Dry chanterelle recipes: how to cook mushrooms, dishes

Chanterelles are a product rich in amino acids, as well as vitamins and minerals. When dried, they do not lose their beneficial properties, so it is recommended to use them in cooking. They turn out tasty and aromatic and will surprise even the most sophisticated gourmets. Dried chanterelles are easy to prepare. This is facilitated by proper preparation of products and following step-by-step instructions.

Features of preparing dishes from dried chanterelles

To create delicious delicacies from the product, it is necessary to dry it properly. You can do this in the following ways:

• naturally - drying will take about two weeks. It is enough to place the fruits on the windowsill, where the sun's rays most often fall;
• in the oven - the device is heated to 45°, after which the mushrooms are laid out in an even layer on a baking sheet, then the temperature is raised to 60°. Drying time – 10 hours. They need to be stirred periodically;
• in the microwave - the chanterelles are laid out on a flat surface, placed in the oven and dried, then cooled and the procedure is repeated;
• in the refrigerator - place the mushrooms on the bottom shelf and freeze-dry for a week.

How to cook dry chanterelles

Recipes for delicacies made from dried chanterelles usually indicate an easy way to prepare the product for boiling or frying. They are placed in water or pre-prepared broth for a quarter of an hour. The delicacies obtained after this are distinguished by their extraordinary taste and aroma.

What to cook from dried chanterelles

At first it seems that there are few recipes for dishes made from dried chanterelles. Actually this is not true. All you have to do is turn on your imagination and turn an ordinary meal into a gourmet lunch.

Fried dried chanterelles

Dried chanterelles are best consumed fried. This is how they retain their unique aroma and unique taste.

Ingredients:

• chanterelles – 100 g;
• white part of onion – 3 pcs.;
• garlic – 3 cloves;
• black pepper (crushed) – 1/3 tsp;
• greens – 1 tbsp;
• vegetable oil – 3 tbsp;
• salt - to taste.

Cooking steps:

1. Chanterelles are placed in warm water for twelve hours.
2. After soaking, drain and chop into pieces if necessary.
3. The onion is peeled, chopped, fried in a frying pan, and mushrooms are placed there.
4. The garlic undergoes a grinding procedure, it is placed into the total mass and simmered for about three minutes.
5. Pour a tablespoon of water into the frying pan in which the mushrooms have been soaked overnight.
6. Seasonings are added to taste, after which the mass is simmered in a container over low heat for about a quarter of an hour.

Before serving, sprinkle the dish with chopped fresh herbs.

Baked dried chanterelles

Baked dried chanterelles are easy to prepare. It is best to bake them together with potatoes, then the dish will be satisfying, rich and high in calories.

Important! It is not recommended to use new potatoes, as they give a bitter taste to the food.

Ingredients:

• potatoes – 1 kg;
• chanterelles – 100 g;
• water – 6 tbsp;
• sour cream – 200 ml;
• onions – 3 pcs.;
• cheese – 200 g;
• carrots – 2 pcs.;
• olive oil – 5 tbsp;
• salt - to taste.

Cooking steps:

1. The product is washed and soaked in water overnight.
2. The chanterelles are chopped, placed in a frying pan and fried for about 15 minutes.
3. The onion is peeled, cut into rings, fried in a separate frying pan, and then sent to the main ingredient.
4. Potatoes and carrots are peeled and cut into circles and cubes, respectively.
5. Place potatoes in a deep container and add seasonings.
6. It is covered with carrots and previously fried products, and the next layer of potatoes is laid out.
7. Mix water, salt and sour cream, pour into the “casserole”.
8. Place grated cheese on top and cover the baking sheet with foil.

The oven is heated to 180°. The dish is baked for 40-45 minutes. After the specified time has passed, the foil is removed, after which the food is baked for another 10 minutes.

Dried chanterelle soup

There are several recipes for making dried chanterelle soup. It is best to give preference to the creamy potato first course, as the taste of mushrooms is stronger in it.

