Chanterelles are very tasty mushrooms, which served as the basis for their use in the preparation of various dishes, not only in Russia but also in neighboring countries. Having correctly selected additional ingredients, there is every chance to highlight their taste and create a real culinary work, which can be a great addition to not only a casual, but also a festive table. What recipes mistresses should pay attention to and how to properly prepare chanterelles for use in the kitchen - this will be discussed later.
Ingredient preparation
Despite the fact that each recipe has its own set of characteristic ingredients, at least one for them will always be common - the chanterelles themselves. Their preparation begins with cleaning forest debris (needles, moss, sticky leaves of trees and sticks), washing in large quantities of water with soaking for 10 minutes (during this time all heavy garbage accumulated in the mushrooms should settle to the bottom of the tank, and other light particles will float to the surface).
In the future, already pure mushrooms should be eliminated from rotten parts, and for greater peace of mind, boil in slightly acidified water for 10 minutes (so they can maintain their saturated bright color). As for the selection and preparation of other ingredients, the standard principles of maximum freshness and purity apply.
Did you know? Chanterelles are considered the richest in vitamin C mushrooms, so their regular consumption should contribute to strengthening the human skeletal system, improving the characteristics of the skin, nails and hair.
All vegetables or fruits should be washed and peeled if necessary. If we are talking about a dish with pasta, then it is better to use only options from durum wheat varieties that will not boil and will not turn into porridge.
Chanterelle recipes
Using chanterelles, you can cook almost all of the same food as with other mushrooms, either adding them to the first and second dishes, or cooking as an independent culinary masterpiece. In any case, it is worth knowing about several options for serving this ingredient to the table.
Italian chanterelle spaghetti
435 minutes
italian spaghetti
400-500 g
raw smoked breast or bacon
300 g
Calories (energy value) per 100 g:
- Peel the mushrooms and rinse under running cold water, without soaking or boiling.
- Cut the bacon into slices and chop the onion into cubes.
- Cut large chanterelles into small pieces, and leave small ones in their original form.
- Dip the spaghetti in boiling, slightly salted water and while they are boiling, fry the bacon in a skillet until a golden crust appears.
- Add onions to the bacon and fry them together until the same golden crust forms on the parts of the vegetable.
- Pour the prepared chanterelles into the pan, add salt (take into account the salinity of the bacon itself) and ground pepper, mix everything again and leave it on the fire until excess moisture evaporates from the mushrooms.
- Pour the cream to the mixture and, adding the finely chopped parsley, mix again, simmering over medium heat for five minutes.
- Slightly not adding spaghetti (they should remain firm enough), discard them in a colander, waiting for the water to drain completely.
- Transfer the pasta to the creamy mushroom mixture, mix and simmer everything in place for a few more minutes.
Important! In the process of roasting, bacon releases fat, so additional sunflower oil is either not needed at all, or you can use a limited amount of it at the very beginning of frying. It is good to fry on the fat obtained from bacon and all other ingredients as required by the recipe.
Chanterelle Pasta
330 minutes
cream (can be replaced with sour cream)
250 g
Parmigiano cheese
taste
Calories (energy value) per 100 g:
- Warm the pan well, put the flour in it and spasser.
- Cool the pan a little and add the butter with peeled, finely chopped onions.
- Slightly frying the mixture on all sides, add chopped mushrooms to it so that the chanterelles are also slightly fried.
- Pour the cream into a filled container and mix well with the rest of the ingredients.
- Salt and pepper the future dish a little, toss 2 medium-sized bay leaves and leave to stew for another 10 minutes, stirring constantly.
- Boil the pasta, drain the water from it, and then transfer to the mushroom mixture, mix and warm for one minute.
- Sprinkle the dish with cheese before serving.
Important! If after adding the cream, the sauce seems too thick, milk will help to make it less likely (usually 1 tablespoon is enough).
