Chanterelles got their name for their bright red color, which distinguishes them from other mushrooms, so it is impossible to confuse them with other mushrooms. The main advantage of chanterelles is the fact that they never get worms. The fact is that chanterelles contain chinomannose – substances that have a detrimental effect on helminths. Therefore, in folk medicine, decoctions of chanterelles are often used to combat worms.
Chanterelles contain 8 amino acids, as well as vitamins A, B, zinc, copper, niacin, as well as other active substances that are very useful for the human body. The use of chanterelles improves vision, prevents the appearance of inflammatory processes on the mucous membrane. Chanterelle extract is used to treat hepatitis and other liver diseases.
There are a lot of recipes for cooking chanterelles, they are boiled, fried, canned, made main dishes from them and added to sauces. The most delicious are fried chanterelles, which are mixed with pasta, potatoes or other side dishes.
Warm salad with chanterelles and blue cheese
Ingredients:
- Chanterelles – 200 gr.
- Lettuce leaves – 1/2 bunch
- Blue cheese – 50 gr.
- Red onion – 1/2 pc.
- Olive oil – 3-4 tablespoons l.
- Soy sauce – a few drops
- Lemon juice – 2 tbsp l.
- Salt – to taste
- Pepper to taste
- Spices – to taste
Rinse the chanterelles thoroughly. Cut large mushrooms into halves or quarters. Put in a dry frying pan, wait until all the water has evaporated from them, as a rule, this time takes 5 minutes. Then add oil and fry for 10 minutes.
Wash lettuce leaves and tear into large pieces with your hands.
Cut the onions into half rings.
In a separate container, mix olive oil, soy sauce, aromatic spices, salt, pepper and juice and lemon, mix everything thoroughly.
Add fried mushrooms to salad and onions. Pour in the dressing, stir and top with the cheese slices.
Cream soup of chanterelles
Ingredients:
- Chanterelles – 800 g.
- Luk – 1 No.
- Garlic – 3-4 clove
- Cream – 70 gr.
- Olive oil – 50 gr.
- Thyme – 2 sprigs
- Parsley – 3 sprigs
- Salt – to taste
- Spices – to taste
- Water – 0,5 liters
Rinse the chanterelles thoroughly, select a handful of the smallest ones and set aside. The remaining chanterelles and chop.
Finely chop the onion. Heat the oil in the bottom of a saucepan, fry the onions and chanterelles until the onions are translucent. Add chopped garlic and thyme. Cover with water and let it boil. Then put the soup in a blender and chop. Pour the puree back into the saucepan.
Fry the remaining chanterelles, season with salt and pepper, add finely chopped garlic and parsley.
Bring the soup to a boil and pour the cream into it, boil everything. Serve warm with fried chanterelles in each plate.
Fried potatoes with chanterelles
A classic loved by everyone.
Ingredients:
- Chanterelles – 1 kg.
- Potatoes – 350 gr.
- Luk – 1 No.
- Garlic – 1 clove
- Vegetable oil – for frying
- Salt – to taste
- Dill – for decoration
- Water – 1 liter.
Rinse the chanterelles thoroughly, cut the large mushrooms into halves or quarters. Pour boiling, slightly salted water over them and leave for 40 minutes. This must be done in order for the bitterness to leave the mushrooms.
Cut the onion into half rings. Fry in a hot skillet until transparent.
Peel and cut the potatoes into wedges. When the onion is ready, add the potatoes to it and fry until the potatoes are browned. Then add the chanterelles to the potatoes and fry until tender.
Second option: the chanterelles can be fried in a separate pan and then mixed with the finished potatoes.
Whichever cooking option you choose, at the very end of frying, you need to salt the chanterelles and add garlic.
Serve garnished with finely chopped dill.
Pasta with chanterelles
Ingredients:
- Long pasta – 300 gr.
- Chanterelles – 300 gr.
- Water – 2 liters
- Cream – 100 ml
- Smoked brisket – 70 gr.
- Luk – 1 No.
- Garlic – 1 clove
- Parsley – 1 bunch
- Olive oil – 2 Art. l
- Butter – 1 tablespoons l.
- Salt – to taste
- Pepper to taste
Rinse the chanterelles thoroughly and, if necessary, cut into pieces. Boil the pasta in salted water, the cooking time is indicated on the package. Finely chop the onion and garlic. Heat the butter and 1 tablespoon of olive oil in a frying pan, fry the garlic and onion until transparent. Cut the brisket into thin strips, add to the onion and garlic and fry for another 3-4 minutes. Add chanterelles and fry over high heat for 10-15 minutes.
Season with salt, pepper, cream and simmer for another 5 minutes, until the sauce begins to thicken. Add chopped parsley, mix everything and remove from heat. Throw the prepared pasta into a colander, let the water drain, then fill with a spoonful of olive oil and mix with the sauce.
Serve to the table immediately.
Chanterelles in a creamy sauce
Ingredients:
- Chanterelles – 400 gr.
- Onions – 1/2 pc.
- Cream cheese – 2 tbsp l.
- Cream – 100 gr.
- Olive oil – 1 Art. l
- Butter – 1 tablespoons l.
- Nutmeg – pinch
- Flour – 1/2 tsp.
- Garlic – 2-3 clove
- Salt – to taste
- Pepper to taste
- Water – 1 l.
Rinse the chanterelles thoroughly and boil in salted water for 5 minutes. Throw in a colander and let the water drain. Finely chop the onion and garlic.
Place the chanterelles in a dry skillet. Wait until the water has evaporated, it may take about 5 minutes, then add both types of oil, onion and garlic.
Fry over high heat for 7-10 minutes, add salt, pepper, nutmeg and flour. Mix. Add the cream cheese, wait until it has completely melted, pour in the cream, bring to a boil and turn off the heat. Let it brew for 5-7 minutes. Boiled potatoes, pasta or vegetables can be served as a garnish for the faces.
If you love chanterelles and want to experiment with this mushroom, then on our website you will find a large number of recipes for dishes with it.
Bon appetit!