Ingredients:

• water – 2 l;
• cream – 220 ml;
• leek – 1 pc.;
• dill – 20 g;
• potatoes – 3 pcs.;
• olive oil – 35 ml;
• butter – 40 g;
• dried chanterelles – 120 g;
• carrots – 1 pc.

Cooking steps:

1. Chanterelles are soaked in ice water for up to half an hour, then boiled and kept in boiling water for no more than 25 minutes.
2. The potatoes are peeled and cut into small cubes.
3. The onion feathers and white part are separated, the head is prepared for cooking, cut into rings.
4. The carrots are chopped on a coarse grater.
5. The chanterelles are removed from the boiling water with a slotted spoon, after which potatoes are added to the resulting broth.
6. The butter is melted, olive oil too, after which they are mixed. Next they throw in carrots and leeks.
7. In less than ten minutes, boiled chanterelles are thrown in with them.
8. The products are simmered in a frying pan and then sent to the potatoes.
9. After 7 minutes, pour cream into the pan with soup.

After adding cream, simmer the soup for no more than a quarter of an hour.

Dried chanterelle sauce

Making sauce from dried chanterelle mushrooms is easy. It goes well with meat and potatoes.

Ingredients:

• chanterelles – 30 g;
• onions – 1 pc.;
• premium wheat flour – 1 tbsp;
• vegetable oil – 5 tbsp;
• butter – 3 tbsp;
• sour cream – 5 tbsp;
• dill (chopped) – 1 tbsp;
• salt - to taste;
• seasonings - to taste.

Cooking steps:

1. The chanterelles are washed, filled with plain water for a couple of hours, and then boiled for about a quarter of an hour.
2. After boiling, remove the mushrooms from the water and cool.
3. Cut the onion into cubes and fry for 3-5 minutes.
4. Place mushrooms in a frying pan with the onions and fry for about ten minutes.
5. In a separate frying pan, brown the dry flour over low heat.
6. Butter, which has undergone the melting procedure, and the decoction obtained earlier are added to the flour. The mass is fried until it thickens.
7. Fried mushrooms and onions are added to the flour. Everything is salted and seasonings are added.
8. Mix everything, then pour in sour cream and bring to a boil.

Dried chanterelle stew

Stewed vegetables with meat and chanterelles is an excellent option that can diversify the daily menu. If you add a little chicken to the main ingredients, the taste of the dish will be rich and unforgettable.

Ingredients:

• chicken – 1 kg;
• flour – 50 g;
• white part of onion – 2 pcs.;
• garlic – 5 cloves;
• chanterelles – 70 g;
• large carrots – 2 pcs.;
• potatoes – 5 pcs.;
• canned peas – 100 g;
• Provençal herbs – 1.5 tsp;
• black pepper (crushed) – 1 tsp;
• vegetable oil – 5 tbsp;
• hot water – 200 ml;
• salt - to taste.

Cooking steps:

1. Mushrooms are poured with boiling water for half an hour.
2. The chicken is gutted, the meat part is separated, then dredged in flour and fried until golden brown.
3. Thinly sliced ​​onions are placed in the frying pan with the meat; the frying process lasts about 8 minutes.
4. Add chopped garlic to the meat and onions, and after a minute add the chanterelles with the water in which they were soaked.
5. Place salt, seasonings, carrots and potatoes in a frying pan.
6. Vegetables, meat and mushrooms are mixed, brought to a boil, after which the mass is simmered for about 40 minutes.
7. After 40 minutes, add green peas to the pan. After 10 minutes the dish is ready to eat.

Dried chanterelle casserole

A casserole can be the centerpiece of a family meal. It is satiating and has sufficient calorie content.

A child's gastrointestinal tract, which is not fully formed, is not able to fully digest the product. This is especially true for preschoolers who suffer from allergies.

