt.

Detailed recipe:

1. Put the washed and sorted mushrooms in a colander and pour over with boiling water. As soon as the water drains, scatter on a kitchen towel and let dry a little, so as not to get burned by the "shooting" drops of liquid during frying.
2. Melt the internal fat by cutting into small pieces. To prevent it from darkening, set the regulator to the minimum value and do not keep it on the stove for a long time. Salt hot.
3. Set aside a little in the pan, where sauté the chanterelles until cooked.

Put in sterile jars, filling with fat. In winter, you can simply take out the required amount and fry, for example, with potatoes.

Chanterelles fried with cheese

Frying mushrooms (chanterelles) is easy, but it is worth cooking them with cheese sauce, which will complement the dish with a pleasant creamy taste.

Product set:

• milk - 1.5 tbsp.;
• chanterelles - 300 g;
• black pepper - 1 pinch;
• garlic - 1 clove;
• onion - 1 pc .;
• flour - 1 tbsp. l .;
• butter and vegetable oil - 1.5 tbsp each l .;
• hard variety - 70 g;
• lemon juice - 1 tsp;
• basil - 1 sprig.
• salt - ½ tsp.

For an excellent result, you must repeat all the steps:

1. Peel the onion and chop finely.
2. Saute in vegetable oil until transparent.
3. Add chopped garlic.
4. Cut the washed chanterelles into strips (it is in this recipe with gravy that you can use pieces of different sizes) and send to the pan. Fry without reducing the flame until a crust begins to appear. Put on a plate and set aside for a while.
5. Melt a piece of butter in the same bowl. Fry a little flour and pour in warmed milk in portions.
6. Boil until thick, breaking the resulting lumps.
7. Return the mushrooms to the pan, add salt and pepper.
8. After boiling, pour in lemon juice and add grated cheese.

In a minute, the dish will be ready. Serve with a side dish and a sprig of basil.

The recipe for fried chanterelles in mayonnaise

This recipe will make a wonderful dish. You can always prepare something delicious for dinner from simple products.

Ingredients:

• fresh chanterelles - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 1 tablespoon;
• mayonnaise - 3 tbsp. l .;
• spice.

Detailed instructions:

1. After washing, boil the chanterelles for 10 minutes in salted water and discard in a colander.
2. At this time, peel vegetables, finely chop the onion and send to a hot pan with oil.
3. As soon as they begin to fry, add the mushrooms and continue cooking over a high flame.
4. After a few minutes, add grated carrots.
5. Saute under the lid with the addition of mayonnaise, spices and salt.

Let stand for a while and arrange on plates.

Chanterelles fried in tomato sauce

This dish will be a great addition to pasta (pasta). It will turn out not only to feed the family deliciously, but also to surprise with a new aroma.

Product set:

• tomato paste - 200 g;
• garlic - 2 cloves;
• chanterelles - 200 g;
• butter and olive oil;
• parmesan - 50 g;
• dry white wine optional - 1.5 tbsp. l.

Step-by-step instruction:

1. Preheat a thick-walled skillet. Pour in the olive oil and fry the chopped garlic in it first. Remove as soon as it turns brown.
2. Cover the prepared chanterelles and cook, without reducing the flame, for 5 minutes.
3. Pour in wine and evaporate.
4. Add tomato paste, simmer covered for about 7 minutes.
5. Finally add a piece of butter, spices and grated cheese.

Boiled pasta can be immediately mixed into the finished composition and served hot on the table.

Fried chanterelles with zucchini

A versatile dish that can be served hot and cold, as a salad or as a side dish.

Composition:

• sour cream - 3 tbsp. l .;
• chanterelles - 500 g;
• young zucchini - 1 pc.;
• onions - 1 pc .;
• garlic - 2 cloves;
• sunflower oil - 2 tablespoons;
• greens.

Fry in stages:

1. Prepare all mushroom vegetables immediately by peeling and rinsing.
2. Preheat a frying pan and sauté diced onions and large pieces of chanterelles.
3. After the juice has evaporated, add the zucchini in half rings.
4. Fry everything until tender.
5. At the end, add salt and sour cream.
6. Sprinkle with chopped herbs and leave covered for a few minutes.

Arrange on plates and invite the family to dinner.

Fried chanterelles with cream

And again, a creamy taste that goes well with almost all mushrooms.

You will need the following products for frying:

• butter - 50 g;
• cream with high fat content - ½ tbsp.;
• chanterelles - 300 g;
• bulb;
• feathers of green onions.

