Best chanterelle dishes: homemade recipes

Family daily menus as well as festive meals are available diversify with chanterelle dishes. Such treats are always obtained mouth-watering, tasty, fragrant and satisfying. Cooking is not it will take a lot of your time if all the products have been prepared in advance.

A quick dinner or a hearty dinner for the household will be guaranteed, if you use step by step recipes with cooking photos delicious dishes of chanterelles. Even holiday treats with such forest gifts will be able to cook for everyone, including young housewives, just starting your culinary journey.

The best homemade chanterelle dishes do not need extra recommendations, as it has long been tested by experience and time. For you can take fresh mushrooms or pickled ones, dried as well as frozen – it all depends on your preferences and fantasies.

A dish made from chanterelles with sour cream in a pan

A dish made from chanterelles with sour cream in a pan – simple and affordable for everyone. It can be cooked every day, because it will never bother.

• 1 kg of chanterelles;
• 4 onion heads;
• 300 ml sour cream;
• Salt to taste;
• 1 tsp ground black pepper;
• 2 tbsp. l chopped parsley;
• Vegetable oil.

The recipe for a simple chanterelle dish is described by stages.

1. Sort the chanterelles, wash, cut the ends of the legs and put in dry hot pan.
2. Fry until liquid evaporates and pour in vegetable oil.
3. Continue frying for 10 minutes, add onion, chopped in half rings and continue roasting until golden brown.
4. Add salt and pepper, mix, pour sour cream and again mix.
5. Stew mushrooms in sour cream over low heat under a closed lid 15 minutes.
6. Sprinkle with chopped herbs, mix, turn off the heat and leave the pan on the stove for 7-10 minutes, so that a little insisted.

Frozen Chanterelles Cheese Recipe

Very tasty is a recipe prepared from frozen chanterelles. Simple potato casserole with mushrooms and even a festive table will decorate with cheese.

• 1 kg of boiled “in jacket” potatoes;
• 800 g of frozen chanterelles;
• 200 ml cream;
• 3 eggs;
• 300 g of hard cheese;
• 1 onion;
• 3 cloves of garlic;
• Vegetable oil;
• 1 tsp mixture of ground peppers.

A simple dish of chanterelles is prepared according to the recipe with a photo.

Boiled potatoes until half cooked, peel and chop circles.

Defrost frozen mushrooms, chop slices, crush the garlic cloves with the back of the knife.

Peel the onion, cut into half rings, grate hard cheese on coarse grater.

Pour 3-4 tbsp into the pan. l vegetable oil, lay out garlic, fry for 1 min. and remove.

Pour in half the onion rings, fry until transparent and enter the mushrooms.

Cook for 15 minutes, stirring constantly, then add salt and pepper.

Beat eggs with salt and ground pepper mixture until smooth consistency.

Add cream, grated cheese and mix with a whisk.

Put potato circles in a heat-resistant form, then a layer mushrooms with onions and fill with cheese sauce.

Place the mold in a preheated oven and bake at 180 ° C in for 40 minutes, until a rosy surface appears on the casserole crust.

Serve this dish with vegetable salad or canned vegetables.

The recipe for a snack of pickled dishes chanterelles

The appetizer dish of pickled chanterelles has a special piquant taste. It is usually prepared for festive feasts under the strong the drinks.

• 500 g of chicken;
• 300 g pickled chanterelles;
• 1 head of purple onion;
• 1 PC. carrots;
• Vegetable oil – for frying;
• Mayonnaise;
• Salt and black pepper;
• 2 sprigs of green parsley.

A recipe for a dish of pickled chanterelles is enough simple, you need to follow the step by step description.

1. The chicken fillet is washed, laid in boiling water with adding salt and bay leaf.
2. Boil until cooked over medium heat, left in water until completely cooled.
3. Then it is taken out, wiped with a paper towel and cut thin slices.
4. Onions and carrots are peeled, chopped: onions with medium half rings, carrots julienne.
5. Fried in vegetable oil until golden brown and laid out on a paper towel to absorb excess oil.
6. Pickled chanterelles are washed in cold water and chopped thin sticks.
7. Mixed fillets, mushrooms, carrots and onions, mixed.
8. Ground black pepper and salt are poured to taste, poured mayonnaise and mix until smooth.
9. When serving, decorate the salad with sprigs of green parsley.

The second dish of chanterelles with meat, cooked in slow cooker

If you want to cook something delicious for lunch and have multicooker kitchen, we offer an excellent second course option from chanterelles – meat with mushrooms.

• 700 g of pork;
• 800 g of boiled chanterelles;
• Salt to taste;
• 100 ml of water + 1 tbsp. water;
• ½ tbsp l favorite spices;
• ½ tsp ground black pepper.

Preparing a dish of chanterelle mushrooms is quite simple, because the main process will be busy multicooker.

1. Prepare meat: wash, dry and cut in portions pieces.
2. Put in the multicooker bowl, turn on the Baking program or “Fry” for 20 minutes, pre-pouring water.
3. Mushrooms cut into several pieces and add to slow cooker.
4. Salt, pepper, add your favorite spices and mix.
5. Turn on the “Frying” mode again for 15 minutes.
6. After the mushrooms and meat are browned, you should turn on extinguishing mode for 40 min., pour in 1 tbsp. water and wait for a signal finish work.
7. Serve hot with any side dish.

A dish of chanterelles with meat, baked in pots

A dish of chanterelles with meat, baked in pots, will become great treat and will delight your household. Hearty, aromatic and delicious dishes will decorate even the festive table.

