How to cook chanterelles?

Chanterelles are amazing mushrooms. Bright, cheerful yellow colors, they grow small glades and if they succeed. Many do not include chanterelles for the discharge of noble mushrooms and do not perceive them seriously, but these mushrooms are widely used in cooking. What are these mushrooms remarkable and how to cook chanterelles?

1
Interesting Facts about chanterelles

Chanterelles are interesting because they are probably the only of mushrooms that are not subject to parasite infection, or as they say in common "do not worry". Therefore, the only collected mushrooms can be very quickly prepared for processing, they do not need to carefully sort out, just rinse enough in running water. Due to the fact that parasites do not come in them, they do not need to handle salted water, as many do. It will only worsen the state of mushrooms, both external and flavors.
Usually chanterelles are collected from July to October-month, but they are perfectly stored in a frozen form, so they are often sparkled, pre-boning. Why dare chanterelles before frost? If they are frozen fresh, then they later, after defrosting, they will be empty and watery and will be mischief. And the cooking allows you to save their taste.
If still failed to get rid of bitterness, then during thermal processing after defrosting, it is enough to add some sugar and bitter will leave.
Due to the fact that recently chanterelles have become very popular, they are grown in special "mushroom" nurseries, but their taste quality is significantly inferior to forest mushrooms.
False chanterelles are very easy to confuse with real. In order not to collect poisonous mushrooms instead of edible, you need to know what they differ. False foxes have more intense staining, the leg is empty inside and the right shape hat.
In order to get rid of bitterness, characteristic of chanterelles, and add their taste of tenderness, just soak mushrooms for a couple of hours in milk.

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Methods and cooking time fresh chanterelles

If a saucepan is used for cooking

Mushrooms need to be cleaned from forest garbage, rinse thoroughly. If the mushrooms are small, then they can not cut them, large - divide into four parts in the vertical plane.
Mushrooms send to the pan, add water exactly twice as much as the volume of mushrooms.
If mushrooms are not immediately used, it is better to boil them without adding salt.
From the moment of boiling mushrooms, you need to boil 20 to tweak, removing the resulting foam. Turn the pan where mushrooms are boiled, no need.
After the wrinkle time expires, the water is drained, give mushrooms to dry on the colander.
Chanterelles are ready, you can use them for destination.

If a multicooker is used (pressure cooker)

Mushrooms are placed inside the instrument, poured with water in a 1: 2 ratio. In the case of a multicooker, you can use the "Baking" mode and cook for 30 minutes, or "pair" mode and cook for 40 minutes. In the pressure cooker, mushrooms are boiled in the same ratio for 15 minutes.

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How to cook dried chanterelles?

Dried mushrooms before cooking is required to soak in water for 2 hours. They usually cook in the ratio with water 1: 2, from the moment of boiling no more than 20 minutes.

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Cooking Lischek for Soup

Before adding fasteners in mushroom soup, they must be pre-pass in boiling water for 15 minutes in a sliced \u200b\u200bform, and only then add to the mushroom.

Chanterelles are excellent mushrooms that can perfectly show themselves in the first and main dishes. They are also well suited for baking. If you have not used them to prepare different dishes for this moment - it's time to try.