How to fry chanterelles: delicious cooking recipes

Fried chanterelles are a delicacy prepared for family dinners or lunches, or jars to enjoy the rich taste and delicate aroma in winter. You should take a responsible approach to the selection and preparatory steps in order to get the desired result and, in addition to enjoyment, a portion of useful substances. The article describes many recipes, among which the hostess will choose the most suitable for her family.

Is it possible to fry chanterelles

Chanterelles are famous for their useful composition, taste and aromatic qualities.

They are used for the following dishes:

• mushroom soup;
• fillings for pies;
• salads;
• pastes, sauces.

But it is frying that is considered the best option for cooking, because during such heat treatment all taste qualities are revealed.

How to prepare chanterelles for frying

To prepare fried chanterelles, housewives use a canned or dried product. But a freshly harvested crop conveys the aroma better, with which you have to tinker a little.

How to clean chanterelles before frying

Experienced pickers know the tricks on how to properly prepare chanterelles for frying.

Detailed description of the process:

1. Taking out one mushroom at a time, immediately remove the adhering foliage and grass, and also cut off the bottom of the leg.
2. Soak in water for a quarter of an hour.
3. With a sponge, clean the caps of the chanterelles on both sides, cut off the rotten places.

Soaking is simply necessary to make it easier to remove small debris in the form of sand, which, after frying, will crunch on your teeth.

Do I need to soak chanterelles before frying

Many types of mushrooms are soaked to get rid of worms and insects that love to feast on them. The bitter taste of chanterelles is unpleasant for pests, so there should be no damaged fruits.

In addition, these mushrooms almost always grow in ecologically clean forests. So there is no need to get rid of toxins. Weak bitterness disappears when changing water during boiling.

Is it possible to fry chanterelles without boiling

Young chanterelles collected after rain are allowed to fry without boiling. They are processed in a frying pan, first over high heat until the liquid evaporates, and then stewed until fully cooked.

An exception may be:

• chanterelles collected in hot dry weather;
• old fruits;
• frozen purchased product;
• questionable habitats.

It is better to pre-soak such a product. As a last resort, you can try to cook a small batch. If bitterness is present, then boil the required volume.

How to cut chanterelles for frying

Only large specimens should be cut so that all pieces are approximately the same size. Usually they are guided by the smallest mushrooms, which are left whole.

It should be borne in mind that for dishes such as gravy, it is better to use different sizes, because small ones will act as a “flavoring”, and large ones will allow you to feel their taste in the finished dish.

How to fry chanterelles

After the preparatory work, the main stage comes – deliciously fry the chanterelles in a pan. Do not think that there is nothing new here. Each product has its own characteristics during heat treatment and they need to be understood in detail.

What oil is better to fry chanterelles

Experienced cooks advise starting to cook chanterelles in a dry frying pan in order to achieve proper roasting and a beautiful golden color.

Gradually add fat. Butter is great if you are preparing lunch or dinner. It will add tenderness to the taste.

Vegetable oil is suitable for any occasion. It is the only one that is suitable for harvesting for the winter. For everyday meals, you can use both types together.

When to salt chanterelles when frying

It has long been a known fact that when salt is added, the fungus begins to release its liquid. Therefore, in dishes that are prepared in their own juice, you can add this spice immediately.

This method is not suitable for fried chanterelles, because they will simply dry out during heat treatment. Salting is necessary at the very end. But pre-boiling, it is better to add spice to the water to preserve more taste.

Chanterelles are fried under the lid or not

It takes little time to fry the chanterelles, during which the secreted liquid is first evaporated, and then they should acquire a tender crust. The entire process does not need to be sealed. Therefore, the dishes do not need to be covered.

Some recipes still use a lid to bring food to readiness.

Is it possible to fry chanterelles with other mushrooms

Of course, you can create a mushroom platter. Chanterelles will give the dish a special taste and aroma. Often, in good restaurants, the menu has a mixed julienne of several types, which is popular.

What can you fry chanterelles with

There are many recipes for fried chanterelles with various products. Each of them reveals these mushrooms in its own way, introducing new notes of aroma and taste. The most commonly used ingredients are: vegetables (potatoes, carrots, onions), dairy products, meat and mayonnaise.

How long to fry chanterelles in a pan

 The frying time depends on the size and method of preparing the mushrooms. It is worth knowing that the process cannot be greatly delayed, because the faces will become stiff.

How long do chanterelles fry without cooking

The raw product will definitely release juice, which will need to be evaporated. This will take about a quarter of an hour. Next, add oil and fry until golden brown. At the end, you can cover the pan to bring to readiness. The total interval will be approximately 30 minutes.

How much boiled chanterelles are fried

Boiled mushrooms will only need to be fried until an appetizing crust forms. It usually takes up to 15 minutes. It is difficult to answer exactly, since everyone has different dishes and stove power.

