Tell me how to cook them, boil, fry? Or some original recipe. Thank you.
- Fry finely chopped onion, and chanterelles there. Don't cut. fry for half an hour, add sour cream to a plate to taste. Just don't cook!
- First you need to cut the fox into rounds ...
- you need to cook delicious)))
- Ingredients:
- First you need to clean and rinse them. Then boil for at least 40 minutes (when the mushrooms sink to the bottom). And then you can do whatever you want with them. Where you used to put meat, put mushrooms.
- Chanterelles should be washed and put in salted water for 10-15 minutes. Drain the water and put in a frying pan where onions are fried in vegetable oil. You can add potatoes and greens. Yummy!
- Chanterelle salad with breadcrumbs
- Peel the chanterelles, rinse, boil in salted water. Drain the water, chop the chanterelles, add finely chopped onions and sour cream. Mix. Eat with hot boiled potatoes.
- Frittata with chanterelles
- And what about chanterelles?!
rinse and fry in unrefined oil with onion and shortbread.
chanterelles 0.5 kg onion 2 pcs. parsley 1/2 bunch salt boiled potatoes for garnish butter
Cooking method: This year mother nature pleases us with her gifts - mushrooms have been born to glory. The most popular to this day are, of course, everyone's favorite - chanterelles. It is them that we today offer to cook according to a special recipe. Peel the chanterelles, if necessary, wash and dry, blotting with a napkin. Leave small mushrooms whole, cut large ones. Heat up the butter in a frying pan. Put the chanterelles there and fry over medium heat until they stop releasing juice. Finely chop the onion. In a separate pan, fry it until transparent in butter. Before removing the onion from the stove, add chopped parsley to it. Boil new potatoes, put in the center on a large dish, pour melted butter and sprinkle with fresh herbs. Mix chanterelles with onions and parsley and arrange around potatoes. Enjoy your meal!
I am an employee of the search help service of an intelligent search engine [link will appear after verification by the moderator] trying to help users with searches on the Internet.
Chanterelles - 200 g
Vegetable oil - 50 g
Crackers - 30 g
Take the chanterelles to sort, clean and rinse. Then they must be boiled in salted water with spices and cut into small pieces. Sprinkle mushrooms with breadcrumbs and season with vegetable oil. Ready to garnish with sliced lemon.
Necessary products: chanterelles - 700 g, - 4 pcs., Butter - 60 g, olive oil - 4 tbsp. spoons, garlic - 1 clove, juice of half a lemon, dill, regan, basil, a pinch of dry oregano, freshly ground black pepper, sea salt.
Clean and wash mushrooms. Cut the garlic into thin slices. In a frying pan with a thick bottom, heat 30 g of butter and 2 tbsp. spoons olive oil and lightly sauté the garlic. Add the mushrooms and sauté over high heat for 3-4 minutes, then season with salt and pepper and sprinkle with dry oregano. Finely chop the dill, basil, regan and add half of the greens to the mushrooms. Fry for 3-4 more minutes. Then sprinkle the mushrooms with the remaining herbs, add lemon juice and remove from heat. In a heat-resistant form, melt 30 g of butter and 2 tbsp. tablespoons of olive oil. Whisk the eggs with a whisk. Put the mushrooms in a mold, pour in the eggs and hold over low heat so that the eggs seize. Then send the frittata to the oven preheated to 230 degrees for another 1-2 minutes.
Fried chanterelles - chanterelles. cook at home recipe sergey dzhurenko
I wonder if there are many people who, having heard the word "chanterelle", imagine a red-haired, cunning animal with a fluffy tail, the hero of popular children's fairy tales? The vast majority know that the chanterelle is a light orange forest mushroom, unusually tasty, growing abundantly in our forests, literally in the fields. For example, I have a bright green carpet in front of my eyes forest moss, and protruding orange watering cans of chanterelles. Chanterelle (lat. Cantharellus cibarius) is an edible mushroom with a stem turning into a hat without a visible border. Color from light yellow to deep orange.
