Fresh Chanterelle Dishes: Recipes cooking

Fresh chanterelles brought from the forest are very fond of great taste, aroma and ease of preparation. In addition, these fruiting bodies enable vegetarians and fasting in religious holidays people give up meat, which is not will affect the usefulness and satiety of the dish.

Fresh chanterelles are easy to cook if you use the proposed recipes with a step-by-step description. Collected options cooking delicious dishes from these fruiting bodies is a must You and your loved ones will like it.

What to do with fresh chanterelles to diversify daily family menu and decorate a festive meal? It is worth saying that any dish with these mushrooms looks delicious, it’s tasty, satisfying and useful. From the chanterelles you can cook anything you want: fresh mushrooms can be frozen, fried, boiled soup, stewed in sour cream, bake and salt for the winter.

How to freeze fresh chanterelles for the winter without first heat treatment

How to freeze fresh chanterelles for the winter without pre-heat treatment?

• Mushrooms;
• Plastic containers or plastic bags.

1. Mushrooms should be cleaned of forest debris, cut off the tips of the legs and wipe the hats with a damp kitchen sponge or towel.
2. Spread the mushrooms on a tray in one layer and place in freezer for 8-10 hours, setting the minimum temperature.
3. Remove, distribute into containers or bags and return to freezer by turning on the normal temperature.

What can be done with fresh chanterelles that have been frozen? In this case, they prepare any dishes that you can imagine imagine: starting from soups, sauces and ending with filling for home baking – choose for yourself! However to frozen mushrooms not lost their appearance, defrosting should be carried out gradually, putting the mushrooms in a deep bowl and putting on the shelf the refrigerator. In addition, the product must be defrosted portionwise, i.e. e. so that one serving is enough to prepare the dish. Note that re-freezing chanterelles is not allowed!

How to fry fresh chanterelles with onions

Fresh chanterelles fried with onions – a great option for a snack under a glass of forty degrees, or as a filling for pies. This dish is prepared quickly and simply, without unnecessary hassle.

• 2 kg of chanterelles;
• Vegetable oil;
• 500 g of onions;
• Salt to taste;
• 2 tbsp. l chopped greens (any).

How to fry fresh chanterelles, a step-by-step description will show process.

1. After the mushrooms have been peeled and washed in large amount of water, put them in a sieve and leave to drain.
2. Cut into slices, put in a hot pan and fry until evaporation of liquid.
3. Pour in vegetable oil and continue frying for 30 minutes. on the low heat, constantly stirring so as not to burn.
4. Remove the peel from the onion, wash and cut into half rings.
5. Pour into mushrooms, mix and continue to fry until soft onion condition.
6. Add salt to taste, pour greens, mix and slow fry for another 5-7 minutes.

How to fry fresh chanterelles in tomato paste

Fry fresh chanterelles in tomato for any housewife a lot of work. Such a delicious dish will be an excellent side dish to meat, boiled potatoes or rice.

• 1 kg of chanterelles;
• 500 g of carrots and onions;
• 300 g eggplant;
• 200 g of bell pepper;
• 200 ml of tomato paste;
• 2-3 tbsp. water;
• Salt to taste;
• 2 tsp ground black pepper;
• Vegetable oil;
• 2 pcs. cloves and bay leaves.

How to fry fresh chanterelles properly is described below in stages, so the process itself will conduct enough simply.

1. Chanterelles are cleaned, washed and cut into small pieces.
2. Spread out in a pan, fry for 15 minutes. over medium heat at stirring constantly.
3. Oil is poured into the mushrooms, peeled and chopped is added onion and rings for 20 minutes over low heat.
4. Grated on a coarse grater is fried in a separate pan carrots until golden brown.
5. Next, peeled eggplants are introduced, the whole mass mix and fry for 10 minutes
6. Pepper is peeled from the stalk and seeds, cut into noodles and injected into carrots and eggplant.
7. Fried for 7-10 minutes. and poured into mushrooms with onions.
8. Tomato paste is mixed with water, salted to taste and pepper
9. The sauce is poured into mushrooms with vegetables, cloves are added and Bay leaf.
10. The pan is covered and the contents are stewed on slow fire 20 min.
11. The stove turns off and the pan is left for 10 minutes to chanterelles with vegetables infused.

Fresh chanterelles fried with potatoes and onions

Fresh chanterelles fried with potatoes have their own unique taste. In addition, this dish is very hearty and fragrant.

• 1 kg of chanterelles;
• 500 g of potatoes;
• 300 g of onions;
• Salt and ground black pepper – to taste;
• Vegetable oil;
• 4 cloves of garlic.