Detailed recipe description:

1. Peel and wash the mushrooms, paying attention to each fruit. Fold in a colander to remove the liquid, then cut into freeform pieces.
2. Chop a clean onion in half rings.
3. Put everything in a hot frying pan with melted butter.
4. Fry over medium heat until golden brown.
5. As soon as the volume is reduced by 3 times, pour in warm cream and salt. Add ground black pepper if desired.
6. Cover and simmer for about 20 minutes on low heat.

Serve sprinkled with chopped herbs.

Fried chanterelles with chicken

You can fry chicken and chanterelles in a pan with the addition of various vegetables, which, in addition to bright colors, will bring useful substances. "Stroganoff Meat" is a well-known name for this dish.

Product set:

• red bell peppers - 4 pcs.;
• chanterelles - 500 g;
• chicken breast - 900 g;
• sour cream - 500 g;
• onions - 500 g;
• ground pepper;
• dill.

Cook in the following order:

1. Cut the washed and dried chicken fillet into cubes, like for goulash. Fry with a little vegetable oil until cooked through.
2. In a separate frying pan, first fry the onion, chopped into cubes.
3. Add chanterelles and fry for at least 5 minutes together.
4. The last to add the bell pepper, which must be cleaned of seeds in advance and cut into strips. Leave on fire for another 3 minutes. Add spices.
5. Mix together with chicken and sour cream. It is not necessary to boil the composition. Just reheat well.

Turn off the stove, sprinkle with herbs and let it brew.

Chanterelles fried with egg

A light meal that can be prepared for breakfast or as a snack.

A small selection of products for 1 serving:

• chanterelles - 70 g;
• sour cream - 2 tbsp. l .;
• eggs - 2 pcs.;
• onion - 1 pc.;
• green feather and dill.

To decorate beautifully, you should repeat the steps described:

1. Cut the washed and slightly dried chanterelles into pieces.
2. Chop the onion in any shape.
3. Fry everything on the stove with a little vegetable oil for 5 minutes. The composition should acquire a golden, delicate color. Move it halfway with a spatula.
4. In a bowl, mix sour cream with eggs, salt and pepper if desired. Pour onto an empty place in the pan, but so that the parts get into the mushroom frying (stir this half a little at the very beginning).
5. Sprinkle with finely chopped herbs. Fry until cooked through. To serve with a spatula, cover the mushrooms with egg half.

Fried chanterelles with buckwheat

Frying fresh harvest of chanterelles and together with buckwheat porridge began in ancient Russia. If you combine both products, you get a healthy lunch.

Ingredients:

• carrots, onions - 100 g each;
• butter - 2 tbsp. l .;
• groats - 150 g;
• mushrooms - 350 g;
• herbs and spices.

Step-by-step instruction:

1. Buckwheat must be sorted out to remove black and dry grains. After rinsing under the tap, pour boiling water over, salt and cover. Leave to swell.
2. Clean the chanterelles of debris, rinse and cut a little into large pieces. Add water and cook for a quarter of an hour. Drain the liquid.
3. Peel the vegetables and give them the desired shape (chop the onion and grate the carrots). Saute in a frying pan, into which it is worth adding butter.
4. After 5 minutes add mushrooms, add spices and fry until tender.
5. During this time, the porridge should already swell. If this does not happen, then you should put it in the microwave for a couple of minutes.

Serving on the table can be different. Some mix, and there are housewives who prefer to put the dishes on the plate separately. But you should definitely sprinkle with chopped herbs.

What do fried chanterelles eat with?

Chanterelle roast is a versatile dish that goes well with many foods. It can be served alone, but recipes with potatoes are more common. It is believed that it is he who opens the unforgettable taste to the fullest.

But this is not the only option. For a hearty meal, you can combine these mushrooms with any meat, using as a side dish or gravy. They are also fried along with pasta and some cereals (rice, buckwheat). It is also excellently used in various salads.

Calorie content of fried chanterelles

It is known that chanterelles are low-calorie foods. So, in their raw form, their energy value is only 19.53 kcal. This indicator attracts people on a diet.

In the prepared form, everything already depends on the additional ingredients and their quantity. Calorie content can range from 40 kcal to 200 kcal. If necessary, then it is worth calculating these indicators yourself and selecting the appropriate products for cooking.

Conclusion

Fried chanterelles are loved all over the world. The proposed recipes only reveal the variety of these mushrooms. At home, the hostess can focus on the family's taste preferences and create her own culinary masterpiece that will reveal the unusual taste notes of this product.

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