The pulp of the fungus is dense, fibrous. With a sour taste. It grows almost everywhere in temperate forests. More often in coniferous forests, or mixed. Mushrooms grow in large groups, and usually appear after heavy rains. Unfortunately, chanterelles are inedible and poisonous.
But real chanterelles - delicious mushrooms with high nutritional value. An important property of chanterelles is that they are not wormy.
Chanterelles can be cooked almost anything: fry, boil, dry, pickle or pickle. But the most delicious chanterelles are fried. Especially with onions and little or no spices. By and large, chanterelles can not even be pre-boiled. But for insurance, they are usually boiled a little, literally 15 minutes. But just fried chanterelles are much tastier. Especially potatoes with - chanterelles.
2 tbsp corn oil,
3.5 tbsp soy sauce,
3 tbsp white wine,
1 tbsp chicken broth,
1 bunch cilantro
3 beams green onion.
Cooking: Finely chop the garlic. Stir in broth, sauce, salt and pepper. Lightly moisten the rice with this mixture and mix it. Heat the oil in a deep frying pan, fry the garlic and chopped rather coarse mushrooms in it. Fry over high heat for a couple of minutes, pour in the wine and, having extinguished the flame, simmer until the liquid has almost completely evaporated. Then add finely chopped onion and simmer until all the liquid has evaporated. Add rice and simmer for a couple more minutes. Turn off the flame, pour in the soy mixture, sprinkle with herbs and cover. Let stand for a few minutes.
Vegetable salad with chanterelles
Ingredients:
250 g chanterelles,
250 g tomatoes,
12 onions (red)
1 garlic clove
1 tbsp lemon juice
12 tsp grated lemon peel,
1 tbsp pine nuts,
3 tbsp olive oil,
10 g parmesan,
green onions, salt and pepper.
Cooking:
Rinse the mushrooms, fry in vegetable oil for about 10 minutes, add chopped garlic, lemon juice, salt, pepper and zest. Let cool. Washed and cut into 4 pieces tomatoes, mix with finely chopped onions and pieces (3-4 cm) of green onions. Mix everything, season with oil, if desired, pepper and add salt and sprinkle with pine nuts and grated parmesan.
Fried eggs with chanterelles
Ingredients: 4 eggs,
400 g chanterelles,
onion head,
vegetable oil,
salt pepper.
Cooking: Peel the mushrooms, wash and cut into strips or slices. Heat a frying pan with oil, fry the onion over a good fire, add the mushrooms, reduce the flame and evaporate the liquid from them. Whisk the eggs, salt and pepper. When the mushroom juice has almost evaporated, pour the eggs into the pan and fry until the eggs are cooked. You can constantly stir the mixture, in this case it will fry evenly and faster, but the dish will lose its whole look. Serve with cucumber salad.
Chanterelle sauce (option 1)
Ingredients: 200 grams of chanterelles,
2-3 tbsp white wine,
3-4 tbsp fat cream.
Cooking:
Fry the chanterelles, pour in white wine, add cream and evaporate for 3-4 minutes.
Chanterelle sauce (option 2)
Ingredients:
for meat sauce a slightly different composition:
diced and peeled tomatoes
some red wine and butter.
Cooking: Fry the chanterelles, add the rest of the ingredients, steam for 10 minutes.
Chanterelle sauce (option 3)
Ingredients:
200g chicken fillet,
200 g chanterelles,
1/2 fresh pineapple
100 g prunes,
50 g white wine
100 g cream.
Cooking: Cut into strips chicken fillet, lightly fry, add fried chanterelles, pineapple and prunes, pour wine and cream and simmer for 5-7 minutes. Serve with potatoes, spaghetti or lean fish.
Olga Borodina
Add comment(3) Blog
And how to cook chanterelles?
