How much to cook chanterelles?
Before cooking, chanterelles must be washed and peeled, boiled 20 minutes in an enamel bowl with plenty of salted water, skimming off 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 make the mushrooms more tender.
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 periodically.
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 cook chanterelle soup
Chanterelle soup productsChanterelles - 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 pre-washed and chopped chanterelles in water, change the water when boiling - and cook 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, pepper and cook more 10 minutes. Sprinkle with herbs, cover the soup and leave 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 mushrooms in sour cream Rinse chanterelles, dry, large chanterelles - cut. Finely chop the onion, fry in vegetable oil, add mushrooms, stir, salt. Fry until water evaporates and mushrooms are golden brown (20-30 minutes). Then add sour cream, stir, simmer over low heat under a lid for 15 minutes. Your chanterelle mushrooms in sour cream are ready! ...
Boiled chanterelle salad
ProductsBoiled 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. Chop the pickled cucumbers.
3. Add oil and mix well.
4. Put food in a salad bowl.
five.Just before serving, season with sour cream and garnish with herbs.
It is not recommended to fill with sour cream in advance.
Fusofacts
- 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 pick 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 many 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 are 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, so eating mushrooms should be limited.
- 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: vitamins of group B (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 pickle chanterelles
Pickling productsChanterelles - 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 - on the tip of a knife
Carnation - 1 inflorescence per can
How to pickle 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 chanterellesChanterelles - 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, add 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.
Author / Editor - Lydia Ivanova