Fried Chanterelle Recipes

It is necessary to consider popular cooking options for fried chanterelles in order to make it clearer when and how to lay products, what features appear when new ingredients are introduced. Of the methods described, it is possible to choose something for dinner.

A simple recipe for fried chanterelles

Mushroom roast will be a great addition to the main dish. This option is suitable for canning, but you need to add a little vinegar or citric acid, as well as increase the amount of fat.

Grocery set:

• chanterelles – 1,5 kg;
• garlic – 3 tooth;
• vegetable oil;
• spice.

It is necessary to fry as follows:

1. Dry the sorted and washed mushrooms. Cut large fruits so that all pieces become approximately the same size.
2. Put in a dry frying pan, heated over medium heat, fry until all the liquid has evaporated.
3. Add vegetable oil in parts, continuing to stir continuously.
4. At the end, add spices and garlic, passed through a press.

If there is any doubt about readiness, then cover and simmer for a couple of minutes over low heat.

Recipe for fried frozen chanterelles

There are housewives who pre-thaw mushrooms. This process is only needed for an unfamiliar product or if the fruits are of different sizes.

Composition:

• mushroom semi-finished product – 700 g;
• carrots – 1 pcs .;
• butter and vegetable oil;
• dill;
• black pepper and salt.

All cooking steps:

1. Heat up a frying pan with vegetable oil.
2. Pass the peeled grated carrots until half cooked.
3. Pour in the chanterelles and fry over high heat until all the liquid disappears.
4. Add a piece of butter, salt and add spices.
5. Fry until a crust appears for another quarter of an hour.

Sprinkle with chopped herbs and serve.

Fried chanterelles with sour cream

Any of the above recipes are easy to modify. If the dish will be served as a side dish, then you can add a fermented milk product.

In this case, it is necessary to fry from the initial stage on high heat. After the appearance of a crust on the surface, reduce the flame and add sour cream (its amount depends on the taste preferences of the family), not forgetting the spices and salt. Keep covered on the stove for another 10 minutes. Garnish with fresh herbs when serving.

Fried chanterelles with potatoes

People often make the mistake of roasting the mushrooms first. They take less time to prepare. Therefore, ingredients with a longer heat treatment should be added first.

Potatoes need to be peeled, soaked in water a little and dried. Fry and only then add chopped chanterelles with onions. The total cooking time should be at least half an hour.

Fried chanterelles with onions

Since the final stage of frying the “forest dwellers” lasts a short period, the onion should be sautéed first. It will not only add spice to the dish, but also emphasize the incredible taste of delicious mushrooms.

After the chopped vegetable becomes translucent, add the main product. Do not fry too much, so as not to kill the taste of mushrooms. The onion can be used in different varieties: white is more tart, and red is sweetish.

Chanterelles fried in butter

This recipe will describe the option of harvesting for the winter.

Canned Food Ingredients:

• fresh chanterelles – 2 kg;
• butter – 450 g;
• onions – 0,5 kg;
• Spices to taste.

Properly frying chanterelles for canning is necessary according to the following steps:

1. Rinse mushrooms thoroughly, pat dry.
2. Cut into large specimens so that all pieces are approximately the same size.
3. Fry first in a dry frying pan, setting the thermostat to medium.
4. As soon as all the secreted juice has evaporated, add 1/3 of the butter and continue processing for another 10 minutes. A few minutes before the end of the process, add salt and your favorite spices.
5. Peel the onion from the husk, chop into thin half rings and sauté in a separate pan with a little fat. Add fried chanterelles and mix.
6. Sterilize glass jars in any convenient way along with lids.
7. Melt the rest of the butter in a bowl. Pour a few tablespoons into each bowl.
8. Spread prepared foods, pouring melted fat.
9. The oil level should cover the mushrooms by about 1 cm.
10. Just cover the jars and place them in a bowl of water, at the bottom of which there will be a rag.
11. After boiling, leave on low heat for another half hour.
12. After the time has elapsed, take out and cork.

After cooling, send to storage. Canned product can be added to different dishes.

Chanterelles fried with tomatoes

An interesting variant of fried chanterelles with a rich taste.

Composition:

• garlic – 6 cloves;
• mushrooms – 400 g;
• red tomatoes – 2 pcs.;
• poppy (you can not put) – 10 g;
• onion;
• vegetable oil;
• pepper.

Step-by-step cooking:

1. Pick up mushrooms of the same size, rinse thoroughly with plenty of water.
2. Without cutting, fry in a very hot frying pan with the addition of vegetable oil.
3. When the moisture is completely evaporated, add chopped onion and garlic. Fry until nice golden color.
4. Pour boiling water over the tomatoes to make it easier to remove the skin. Divide into slices and send to the rest of the products in the pan. Salt immediately and sprinkle with a little black pepper.
5. Cook until the tomatoes are soft.