Reply Prof2011-07-09 22:35:42
Tell me, this is not the first time I have been cooking chanterelles, but for some reason there is always a slight bitterness, which greatly spoils the taste. What is the mistake?
Reply Olga Demidova2012-03-27 19:08:15
How exactly do you cook chanterelles? Do you pre-boil them?
Reply KEDEM.RU2012-03-28 08:05:38
Chanterelles in sour cream with potatoes, a recipe for cooking mushrooms. potatoes with mushrooms in sour cream. recipe with photo, we will show you how to cook!
Wash the chanterelles, cut but not very finely. Peel the onion, chop finely. Fry the onion in a skillet. Pour chanterelles to it and fry for 5-10 minutes, until the water from the mushrooms evaporates. Salt, pepper. After that, add sour cream to the mushrooms, mix and simmer for about 10-15 minutes.
Peel potatoes, cut and fry separately from mushrooms.
Serve potatoes with mushrooms.
Chanterelles. how to fry them - mom's recipe. from us to you with photos. » alldayplus.ru
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Chanterelles are tasty and nutritious mushrooms, they are very easy to cook and a pleasure to eat. They have a very appetizing aroma, while they are low in calories, but their nutritional value very high. Below, we will talk about how to cook chanterelles.
Before you cook chanterelles, you should know that they are almost 80% water, so they shrink a lot during cooking. Rate required amount mushrooms in view of this fact.
"> There are many ways cooking chanterelles, but the most popular dishes- fried chanterelles, stewed and chanterelle soup. They are not preserved for the winter, but cooked fresh: they are very tasty and fragrant.
"> Chanterelles do not need to be soaked, and they are very easy to clean. These amazing mushrooms can be simply taken, washed and fried. They are fried quite quickly, within 30 minutes.
">Before cooking chanterelles, usually,"> evaporate for some time in a dry frying pan, expelling excess liquid from them. Chanterelles can be stewed in this liquid, but it is still tastierchanterelles cooked in butter with an incredibly delicate taste.
Below are some easy and delicious recipes.
Chanterelles fried in sour cream
This dish is loved for its taste, aroma, satiety and ease of preparation. Fry the chanterelles in butter (butter, of course), and 10 minutes before cooking, add a few tablespoons of sour cream (if there is no sour cream, you can take cream). The appetizer is very fragrant and satisfying. Can be served on its own or with mashed potatoes, fried or boiled potatoes, boiled rice, buckwheat or fried cabbage. In the process of frying, you can add lava leaf, garlic, allspice and greens: parsley, basil, dill.
Chanterelle Soup
The basic procedure for making chanterelle soup: first, fry the chanterelles with onions and carrots, then throw them into the water, put the potatoes last. This is the basis, but on it, as a constructor, you can assemble various options soup with chanterelles. You can create your own unique soup recipe if:
- instead of ordinary water, take chicken or meat broth;
- instead of water or broth, take milk or cream (there will be a creamy soup);
- fry mushrooms with onions and carrots in sour cream;
- add your favorite spices and herbs;
- add vegetables: broccoli, cabbage, bell pepper, green beans (will be dietary vegetable soup);
- you will fry the onions and carrots separately from the chanterelles, and then chop the onions, carrots and boiled potatoes in a blender - you get a puree soup;
- add a few grated processed curds to the broth - you get cheese soup (2-3 curds - light cheese soup, 5-6 curds - thick cheese cream soup).
Fried chanterelles for the winter
When you eat fragrant fried chanterelles, you involuntarily begin to think about how cook chanterelles in winter. There is little secret. Fry the mushrooms well in oil (this time vegetable), you can even without salt, put them in portioned containers or plastic bags and send them to the freezer for deep freezing. When you want to taste delicious fried chanterelles, defrost the mushrooms (it is better to do this not in the microwave, but at room temperature) and fry in butter for 15- 20 minutes.
Enjoy your meal!
In this material, we will tell you what can be prepared from chanterelles and offer simple recipes dishes from these mushrooms.
