Black chanterelles: how to cook for the winter, recipes for dishes and sauces

The black chanterelle is a rare species of mushroom. It is also called the horn-shaped funnel, or tube fungus. This name comes from the cup-shaped form of the fruiting body, which narrows towards the base, resembling a tube or funnel. Cooking black chanterelle is quite simple. The product is boiled, fried or dried for the winter.

Features of cooking black chanterelles

On the territory of Our Country, black chanterelles live in the European part, Siberia, the Caucasus and the Far East. They prefer moist forests, open areas along roads and paths.

The crowberry is considered a delicacy. Cooking and eating should be the upper part – a hat in the form of a deep funnel. It is fibrous to the touch, brown in color, in adult mushrooms it becomes dark gray. The stem is short, hollow, up to 1 cm thick.

Product rules:

• after collection, the funnel-shaped part is cut off, the leg is thrown away;
• the resulting product is cleaned of forest debris;
• large specimens are cut into pieces, then lowered for 30 minutes in clean water;
• before preparing dishes, the mass is washed several times with running water.

The pulp of fresh specimens is thin, breaks easily, it has practically no smell and taste, but appears during drying and cooking.

How to cook black chanterelles

Black chanterelles are subjected to different types of cooking. Cooking them is very simple, it does not require special skills or equipment. The simplest options are to fry or boil them. These mushrooms go well with other foods: carrots, potatoes, onions, chicken, meat.

How to fry black chanterelles

Fried black chanterelles are a great side dish for hot dishes. To cook it, you need vegetable or butter. Any suitable frying pan is also used.

You need to cook the dish in the following order:

1. The cleaned and washed product is cut into small pieces.
2. Put oil in a frying pan and turn on the fire.
3. When the oil is hot, put the mushroom mass into the container.
4. Cover the pan with a lid and fry the mushrooms over medium heat. Periodically, the mass is stirred.
5. After 15 minutes, the stove is turned off.

When frying, onions, carrots, sour cream, salt and spices are added. Then you get a ready-made dressing, which is used for soups, as well as an excellent side dish.

How to cook black chanterelles

It is convenient to store boiled funnel in the refrigerator or freezer. Soups and side dishes are prepared with it. In the process of heat treatment, the water acquires a thick black consistency. This is a common process when working with such mushrooms.

Cooking black chanterelles is quite simple if you follow the algorithm:

1. They are pre-cleaned of debris and washed with running water.
2. For cooking, an enameled container is used, where the product is placed.
3. The mass is poured with water so that it covers all the mushrooms. For 1 st. chanterelles add 1 tbsp. liquids.
4. The pot is put on fire and covered with a lid.
5. Within 20 min. container is kept on medium heat.
6. Periodically, foam is removed from the surface.
7. The water is drained through a colander, and the resulting mass is cooled.

How to dry black chanterelles

In European countries, the funnelwort is consumed in dried form. Such a product takes up little space, is stored without problems at room conditions or in the refrigerator.

Chanterelles are dried in one of two ways: whole or crushed to obtain a powder. The pulp of mushrooms is very brittle and is easily processed into a homogeneous mass.

Mushrooms are dried in the open air or using household appliances. In the first case, choose a sunny ventilated place. First, the caps are cut in half or into smaller pieces. Then they are distributed in one layer on a newspaper or baking sheet.

For drying black chanterelles, it is more convenient to use household appliances. An oven or a conventional dryer will do. The product is distributed on a baking sheet and placed inside. The device is turned on at a temperature of 55 – 70 ° C. Cooking mushrooms is recommended for 2 hours.

Black Chanterelle Recipes

Recipes from fungus hornwort mushroom are very diverse. It is combined with meat, chicken and vegetables. Particularly noteworthy are dishes with chicken, cheese and meat.

How to cook black chanterelle mushrooms with onions and chicken

Chicken combined with funnelwort is a dietary dish. It is recommended to cook it with onions, which will only improve the final taste.

List of ingredients:

• chicken fillet – 250 g;
• mushrooms – 400 g;
• bow -1 pc.;
• oil for frying;
• salt and pepper – optional;
• dill or other herbs.

To prepare a dish of chicken and funnel should be according to the recipe:

1. The caps are washed and cut into pieces.
2. Onion cut into rings and mixed with chanterelles.
3. The mass is fried in butter or vegetable oil.
4. Salt and pepper are added to the fillet, after which they are fried on each side for 2 minutes. Wait until the surface appears crust.
5. Place the fried chicken in a deep frying pan. The mushroom mass is placed on top.
6. The container is covered with a lid and kept on low heat for 5 minutes.
7. The finished dish is laid out on plates. Sprinkle greens on top if desired.

