How to fry chanterelles: delicious recipes

Fried chanterelles are a delicacy dish that is prepared for a family dinner or lunch, and is also rolled into jars in order to enjoy the rich taste and delicate aroma in the winter.You should take a responsible approach to the selection and preparatory steps in order to get the desired result and, in addition to pleasure, a portion of useful substances. The article describes many recipes, among which the housewife will choose the most suitable one for her family.

Is it possible to fry chanterelles?

Chanterelles are famous for their beneficial composition, taste and aromatic qualities.

They are used for the following dishes:

• mushroom soup;
• pie fillings;
• salads;
• pastas, sauces.

But frying is considered the best option for cooking, because during such heat treatment all the taste qualities are revealed.

How to prepare chanterelles for frying

To prepare fried chanterelles, housewives use canned or dried product. But the aroma is better conveyed by a freshly harvested harvest, with which you will have to tinker a little.

How to clean chanterelles before frying

Experienced pickers know tricks on how to properly prepare chanterelles for frying.

Detailed description of the process:

1. When taking out one mushroom at a time, immediately remove the adhering leaves and grass, and also cut off the bottom of the stem.
2. Soak in water for a quarter of an hour.
3. Using a sponge, clean the caps of the chanterelles on both sides and cut off any rotten areas.

Soaking is simply necessary to make it easier to remove small debris in the form of sand, which will crunch on your teeth after frying.

Do I need to soak chanterelles before frying?

Many types of mushrooms are soaked to get rid of worms and insects that like to feast on them. The bitter taste of chanterelles is unpleasant to pests, so there should be no damaged fruits.

In addition, these mushrooms almost always grow in ecologically clean forests. This means there is no need to get rid of toxins.The slight bitterness disappears when changing the water during boiling.

Is it possible to fry chanterelles without boiling them?

Young chanterelles collected after rain are allowed to be fried without boiling. They are processed in a frying pan, first over high heat until the liquid evaporates, and then simmered until fully cooked.

An exception can be considered:

• chanterelles collected in hot, dry weather;
• old fruits;
• frozen purchased product;
• dubious growing areas.

It is better to pre-soak this product. As a last resort, you can try making a small batch. If bitterness is present, then boil the required volume.

How to cut chanterelles for frying

Only large specimens should be cut so that all pieces are approximately the same size. Usually they focus on the smallest mushrooms, which are left whole.

It is necessary to take into account that for dishes such as gravy, it is better to use different sizes, because small ones will act as a “flavor”, and large ones will allow you to feel their taste in the finished dish.

How to fry chanterelles

After the preparatory work comes the main stage - deliciously frying the chanterelles in a frying pan. Don't think that there is nothing new here. Each product has its own characteristics during heat treatment and they need to be understood in detail.

What oil is best to fry chanterelles?

Experienced chefs advise starting to cook chanterelles in a dry frying pan to achieve proper frying and a beautiful golden color.

Gradually add fat. Butter is great when preparing lunch or dinner. It will add tenderness to the taste.

Vegetable oil is suitable for any occasion. It is the only one that is suitable for preparing for the winter.For everyday dishes, you can use both types together.

When to salt chanterelles when frying

It has long been a known fact that when salt is added, the mushroom begins to release its liquid. Therefore, you can add this spice immediately to dishes that are cooked in its own juice.

This method is not suitable for fried chanterelles, because they will simply dry out during heat treatment. It is necessary to add salt at the very end. But before boiling, it is better to add the spice to the water to retain more flavor.

Are chanterelles fried covered or not?

Frying chanterelles takes little time, during which the secreted liquid first evaporates, and then they should acquire a tender crust. The entire process does not require sealing. Therefore, there is no need to cover the dishes.

Some recipes still use a lid to finish cooking the food.

Is it possible to fry chanterelles with other mushrooms?

Of course, you can create a mushroom platter. Chanterelles will add a special taste and aroma to the dish. Often in good restaurants the menu includes a combined julienne of several types, which is popular.

What can you use to fry chanterelles?

There are many recipes for fried chanterelles with various products. Each of them reveals these mushrooms in their own way, introducing new notes of aroma and taste. The most commonly used ingredients are: vegetables (potatoes, carrots, onions), dairy products, meat and mayonnaise.

How long to fry chanterelles in a frying pan

Frying time depends on the size and method of preparation of the mushrooms. It is worth knowing that the process cannot be delayed too much, because the faces will become tough.

How long can chanterelles be fried without cooking?

The raw product will certainly release juice that will need to be evaporated. This will take about a quarter of an hour.Next you need to add oil and fry until golden brown. Finally, you can cover the pan to finish cooking. The total duration will be approximately 30 minutes.

How long do you fry boiled chanterelles?

