It's time to collect chanterelles and cook pickles and other delicious dishes from them, including pate and aromatic roast.
It is necessary
- For the pate:
- - onion;
- - 3 glasses of chanterelles;
- - 2 tomatoes;
- - 1 or 2 cloves of garlic (whichever you prefer);
- 2 tbsp. spoons of curd cheese;
- - vegetable or butter for frying;
- - chili and salt (to taste).
- For roast:
- - turkey breast fillet - 800 g;
- - chanterelles - 400 g;
- - potatoes - 5-6 pcs.;
- - carrots - 2 pcs.;
- - onion;
- - sour cream - 300 g;
- - black pepper and salt;
- - a couple of sprigs of fresh rosemary and a few laurel leaves.
Instructions
Step 1
Delicate pate
Heat oil in a frying pan and fry finely chopped onion until beautiful golden brown. Add the pre-washed and finely chopped chanterelles to the onion, fry, stirring, for about 10 minutes. Send chopped tomatoes and peeled garlic to the pan, as well as spices. Fry for another 7-10 minutes.
Place half of the finished mass in a blender with curd cheese and grind to a paste. Combine the paste with the mushrooms remaining in the pan, stir and cool to room temperature. Ready-made pate can be served with cracker, toasted slices of bread, in tartlets. If desired, you can simply eat with a spoon.
Step 2
Aromatic roast
Cut the potatoes into large pieces, carrots into strips, onions into rings. The chanterelles must first be boiled for 10 minutes, allowed to cool and cut into medium pieces.
potatoes, carrots, onions and chanterelles. Mix sour cream with spices, pour into a bowl with meat and vegetables, mix thoroughly. The contents of the bowl must be distributed among the pots, add a sprig of rosemary and a bay leaf to each pot, cover and bake in the oven at 180C for an hour and a half (this depends on the size of the pot).