Ingredients:

• chanterelles – 70 g;
• white part of onion – 4 pcs.;
• milk – 200 ml;
• potatoes – 1 kg;
• sour cream – 200 ml;
• eggs – 5 pcs.;
• vegetable oil – 1 tbsp;
• salt - to taste;
• black pepper (crushed) - to taste.

Cooking steps:

1. Dried mushrooms are washed and kept in milk overnight.
2. After soaking, the product is placed in a pan, filled with water and cooked for no more than 15 minutes.
3. Potatoes are boiled in brackish water until “half cooked” without first removing the top layer. After cooking, it is peeled and cut into pieces in the form of slices.
4. The onion is peeled, cut into thin slices, and fried over low heat using vegetable oil.
5. Grease a deep baking dish, after which half the potatoes are placed in it.
6. Place fried onions and boiled mushrooms on top.
7. Salt and pepper are added to taste.
8. Place the remaining potatoes on top of the filling.
9. Mix sour cream, milk, eggs. Beat everything with a whisk, and then add salt to taste, and then beat again. The sauce is poured over the dish.

The oven is heated to 180°. It takes about an hour to bake.

Pies with dried chanterelles

The treat will disappear from the table quickly. It turns out tasty and juicy, it is important to follow the step-by-step instructions.

Ingredients for the dough:

• flour - 4 cups;
• kefir – 300 ml;
• egg – 1 pc.;
• sour cream – 50 ml;
• sugar – 1 tbsp;
• soda – 1 tsp;
• vegetable oil – 3 tbsp;
• salt - to taste.

For filling:

• egg – 3 pcs.;
• vegetable oil – 3 tbsp;
• dried chanterelles – 300 g;
• cabbage – 300 g;
• onion – 1 pc.

Cooking steps:

1. The washed mushrooms and onions are finely chopped and mixed.
2. Onions are fried together with chanterelles.
3. Finely chop the cabbage and simmer until tender.
4. The juice from the stewed cabbage is squeezed out and added to the fried chanterelles.
5. The eggs are boiled, crushed, and added to the filling.
6. The flour is sifted, mixed with sugar and salt.
7. The soda is quenched with vinegar and added to the dough.
8. A tablespoon of oil is poured into the flour, and mixed kefir and sour cream are added there.
9. The dough is kneaded until smooth, the remaining vegetable oil is added to it. It is infused for 30 minutes.
10. The dough must be divided into parts equal to each other, after which they are rolled out.
11. The filling is placed inside, the edges are folded, and the pies are placed in the oven.

The oven should be preheated to 200°. The pies are baked until they are ready, that is, until they are browned.

8

Useful cooking tips

Before cooking, here are some useful tips to learn:

• It is necessary to fry dried chanterelles after pre-soaking them for a short time in water. This way the mushrooms will become softer, and their taste will be fully revealed;
• You can achieve the brightness of the color of chanterelles by adding a pinch of citric acid or a couple of tablespoons of lemon juice to the cooking water;
• For dried mushrooms, it is better to choose seasonings such as thyme, oregano, marjoram, and basil. Their addition is welcome when preparing any delicacies;
• raw mushrooms should not be frozen, they will be bitter;
• fresh chanterelles must be cooked within ten hours of picking. Otherwise, they will lose their beneficial properties.

Conclusion

Cooking dried chanterelles is not a hassle.It is enough to follow simple rules and resort to already known secrets to help mushrooms reveal the fullness of their taste and aroma. They can become a separate dish, as well as that very “highlight”, an ingredient with which the dinner table will sparkle with new colors. Even an inexperienced cook can handle preparing mushroom delicacies.

Recommended Posts

How to dry barberry at home

How to dry blueberries

Dried mulberries: beneficial properties

Dried figs: benefits and harms

What is a dried peach called?

The benefits and harms of dried papaya

Pumpkin chips in the oven, in the dryer, in the microwave

Dried chanterelles: medicinal properties, recipes, uses

Is it possible to dry saffron milk caps and how to do it correctly