Boiled mushrooms only need to be fried until an appetizing crust forms. Most often this takes up to 15 minutes. It’s difficult to answer exactly, since everyone has different cookware and stove power.

Fried chanterelle recipes

It is necessary to consider popular options for preparing fried chanterelles to make it clearer when and how to add products, and what features appear when adding new ingredients. From the methods described, you can choose something for dinner.

A simple recipe for fried chanterelles

Mushroom roast will be a great addition to the main dish. This option is suitable for canning, but you need to add a little vinegar or citric acid, and also increase the amount of fat.

Product set:

• chanterelles – 1.5 kg;
• garlic – 3 cloves;
• vegetable oil;
• spices.

Fry as follows:

1. Dry the sorted and washed mushrooms. Cut large fruits so that all the pieces are approximately the same size.
2. Place in a dry frying pan over medium heat and fry until all the liquid has evaporated.
3. Add vegetable oil in parts, continuing to stir continuously.
4. At the end, add spices and garlic, passed through a press.

If in doubt about readiness, cover and simmer for a couple of minutes over low heat.

Recipe for fried frozen chanterelles

There are housewives who pre-defrost mushrooms. This process will only be needed for an unfamiliar product or if the fruits are of different sizes.

Compound:

• semi-finished mushroom product – 700 g;
• carrots – 1 pc.;
• butter and vegetable oil;
• dill;
• black pepper and salt.

All preparation steps:

1. Heat a frying pan with vegetable oil.
2. Saute the peeled grated carrots until half cooked.
3. Add the chanterelles and fry over high heat until all the liquid has disappeared.
4. Add a piece of butter, salt and spices.
5. Fry until crust appears for another quarter of an hour.

Sprinkle with chopped herbs and serve.

Fried chanterelles with sour cream

Any of the above recipes can be easily modified. If the dish is served as a side dish, you can add a fermented milk product.

In this case, it is necessary to fry from the initial stage over high heat. After a crust appears on the surface, reduce the flame and add sour cream (the amount depends on the family’s taste preferences), not forgetting the spices and salt. Keep covered on the stove for another 10 minutes. Garnish with fresh herbs when serving.

Fried chanterelles with potatoes

People often make the mistake of sautéing the mushrooms first. They take less time to prepare. Therefore, you should first add ingredients with longer heat treatment.

The potatoes need to be peeled, soaked a little in water and dried. Fry and only then add the chopped chanterelles with onions. The total cooking time should be at least half an hour.

Fried chanterelles with onions

Since the final stage of frying the “forest inhabitants” lasts a short period, the onion should be sautéed first. It will not only add piquancy to the dish, but will also highlight the incredible taste of delicious mushrooms.

After the chopped vegetable becomes translucent, you should add the main product. Do not fry too much, so as not to interrupt the taste of the mushrooms. You can use different varieties of onion: white is more tart, and red is sweeter.

Chanterelles fried in butter

This recipe will describe an option for preparing it for the winter.

Ingredients for canned products:

• fresh chanterelles – 2 kg;
• butter – 450 g;
• onions – 0.5 kg;
• spices to taste.

Properly frying chanterelles for canning requires the following steps:

1. Rinse the mushrooms thoroughly and dry a little.
2. Cut large specimens so that all pieces are approximately the same size.
3. Fry first in a dry frying pan, setting the thermostat to medium.
4. As soon as all the juice has evaporated, add 1/3 of the butter and continue processing for another 10 minutes. A few minutes before the end of the process, add salt and your favorite spices.
5. Peel the onion, chop into thin half rings and sauté in a separate frying pan with a small amount of fat. Add fried chanterelles and mix.
6. Sterilize glass jars in any convenient way along with lids.
7. Melt the remaining butter in a bowl. Pour a few spoons into each bowl.
8. Lay out the prepared products, pouring melted fat over them.
9. The oil level should cover the mushrooms by about 1 cm.
10. Just cover the jars and place them in a bowl of water, at the bottom of which there will be a rag.
11. After boiling, leave on low heat for another half hour.
12. After the time has passed, remove and seal.

After cooling, store for storage. The canned product can be added to various dishes.

Chanterelles fried with tomatoes

An interesting version of fried chanterelles with a rich taste.

Compound:

• garlic – 6 cloves;
• mushrooms – 400 g;
• red tomatoes – 2 pcs.;
• poppy seed (optional) – 10 g;
• bulb;
• vegetable oil;
• pepper.

Step-by-step preparation:

1. Select mushrooms of the same size and rinse thoroughly with plenty of water.
2. Without cutting, fry in a very hot frying pan with the addition of vegetable oil.
3. When the moisture has completely evaporated, add chopped onion and garlic. Fry until nice golden brown.
4. Pour boiling water over the tomatoes to make the skins easier to remove. Divide into slices and add to the rest of the ingredients in the pan. Immediately add salt and a little black pepper.
5. Cook until tomatoes are soft.