It’s enough to cook fresh chanterelles with potatoes simply, you should only adhere to the recommendations.

1. Clean chanterelles, rinse in plenty of water, cut most of the legs and cut into pieces.
2. Put in a dry hot pan and fry until full evaporation of liquid.
3. Pour in vegetable oil, approximately 150 ml, and fry the mushrooms until golden brown.
4. Peel the onions and potatoes and cut: onions into thin rings, potatoes – in small cubes.
5. Introduce the onions to the mushrooms, stir and continue to fry for 15 minutes. over low heat.
6. Put potatoes in a separate pan with heated oil, mix and fry over medium heat until golden brown.
7. Combine the mushrooms with onions and potatoes, mix, salt, sprinkle with pepper and add the chopped garlic.
8. Stir again and continue to simmer 3-5 min
9. Ready meals can be served with canned vegetables or freshly sliced ​​cucumbers and tomatoes.

How to cook mushroom soup from fresh chanterelle mushrooms with melted cheese

Fresh chanterelle mushroom soup has an amazing aroma and It turns out very tasty. Family dinner will certainly please of your household, if this is the first thing on the table dish.

• 500 g of chanterelles;
• 2 l of water;
• 4 things. medium potatoes;
• 1 carrot;
• 1 bunch of green onions;
• 2 pcs. processed cheese;
• Salt and spices to taste;
• Butter – for frying.

Soup from fresh chanterelle mushrooms is prepared in stages and designed for 5-6 servings.

1. Peel, wash, cut off the tips of the legs and cut the mushrooms cubes.
2. Cook fresh chanterelles for 10 minutes, drain the water, and mushrooms put in melted butter (1 tbsp. l.).
3. Fry for 10 minutes. over medium heat and add chopped green onions.
4. Continue to fry for 5-7 minutes. In the meantime, peel the carrots and grate.
5. Boil water in an enameled pan, introduce chopped chopped potatoes and cook for 15 minutes. over low heat.
6. Separately, fry grated carrots in oil, combine with mushrooms and onions, add to potatoes, cook for 15 minutes.
7. Rub the cheese on a grater, put it into the soup and stirring constantly, let it dissolve.
8. Add salt to taste, favorite spices, mix, turn off fire and let the soup stand for 10 minutes.

Fresh chanterelle puree soup: recipe with photo

The recipe for the mushroom soup made from fresh chanterelles is nobody will leave you indifferent, because with the addition of cream you get a delicious mashed soup. It’s better to cook it on chicken stock, however You can use water.

• 1 liter of broth;
• 800 g of chanterelles;
• 100 g butter;
• 2 onion heads;
• 150 ml cream;
• 2 tbsp. l chopped green parsley;
• Salt and ground black pepper to taste.

Use the recipe from the photo to make soup from fresh chanterelles:

Chanterelles peel, wash and cut into medium slices sizes.

Put in a pan with melted butter, fry until rosy crusts.

Peel the onions, cut into rings and combine with mushrooms, fry to a soft consistency.

Allow the chicken stock to boil, add mushrooms with onions and boil 20 min. After a short cooling, beat the soup with a blender, add salt and ground pepper to taste. Pour in cream, mix well, bring soup to a boil and turn off the heat.

Allow to stand for 10 minutes. and serve, spilling in portioned plates and decorating with greens.

The recipe for fresh chanterelles in sour cream

How to cook fresh chanterelles, if you want a tender, tasty, a fragrant and hearty dish? We offer the most popular option. cooking wild mushrooms – stewing in sour cream. Getting ready this dish is very simple and fast, but it turns out – “fingers lick! ”

• 1 kg of chanterelles;
• 500 ml of sour cream;
• Vegetable oil – for frying;
• Salt to taste;
• 3 cloves of garlic;
• 1 tsp ground black pepper;
• 2 onion heads;
• 3 tbsp. l chopped dill and / or parsley.

The recipe for fresh chanterelles in sour cream is described in stages, so that even a beginner can cope with it mistress.

1. After cleaning, mushrooms should be boiled for 15 minutes. in salted water.
2. Put in a colander, leave to drain and cool, and only then cut into pieces of arbitrary shape.
3. Fry in vegetable oil until golden brown, constantly stirring so as not to burn.
4. Peel the upper layer of onions, wash and cut quarters.
5. Add to mushrooms and continue frying for 10 minutes.
6. Combine crushed garlic with sour cream, salt and ground pepper, beat a little with a whisk.
7. Pour greens, mix and pour into the mushrooms with onions.
8. Cover the pan, simmer for 30 minutes. over low heat.
9. Try it, and if there is not enough salt, add salt.
10. Stir, turn off the heat and leave the pan with stews mushrooms on the stove for another 5-7 minutes.
11. Can be served with rice, pasta or boiled potatoes.

