How long to cook chanterelles?

Before cooking, the chanterelles must be washed and peeled, cook for 20 minutes in an enamel bowl with a lot of salted water, removing the foam.

Alternatively, pre-soak the chanterelles in milk for 1-1,5 hours to rid the chanterelles of possible bitterness.

In a slow cooker, cook the chanterelles on the “baking” mode for 30 minutes.

You do not need to cook the chanterelles before roasting.

How to cook chanterelles

You will need – chanterelles, water, salt

1. Before boiling, the chanterelles must be very well cleaned of debris and thoroughly rinsed several times through a colander.

2. Soak them in cold water or milk for an hour and a half to soften the mushrooms.

3. Put mushrooms in a saucepan.

4. Pour the chanterelles with cold water, twice the volume of the mushrooms themselves (for 1 cup of chanterelles 2 cups of water).

5. Salt a little; you do not need to add salt if, after boiling, the mushrooms are planned to be used in other dishes that need to be salted during the manufacturing process.

6. Boil chanterelles for 20 minutes over medium heat.

7. The foam that appears during cooking must be removed from time to time.

8. After the chanterelles are cooked, drain the water through a colander.

9. To boil dried chanterelles, it is better to soak them for three hours. Then cook in slightly salted water for no more than 20 minutes.

How to make chanterelle soup

Chanterelle soup products

Chanterelles – half a kilo

Potatoes – 300 grams

Carrots – 1 piece

Onions – 2 heads

Flour – 1 tablespoon

Cream – 100 milliliters

Parsley – a few twigs

Bay leaf – 2 leaves

Salt and pepper to taste

Chanterelle soup recipe

Warm the pre-washed and chopped chanterelles in water, change the water when boiling, and cook for 15 minutes. Peel the potatoes, cut into slices, add to a pot of boiling water. Cut the onion into thin half rings, grate the carrots on a coarse grater – and fry over low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt and pepper and cook for another 10 minutes. Sprinkle with herbs, cover the soup and leave for 10 minutes. Serve chanterelle soup with sour cream and enjoy!

Chanterelle recipe in sour cream

Products for cooking chanterelles in sour cream A pound of chanterelles, the lower (light) part from a bunch of green onions, sour cream with a fat content of 30% – 3 tablespoons, salt and pepper – to taste.

Chanterelle mushroom recipe in sour cream Rinse chanterelles, dry, large chanterelles – cut. Finely chop the onion, fry in vegetable oil, add mushrooms, mix, salt. Fry until water evaporates and mushrooms are golden brown (20-30 minutes). Then add sour cream, stir, simmer over low heat, covered for 15 minutes. Your chanterelle mushrooms in sour cream are ready! …

Boiled chanterelle salad

Products

Boiled chanterelles – 200 grams

Boiled chicken fillet – 250 grams

Onions – 1 head (80 grams)

Olive oil – 2-3 tablespoons (can be replaced with odorless vegetable oil)

Pickled cucumbers – 2-3 medium pieces

Greens for decoration (you can take dill or parsley) – a few twigs

Sour cream – 40-50 grams

Salad recipe with boiled chanterelles and cucumbers

1. Cut the chanterelles into strips.

2. Cut the chicken fillet into approximately 1 cm cubes.

3. Peel and finely chop the head of the onion.

4. Cut the pickled cucumbers.

3. Add oil and mix well.

4. Put food in a salad bowl.

5. Immediately before serving, season with sour cream and garnish with herbs.

It is not recommended to fill with sour cream in advance.

Delicious facts

– Chanterelles are very easy to process before cooking – just wash it with water, because Chanterelles, due to the content of chinomannose, have “immunity” from insects and worms.

– Chanterelle season – from mid-June to October. The season itself is in mid-August. Chanterelles grow mainly in mixed or birch forests. They also love sandy soil, open meadows or forest edges. These mushrooms always grow in bunches, so it is convenient to collect them. They are almost never rotten and wormy.

– Chanterelles are very convenient to transport in buckets and baskets, since mushrooms practically do not crumple even under their own weight.

– When collecting, it is important not to confuse chanterelles with false – poisonous – mushrooms. You should know that false ones have a more round hat, a bright color and a hollow stem. – If there are a lot of mushrooms, you can freeze them. Moreover, so that the mushrooms do not become bitter, and also so that they take up less space, it is recommended to freeze boiled mushrooms. If in this case the mushrooms taste bitter, a little brown sugar should be added during cooking.

– Chanterelles are low in calories and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered a heavy food, therefore, mushrooms should be eaten with restrictions.

– The average price of quick-frozen chanterelles is from 300 rubles / 1 kilogram (data for Moscow as of June 2017). When choosing chanterelles, preference should be given to forest mushrooms – they have more benefits and are more crunchy. Chanterelles grown in artificial conditions have less bright taste and contain fewer nutrients.

– Benefits of chanterelles: B vitamins (the body gets energy from food), beta-carotene (protection of the immune system), vitamin D (growth, health of bones and teeth), PP (redox processes).

How to marinate chanterelles

Pickling products

Chanterelles – 1 kilogram

Water – half a glass

Table vinegar 9% – half a glass

Salt – one and a half tablespoons

Sugar – half a tablespoon

Lavrushka – 2 leaves

Black peppercorns – 5 peas

Nutmeg – at the tip of a knife

Carnation – 1 inflorescence per can

How to marinate chanterelles

Sort the chanterelles, remove the rhizomes, peel, wash and cut. Pour water into a saucepan, put on fire, put mushrooms. Cook for 20 minutes after boiling, regularly skimming off the foam. Add vinegar, salt, sugar, pepper, lavrushka, nutmeg to the mushrooms, cook for another 5 minutes. Arrange the mushrooms in jars, pour the marinade and put a clove in each jar. Close the jars with lids, turn over and wait for cooling. Store jars of pickled chanterelles in the refrigerator for 1 year.

How to salt chanterelles

Products for pickling chanterelles

Chanterelles – 1,5 kilograms

Garlic – 3 heads

Bay leaf – 2 leaves

Carnation – 6 inflorescences

Dill – a few twigs

Salt – 5 tablespoons

Sunflower oil – 3 tablespoons

Black peppercorns – 10 peas

How to cook salted chanterelles

Peel the chanterelles and rinse carefully. Pour water into a saucepan, add 1 tablespoon of salt, bring to a boil and add the chanterelles. Add herbs and spices, cook for 15 minutes. Peel and chop the garlic. Move the mushrooms and brine to the basin, salt, put in the garlic. Put the oppression on top and leave in a cool place for 12 hours. Then put the chanterelles in the banks and close. Chanterelles will be completely salted in a month.