It is desirable to serve hot on the table, sprinkled with poppy seeds and chopped dill.

Chanterelles fried in lard

Another option that is useful to the hostess for canning. They can also be used for the daily menu.

The composition of the workpiece:

• chanterelles, internal pork fat – in equal amounts;
• salt.

Detailed recipe:

1. Put the washed and sorted mushrooms in a colander and pour over with boiling water. As soon as the water drains, scatter on a kitchen towel and let dry a little so as not to get burned from the “shooting” drops of liquid during frying.
2. Melt the internal fat, cutting into small pieces. So that it does not darken, set the regulator to the minimum value and do not keep it on the stove for a long time. Salt hot.
3. Set aside a little in the pan, where sauté the chanterelles until fully cooked.

Spread in sterile jars, filling with fat. In winter, you can simply get the required amount and fry, for example, with potatoes.

Chanterelles fried with cheese

Frying mushrooms (chanterelles) is simple, but you should cook them with cheese sauce, which will complement the dish with a pleasant creamy taste.

Grocery set:

• milk – 1,5;
• chanterelles – 300 g;
• black pepper – 1 pinch;
• garlic – 1 tooth;
• onions – 1 pcs.;
• flour – 1 Art. l .;
• butter and vegetable oil – 1,5 tbsp. l.;
• hard grade – 70 g;
• lemon juice – 1 tsp;
• basil – 1 sprig.
• salt – ½ tsp.

For an excellent result, you must repeat all the steps:

1. Peel the onion from the husk and chop finely.
2. Saute in vegetable oil until transparent.
3. Add chopped garlic.
4. Cut the washed chanterelles into strips (it is in this recipe with gravy that you can use pieces of different sizes) and send to the pan. Fry, without reducing the flame, until a crust begins to appear. Put on a plate and set aside.
5. Melt a piece of butter in the same bowl. Fry a little flour and pour in portions of warmed milk.
6. Boil until thickened, breaking up the lumps formed.
7. Return the mushrooms to the pan, season with salt and pepper.
8. After boiling, pour in lemon juice and add grated cheese.

In a minute, the dish will be ready. Serve with a side dish and a sprig of basil.

Recipe for fried chanterelles in mayonnaise

A wonderful dish will turn out according to this recipe. From simple products you can always cook something delicious for dinner.

Ingredients:

• fresh chanterelles – 500 g;
• carrots – 1 pcs .;
• onion – 1 pcs .;
• vegetable oil – 1 tablespoons;
• mayonnaise – 3 tbsp. l .;
• spice.

Detailed instructions:

1. After washing, boil the chanterelles for 10 minutes in salted water and drain in a colander.
2. At this time, peel the vegetables, finely chop the onion and send to a hot frying pan with oil.
3. As soon as they begin to fry, add the mushrooms and continue cooking over high heat.
4. After a few minutes, add the grated carrots.
5. Pass already under the lid with the addition of mayonnaise, spices and salt.

Let stand for a while and arrange on plates.

Chanterelles fried in tomato sauce

This dish will be a great addition to pasta (pasta). It will turn out not only to tasty feed the family, but also to surprise with a new flavor.

Grocery set:

• tomato paste – 200 g;
• garlic – 2 tooth;
• chanterelles – 200 g;
• butter and olive oil;
• Parmesan – 50 g;
• dry white wine optional – 1,5 tbsp. l.

Step-by-step instruction:

1. Heat up a heavy skillet. Pour olive oil and fry chopped garlic on it first. Once it turns brown, remove.
2. Pour in the prepared chanterelles and cook, without reducing the flame, for 5 minutes.
3. Pour in the wine and boil.
4. Add tomato paste, simmer covered for about 7 minutes.
5. At the end, add a piece of butter, spices and grated cheese.

Boiled pasta can be immediately mixed into the finished composition and served hot on the table.

Fried chanterelles with zucchini

A versatile dish that can be served hot or cold, as a salad or as a side dish.

Composition:

• sour cream – 3 tbsp. l .;
• chanterelles – 500 g;
• young zucchini – 1 pc.;
• onion – 1 pcs .;
• garlic – 2 tooth;
• sunflower oil – 2 tbsp;
• greens.

Fry step by step:

1. Prepare all mushroom vegetables immediately by peeling and rinsing.
2. Preheat the pan and sauté the onion, diced, and large pieces of chanterelles on it.
3. After the juice has evaporated, add the zucchini in half rings.
4. Fry everything until done.
5. At the end, salt and add sour cream.
6. Sprinkle with chopped herbs and leave for a few minutes under the lid.

Arrange on plates and call the family for dinner.

