When there are chanterelles in the recipe, it turns out a culinary masterpiece. After all, these mushrooms own an attractive taste of nut and fruit, as well as notes of pepper. Methods of cooking set: They are boiled, fry, stew, bake, marinate and dried. We offer several verified cooking recipes for chanterelles.
Prepare chanterelles with sour cream. You will need:- sour cream - 150 g;
- chanterelles - 400 g;
- onions - 1 pc.;
- garlic - 2 teeth;
- fresh parsley greens;
- pepper and salt;
- vegetable oil.
Little chanterelle cut, leave as it is. Cook mushrooms in rape 10-15 minutes, strain. Meanwhile, in the frying pan hears the oil. Cut onions with garlic and fry. Add chanterelles and extinguish 20 minutes on medium heat. Add sour cream and stir until it becomes a cotton consistency. At the end of the cooking, add salt and pepper, then fill fresh with a fresh greenery.
- chanterelles - 450 g;
- creamy oil - 3 tbsp. l.;
- salt.
In the casserole heat the oil and pour mushrooms. Cushion 10 minutes, stirring evenly to evaporate the liquid. A few minutes before readiness, add salt. Watch the chanterelles not burning, they must purchase caramel color.
- chanterelles - 250 g;
- olive oil - 1 tbsp. l.;
- green onion, dill;
- foil;
- salt pepper.
In a plate Mix: salt, pepper, greens and oil. Add mushrooms and mix well. Ship the foil straight, lay out the mix and wrap in the envelope. Preheat oven to 200 ° C and bang 20 minutes mushrooms. Then open the foil and let it stand another 5 minutes. Mushrooms will get a golden shade.
- chanterelles - 3 kg;
- water - 0.5 l;
- sugar - 1 cup;
- salt - 3 tbsp. l.;
- vinegar (9%) - 1 cup;
- vegetable oil ¾ glasses;
- carnation - 2 pcs.;
- bay leaf, pepper;
Fill the mushrooms with boiling water and boil 20 minutes on weak heat. Marinade: Spices, salt, sugar and vinegar - Mix and bring to a boil. Boiled chanterelles Add to hot marinade and negotiate another 5-7 minutes. Sterilized banks fill in mushrooms and pour the finished marinade. Cover the lid and roll up.
- chanterelles - 0.5 kg;
- potatoes - 0.5 kg;
- breast - 200 g;
- creamy 15% - 150 ml;
- solid cheese - 100 g;
- vegetable oil - 7-8 tbsp. l.;
- bulb;
- salt pepper.
Onions cut half rings and fry until translucency. Add chanterelles and hold on fire for 8-10 minutes. Put in small cubes. Breasts lie arbitrarily at its own discretion. Cheese grind on a coarse grater. Lubricate the Oil to the Council, so that nothing sticks. Put a part of the potatoes on the bottom of the potato, and salt. Top add meat, potatoes, salt, pepper. Lay out and mushrooms. Fill cream, and sprinkle with cheese from above. Bake in the oven for 40 minutes at a temperature of 180ºС.
Chanterelles are 80% consisting of water, be sure to make mushrooms until the liquid is popped up. When cooking, they significantly decrease. The chanterelles contain a number of vitamins, amino acids and are considered, perhaps, one of the safest mushrooms. You can store mushrooms at temperatures above 10 ° C to 24 hours. In the process of cooking, they do not lose color and pleasant smell and become a crown dish of the festive table. Prepare with inspiration!
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