Chanterelles are, perhaps, the most delicious mushrooms, on the basis of them incredibly tasty soups, pies, main courses, sauces, etc. are obtained. The cooking process is very simple: they are boiled for no more than 20 minutes.
Summer is the time to walk through the forest in search of mushrooms. If you have such a day, and you are lucky enough to collect such mushrooms as chanterelles, rejoice, because these mushrooms are very tasty, and they are incredibly easy and quick to prepare.
So, before you start cooking chanterelles, first clean them of dirt: leaves, needles, blades of grass, etc., then rinse in cold water (it is better to use a sieve or colander), put the mushrooms in an enamel pan, fill them with water and put on the fire.
As soon as the water boils and the foam appears, remove it and continue to cook the contents of the pan for another 10 minutes. After a while, turn off the gas and discard the mushrooms in a colander. The chanterelles are cooked, now you need to let them cool down and you can start cooking any dish.
How much to cook chanterelles before frying
It is worth noting that chanterelles are boiled mainly in order to remove all the dirt from them, so if you are going to fry these mushrooms, then in this case it is enough just to bring the water with the chanterelles to a boil, then overturn them in a colander and rinse thoroughly in cold water …
To make the chanterelles more tender, not dry, you first need to hold them for 30-40 minutes in cold milk or cream, and only then start frying. Some housewives do not boil these mushrooms at all before frying, but only thoroughly rinse them. If you choose this option for cooking mushrooms, remember that keeping them in milk is a prerequisite, otherwise the dish will turn out to be dry.
