Dry chanterelle recipes: how to cook mushrooms, dishes

Chanterelles are a product rich in amino acids, as well as vitamins and minerals. In dried form, they do not lose their beneficial properties, so it is recommended to use them in cooking. They turn out tasty and fragrant and will be able to surprise even the most sophisticated gourmets. Cooking dried chanterelles is easy. This is facilitated by the correct preparation of products and following step-by-step instructions.

Features of cooking dishes from dried chanterelles

To create delicious delicacies from the product, it is necessary to dry it properly. You can do this in the following ways:

• natural way – drying will take about two weeks. It is enough to put the fruits on the windowsill, where the sun’s rays most often fall;
• in the oven – the device is heated to 45 °, after which the mushrooms are spread evenly on a baking sheet, then the temperature is raised to 60 °. Drying time – 10 hours. They need to be stirred periodically.
• in the microwave – the chanterelles are laid out on a flat surface, placed in the oven and dried, then cooled and the procedure is repeated;
• in the refrigerator – mushrooms are placed on the bottom shelf and dried in the cold for a week.

How to cook dry chanterelles

Dried chanterelle delicacy recipes usually indicate an easy way to prepare the product for boiling or frying. They are placed for a quarter of an hour in water or pre-prepared broth. The delicacies obtained after this are distinguished by their outstanding taste and aroma.

What to cook from dried chanterelles

At first, it seems that there are few recipes for dried chanterelle dishes. Actually it is not. It is enough to turn on the fantasy and turn an ordinary meal into a gourmet dinner.

Fried dried chanterelles

Dried chanterelles are best consumed fried. So they retain their unique aroma and unique taste.

Ingredients:

• chanterelles – 100 g;
• white part of onions – 3 pcs.;
• Garlic – 3 cloves;
• black pepper (chopped) – 1/3 tsp;
• greens – 1 tbsp.;
• vegetable oil – 3 tablespoons;
• salt – to taste.

Cooking steps:

1. Chanterelles are placed in warm water for twelve hours.
2. After soaking, decanted, crushed into pieces if necessary.
3. Onions are peeled, chopped, fried in a pan, mushrooms are also placed there.
4. Garlic undergoes a grinding procedure, it is placed in the total mass and simmered for about three minutes.
5. Pour a tablespoon of water into the pan, in which the mushrooms have been soaked overnight.
6. Seasonings are added to taste, after which the mass is simmered in a container over low heat for about a quarter of an hour.

Before serving, sprinkle the dish with chopped fresh herbs.

Baked dried chanterelles

Dried chanterelles in baked form are easy to prepare. It is best to bake them with potatoes, then the dish will turn out to be hearty, rich and high-calorie.

Important! It is not recommended to use young potatoes, as they give a bitter aftertaste to the food.

Ingredients:

• potatoes – 1 kg;
• chanterelles – 100 g;
• water – 6 tablespoons;
• sour cream – 200 ml;
• onion – 3 pcs .;
• cheese – 200 g;
• carrots – 2 pcs .;
• olive oil – 5 tablespoons;
• salt – to taste.

Cooking steps:

1. The product is washed, soaked in water overnight.
2. Chanterelles are cut, placed in a pan and fried for about 15 minutes.
3. Onions are peeled, cut into rings, fried in a separate pan, and then sent to the main ingredient.
4. Potatoes and carrots are peeled, cut into circles and cubes, respectively.
5. Potatoes are placed in a deep container, seasonings are added.
6. It is covered with carrots and previously fried products, spread the next layer of potatoes.
7. Mix water, salt and sour cream, pour the “casserole”.
8. Spread grated cheese on top, cover the baking sheet with foil.

The oven is heated to 180 °. The dish is baked for 40-45 minutes. After the specified time, the foil is removed, after which the dish is baked for another 10 minutes.

Dried chanterelle soup

There are several recipes for making dried chanterelle soup. It is best to give preference to the potato-cream first course, as the taste of mushrooms is felt stronger in it.

Ingredients:

• water – 2 l;
• cream – 220 ml;
• leek – 1 pc.;
• dill – 20 g;
• potatoes – 3 pcs .;
• olive oil – 35 ml;
• butter – 40 g;
• dried chanterelles – 120 g;
• carrots – 1 pcs.

Cooking steps:

1. Chanterelles are soaked in ice water for up to half an hour, then boiled, kept in boiling water for no more than 25 minutes.
2. At the same time, the potatoes are peeled, cut into small cubes.
3. Onion feathers and the white part are separated, the head is prepared for cooking, cut into rings.
4. Carrots are chopped on a coarse grater.
5. Chanterelles are taken out of boiling water with a slotted spoon, after which potatoes are added to the resulting broth.
6. Butter is melted, olive oil too, after which they are mixed. Next, carrots, leeks are thrown to them.
7. Less than ten minutes later, boiled chanterelles are thrown at them.
8. The products are simmered in a pan, after which they are sent to the potatoes.
9. After 7 minutes, cream is poured into a saucepan with soup.

After adding the cream, the soup is simmered for no more than a quarter of an hour.

Dried chanterelle sauce

Dried chanterelle mushroom sauce is easy to make. It goes well with meat and potatoes.

Ingredients:

• chanterelles – 30 g;
• onion – 1 pcs .;
• premium wheat flour – 1 tbsp;
• vegetable oil – 5 tablespoons;
• butter – 3 tablespoons;
• sour cream – 5 tablespoon;
• dill (chopped) – 1 tbsp;
• salt – to taste;
• seasonings to taste.