For you, the classics of the genre are chanterelles with potatoes, mushrooms with sour cream, as well as delicious tender chanterelle soup.
How delicious to cook chanterelle mushrooms with sour cream in a pan?
Ingredients:
- chanterelles - 1 kg;
- sour cream - 230 g;
- onion - 130 g;
- dill sprigs - 3-4 pcs.;
- vegetable oil without aroma - 45 ml;
Cooking
To make it easier to wash the chanterelle mushrooms, soak them for two hours in cool water beforehand. After the lapse of time, rinse the product under running water, washing away all dirt and cutting off unnecessary areas.
Now we pour purified water into a suitable pan, add salt to it by putting a tablespoon of rock salt on one liter and, after boiling, put mushrooms in it. We leave small specimens whole, and cut large ones into several parts. When ready, they will sink to the bottom, it is after that that we pour them into a colander, let them drain and put refined vegetable oil heated in a pan or in a saucepan. We fry the chanterelles for about seven minutes, after which we add the peeled and chopped medium-sized onion and let the components go until soft. At this stage, we introduce sour cream and chopped dill, add salt to taste and pepper, mix, cover with a lid and simmer for another couple of minutes.
How to cook chanterelle mushroom soup?
Ingredients:
- chanterelles - 0.5 kg;
- filtered water - 2.4 l;
- potatoes - 430 g;
- carrots - 110 g;
- onion - 110 g;
- garlic clove - 1 pc.;
- cream with a fat content of 20% - 155 ml;
- - 45 g;
- vegetable oil without aroma - 20 ml;
- dill sprigs - 3-4 pcs.;
- rock salt and freshly ground black pepper - to taste.
Cooking
Initially, we prepare the chanterelles, taking into account the above recommendations, after which we cut them, if necessary, into several parts. We clean the potatoes, cut them into cubes and send them to a pot of boiling water to boil.
At this time, in a pan in a mixture of creamy and refined vegetable oil we sauté the chopped onions and carrots, after which we put the vegetables in the soup, and fry the chanterelles in the same oil. First, let the moisture evaporate, and then the mushrooms brown a little. When the potatoes are ready, we send roasted vegetables and mushrooms to the soup, pour in the cream and heat to a boil. In a frying pan, brown the chopped garlic quite a bit and put it in a boiling soup. Salt the dish to taste, pepper, season with chopped dill and let it brew for an additional ten minutes under the lid.
How to cook fried chanterelles with potatoes?
Ingredients:
- chanterelles - 320 g;
- - 710 g;
- onion - 13 g;
- garlic cloves - 2 pcs.;
- lemon - 35 g;
- vegetable oil without aroma - 80 ml;
- rock salt and freshly ground black pepper - to taste.
Cooking
We first soak the chanterelles in water, then wash them thoroughly and boil them in salted water for twenty minutes. At this time, we prepare the potatoes by peeling them and chopping them into cubes, and also chop the peeled onion and garlic cloves.
Now we put garlic in a pan with warmed vegetable oil, let it fry a little and give off its aroma, after which we take it out with a slotted spoon and throw it away. We spread the potatoes in fragrant garlic oil, and then the onions and mushrooms and fry, without stirring, for about eight minutes. Next, mix the contents of the pan and fry the same amount over high heat. After that, sprinkle the food with lemon juice, add salt, pepper, mix, cover with a lid and fry over moderate heat, stirring from time to time.
Chanterelle ordinary
Cantharellus cibariusTaxon: Chanterelle family (Cantharellaceae)
Other names: fox real, fox yellow
English: Chanterelle, Yellow Chanterelle
Chanterelle spread
Chanterelle is found everywhere in temperate forests, more often in coniferous and mixed forests, in wet moss, among grass or under litter. Forms fruiting bodies arranged in groups, often very numerous, often appears in summer after thunderstorms. Requires good lighting, so it grows worse in thickets and bushes under leaves and in dense grass. Forms mycorrhiza (fungal root) with various trees, most often with spruce, pine, oak, beech.Similar species: velvety chanterelle (Cantharellus friesii) of a brighter orange color, the faceted chanterelle (Cantharellus lateritius) with a less developed, almost smooth hymenophore and more brittle flesh, is widespread in North America.
