How much to cook chanterelles after freezing. Three of the most delicious recipes for cooking chanterelles

Before cooking, the chanterelles must be washed and cleaned, boil for minutes in an enamel bowl with a lot of salted water, removing 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 frying.

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 make chanterelle soup

Chanterelle soup products
Chanterelles - 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 the pre-washed and cut chanterelles in water, change the water when boiling, and cook for 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 and pepper and cook for another minute. Sprinkle with herbs, cover the soup and leave for minutes. Serve chanterelle soup with sour cream and pleasure!

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 (- minutes). Then add sour cream, stir, simmer over low heat, covered for minutes. Your chanterelle mushrooms in sour cream are ready! ...

Boiled chanterelle salad

Products
Boiled 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 branches
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.
5. Immediately 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 with water, because Chanterelles, due to the content of chinomannose, have "immunity" from insects and worms.

The chanterelle season is 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. Almost never rotten and wormy.

It is very convenient to transport chanterelles 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 be aware that false ones have a rounder 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 products
Chanterelles - 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 over 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 chanterelles
Chanterelles - 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.

Reading time - 7 minutes.

More mushrooms grow on the territory of Russia. They are divided into completely and relatively edible. The former can be boiled or fried immediately. The latter require preliminary soaking and other measures to remove harmful substances. Chanterelles are edible, they can be cooked deliciously even by a beginner who has never dealt with this product.

Description and properties of chanterelles

Each mushroom picker has his own cherished places, not giving them away to anyone. A quiet hunt requires attention and concentration. Its beauty lies in the fact that if you carefully cut off the stem of the mushroom without damaging the mycelium, then in favorable weather you can come to the same place several times a season and reap the harvest. If there is still no experience, and the desire to join the society of mushroom pickers has already matured, then you can start practice, having first identified the simplest and most understandable objects.

The best place to start is with completely edible mushrooms. appearance which is beyond doubt. These include:

• boletus;
• champignons;
• white;
• boletus.

They do not have poisonous counterparts like the rowers or honey agarics. Chanterelles also have a bright, unique appearance. It is easy to recognize them by the translucent hats of a pale yellow shade. They are wavy or with curly edges, smoothly transform into a cone-shaped leg, belong to lamellar mushroomsgrowing in colonies. It is necessary to carefully consider each specimen when a large family is encountered. Among real chanterelles, a false one can be found. It is easy to recognize her by her poisonous orange hat. It is almost impossible to recognize old specimens, so it is worth collecting only for young mushrooms.

Consider: all representatives of the mushroom family, regardless of the variety, quickly accumulate harmful substances; they cannot be collected along roads and near industrial enterprises.

Many species are now cultivated on mushroom plantations. It:

• champignons;
• oyster mushrooms;
• honey mushrooms.

They are sold in stores, and chanterelles are also found there. You should not be afraid of such mushrooms, they have passed strict control for food suitability and value. They can be safely purchased and cooked without health risks. Their flesh is fleshy, dense, the cap does not require additional cleaning, it is enough to rinse them thoroughly in running water.

Important: in chanterelles there are no worms and insect larvae.

Cooking rules

You can cook mushrooms right away, and there are a huge number of recipes. The properties of the pulp allow them to fry, stew, marinate, stuff eggs, peppers and tomatoes with them, replace meat in pilaf during the fasting period. They make excellent pate, pasta and caviar. Chanterelles do not lose their properties when frozen and dried.

Primary boiling is recommended for all mushrooms. It is necessary to remove dust and sand particles, as well as to remove possibly accumulated unnecessary substances. Chanterelles are considered completely edible, so the maximum cooking time is 15-20 minutes over low heat. During this time, the density will not decrease, but the juiciness will increase. If further cooking, frying or braising is to be done, the cooking time is reduced to 5 minutes. After that, the mushrooms are taken out in a colander or sieve, drained. Now is the time for free fantasy, starting from the usual fried potatoes and ending with complex mushroom-based sauces.