Cooking steps:

1. Chanterelles are washed, poured with plain water for a couple of hours, after which they are boiled for about a quarter of an hour.
2. After boiling, the mushrooms are taken out of the water, cooled.
3. Cut the onion into cubes, fry for 3-5 minutes.
4. Mushrooms are put in a pan to the onion, fried for about ten minutes.
5. In a separate frying pan, dry flour is browned over low heat.
6. Butter, which has undergone the melting procedure, and the decoction obtained earlier are added to the flour. The mass is fried until it thickens.
7. Fried mushrooms with onions are added to the flour. All salt, seasonings are added.
8. Everything is mixed, after which sour cream is poured in and brought to a boil.

Dried chanterelle ragout

Stewed vegetables with meat and chanterelles is an excellent option that can diversify the daily menu. If you add a little chicken to the main products, the taste of the dish will be rich and unforgettable.

Ingredients:

• chicken – 1 kg;
• flour – 50 g;
• white part of onions – 2 pcs.;
• garlic – 5 denticles;
• chanterelles – 70 g;
• large carrots – 2 pc.;
• potatoes – 5 pcs .;
• canned peas – 100 g;
• Provencal herbs – 1,5 tsp;
• black pepper (chopped) – 1 tsp;
• vegetable oil – 5 tablespoons;
• hot water – 200 ml;
• salt – to taste.

Stages of preparation:

1. Mushrooms are poured with boiling water for half an hour.
2. The chicken is gutted, the meat part is separated, then rolled out in flour and fried until golden brown.
3. Thinly sliced ​​onion is spread to the meat in the pan, the frying process lasts about 8 minutes more.
4. Chopped garlic is added to the meat and onions, after a minute chanterelles are poured there with the water in which they were soaked.
5. Spread salt, seasonings, carrots and potatoes in a pan.
6. Vegetables, meat and mushrooms are mixed, brought to a boil, after which the mass is stewed for about 40 minutes.
7. After 40 minutes, green peas are added to the pan. After 10 minutes, the dish is ready to eat.

Dried chanterelle casserole

Casserole can become the main dish for a family meal. It is nutritious and full of calories.

Children’s, not fully formed gastrointestinal tract, is not able to fully digest the product. This is especially true for preschoolers with allergies.

Ingredients:

• chanterelles – 70 g;
• white part of onions – 4 pcs.;
• milk – 200 ml;
• potatoes – 1 kg;
• sour cream – 200 ml;
• eggs – 5 pcs .;
• vegetable oil – 1 tablespoons;
• salt – to taste;
• black pepper (chopped) – to taste.

Cooking steps:

1. Dried mushrooms are washed, kept in milk overnight.
2. After soaking, the product is laid out in a saucepan, poured with water and boiled for no more than 15 minutes.
3. Potatoes are boiled in brackish water until “half cooked” without first removing the top layer. After cooking, it is cleaned, cut into pieces in the form of slices.
4. Onions are peeled, cut into thin circles, fried over low heat using vegetable oil.
5. Lubricate a deep baking dish, after which half the potatoes are laid out in it.
6. Top with fried onions and boiled mushrooms.
7. Salt, pepper are added to taste.
8. Lay the remaining potatoes on top of the filling.
9. Mix sour cream, milk, eggs. All beat with a whisk, and then add salt to taste, and then beat again. The sauce is poured over the dish.

The oven is heated to 180 °. It takes about an hour to bake.

Pies with dried chanterelles

The treat will disappear from the table quickly. It turns out tasty and juicy, it is important to follow the step-by-step instructions.

Ingredients for the dough:

• flour – 4 glass;
• kefir – 300 ml;
• egg – 1pcs .;
• sour cream – 50 ml;
• sugar – 1 tablespoon;
• soda – 1 tsp;
• vegetable oil – 3 tablespoons;
• salt – to taste.

For the filling:

• egg – 3 pcs .;
• vegetable oil – 3 tablespoons;
• dried chanterelles – 300 g;
• cabbage – 300 g;
• onions – 1 pcs.

Cooking steps:

1. Washed mushrooms and onions are finely chopped, mixed.
2. Onions are fried along with chanterelles.
3. Finely chop the cabbage, stew until tender.
4. The juice from the stewed cabbage is squeezed out, it is added to the fried chanterelles.
5. Eggs are boiled, chopped, added to the filling.
6. Sift flour, mix with sugar and salt.
7. Soda is quenched with vinegar and added to the dough.
8. A tablespoon of oil is poured into flour, mixed kefir with sour cream is also added there.
9. The dough is kneaded until smooth, the remaining vegetable oil is added to it. It is insisted for 30 minutes.
10. The dough must be divided into parts equal to each other, after which they are rolled out.
11. The filling is placed inside, the edges are folded, the pies are placed in the oven.

The oven must be preheated to 200°. The pies are baked until cooked, that is, until they are browned.

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Helpful Cooking Tips

Here are some helpful tips to keep in mind before cooking:

• it is necessary to fry dried chanterelles after their preliminary soaking for a short time in water. So the mushrooms will become softer, and their taste qualities will be fully revealed;
• you can achieve the brightness of the color of chanterelles by adding a pinch of citric acid or a couple of tablespoons of lemon juice to the water during cooking;
• for dried mushrooms, it is better to choose seasonings such as thyme, oregano, marjoram, basil. Their addition is welcome when preparing any delicacies;
• raw mushrooms do not freeze, they will be bitter;
• fresh chanterelles must be cooked within ten hours of being picked. Otherwise, they will lose their useful properties.

Conclusion

Cooking dried chanterelles is not troublesome. It is enough to follow simple rules, resort to already known secrets to help mushrooms reveal the fullness of their taste and aroma. They can become a separate dish, as well as the very “zest”, an ingredient with which the dining table will sparkle with new colors. Even an inexperienced cook can handle the preparation of delicacies from mushrooms.