It is advisable to serve hot, sprinkled with poppy seeds and chopped dill.

Chanterelles fried in lard

Another option that will be useful to the housewife for canning. You can also use it for your everyday menu.

Workpiece composition:

• chanterelles, internal pork fat - in equal quantities;
• salt.

Detailed recipe:

1. Place the washed and sorted mushrooms in a colander and pour over boiling water. As soon as the water has drained, scatter it on a kitchen towel and let it dry a little so as not to get burned by the “shooting” drops of liquid during frying.
2. Melt the internal fat and cut it into small pieces. To prevent it from darkening, set the regulator to the minimum setting and do not keep it on the stove for a long time. Salt while hot.
3. Put some in a frying pan, where you sauté the chanterelles until fully cooked.

Place in sterile jars, filling with fat. In winter, you can simply take out the required amount and fry it, for example, with potatoes.

Chanterelles fried with cheese

Frying mushrooms (chanterelles) is simple, but you should cook them with cheese sauce, which will complement the dish with a pleasant creamy taste.

Product set:

• milk – 1.5 tbsp;
• chanterelles – 300 g;
• black pepper – 1 pinch;
• garlic – 1 clove;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• butter and vegetable oil - 1.5 tbsp. l.;
• hard grade – 70 g;
• lemon juice – 1 tsp;
• basil – 1 sprig.
• salt – ½ tsp.

For excellent results, you must repeat all the steps:

1. Peel the onion and finely chop it.
2. Sauté in vegetable oil until transparent.
3. Add chopped garlic.
4. Cut the washed chanterelles into strips (in this recipe with gravy you can use pieces of different sizes) and place in a frying pan. Fry without reducing the flame until a crust begins to appear. Place on a plate and set aside for a while.
5. In the same bowl, melt a piece of butter. Fry the flour a little and pour in the heated milk in portions.
6. Boil until thickened, breaking up any lumps that form.
7. Return the mushrooms to the pan, add salt and pepper.
8. After boiling, pour in lemon juice and add grated cheese.

In a minute the dish will be ready. Serve with garnish and a sprig of basil.

Recipe for fried chanterelles in mayonnaise

This recipe makes a wonderful dish. You can always cook something delicious for dinner using simple ingredients.

Ingredients:

• fresh chanterelles – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 1 tbsp;
• mayonnaise – 3 tbsp. l.;
• spices.

Detailed instructions:

1. After washing, boil the chanterelles for 10 minutes in salted water and drain in a colander.
2. At this time, peel the vegetables, finely chop the onion and place in a hot frying pan with oil.
3. As soon as they start to fry, add the mushrooms and continue cooking over high heat.
4. After a few minutes, add grated carrots.
5. Sauté under the lid with the addition of mayonnaise, spices and salt.

Let stand for a while and serve on plates.

Chanterelles fried in tomato sauce

This dish will be a great addition to pasta. You will not only be able to feed your family deliciously, but also surprise them with a new flavor.

Product set:

• tomato paste – 200 g;
• garlic – 2 cloves;
• chanterelles – 200 g;
• butter and olive oil;
• parmesan – 50 g;
• dry white wine optional - 1.5 tbsp. l.

Step-by-step instruction:

1. Heat a thick frying pan. Pour olive oil and first fry the chopped garlic in it. Once it turns brown, remove.
2. Add the prepared chanterelles and cook without reducing the flame for 5 minutes.
3. Pour in the wine and evaporate.
4. Add tomato paste, simmer covered for about 7 minutes.
5. At the end, add a piece of butter, spices and grated cheese.

You can immediately mix the boiled pasta into the prepared mixture and serve it hot on the table.

Fried chanterelles with zucchini

A versatile dish that can be served hot or cold, as a salad or as a side dish.

Compound:

• sour cream – 3 tbsp. l.;
• chanterelles – 500 g;
• young zucchini – 1 piece;
• onions – 1 pc.;
• garlic – 2 cloves;
• sunflower oil – 2 tbsp;
• greenery.

Fry in stages:

1. Immediately prepare all vegetables and mushrooms by peeling and rinsing.
2. Heat a frying pan and sauté diced onions and large pieces of chanterelles in it.
3. After the juice has evaporated, add the zucchini in half rings.
4. Fry everything until done.
5. At the final stretch, add salt and sour cream.
6. Sprinkle with chopped herbs and leave covered for a few minutes.

Place it on plates and invite the family to dinner.

Fried chanterelles with cream

Again, a creamy taste that goes well with almost all mushrooms.

