Bright, fragrant and fleshy - chanterelles are one of the best forest mushrooms. They are loved by chefs in Eastern and Western Europe, Asia and America. These mushrooms are so good that they are sometimes, like porcini dried, crushed and added to dishes for a subtle aroma and unobtrusive aftertaste. They go well with meat and eggs, go well with creamy sauces, they can be added to pasta, stir-fry, soup.
How to properly prepare chanterelles
Before cooking, the chanterelles are cleaned of dirt and debris, lightly wiped with a damp towel, and spots and dry pieces are cut off with a sharp knife. The most valuable chanterelles - small in size - are cooked whole. Professional chefs cut large mushrooms lengthwise into long strips. To put the chanterelles in a roast, pasta or salad, place them in a dry skillet and evaporate excess water. Then the mushrooms can be fried in vegetable or butter and added to the sauce, mixed with fried potatoes, put in minced meat for pies, pasta, casserole, added to pate and salad.
The most common chanterelle recipes contain butter, white wine, cream, and onions, both onions and leeks or shallots.
Chicken breasts with chanterelles
You can stuff pork, veal or chicken rolls with chanterelles, or serve them as a sauce for these types of meat. Delicate and delicate is a dish of puffed chicken breasts with chanterelles. Delicate nutty flavor and delicate apricot aroma of mushrooms go well with juicy meat. You will need:
- 4 skinless and boneless chicken breasts;
- 500 grams of chanterelles;
- 2 glasses of dry white wine;
- 1 clove of garlic;
- 1 bay leaf;
- 1 sprig of parsley;
- 4 tablespoons of butter;
- 1 head of onion;
- ½ cup of pine nuts;
- salt and pepper.
In a wide and deep skillet, bring the wine to a boil, add garlic, parsley and bay leaf. Add chicken breasts, cover and simmer over medium heat for 10-15 minutes. Place the chicken on a platter and cover with foil, strain the liquid from the pan and set aside. Put the prepared chanterelles in a dry frying pan, when excess water evaporates from them, add butter and fry the mushrooms. Pour in the chicken liquid, add the finely diced onions and pine nuts, add the chicken, season with salt and pepper. Simmer for another 7-10 minutes.
For long-term storage, chanterelles are dried in a dehydrator, boiled and frozen or fried and stored in a large amount of vegetable or melted butter.
Pickled chanterelles
Pickled chanterelles are a delicious snack. They can also be added to pasta, served with boiled potatoes, and you can make salads with them. To pickle mushrooms, take:
- 1 glass of olive oil;
- 500 grams of chanterelles;
- ¼ cup of wine, balsamic, or apple cider vinegar
- 1 clove of garlic;
- 1 bay leaf;
- 1 teaspoon of Dijon mustard;
- a pinch of chopped fresh marjoram or oregano;
- ¼ teaspoon of salt.
Heat oil in a wide, deep skillet. Add chanterelles, peeled, chopped and well dried. Cook the mushrooms, stirring occasionally, for 3-5 minutes. Turn off the heat and put in thin slices of garlic, bay leaves, mustard and herbs, pour in the vinegar and season with salt. Mix well, arrange in sterilized glass jars, refrigerate and refrigerate for at least 2-3 days.