Collection and preparation of medicinal raw materials of chanterelle
They collect a real chanterelle from June and end in late autumn in mixed, as well as deciduous, coniferous forests, nests and singly. Collected mushrooms are cleaned of dirt with a soft brush. Should not be washed. Chanterelles are well stored and transported. Fresh chanterelles can be stored in the refrigerator for up to 10 days.
We grind dry chanterelles on a coffee grinder into powder. This powder can be stored in a dry place at room temperature for more than 1 year.
Chitinmannose - one of the most important polysaccharides contained in chanterelles - is a heat-sensitive substance, does not tolerate heat treatment - it is destroyed after heating to 60 degrees.
At cold salting sodium salt destroys chitinmannose, ethyl alcohol also gradually reduces its concentration.
The chemical composition of the chanterelle
When studying chemical composition four main substances have been discovered that make the chanterelle so unique.Chanterelle preparations will help get rid of all the above symptoms absolutely gently and effectively. In this case, the work of other organs will not be disturbed.
Chanterelles regenerate liver cells and return the ability to perform their work normally when different kind hepatitis, fatty degeneration of the liver, liver hemangioma.
According to the latest data, polysaccharides from chanterelles, which they called K-10, began to treat liver diseases in Germany. The first statistical data have already been received - liver hemangioma, fatty degeneration of the liver, hepatitis C are well corrected by chanterelles!
It is believed that the use of chanterelles (due to the content of trace elements, especially copper and zinc) improves vision, prevents inflammation of the eyes, reduces dryness of the mucous membranes and skin, helps cure night blindness, and is also a prevention of many ophthalmic diseases.
Chanterelle polysaccharides have antitumor and immunostimulatory effects, help with inflammatory diseases, and increase resistance to infectious diseases.
Chanterelle medicines
Currently, pharmaceutical companies in Japan and China are producing extracts and extracts from chanterelle vulgaris for effective fight with helminths.Chanterelle powder. Sold as a dietary supplement in capsules. You can make your own by drying and chopping chanterelles. Most effective method Usage: in a glass with 100-150 ml. warm water add 1 teaspoon of powder and let it brew for 20-30 minutes. Then stir and drink with sediment. Mushrooms are best drunk on an empty stomach and 30 minutes. do not eat. Drink 1-2 times a day.
Chanterelle powder can be added to various dishes. For example, sprinkle a bowl of soup. And tasty and healthy.
Fresh chanterelles. Chanterelles are best eaten fresh. Several pieces at a time. It may not be very pleasant, but it is very useful.
Contraindications for the use of chanterelles
Pregnancy, lactation period, individual intolerance, use in children under 3 years is undesirable.Chanterelles in cooking
Although in cooking chanterelle belongs to the mushrooms of the third category due to the fact that they are digested worse than white mushrooms or champignons, they are still used to cook almost all dishes, but their dense flesh is best suited for simple meals; they can simply be fried with potatoes to retain the wonderful mushroom flavor. They are great with poultry, eggs, vegetable stews. From chanterelles, you can cook mushroom pastes and minced meat.To obtain maximum benefit from chanterelles, before cooking they need to be cut finely enough. Prepared from chanterelles a large number of a variety of dishes: soups, sauces, fillings for pies, they are fried, dried, marinated, salted.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Beautiful red mushrooms that can be found in many forests are a storehouse useful substances, and their taste and aroma will not leave indifferent even picky gourmets. Forest beauties can successfully become a component of any dish, but the most delicious option is properly roasted.
