Fragrant, fleshy chanterelles are mushrooms adored by gourmets all over the world. Naturally, every worthy chef has his own opinion on how exactly they should be prepared. There are dozens of different recipes of varying degrees of difficulty. However, there is little that beats the culinary classics of fried chanterelles.
It is necessary
- - 250 g of fresh chanterelles;
- - 2 cloves of garlic;
- - 2 tablespoons of vegetable oil;
- - 1 teaspoon of chopped parsley;
- - coarse salt;
- - freshly ground black pepper.
Instructions
Step 1
Small young chanterelles are suitable for frying. Large and mature specimens may taste bitter and require longer cooking times, and the mushroom loses its pleasant chewy texture.
Step 2
It is not necessary to clean the chanterelles, they will shake off the debris enough, cut off the ends of the legs and soak them for a short time in cold water to wash off the dust and adhering dirt. Then put the mushrooms on a paper towel to dry. Cut the largest chanterelles into pieces. Leave small mushrooms intact.
Step 3
Preheat a wide, heavy skillet. Put the mushrooms on it and fry them, stirring occasionally, over medium heat until the excess liquid evaporates from the chanterelles.
Step 4
Gently pour in the vegetable oil, season the mushrooms with salt and pepper. Fry, continuing to stir, until the chanterelles are caramelized.
Step 5
Peel the garlic and chop finely. Pour together with chopped parsley in a skillet with fried chanterelles, stir and let the spices for a minute so that they have time to combine their aromas and flavors with the mushrooms.
Step 6
Taste the dish and, if necessary, adjust the flavor with a little more salt or pepper.
Step 7
Place the fried chanterelles on a serving plate using a slotted spoon to remove excess fat. Such chanterelles can be served as a snack on toast, supplemented with meat and fish, mixed with buckwheat, pearl barley or millet porridge, mashed potatoes, pasta, used as a filler for omelets and pies.
