Chanterelles: how much to cook before frying and for soup

Chanterelles are one of the most popular varieties of mushrooms in cooking, which is valued for its nutritional value, pleasant taste and bright aroma. It is customary to use the product for frying and soups, since the hats are not saturated with juices during cooking, they remain crispy and elastic. Before using the pulp for cooking, you should find out how to cook chanterelles correctly in order to preserve all the nutritional and taste properties of the product.

Do chanterelles need to be boiled before frying

Mushrooms absorb all substances from the environment into the pulp, so it is impossible to collect them in dubious places with poor ecology. They, like champignons and porcini mushrooms, do not need long-term heat treatment when freshly harvested, but to ensure 100% safety, the product can be boiled. You can cook chanterelles both raw and dried and frozen. Cooking will not harm the nutritional qualities, only the appearance and their aroma can suffer, so you should find out how to cook the product correctly.

How to prepare chanterelles for boiling

The harvest should initially be sorted out, rot, dry and spoiled chanterelles should be removed. There are practically no wormy areas in the hats, so the mushroom does not have a large percentage of waste, which is especially appreciated by avid fans of quiet hunting.

Step-by-step process of cleaning and preparing raw materials for cooking:

1. With the back of the knife, gently tap on the cap to shake out debris, earth and sand as much as possible.
2. Wipe the caps with a dry toothbrush or sponge, paying special attention to the inner plates. This method will finally rid the hat of leaves and soil residues.
3. Cut off the lower ends of the legs that were in the ground.
4. Rinse the chanterelles with plenty of running water, and it is better to soak in liquid for 60-90 minutes.
5. Chanterelles can be bitter when cooked if they grew in dry weather or near needles. Soaking in water for 4-5 hours will help remove bitterness.

How much to cook chanterelle mushrooms

It is necessary to boil chanterelles before cooking according to the scheme:

1. Wash the caps cleaned from dark spots and soak for 20 minutes so that insects accumulating under the cap emerge.
2. Dip in cold water so that the liquid completely covers the mushrooms, it is better that it be 2 times more.
3. When the water boils, reduce the heat and cook the workpiece for 20 minutes.
4. Remove noise when it appears with a slotted spoon or spoon.
5. After cooking, rinse the hats with legs with water and discard in a colander so that the remaining water flows out and the pulp remains dry.
6. During the cooking process, you can add a pinch of salt, parsley, peppercorns, a piece of hard cinnamon or cloves into the water. Spices will give the raw materials a special pleasant taste, which will be transferred to the finished dish.
7. Even if the broth turned out to be clean and fragrant, it is not recommended to use it for cooking other dishes.

How long to cook chanterelles until cooked before frying

Boiling chanterelles before frying is necessary to protect the body from poisoning. It is important not to overdo it so that the boiled pulp does not lose its elasticity, taste and attractive color. Cook whole mushrooms in water for 20 minutes with an onion and a handful of black peppercorns. Fresh chanterelles should not be boiled for a long time before frying, so that they do not turn into a shapeless mass.

How long to cook chanterelles until ready for soup

Mushroom fragrant soups are a popular dish for a light and hearty lunch. Boiled sliced ​​caps can be used in cooking hodgepodge, soup or vegetarian borscht.

Recommendations:

1. The chanterelles won’t overpower the rest of the ingredients, but can be toned down with richer ingredients. For cream soup, sauce for boiled pasta and rice, pickled mushrooms should be used.
2. Boiled raw materials seasoned with herbs and spices are laid out in light summer soups.
3. When using spices such as sage thyme or rosemary, it is advisable to limit yourself to 2-3 sprigs per 2 kg to avoid overpowering the subtle and delicate aroma.
4. Cook frozen chanterelles before frying for 20 minutes, after defrosting the mushrooms and rinsing them with clean water.

How much do chanterelles cook for pickling

Cooking chanterelles before pickling is necessary to extend the shelf life of preservation. Cooking time depends on the size of the hat. For example:

• small ones – up to 5-7 cm in size, boil the plates on low heat for about 15-17 minutes;
• large – over 8 cm boil in boiling water for up to half an hour.

In the brine, it is better to add 2 tbsp. l. fine extra salt and 1 tbsp. l. 9% vinegar.

How to cook chanterelles

If you cook chanterelles according to the rules, the pulp will remain juicy, elastic and slightly crunchy. Brewing features:

1. If the mushrooms are intended to be eaten as a base, then it is better to sprinkle them with salt and season with pepper at the cooking stage, and if the component is used as an ingredient in dishes or frozen, it is better not to add salt and spices at first.
2. To preserve the bright and rich orange tone of the pulp, you need to throw a pinch of lemon acid into boiling water.
3. For piquancy and elimination of bitterness in the pulp, when boiling, you can throw in a little brown sugar, which will only emphasize the subtlety of the taste of the dishes.
4. If, during a 2-hour soak, not water is used, but milk, the bitterness will disappear even in old large chanterelles.
5. Place the processed mushrooms in a pressure cooker, sprinkle with salt to taste, season with spices, add the onion and a pinch of citric acid. Simmer covered for 15 minutes. Discard the boiled chanterelles in a colander.
6. You can cook mushrooms in a slow cooker. To do this, wash them, pour water in a proportion of ½, salt and turn on the “Baking” mode. Simmer 40 minutes after boiling.

Is it possible to cook chanterelles with other mushrooms

Fresh chanterelles are also cooked with other edible varieties. If their amount in the total mass is 30-40%, the dish will acquire a special rich taste and a pleasant forest aroma. If the number is not large, they will make the mix smart and bright. You can achieve harmonious combinations with champignons, boletus and porcini mushrooms. It is better when all the mushrooms are about the same size so that the boiling occurs evenly.

How many boiled chanterelles are obtained from 1 kg of fresh

During heat treatment, raw foods shrink significantly in size and weight. According to the laws of physics, from 1 kg of fresh peeled chanterelles after boiling, 500 g of the finished product will be obtained due to the large volume of liquid in the pulp. It is better to start cooking in cold water so that the pulp warms up evenly, and the taste and smell do not deteriorate.

What can be cooked from boiled chanterelles

Mushrooms in any form are combined with meat, fish, vegetables and seafood. The pulp successfully takes on the aroma of dried garlic and crushed black pepper. What can be cooked from boiled chanterelles:

1. Pickles – an excellent snack for strong alcoholic drinks. For salting, you need a marinade from a couple of st. l. salt with 1 tbsp. l. vinegar per 1 kg of chanterelles. When pickling, you can add chopped dill and spices to taste. Whole small mushrooms look aesthetically pleasing.
2. Pies – the filling is suitable for all types of dough: puff, yeast, sand and kefir. Boiled mushroom mince can be paired with chicken, beef, veal and fresh herbs.
3. Ceviche – A rich roast with onions, peppers and fresh cilantro can serve as a great snack for a vegetarian or lean menu.
4. Gravy – any meat sauce with the addition of mushrooms with onions and sour cream will sparkle with new flavors. Flour or grated cheese chips will help thicken the spicy gravy.
5. Noodles – durum wheat pasta wrapped in mushroom sauce with cream, cheese and vegetables. The taste of gravy will be soft, spicy and rich.
6. Risotto – the legendary dish turns out to be nutritious and satisfying. Rice is saturated with the aromas of chanterelles, the smell of vegetables and butter.

Conclusion

If you cook chanterelles correctly, you can protect the body as much as possible from possible poisoning. In the process of temperature treatment in the pulp, all microbes and harmful substances are destroyed. Mushrooms remain elastic, tasty, crispy and are great for eating in pickled, fried, stewed form, as well as in fragrant soups.