Black chanterelles: how to cook for the winter, recipes for dishes and sauces

Black chanterelle is a rare species of mushroom. It is also called the funnel fungus, or fungus fungus. This name comes from the cup-shaped shape of the fruiting body, which tapers towards the base, resembling a tube or funnel. Cooking black chanterelle is quite simple. The product is boiled, fried or dried for the winter.

Features of cooking black chanterelles

In Russia, black chanterelles live in the European part, Siberia, the Caucasus and the Far East. They prefer moist forests, open areas along roads and paths.

The funnel is considered a delicacy. The upper part, the cap in the form of a deep funnel, should be cooked and eaten. It is fibrous to the touch, brown in color, and in adult mushrooms it becomes dark gray. The leg is short, hollow, up to 1 cm thick.

Rules for working with the product:

• after collection, the funnel-shaped part is cut off and the stem is thrown away;
• the resulting product is cleared of forest debris;
• large specimens are cut into pieces, then immersed in clean water for 30 minutes;
• Before preparing dishes, the mass is washed several times with running water.

The pulp of fresh specimens is thin, easily broken, it has practically no smell or taste, but appears during drying and cooking.

How to cook black chanterelles

Black chanterelles are subjected to different types of culinary processing. Cooking them is very simple; it does not require special skills or equipment. The simplest options are to fry or boil them. These mushrooms go well with other foods: carrots, potatoes, onions, chicken, meat.

How to fry black chanterelles

Fried black chanterelles are an excellent side dish for hot dishes. To prepare it, you will need vegetable oil or butter. You can also use any suitable frying pan.

You need to prepare the dish in the following order:

1. The cleaned and washed product is cut into small pieces.
2. Place oil in a frying pan and turn on the heat.
3. When the oil is hot, place the mushroom mass into the container.
4. Cover the pan with a lid and fry the mushrooms over medium heat. The mass is stirred periodically.
5. After 15 minutes the stove is turned off.

When frying, add onions, carrots, sour cream, salt and spices. Then you get a ready-made dressing that is used for soups, as well as an excellent side dish.

How to cook black chanterelles

Boiled funnel cake can be conveniently stored in the refrigerator or freezer. Soups and side dishes are prepared with it. During heat treatment, the water acquires a thick, black consistency. This is a common process when working with such mushrooms.

Cooking black chanterelles is quite simple if you follow the algorithm:

1. They are first cleaned of debris and washed with running water.
2. For cooking, use an enamel container where the product is placed.
3. The mixture is filled with water so that it covers all the mushrooms. For 1 tbsp. chanterelles add 1 tbsp. liquids.
4. Place the pan on the fire and cover with a lid.
5. Within 20 min. keep the container over medium heat.
6. Periodically remove foam from the surface.
7. The water is drained through a colander, and the resulting mass is cooled.

How to dry black chanterelles

In European countries, funnelweed is consumed in dried form. This product takes up little space and can be stored indoors or in the refrigerator without any problems.

Chanterelles are dried in one of two ways: whole or ground to obtain a powder. The pulp of mushrooms is very brittle and is easily processed into a homogeneous mass.

Mushrooms are dried in the open air or using household appliances. In the first case, choose a sunny, ventilated place. First, the caps are cut in half or into smaller pieces. Then they are distributed in one layer on a newspaper or baking sheet.

It is more convenient to use household appliances to dry black chanterelles. An oven or a regular dryer will do. The product is distributed on a baking sheet and placed inside. The device is turned on at a temperature of 55 - 70 °C. It is recommended to cook mushrooms for 2 hours.

Black chanterelle recipes

Recipes for the fungus fungus carotid are very diverse. It is combined with meat, chicken and vegetables. Dishes with chicken, cheese and meat deserve special attention.

How to cook black chanterelle mushrooms with onions and chicken

Chicken combined with funnel mushroom is a dietary dish. It is recommended to cook it with onions, which will only improve the final taste.

List of ingredients:

• chicken fillet – 250 g;
• mushrooms – 400 g;
• onion - 1 pc.;
• frying oil;
• salt and pepper - optional;
• dill or other greens.

Prepare a dish of chicken and funnelfish according to the recipe:

1. The caps are washed and cut into pieces.
2. The onion is cut into rings and mixed with chanterelles.
3. The mass is fried in butter or vegetable oil.
4. Add salt and pepper to the fillet, then fry each side for 2 minutes. Wait until a crust appears on the surface.
5. Place the fried chicken in a deep frying pan. The mushroom mass is placed on top.
6. Cover the container with a lid and keep on low heat for 5 minutes.
7. The finished dish is laid out on plates. If desired, sprinkle greens on top.