Fried chanterelles
Each region has its own unique recipe. But the main parameters are the same. Before frying, the mushrooms are boiled for 5-10 minutes over low heat in salted water, drained, and allowed to settle. After that, spread on a hot frying pan and quickly dry from all sides, stirring with a wooden spatula. Only then can you add oil, so the chanterelles will acquire a beautiful golden hue and will not fall apart during further cooking. Then add onions, chopped potatoes and a little garlic. Fry it ready, turn off, cover with a lid for 10 minutes.

Stewed mushrooms in sour cream
A delicious dish for those who are not ready to stand over a frying pan for 30 minutes. Fry the pre-cooked chanterelles for 5 minutes in oil, combine with sautéed onions, place in a deep bowl. Season with salt, pepper, sour cream and put in the oven for 15 minutes. Serve with mashed potatoes and herbs.

Mushroom soup
The mushrooms are boiled for 5 minutes, the broth is drained, the mushrooms are fried with onions. Then flour is added, the mixture is fried until golden brown. Mushroom broth is carefully poured, boiled for 20 minutes, herbs, cream are added, brought to a boil and immediately turned off. After that, it is salted, peppery, closed with a lid.

Mushrooms can be stored deep-frozen and cooked-frozen. They are pre-boiled for 5-10 minutes, the water is drained. The mushrooms are put into freezer bags and put into the freezer.

Cooking chanterelles is very simple, knowing a few recipes. There is an opinion that it is not necessary to cook them, but in the case of any mushrooms, it is better to take additional safety measures and then calmly enjoy the inimitable taste of forest gifts.

Fried chanterelles

Delicious fried chanterelles! Best done with butter if you have it. Give 2 simple recipes... Boiling before frying is optional for recipe # 1. You can fry raw immediately.

What you need to fry chanterelles

on a frying pan

• Chanterelles - a large bunch or 2;
• Onion - 1 head;
• Garlic - 2-3 cloves (optional);
• Salt;
• Greens (parsley, dill) - half a bunch;
• Vegetable and / or butter.

Fresh chanterelles

• Soak chanterelles in cool water for 20-30 minutes (so that the sand and twigs go away), rinse, cut off what cannot be washed. Cut into large pieces if very large mushrooms are caught.
• Cook (optional): Bring the water in a saucepan to a boil and add the chanterelles. Cook for 10-15 minutes. Drain the water.
• Fry onions with garlic: Cut the onion into half rings or quarters. Garlic - slices. Fry in oil (layer 0.5 cm) until softened and the first onion aroma appears.
• Add mushrooms... Fry over medium heat for about 20 minutes. Sign of readiness of chanterelles - they become brighter, and onions dim and decrease in volume, becoming unobtrusive among red mushrooms. Salt. Hold on fire for a couple of minutes. Sprinkle with herbs.

Delicious fried mushrooms!

2. Fried chanterelles in a dry frying pan (method 2)

This method is considered the simplest and fastest. It turns out just as tasty. It's just a different technology.

• Prepare mushrooms: peel and rinse the chanterelles. Chop if necessary.
• Fry: Toss the chanterelles in a dry skillet (no oil) and fry until the released water evaporates.
• Add oil: as soon as the water evaporates (preferably creamy, but vegetable can be used) and simmer-fry for another 15 minutes. At the end - salt, sprinkle with spices (dried basil or pepper). Sprinkle ready-made chanterelles with chopped herbs before serving!

This is how Natasha Rybka cooks, it's very tasty!

These chanterelles were fried by Natasha Rybka - in a dry frying pan

Chanterelles fried in butter acquire a sweeter, noble, rich taste. But if you only have the usual, sunflower - all the same, the mushrooms will turn out to be very tasty!

A plate with fried chanterelles. Very simple, fast and delicious! These mushrooms were cooked by Natasha Rybka.

What to add to the pan with mushrooms

Fresh herbs (especially parsley) harmonize both the color and taste of the red mushroom dish.