How to fry chanterelles
Mushrooms of this species are famous for their flavoring qualities and useful properties. There are many options for how to cook chanterelle mushrooms. They can be boiled, added to soup, formed on the basis of the filling product. However, frying is considered the best way cooking, as it fully reveals the features of mushrooms. You can fry with carrots, onions, meat, potatoes, mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.
in a frying pan
Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is fragrant and tasty. According to most recipes, you need to spread the product in a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if they are placed on a hot, dry surface, and the fat is added after a while. This method gives the fried chanterelles a pleasant taste. golden color and proper roasting.
Frozen chanterelles
Mushrooms of this variety cannot be stored for a long time at room temperature, so the housewives are forced to immediately cook them or send them to the freezer for storage. will not lose their taste. Frying such mushrooms involves preliminary defrosting. Put the ingredients inside a deep container, leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry out a little, start cooking them. Remember that they are not subject to re-freezing.
fried chanterelle recipe
There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety, make it possible to use the dish as an independent dish, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple technology cooking.
With sour cream
- Cooking time: 45 min.
- Servings: 2-3 persons.
- Calorie content of the dish: 107 kcal.
- Destination: for lunch / dinner.
- Cuisine: Russian.
Cooking chanterelles fried in sour cream is not difficult even for a novice hostess. The fermented milk product in the composition of the dish gives it tenderness. If there is no sour cream in your kitchen, you can cook the product with cream or milk. To such a dish, you can add buckwheat or rice cereal porridge, boiled or fried potatoes as a side dish.
Ingredients:
- onions - 1 head;
- spices;
- vegetable oil - 2 tbsp. l.;
- mushrooms - 0.5 kg;
- sour cream - 150 g;
- greens.
Cooking method:
- Peeled and washed large chanterelles cut in half, and leave the small ones whole.
- Chop the onion into small cubes, fry it in a pan heated with olive or sunflower oil until a golden hue is obtained.
- Add chanterelles to the vegetable, mix. You need to fry the components until the water evaporates. Mushrooms should be slightly browned.
- The next step, how to cook the dish, will be the addition of sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Extinguish the product for 10 minutes.
With onion
- Cooking time: 30 min.
- Calorie content of the dish: 63 kcal.
- Destination: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
It is very pleasant, having come from the forest, to cook fried chanterelles with onions. They make an amazing flavorful and delicious addition to any meal. You can use mushrooms made in this way as a snack. Adding onions will help make the taste of the product more piquant, you can add flavor with your favorite spices. The simplicity and taste of the dish will delight guests and households.
Ingredients:
- onion - 1 head;
- salt;
- chanterelles - 250 g;
- ground black pepper;
- butter - 40 g.
Cooking method:
- Mushrooms must be cleaned of debris, washed and cut into several pieces.
- The onion should be washed, peeled and chopped into small cubes.
- Melt the butter in a frying pan, fry the onion pieces in it. Stir during the process. Wait for the golden color to appear.
- Add the mushrooms to the prepared onion. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated.
- After the water has evaporated, salt and pepper the dish, stir and bring the mushrooms to a golden color.
With potatoes in a pan
- Cooking time: 35 min.
- Servings: 3-4 persons.
- Calorie content of the dish: 87 kcal.
- Purpose: for dinner / lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
A recipe with a photo on how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It is better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get a tasty and quick dish that is suitable for a hearty lunch or dinner.
Ingredients:
- onion - 1 head;
- chanterelles - 300 g;
- potatoes - 0.5 kg;
- salt.
Cooking method:
- Put the prepared mushrooms in a pan with vegetable oil. Fry until it appears golden hue, all liquid will not disappear.
- Add chopped onion, fry until tender.
- Put the potatoes in a separate pan, which should be pre-cut into cubes, salt the component to taste.
- Combine both parts of the dish, mix. If you wish, you can make a product with cheese. Rub it over the still-hot potato-mushroom mixture.
For the winter
- Cooking time: 1 hour
- Number of servings: 4-5 persons.
- Calorie content of the dish: 155 kcal.