Fried chanterelles with cream

And again, a creamy taste that goes well with almost all mushrooms.

For frying, you will need the following products:

• butter – 50 g;
• cream with high fat content – ½ tbsp.;
• chanterelles – 300 g;
• onion;
• feathers of green onions.

Detailed recipe description:

1. Peel and wash the mushrooms, paying attention to each fruit. Put in a colander to get rid of the liquid, and then cut into pieces of any shape.
2. Chop a clean onion into half rings.
3. Put everything in a hot pan with melted butter.
4. Fry over medium heat until golden brown.
5. As soon as the volume decreases by 3 times, pour in warm cream and salt. You can add ground black pepper if you like.
6. Cover and simmer for about 20 minutes on a low flame.

Serve sprinkled with chopped herbs.

Fried chanterelles with chicken

You can fry chicken meat and chanterelles in a pan with the addition of various vegetables, which, in addition to bright colors, will bring useful substances. “Meat Stroganoff” is a well-known name for this dish.

Grocery set:

• red sweet pepper – 4 pcs.;
• chanterelles – 500 g;
• chicken breast – 900 g;
• sour cream – 500 g;
• onion – 500 g;
• ground pepper;
• dill.

Cook in the following order:

1. Cut the washed and dried chicken fillet into cubes, like for goulash. Fry with a little vegetable oil until fully cooked.
2. In a separate frying pan, first pass the onion, chopped into cubes.
3. Add chanterelles and fry for at least 5 minutes together.
4. The last to add bell pepper, which must be cleaned of seeds in advance and cut into strips. Leave on fire for another 3 minutes. Add spices.
5. Mix together with chicken and sour cream. It is not necessary to boil the composition. Just warm up well.

Turn off the stove, sprinkle with herbs and let it brew.

Chanterelles fried with egg

A light dish that can be prepared for breakfast or as a snack.

A small set of products for 1 serving:

• chanterelles – 70 g;
• sour cream – 2 tbsp. l .;
• eggs – 2 pcs .;
• onion – 1 pcs .;
• green feather and dill.

To make it beautiful, you should repeat the described steps:

1. Washed and slightly dried chanterelles cut into pieces.
2. Chop the onion in any shape.
3. Fry everything on the stove with a little vegetable oil for 5 minutes. The composition should acquire a golden delicate color. Move it halfway with a spatula.
4. Mix in a bowl sour cream with eggs, salt and, if desired, pepper. Pour into an empty place in the pan, but so that the parts get on the mushroom frying (mix this half a little at the very beginning).
5. Sprinkle with finely chopped herbs. Fry until fully cooked. To serve with a spatula, cover the mushrooms with the egg half.

Fried chanterelles with buckwheat

To fry a fresh crop of chanterelles and together with buckwheat porridge began in ancient Our Country. If you combine both products, you get a healthy lunch.

Ingredients:

• carrots, onions – 100 g each;
• butter – 2 tbsp. l .;
• groats – 150 g;
• mushrooms – 350 g;
• greens and spices.

Step-by-step instruction:

1. Buckwheat must be sorted out to remove black and dry grains. After washing under the tap, pour boiling water over, salt and cover. Leave aside to swell.
2. Clean the chanterelles from debris, rinse and cut into small pieces. Add water and cook for a quarter of an hour. Drain liquid.
3. Peel the vegetables and give them the desired shape (cut the onion and grate the carrot). Pass in a frying pan, in which it is necessary to add butter.
4. After 5 minutes, add mushrooms, add spices and fry until tender.
5. During this time, the porridge should already swell. If this does not happen, then you should put it in the microwave for a couple of minutes.

Serving may vary. Some mix, and there are housewives who prefer to put dishes on a plate separately. But be sure to sprinkle with chopped herbs.

What do fried chanterelles eat with?

Chanterelle roast is a versatile dish that goes well with many foods. It can be served on its own, but recipes with potatoes are more common. It is believed that it is he who opens the unforgettable taste to the fullest.

But this is not the only option. For a hearty lunch, you can combine these mushrooms with any meat, using as a side dish or gravy. They are also fried together with pasta and some cereals (rice, buckwheat). Also great used in various salads.

Fried chanterelles calories

Chanterelles are known to be low-calorie foods. So, in their raw form, their energy value is only 19,53 kcal. This indicator attracts people on a diet.

In cooked form, everything already depends on the additional ingredients and their quantity. Calorie content can range from 40 kcal to 200 kcal. If there is a need, then it is worth counting these indicators on your own and selecting the appropriate products for cooking.

Conclusion

Fried chanterelles are loved all over the world. The proposed recipes only open the variety of these mushrooms. At home, the hostess can focus on the taste preferences of the family and create her own culinary masterpiece that will reveal the unusual flavor notes of this product.