If you have tried ready-made chanterelles, and you are a bit lacking in sourness or some special note, you can drop a drop of lemon juice, but just a couple of drops (not enough).

That's how they shine when oiled!

Dried herbs enhance the pleasant taste sensations: marjoram, oregano, basil. You can add them to the chanterelles by a pinch.

Do I need to cook chanterelles before frying

If you have very clean, pretty mushrooms, you don't need to boil them. Just rinse them, dry them lightly and toss them over the onions.

What to do if you are already full of fried chanterelles during the harvest season, you have made preparations in cans, and there is still plenty of harvest? Of course - freeze. This is the most rational way to store food. besides convenience and speed, it has another important advantage. When you cook frozen mushrooms, you will notice their fresh taste, unlike pickled or pickled mushrooms.

Boil the chanterelles before sending them to the freezer. Read on to learn how to cook chanterelle mushrooms for freezing.

Methods for freezing chanterelles

In order for frozen mushrooms to retain the taste, aroma and attractiveness of fresh ones, they must be properly prepared before freezing.

Chanterelles can be frozen raw or boiled. For fresh freezing, it is necessary to choose only young chanterelles grown in humid conditions, otherwise they will taste bitter. And any mushrooms are suitable for boiled harvesting.

We have already said enough about this.

Stage 1. Mushroom preparation

1. Before boiling chanterelles for freezing, select specimens that are identical in size without damage, preferably small in size.
2. Soak them for 10 minutes in a large container so that they are completely covered in water. Place a wooden cutting board on top and press down with a weight. Do not keep the mushrooms in water for more than 10 minutes, otherwise they will become loose.
3. Then clean them of adhering leaves and dirt. Cut off the bottom of the legs. Leave the small ones whole, and cut the large ones into small pieces.
4. Place them in a colander and rinse well under running water. Let the water drain completely.

Stage 2. Boiling chanterelles for freezing

Ingredients:

• 1 kg of chanterelles
• 2 l of water
• a pinch of salt.

How to cook?

1. Pour cold water over the chanterelles, place the pot on the stove and let it boil.
2. Remove the foam and cook the mushrooms over moderate heat for about half an hour.
3. Throw the boiled mushrooms in a colander to drain the water. Then place on a baking sheet in one layer and dry.

When cooking, add a little salt to the water so that the mushrooms do not taste bland. Do not use spices and herbs. You can add them while preparing dishes from already thawed mushrooms.

Mushrooms are a perishable product that quickly loses its attractive appearance. Therefore, they should be processed before freezing immediately after collection or purchase.

• After defrosting, the mushrooms must not be re-frozen.
• You should not store mushrooms in the freezer for more than six months.
• You can freeze boiled, fried and stewed chanterelles. Once thawed, they can be used to make snacks, stews, pies, and more.

What edible mushrooms do not grow in the forests! In mixed forest belts, as well as in birch forests, you can pick up delicious chanterelles. It is worth noting that mushrooms of this variety have false counterparts, which are recognized as poisonous, so only a knowledgeable and experienced mushroom picker should collect chanterelles. And the business of the hostess is to cook them deliciously. Today we will discuss how much to cook chanterelles before frying.

Every person knows that forest mushrooms must be thoroughly cooked, otherwise you can face severe food intoxication. Let's immediately decide how much to cook chanterelle mushrooms before frying. Regardless of the further use of chanterelles, they need to be boiled for 20 minutes. The countdown starts from the moment the liquid boils.

On a note! Chanterelle mushrooms are among the foods with a low nutritional value. A 100 g serving contains about 19 kilocalories.

Before frying, marinating, baking or freezing, the chanterelles must be boiled until cooked. First of all, the harvested crop is sorted out.

Experienced mushroom pickers know that chanterelles initially have a bitter taste, but you can get rid of this. It is enough to pour the mushrooms with pasteurized cow's milk or filtered water for 1.5 hours. Then they need to be thoroughly rinsed.

