Chanterelles differ from all forest mushrooms in that they are rarely wormy and do not require pre-boiling. In addition, they are rich in vitamins A, B, PP, amino acids, trace elements - in particular, copper and zinc.
It is necessary
-
- For puree soup with chanterelles:
- - 375 ml of vegetable broth;
- - 500 g of chanterelles;
- - 200 ml of milk;
- - 2 onions;
- - 2 tbsp. l. vegetable oil;
- - 30 g flour;
- - 1 bunch of thyme;
- - salt to taste.
- For chanterelles in saffron sauce:
- - 1 kg of chanterelles;
- - 1 onion;
- - 200 ml of yogurt;
- - 2 cloves of garlic;
- - 1 tbsp. l. apricot jam;
- - 15 stigmas of saffron;
- - 3 tbsp. l. ghee;
- - salt to taste.
- For a warm chanterelle salad:
- - 200 g of chanterelles;
- - 1 head of lettuce;
- - 1 onion;
- - 2 cloves of garlic;
- - 50 g parmesan cheese;
- - 2 tbsp. l. olive oil;
- - 1/2 lemon;
- - pepper
- salt to taste.
- For puff pastries with chanterelles:
- - 500 g of puff pastry;
- - 500 g of chanterelles;
- - 4 tbsp. l. sour cream;
- - 1 onion;
- - 1 small bun;
- - dill
- pepper
- salt to taste.
Instructions
Step 1
Chanterelle soup Peel and wash the mushrooms. Cut large chanterelles into pieces. Chop the onion into small cubes. Fry the onions in a saucepan in warmed vegetable oil for 2 minutes. Add the chanterelles and cook for about 5-7 minutes, stirring occasionally. Put half of the mushrooms, and the rest of the flour and fry for about a minute.
Step 2
Pour in vegetable broth and milk. Bring the mixture to a boil over low heat, stirring constantly. You do not need to cover the pot with a lid. Use a mixer or blender to puree the soup. Add salt and pepper. Arrange the set mushrooms in bowls, pour the soup and garnish with thyme sprigs.
Step 3
Chanterelles in saffron sauce Chop the garlic, onion and sauté over low heat until golden brown, about 10 minutes. Pour saffron with 1 tbsp. l. boiling water.
Step 4
Clean the chanterelles from debris, rinse, dry. Cut large caps into 2-4 pieces. Add the mushrooms to the onions and garlic, turn up the heat, and cook until the liquid has boiled down 2/3. Pour the rest of the mushroom juice into another bowl, mix with the apricot jam and return back to the mushrooms.
Step 5
Season with salt and pepper. Leave on fire for another 2-3 minutes. Combine the saffron infusion with yogurt. Season the chanterelles with this sauce and stir.
Step 6
Warm chanterelle salad Finely chop the garlic and onion and fry a little in olive oil. Add the peeled, chopped chanterelles. Season with salt, pepper and fry until tender, without covering the pan with a lid.
Step 7
Drizzle olive oil over the lettuce leaves and drizzle with the juice of half a lemon. Top with hot chanterelles fried with onions and garlic. Sprinkle with grated Parmesan.
Step 8
Chanterelle puff pastries Wash the mushrooms. Cut large chanterelles into cubes and put on fire. Small mushrooms can be fried whole. As soon as the chanterelles give juice, add finely chopped onions and dill, salt and pepper to them. Chop a bun, pour sour cream. Stir well and cool the filling.
Step 9
Form the puff pastry into tortillas. Stuff them with minced mushroom and make pies. Bake in an oven preheated to 180-200 ° C until browning.
