Chanterelles are forest mushrooms, for their golden appearance, delicate aroma and rich oily taste, ranked among the delicacies. Gourmet soups are made from them, added to risotto and pasta, put in sauces, baked, etc. But the easiest way to enjoy chanterelles is to lightly fry them in oil.
It is necessary
-
- chanterelles;
- butter;
- salt
- pepper
- spices
- wine.
- Chanterelles with potatoes
- chanterelles;
- potatoes;
- bacon;
- olive oil;
- spices.
Instructions
Step 1
Choose mushrooms that are in excellent condition. Fresh chanterelles are plump, bright, their edges are not too wet, but not too dry. Store these mushrooms unpeeled, in a paper bag, in the refrigerator. So they can lie for several days.
Step 2
Use a brush or a sponge with very little water to remove adhering debris and dirt from the chanterelles. Do not soak them or rinse them under running water - chanterelles, like a sponge, absorb moisture.
Step 3
Cut large chanterelles into slices. So at the same time you can remove the needles and dirt that are deeply huddled in the folds of the mushroom cap. Small chanterelles can be cooked whole.
Step 4
Preheat a skillet, place a slice of butter on top of it and let it melt. Lay out the chanterelles. Mushrooms should be in one layer, if they do not fit, then it is better to cook them in batches.
Step 5
Fry the mushrooms in oil, stirring often, for 1-2 minutes. Add seasonings to them, besides salt and pepper, it can be garlic, thyme, basil, dill, other herbs, a little white wine. Cook for another 2-3 minutes, until the mushrooms are tender and most of the moisture has evaporated.
Step 6
To fry frozen chanterelles, you do not need to defrost them at all. Melt the butter overnight and add the mushrooms to it. They will thaw very quickly, remember to stir them while searing. After they have thawed, treat them in the same way as with fresh ones.
Step 7
Dried chanterelles are usually not fried whole. They are ground into powder and the powder is already added to various dishes. A few seconds of heat treatment is enough for this powder to be ready for use.
Step 8
Chanterelles with potatoes Wash and peel the potatoes, cut into small cubes, put in a saucepan, rinse and add water again. Put the saucepan on the fire and simmer for 5-10 minutes. Drain and set aside. Fry several pieces of bacon in a deep skillet, set aside crispy strips separately to cool. Peel and finely chop the garlic, chanterelles and onions, mix and fry in olive oil for 2-3 minutes, sprinkle with salt, pepper, herbs. Add potatoes and fry until golden brown. A few minutes before cooking, add the crispy bacon crumbs.