- Purpose: for dinner, lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
The recipe for fried chanterelles for the winter will appeal to those who like to collect and eat them. Such an appetizer can be stored for a long time to please yourself with the taste of your favorite mushrooms in the cold season. Cooking chanterelles is easy. To preserve them, you do not need many ingredients and a special marinade. You can use preserved mushrooms as a component of other dishes or separately.
Ingredients:
- onion heads - 2 pcs.;
- chanterelles - 500 g;
- vegetable oil - for frying;
- butter - to taste.
Cooking method:
- Prepared mushrooms should be placed in a pot of water, bring to a boil, cook until tender.
- Fry the boiled components in a pan with vegetable oil so that they are browned on all sides.
- In a separate bowl, fry the chopped onion until golden brown.
- Mix the fried ingredients, melt the butter. Add salt and black pepper to the dish.
- The next step, how to cook fried, you need to put the food in a jar for storage. Pour a small part of the oil into the sterilized vessel, place the mushrooms with onions. Then, continue to alternate layers.
- Close the resulting workpiece with a lid, cool and store in a refrigerator or other cool place.
In sour cream with onions
- Cooking time: 25 min.
- Servings: 3 persons.
- Calorie content of the dish: 85 kcal.
- Destination: for lunch / dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Mushrooms compete with meat in nutritional value; in combination with onions and sour cream, you also get a delicate and deep spicy taste at the same time. This interaction is used in many dishes, it is considered a classic. Try fried with onions in sour cream. The product can be consumed on its own or added to it with a side dish.
Ingredients:
- sour cream - 4 tbsp. l.;
- ground black pepper;
- dried dill - 1 tbsp. l.;
- mushrooms - 300 g;
- butter - 1 tbsp. l.;
- onions - 0.2 kg;
- salt.
Cooking method:
- Take the bulbs, peel them. Then, vegetables need to be cut into half rings, put on a frying pan heated with vegetable and butter. Saute the onion for 10 minutes, stirring frequently.
- Boil the mushrooms for 20 minutes, drain the water. Put the prepared chanterelles in a pan with onion slices, make the fire large, fry for about 3 minutes. stirring.
- Put dill, salt, pepper and sour cream (you can cook with mayonnaise) with a spoon, cover with a lid, leave to languish for a couple of minutes.
With meat
- Cooking time: 1.5 hours
- Servings: 4 persons.
- Calorie content of the dish: 125 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Chanterelles fried with meat - great option hearty, delicious lunch or dinner. The combination of these products with vegetables comes out juicy and fragrant. It is recommended to use as a garnish. mashed potatoes- it will add tenderness and softness to the dish. Sour cream sauce will help to add juiciness. Garnish with gravy will appeal to adults, children and guests.
Ingredients:
- carrots - 1 pc.;
- meat (chicken, pork, beef) - 0.6 kg;
- salt;
- dill;
- vegetable oil - for frying;
- sour cream - 200 g;
- mushrooms - 500 g;
- black pepper;
- onion - 2 heads.
Cooking method:
- Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat.
- Cut the onion heads into large cubes, fry until translucent.
- Rub the carrots, cut large mushrooms into pieces. Place the ingredients to the onion, cook until all the liquid comes out, add sour cream, previously diluted with a half glass of water.
- Put the mixture to the meat, simmer together for about 15 minutes.
To make fried chanterelles tasty and juicy, consider the following rules:
- Mushrooms of this species go well with spices. When choosing spices, focus on thyme, dill, parsley, rosemary, saffron, garlic, and onions.
- better on a dry surface, then add a little vegetable oil.
- Freezing is the best way to store chanterelles.
- Before frying, it is not necessary to boil the ingredient (unless otherwise indicated in the recipe).
- You will get an excellent combination by supplementing the main ingredient with meat, seafood, fish or vegetables.
- Add sour cream sauce at the final stage of cooking.
- can be used as a filling for baking.
Video
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