How to cook black chanterelles with cheese

Dishes of black chanterelles with the addition of cheese are very tasty. It is better to cook the dish in a frying pan with high walls.

List of ingredients:

• fresh chanterelles – 700 g;
• hard cheese – 200 g;
• Onion – 2 units;
• Garlic – 2 cloves;
• vegetable oil – 3 tbsp. l .;
• salt and pepper.

You need to cook chanterelles with cheese, according to the following sequence:

1. Mushrooms are washed and cut into large pieces.
2. Pour oil into the pan, add the onion, cut into rings.
3. Onions are fried until golden brown.
4. Spread the funnel in the pan, add salt and pepper.
5. The mass is fried with the lid closed until the liquid evaporates.
6. Sprinkle the hot dish with grated cheese and garlic.
7. The container is covered with a lid and kept on moderate heat for 3 minutes.

Meatloaf with black chanterelles

Voronochnik goes well with meat and fish. A delicious meatloaf is obtained from it, where potatoes, semolina, onions and spices are also added.

Before preparing the roll, you need to check the presence of all ingredients:

• minced meat – 1,2 kg;
• chanterelles – 300 g;
• potatoes – 2 pcs .;
• semolina – 100 g;
• chicken egg – 1 pcs .;
• pure water – 150 ml;
• onion – 1 pcs .;
• boiled rice – 300 g;
• pepper and salt to taste.

The procedure for preparing meatloaf from black chanterelles:

1. Rub the potatoes on a fine grater.
2. Semolina, potatoes, water, eggs, salt and pepper are added to the minced meat. The mass is left for several hours.
3. Fry the onion and mushroom mass in a pan, add salt and pepper.
4. Minced meat is laid out on the foil. Rice and mushrooms are placed on top.
5. The foil is rolled up to make a roll.
6. The workpiece is placed on a baking sheet and baked in the oven for 45 minutes.

Black chanterelle sauce

Funnelwort sauce goes well with meat and fish dishes, cereals and vegetables. As a result, the food acquires a spicy mushroom flavor and aroma.

Ingredients for the black chanterelle sauce:

• funnel cake – 500 g;
• bulbs – 2 pcs .;
• sour cream – 200 g;
• cheese – 100 g.

Prepare the sauce according to the recipe:

1. Grind onions and mushrooms in a blender.
2. Fry the onion in a frying pan until it takes on a yellowish color.
3. Then chanterelles, sour cream and grated cheese are added to it.
4. The container is closed with a lid and kept for 10 minutes on moderate heat.

Soup with black chanterelles

Soup can be prepared from powder or whole parts. If fresh specimens are used, then first they are thoroughly washed with running water.

Mushroom Soup Ingredients:

• funnel cake – 500 g;
• potato tubers – 400 g;
• onion – 150 g;
• butter – 50 g;
• sunflower oil – 50 ml;
• sour cream – 150 ml;
• clean water – 2 l;
• onions or other herbs – to taste;
• salt, black ground pepper.

Recipe for funnelwort soup:

1. Mushrooms are poured into a saucepan and poured with water.
2. The liquid is brought to a boil, the foam is regularly removed.
3. Potatoes are cut in a convenient way and placed in a container. The mass is boiled for 15 minutes.
4. Melt butter in a frying pan. Then sunflower is added to it.
5. Onions are cut into rings and fried in a pan. Then it is poured into a bowl.
6. The soup is cooked for another 7 minutes.
7. Sour cream and chopped herbs are added to the pan, salt and pepper to taste.
8. Wait for the soup to boil and turn off the fire.

Harvesting black chanterelles for the winter

Black chanterelles are conveniently stored dried or frozen. Canned funnel retains its good taste. In winter, it is used as a snack. The easiest way is salting. Such blanks are stored for no more than a year.

Ingredients for winter preparations:

• fresh mushrooms – 1 kg;
• salt – 40 g;
• water – 1 l;
• garlic cloves – 2 pcs.;
• black or allspice – 10 peas;
• cloves – 3 pcs.;
• bay leaf – 4 pcs.

Cooking a funnel for the winter should be according to the recipe:

1. Mushrooms are cleaned and placed in cold water along with salt and spices. They are boiled for 30 minutes after boiling.
2. Garlic cloves are cut into thin slices.
3. Garlic and mushroom mass is placed in a salting container. Then the hot brine is poured out. The load is placed on top.
4. A day later, the oppression is removed.
5. The product is laid out in sterilized jars and sealed with lids.

Conclusion

Cooking black fox is quite simple. The product is boiled, fried or dried for the winter. Delicious sauces and side dishes for main dishes are obtained from it. When cooking, follow the basic rules for processing mushrooms.