It is better to cut large mushrooms into several parts before heat treatment. For boiling chanterelle mushrooms, enamel dishes with a thickened bottom are used. The proportions of water and chanterelles are 2: 1. We add 2 liters of filtered water to one kilogram of product.

We immerse some mushrooms in boiling water. As for the chanterelles, we immediately fill them with chilled water and put them on the stove. At the time of boiling, foam will stand out, we will certainly remove it with a slotted spoon. During the entire cooking time, more foam will periodically stand out, so the process of cooking chanterelles must be constantly monitored.

On a note! Take your time adding salt if you plan to use the chanterelles for other dishes. It is better to add this seasoning to the boiled mushrooms.

The taste of chanterelles is emphasized by laurel leaves and carnation inflorescences. Do not forget about allspice peas.

After boiling, chanterelle mushrooms can be fried or stewed with potatoes in the oven or on the stove. How much to cook chanterelles before frying with potatoes? The duration of their heat treatment is one third of an hour. Further, water is decanted from the boiled chanterelles. They can be fried for a few more minutes in ghee or combined immediately with fried or boiled potatoes.

Chanterelles have an amazing taste, they are in perfect harmony with various components, including vegetables and meat. Prepare fried potatoes with chanterelles, add a little more sour cream sauce, herbs. This dish will be appreciated by everyone, without exception.

Before frying, chanterelle mushrooms can be cooked in a slow cooker. It is best to activate program baking. In this case, the duration of the heat treatment will be about half an hour, since the kitchen gadget will take additional time to heat the liquid.

Boiled chanterelles cannot be stored for a long time, with the exception of a frozen product. If you left mushrooms of this variety fried or cooked in the refrigerator, then they should be eaten no more than 48 hours in advance.

This eminent chef is happy to share his recipe for making chanterelle mushrooms. We will simmer the mushrooms in a creamy sauce. A potato side dish will be an ideal addition to them. You can fry the potatoes separately, and at the very end combine them with the chanterelles. Or, boil the potatoes, bake them in the oven and serve them as your own treat.

Ingredients:

• fresh chanterelle mushrooms - 500 g;
• refined vegetable oil - one table. the spoon;
• red onion - one head;
• freshly squeezed lemon juice - one tsp. the spoon;
• cream with a fat concentration of 10% - 200 ml;
• fresh parsley - one bunch;
• butter - 50 g;
• salt, ground allspice.

Preparation:

1. First we sort out the chanterelles. Do not forget to transfer the mushrooms to a deep bowl, pour in pasteurized milk or water and leave for 1-1.5 hours.
2. We wash the mushrooms thoroughly.
   
3. It is better to cut large chanterelles into several parts.
   
4. Now we have to boil such mushrooms. We transfer them to a bowl with a thickened bottom, add twice as much water and from the moment of boiling we cook for exactly 20 minutes.
5. Then we put the boiled chanterelle mushrooms in a sieve and leave to drain off excess moisture.
6. Cut the peeled onion, preferably a red variety, into small cubes.
   
7. Put butter in a frying pan with high sides. Melt it over moderate heat.
8. As soon as the butter is almost completely melted, add refined vegetable oil to it. It is advisable to use an olive product.
   
9. We shift the boiled chanterelles to the pan, add the chopped onions.
10. Season immediately with salt, pepper and stir. Simmer the chanterelles on maximum heat for exactly 10 minutes.
    
11. Despite the fact that the mushrooms were pre-boiled, moisture will still be released from them.
    
12. The moisture needs to be evaporated. This process will take approximately 5 minutes. And then for the next five minutes we simply fry the mushrooms and onions, stirring occasionally.
    
13. After the allotted time, add cream at room temperature to the pan. We stir everything actively.
    
14. We simmer on minimal heat. And in parallel, chop the parsley.
    
15. Add parsley to the chanterelles. Stir and continue to simmer. The pan can be covered with a lid.
    
16. At the very end, add freshly squeezed lemon juice.
    
17. Boiled or fried potatoes will be an ideal addition to such mushrooms.