Dietary Chanterelle Puree Soup
325 minutes
chanterelles (can be frozen)
300 g
vegetable oil (refined)
1 tbsp. l
black bread (a little stale)
30 g
Calories (energy value) per 100 g:
- Peel and cut into small cubes garlic (10 g) and onions.
- Put them in a pan with the chanterelles and fry on low heat for 10 minutes.
- Fry a slice of brown bread in a toaster or in another pan, but without adding oil.
- Grate the toasted bread on both sides with the remaining garlic.
- Break the prepared bread into small pieces.
- Transfer the mushroom mixture to a blender and pour a little boiled water, whisk them in a puree, achieving the required density of the soup.
- Pour the finished dish into a serving bowl and sprinkle the brown bread crumbs on top.
Recipes from Julia Vysotskaya
Recipes for preparing various dishes from the leading popular culinary program of Julia Vysotskaya are probably familiar to many housewives, so it’s worth considering several recipes using delicious and crispy chanterelles.
Tagliatelle with chanterelles
535 minutes
freshly ground black pepper
5 g
Calories (energy value) per 100 g:
- Clean wash and cut into several parts the largest mushrooms. Peel and chop the garlic with thick plates.
- Put in a pan 2-3 tbsp. tablespoons of butter and pour everything olive, and then fry chopped garlic on the resulting mixture (2-3 minutes frying will be enough).
- Pour the chanterelles into the pan, salt and pepper them well, and then put out without a lid for 15–20 minutes. Salt and pepper are best added at the very beginning of cooking, so that the dish absorbs all the smells.
- While the mushrooms are being stewed, boil the tagliatelle in salted water and discard them in a colander.
- Grate the cheese on a grater with large flakes and finely chop the parsley.
- Mix pasta with mushrooms, sprinkle with cheese, parsley and sprinkle lightly with olive oil.
Video recipe
Did you know? Contrary to popular belief, the name of the mushroom «fox» did not come from the word "fox", but from the old Russian adjective "fox", that is, yellow. It turns out, in both cases, the reason for the names of animals and plants was their color.
Warm salad with chanterelles
230 minutes
black pepper (ground)
2 g
Calories (energy value) per 100 g:
- Peel and finely chop the onion and garlic.
- Peel and wash the mushrooms, leaving them in a colander until the water drains completely.
- Grate hard cheese on a coarse grater.
- Heat the olive oil in a pan and fry the onions in it until golden brown.
- Pour the chanterelles into a bowl, mix them with salt and ground pepper, and then leave to simmer in a pan for 10 minutes (do not close the lid).
- Squeeze the juice from half a lemon and mix it with the remaining olive oil, salt and pepper.
- Wash, dry and cut the leaves of green salad, pouring them with previously prepared sauce.
- Gently place the stewed mushrooms on the sheets and sprinkle with grated cheese.
Video recipe
Bruschettas with chanterelles, celery and green onions
425 minutes
black pepper (ground)
2 g
salt (preferably sea)
2 g
Calories (energy value) per 100 g:
- Peel and medium-dice celery root.
- Heat 2 tbsp in a pan. tablespoons of olive oil and fry chopped vegetable in it.
- Peel and chop the prepared onion in small rings, and peel the garlic first crush the surface of the knife, and then chop it well with a blade.
- Add onion and garlic to celery, salt well and pepper them, achieving even distribution of spices in the mixture.
- Peel the chanterelles, cut large pieces into several pieces and put all the mushrooms in a pan with celery.
- After mixing all the ingredients and warming them up a little over low heat, pour thyme leaves on them and fry the chanterelles until golden brown.
- Sprinkle the prepared slices of rye bread on one side with olive oil and lay on the same side in a preheated pan. After roasting on both sides, the bread should remain soft and not crunch, so do not overcook.
- Transfer chanterelles with celery to the fried bread, and on top decorate the dish with chopped green onions.
Knowing how to properly collect and cook chanterelles can significantly diversify the diet of your family, especially since there are really many recipes. However, how to cook mushrooms, whether to fry them or better cook them in the form of soup, depends on the personal preferences of the household, so always choose the option that suits you best.