How to cook black chanterelles with cheese

Dishes made from black chanterelles with the addition of cheese are very tasty. It is better to cook the dish in a frying pan with high walls.

List of ingredients:

• fresh chanterelles – 700 g;
• hard cheese – 200 g;
• onion – 2 pcs.;
• garlic – 2 cloves;
• vegetable oil – 3 tbsp. l.;
• salt and pepper.

You need to cook chanterelles with cheese according to the following sequence:

1. Mushrooms are washed and cut into large pieces.
2. Pour oil into a frying pan, add onion, cut into rings.
3. The onion is fried until it turns golden.
4. Place a funnel in a frying pan, add salt and pepper.
5. Fry the mass with the lid closed until the liquid evaporates.
6. The hot dish is sprinkled with grated cheese and garlic.
7. Cover the container with a lid and keep on moderate heat for 3 minutes.

Meatloaf with black chanterelles

Funnelfish goes well with meat and fish. It makes a delicious meatloaf, to which potatoes, semolina, onions and spices are also added.

Before preparing the roll, you need to check that all the ingredients are present:

• minced meat – 1.2 kg;
• chanterelles – 300 g;
• potatoes – 2 pcs.;
• semolina – 100 g;
• chicken egg – 1 pc.;
• clean water – 150 ml;
• onion – 1 pc.;
• boiled rice – 300 g;
• pepper and salt - to taste.

How to prepare black chanterelle meatloaf:

1. The potatoes are grated on a fine grater.
2. Semolina, potatoes, water, eggs, salt and pepper are added to the minced meat. The mass is left for several hours.
3. Fry the onion and mushroom mass in a frying pan, add salt and pepper.
4. Place minced meat on foil. Rice and mushrooms are placed on top.
5. The foil is rolled up to form a roll.
6. The workpiece is placed on a baking sheet and baked in the oven for 45 minutes.

Black chanterelle sauce

Funnel mushroom sauce goes well with meat and fish dishes, cereals and vegetables. As a result, the food acquires a spicy mushroom taste and aroma.

Ingredients for black chanterelle sauce:

• funnel – 500 g;
• bulbs – 2 pcs.;
• sour cream – 200 g;
• cheese – 100 g.

Prepare the sauce according to the recipe:

1. Grind onions and mushrooms in a blender.
2. Fry the onion in a frying pan until it turns yellowish.
3. Then chanterelles, sour cream and grated cheese are added to it.
4. Cover the container with a lid and keep for 10 minutes over moderate heat.

Black chanterelle soup

You can make soup from powder or whole parts. If fresh specimens are used, they are first thoroughly washed with running water.

Ingredients for mushroom soup:

• funnel – 500 g;
• potato tubers – 400 g;
• onion – 150 g;
• butter – 50 g;
• sunflower oil – 50 ml;
• sour cream – 150 ml;
• clean water – 2 l;
• onions or other greens - to taste;
• salt, ground black pepper.

Recipe for funnelwort soup:

1. Mushrooms are poured into a saucepan and filled with water.
2. The liquid is brought to a boil, the foam is removed regularly.
3. Potatoes are cut in a convenient way and placed in a container. The mass is boiled for 15 minutes.
4. Melt butter in a frying pan. Then add sunflower to it.
5. The onion is cut into rings and fried in a frying pan. Then it is poured into the pan.
6. Cook the soup for another 7 minutes.
7. Add sour cream and chopped herbs to the pan, salt and pepper to taste.
8. Wait for the soup to boil and turn off the heat.

Harvesting black chanterelles for the winter

Black chanterelles are convenient to store dried or frozen. Canned funnel mushroom retains its good taste. In winter it is used as a snack. The easiest way is salting. Such preparations are stored for no more than a year.

Ingredients for winter preparations:

• fresh mushrooms – 1 kg;
• salt – 40 g;
• water – 1 l;
• garlic cloves – 2 pcs.;
• black or allspice – 10 peas;
• cloves – 3 pcs.;
• bay leaf – 4 pcs.

To prepare a funnel for the winter follow the recipe:

1. The mushrooms are cleaned and placed in cold water along with salt and spices. They are cooked for 30 minutes after boiling.
2. Garlic cloves are cut into thin slices.
3. Garlic and mushroom mass is placed in a pickling container. Then the hot brine is poured out. A load is placed on top.
4. After a day, the oppression is removed.
5. The product is placed in sterilized jars and sealed with lids.

Conclusion

Cooking black chanterelle is quite simple. The product is boiled, fried or dried for the winter. It makes delicious sauces and side dishes for main dishes. When cooking, follow the basic rules for processing mushrooms.

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