How to cook fresh chanterelle mushrooms with chicken

Tender chicken meat in combination with chanterelle mushrooms and sour cream will be a great addition to mashed potatoes or boiled rice and buckwheat. The recipe for fresh chanterelles in sour cream simple enough, but for a quick family dinner – fine option.

• 1 kg of chicken (any part is taken);
• 800 g of fresh chanterelles;
• 500 ml of sour cream;
• Refined vegetable oil – for frying;
• 5 pcs. bay leaves and allspice peas;
• Salt to taste;
• 150 ml of water;
• 1 tsp. ground curry and ground pepper mixture.

You need to cook fresh chanterelle mushrooms with chicken in sour cream in stages to correctly distribute time and effort.

1. Chicken is divided into portions with bones.
2. It is thoroughly washed under the tap, laid out on paper towel and dried.
3. Mushrooms are cleaned of forest debris, washed in a large bowl with cold water.
4. The ends of the legs are cut, and the mushrooms are cut large slices.
5. In a heated stew-pan, where the dish will be stewed, spread a hen.
6. Vegetable oil is poured and fried until golden crusts.
7. Mushrooms are fried in a separate pan until cooked, connect with chicken.
8. The meat and mushrooms are fried together for about 20 minutes. on slow the fire.
9. Sour cream is introduced, water is poured, salt, curry, mixture are poured ground peppers, bay leaves and allspice peas.
10. The contents of the stewpan are mixed, closed with a lid and stewed for 40 minutes. over low heat.

It is worth saying that all three ingredients (mushrooms, chicken and sour cream) in combination with curry it turns out very tasty. Such a treat may to be an independent dish or a side dish to the main one.

Recipe for cooking fresh chanterelles in pots

The following recipe for fresh chanterelles will be enjoyed gourmets, because all the ingredients will be baked in pots with adding milk and cheese.

• 1 kg of chanterelles;
• 700 g of potatoes;
• 400 g onions;
• 500 g of minced chicken;
• 5 cloves of garlic;
• 300 ml of milk;
• 200 g of hard cheese;
• Salt and ground black pepper – to taste;
• Butter – for frying.

Cooking fresh chanterelle mushrooms in pots is easy, using a step-by-step process description.

1. Sort and clean the chanterelles from forest debris, carefully rinse in cold water and slice.
2. Boil in salted water for 15 minutes, put in a pan with oil (1 tbsp.) and fry for 15 minutes.
3. Peel the potatoes, wash, cut into circles medium thickness.
4. Combine with mushrooms, salt and pepper to taste, mix.
5. Fry in butter (1 tbsp.) Minced chicken, mix with potatoes and mushrooms.
6. Add chopped onions into thin half rings, again mix.
7. Add the grated cheese on a coarse grater, mix and put in greased pots.
8. Add crushed garlic to milk, pour in equal portions in pots and put in the oven.
9. Turn on 180 ° C and set the time on the panel for 60-75 minutes. (in depending on the volume of pots).
10. Serve hot only as a standalone dish.

You can be sure that the dish is sure to turn out delicious, hearty and aromatic, especially if it was prepared with love and care for loved ones.

Cold salting of fresh chanterelles

What else can you make a dish of fresh chanterelles to surprised not only your loved ones, but also invited to the holiday guests? We suggest making winter harvest of chanterelles, pickling them cold way. Such an appetizer will be very welcome, especially under a glass of forty degrees.

• 3 kg of chanterelles;
• 3 tbsp. l salts;
• 15 peas of black pepper;
• Leaves of blackcurrant and cherry;
• Dill umbrellas (1 pc. Per 1 liter jar).

Salt fresh chanterelle mushrooms according to the recipe with stepwise recommendations.

1. Sort the chanterelles, clean from contamination and rinse thoroughly in cold water so that sand and fine debris come out.
2. Cut off the sealed ends of the legs and place on the grilles to glass from excess fluid.
3. At the bottom of sterilized cans lay out a “pillow” of clean currant leaves and cherries.
4. Put the first layer of chanterelles with their caps down and sprinkle thin a layer of salt.
5. Next, put a few peas of black pepper.
6. Sprinkle each subsequent layer of mushrooms with salt and pepper.
7. On the topmost layer of mushrooms put an umbrella of dill, press down with your hands and put oppression so that the mushrooms let juice out.
8. Take to the basement for 5-7 days.
9. As soon as the can is filled with brine, oppression is removed, the cans close with nylon covers and leave in the basement.
10. The chanterelle harvest will be ready for use in 30 days.