One of the most useful mushrooms in central Russia are chanterelles. They contain a large amount of vitamins A, B, PP, as well as amino acids and trace elements. Along with useful properties, these mushrooms are also very tasty, and there are a great many recipes with them.
It is necessary
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- Recipe number 1:
- 4 cups cooked long grain rice
- 8 cloves of garlic;
- 400 g fresh chanterelles;
- 3 bunches of green onions;
- 2 tbsp sunflower oil;
- 3, 5 tbsp. soy sauce;
- 3 tbsp dry white wine;
- 1 tbsp chicken broth;
- 1 bunch fresh cilantro
- salt
- pepper to taste.
- Recipe number 2:
- 400 g fresh chanterelles;
- 100 g long grain rice;
- 1 onion;
- 1 bunch of parsley;
- salt
- pepper
- olive oil to taste.
- Recipe number 3:
- 150 g arborio rice or medium grain rice;
- a handful of dried white mushrooms;
- 300 g fresh chanterelles;
- 500-700 ml of vegetable broth;
- 1 onion;
- 100 ml of dry white wine;
- 50 g parmesan;
- 50 g butter;
- 50 g of olive oil.
Instructions
Step 1
Boil rice. Chop the garlic finely. Add soy sauce, salt and pepper to taste to the broth. Pour a tablespoon of this mixture into the boiled rice and stir.
Step 2
Chop the chanterelles coarsely. Prepare a deep skillet with a thick bottom. Put garlic and chanterelles in it. Fry them over high heat for two minutes. Add wine to the mixture and simmer until tender.
Step 3
Put the onion in a skillet, stir everything and simmer until the liquid evaporates. Then add the boiled rice and simmer for another three minutes. Pour the soy mixture into the rice, sprinkle with finely chopped cilantro and serve.
Step 4
Cook the rice with fresh chanterelles in olive oil. Finely chop the onion and half the fresh chanterelles. Place them in a skillet with heated olive oil and sauté.
Step 5
Place the lid on the skillet and simmer the contents for five minutes. Add rice to the pan, stir, pour in a glass of water, salt and simmer for twenty minutes, stirring occasionally.
Step 6
While the rice is cooking, fry the other half of the fresh chanterelles with the garlic. Place the rice on a dish, top with the fried chanterelles, sprinkle with chopped parsley. The dish is ready.
Step 7
Risotto can be made with fresh chanterelles and rice. Cover porcini mushrooms with warm water for one hour. Melt the butter in a preheated skillet. Chop the onion finely, put it in a skillet and simmer over low heat until half cooked.
Step 8
Drain the porcini mushrooms, squeeze them out and cut into small strips. Put the mushrooms in a skillet with onions, mix everything and keep the skillet over medium heat for several minutes.
Step 9
Pour rice into a skillet and mix everything well. Pour in the wine, stir, and after a couple of minutes add the broth. Pour in the broth gradually, one ladle at a time, stirring the contents of the pan each time. Cook the rice until it is soft on the outside and hard on the inside.
Step 10
Rinse the chanterelles and let the water drain. Large mushrooms can be chopped and small ones left intact. Melt the butter in a second skillet and add the finely chopped garlic.
Step 11
Place the chanterelles in a skillet with garlic, fry over medium heat until tender. Select the large mushrooms for decoration, and put the rest in a skillet with rice and mix everything. Turn off the heat, cover the skillet with a lid and let sit for two minutes.
Step 12
Grate Parmesan and cold butter and place in risotto. Add salt and mix everything. Cover the risotto again and let sit for five minutes. Serve the dish garnished with herbs and whole chanterelles.