For frying you will need the following products:

• butter – 50 g;
• high fat cream – ½ tbsp.;
• chanterelles – 300 g;
• bulb;
• green onion feathers.

Detailed recipe description:

1. Peel and wash the mushrooms, paying attention to each fruit. Place in a colander to remove the liquid, and then cut into pieces of any shape.
2. Chop a clean onion into half rings.
3. Place everything in a hot frying pan with melted butter.
4. Fry over medium heat until nice golden color.
5. As soon as the volume decreases by 3 times, pour in warm cream and salt. If desired, you can add ground black pepper.
6. Cover and simmer for about 20 minutes over low heat.

Serve sprinkled with chopped herbs.

Fried chanterelles with chicken

You can fry chicken and chanterelles in a frying pan with the addition of various vegetables, which, in addition to bright colors, will add useful substances. “Meat Stroganoff” is a well-known name for this dish.

Product set:

• red bell pepper – 4 pcs.;
• chanterelles – 500 g;
• chicken breast – 900 g;
• sour cream – 500 g;
• onion – 500 g;
• ground pepper;
• dill.

Prepare in the following order:

1. Cut the washed and dried chicken fillet into cubes, like goulash. Fry with a little vegetable oil until fully cooked.
2. In a separate frying pan, first sauté the diced onion.
3. Add the chanterelles and fry together for at least 5 minutes.
4. Lastly, add the bell pepper, which must be removed from seeds and cut into strips in advance. Leave on fire for another 3 minutes. Add spices.
5. Mix together with chicken and sour cream. There is no need to boil the composition. Just warm it up well.

Turn off the stove, sprinkle with herbs and let it brew.

Chanterelles fried with egg

An easy dish that can be prepared for breakfast or as a snack.

A small set of products for 1 serving:

• chanterelles – 70 g;
• sour cream – 2 tbsp. l.;
• eggs – 2 pcs.;
• onion – 1 pc.;
• green feather and dill.

To decorate beautifully, you should repeat the steps described:

1. Cut the washed and slightly dried chanterelles into pieces.
2. Chop the onion in any shape.
3. Fry everything on the stove with a small amount of vegetable oil for 5 minutes. The composition should acquire a delicate golden color. Use a spatula to push it to one half.
4. Mix sour cream with eggs, salt and optional pepper in a bowl. Pour into an empty space in the frying pan, but ensure that some of it gets onto the mushroom fry (mix this half a little at the very beginning).
5. Sprinkle with finely chopped herbs. Fry until fully cooked. To serve, cover the mushrooms with the egg half using a spatula.

Fried chanterelles with buckwheat

They began to fry the fresh harvest of chanterelles together with buckwheat porridge back in ancient Rus'. If you combine both products, you get a healthy lunch.

Ingredients:

• carrots, onions – 100 g each;
• butter – 2 tbsp. l.;
• cereal – 150 g;
• mushrooms – 350 g;
• herbs and spices.

Step-by-step instruction:

1. Buckwheat must be sorted to remove black and dry grains. After rinsing under the tap, pour boiling water over it, add salt and cover. Leave aside for swelling.
2. Clean the chanterelles from debris, rinse and cut into small pieces. Add water and cook for a quarter of an hour.Drain the liquid.
3. Peel the vegetables and give them the desired shape (cut the onion and grate the carrots). Sauté in a frying pan with butter added.
4. After 5 minutes, add mushrooms, add spices and fry until done.
5. During this time, the porridge should already swell. If this does not happen, then you should put it in the microwave for a couple of minutes.

Serving may vary. Some people mix it, and there are housewives who prefer to place dishes separately on a plate. But you should definitely sprinkle with chopped herbs.

What do you eat fried chanterelles with?

Chanterelle roast is a universal dish that goes well with many foods. It can be served separately, but recipes with potatoes are more common. It is believed that it is he who reveals the unforgettable taste to the fullest.

But this is not the only option. For a hearty lunch, you can combine these mushrooms with any meat, using them as a side dish or gravy. They are also fried together with pasta and some cereals (rice, buckwheat). Also great in various salads.

Calorie content of fried chanterelles

It is known that chanterelles are low-calorie foods. Thus, in their raw form, their energy value is only 19.53 kcal. This indicator attracts people on a diet.

Once cooked, everything depends on the additional ingredients and their quantity. Calorie content can range from 40 kcal to 200 kcal. If necessary, you should calculate these indicators yourself and select the appropriate products for cooking.

Conclusion

Fried chanterelles are loved all over the world. The proposed recipes only reveal the diversity of these mushrooms.At home, the housewife can focus on the family’s taste preferences and create her own culinary masterpiece, which will reveal the unusual flavor notes of this product.

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