• 1 kg of boiled chanterelles;
• 3 onions;
• 4 cloves of garlic;
• 100 g of green onions;
• 300 g of cheese and sour cream;
• Vegetable oil;
• 4 tbsp. l butter;
• Ground black pepper and salt to taste.

We prepare in pots a dish of chanterelle mushrooms according to the recipe with a photo.

1. Cut the chanterelles into slices, fry in a pan in vegetable oil with onion half rings and garlic cubes until evaporation of liquid.
2. Transfer to a separate bowl, add chopped green onions, salt and pepper, mix.
3. Coat the inside of the pots with butter, put mushrooms.
4. Pour with sour cream, put grated cheese on top and close lids.
5. Preheat the oven to 180 ° C, put the pots and bake 40-50 min

Dry Chanterelle Recipe with Potato and Onion

Very tasty is the first dish of dried chanterelles. His the unique and rich aroma of mushroom soup will surprise and delight your loved ones.

• 2 l of water;
• 200 g of potatoes;
• 100 g carrots;
• 30-40 g of dried chanterelles;
• 70 g of white onion;
• Salt to taste;
• 2 tbsp. l chopped greens;
• Bay leaf and 5 peas of black pepper.

The recipe for a dish of dried chanterelles is described in stages, with which the young housewife will quite cope with.

1. Soak dry chanterelles overnight in warm milk, then squeeze and to cut in cubes.
2. Put in boiling water and cook for 20 minutes over low heat.
3. Peel and chop potatoes, onions and carrots (carrots and onions are smaller).
4. Pour to mushrooms and simmer until full. readiness of vegetables.
5. Salt to taste, add all the spices, mix and boil 2-3 minutes
6. Before serving, pour into serving plates and decorate greens.

Boiled chanterelle diet dish with rice

There are many recipes in Russian cuisine diet dishes from chanterelles, one of which is pilaf.

• 1 tbsp. rice;
• 2 tbsp. water;
• 400 g of boiled chanterelles;
• 8 cloves of garlic;
• 100 g carrots;
• 200 g of onions;
• 5 tbsp. l vegetable oil;
• Spices and salt to taste.

A dish of boiled chanterelles in the form of pilaf is prepared according to the following prescription:

1. Vegetable oil is added to the deep stewpan, warms up.
2. Pour onion, chopped into cubes, after a few minutes, carrots are chopped into strips.
3. Fried until soft, then cut into pieces. chanterelles.
4. Roast over medium heat until golden brown at constant stirring so that there is no burning.
5. Rice is washed several times and decanted through a sieve.
6. It is laid in a stewpan, salt and spices are added, as well as whole and unpeeled garlic cloves.
7. Hot water flows in after 5 minutes. the stewpan is covered lid, the fire is done to a minimum, and the dish is cooked for 20 minutes.
8. The fire is turned off, the stewpan is left on the stove to plov infused for 20 minutes.
9. The dish is laid out hot in portioned plates and moves to the table.

A dish of fresh or salted chanterelles with potatoes and onions

Cooking a dish of chanterelle mushrooms with potatoes – completely uncomplicated process. Try to do it once and Find out how tasty and satisfying the dish is.

• 800 g of potatoes;
• 4 onion heads;
• 700 g of chanterelles;
• 1/3 tsp caraway seeds;
• Salt;
• 40 ml of vegetable oil;
• 30 ml ghee;
• 8-10 peas of black pepper.

The second dish of chanterelles with potatoes is prepared according to step by step description.

1. Wash and boil the mushrooms with caraway seeds and pepper for 20 minutes, lay on colander and cut into strips.
2. Peel, wash, cut the potatoes into cubes and put on kitchen towel.
3. Heat melted butter in a pan, put mushrooms and fry until golden brown.
4. Add chopped onion into half rings and stir, fry until golden color.
5. In another pan, heat the vegetable oil, put potatoes and fry until cooked.
6. Add mushrooms with onions to the potatoes, mix, salt and fry over medium heat for 5 minutes.
7. It is worth saying that changes can be made to the recipe. So, the dish can be made from salted chanterelles, which will give it a new taste shade. In this case, the cooking process is different. only that salted mushrooms should not be boiled.

A dish of fresh chanterelles with garlic

What dish can you make from the chanterelles you just brought from the forest to make it tasty and satisfying? If there is complete confidence that mushrooms are edible and false double, then chanterelles can be cooked without boiling. Enough just fry them a little in olive oil.

• Lettuce leaves;
• 500 g of fresh chanterelles;
• 2 tbsp. l olive oil;
• 1 tbsp. l butter;
• 2 tbsp. l lemon juice;
• 2 cloves of garlic;
• Parsley;
• 100 g of hard cheese.

Refueling:

• 3 tbsp. l olive oil;
• 2 tsp white wine vinegar;
• 1 tsp balsamic vinegar;
• Salt and ground black pepper to taste.

A dish of fresh chanterelles is prepared according to the proposed step-by-step prescription.

1. Chanterelles are well washed under running water and spread in warmed butter and olive oil.
2. Diced garlic is added and roasted for 10 minutes. on strong the fire.
3. Salt, add chopped parsley, lemon juice, mix and fry for 20 minutes. over minimal heat.
4. Dressing by mixing olive oil, white wine vinegar, balsamic vinegar, as well as salt and black pepper to taste.
5. Lettuce leaves are spread in a flat salad bowl, watered pouring and spread hot mushrooms, sprinkled with grated on a large cheese grater.