How to cook chanterelles before pickling. Chanterelles: how much to cook before frying and for soup

The taste of fried mushrooms, their incomparable aroma, is familiar to many almost from childhood, especially to people living in forest areas or having the opportunity to go mushroom hunting every year. And this, believe me, is a very exciting activity, requiring both attentiveness and other skills. Bringing nutritious and healthy gifts of nature from which you can cook a great many delicious dishes. Often, the whole family goes for mushrooms, in full, so to speak, composition. So this pastime is very popular as an outdoor activity. Moreover, all day you are in nature, in the fresh air, in the forest!

Chanterelles

Mushrooms sometimes justify their popular name for all 100! So the chanterelles are named aptly and accurately: their appearance really looks like the folded tails of the animal of the same name. In addition, this type of mushroom is one of the cleanest ecologically (of course, provided that they do not grow somewhere in an industrial area or on an autobahn, but in natural conditions, in a forest). They do not absorb any harmful substances, as some other fungi do, replenishing their tissues with almost the entire periodic table from the soil and the surrounding atmosphere on occasion.

Do you need to boil chanterelles before frying?

This question is directly related to the previous popular belief (we don’t know, however, how scientifically confirmed). Do you need to boil chanterelles before frying? In fact, professional chefs recommend any mushrooms, just in case, to boil at least a little before the main preparation: baking, frying (sometimes even changing the water several times - for some species). This is done, again, for human safety. After all, it has long been known among the people that these gifts of the forest are able to be saturated with substances from the environment and the soils on which they grow. Therefore, it is not recommended to carry out mushroom hunting in places with bad ecology. Do you need to boil chanterelles before frying? It's hard to give a definite answer. After all, traditionally for some types of mushrooms, which include champignons, and porcini, and mushrooms, and chanterelles, thermal additional processing, if the mushrooms are fresh, only harvested, may not be performed.

Fried chanterelles

Do you need to boil chanterelles before frying? If you are already very afraid of being poisoned by forest delicacies (and horror stories are constantly circulating among the people about the fact that in some hot years even non-poisonous mushrooms acquire the signs and properties of poisonous ones), then you can boil it for reinsurance, but you also need to do this wisely and without unnecessary extremism. Of course, you will not do any harm to the mushrooms themselves, but their taste and attractive appearance may suffer.

How much to cook?

So, how much to cook chanterelles before frying (secrets of experienced chefs):

1. Neither dried nor frozen, these mushrooms are boiled before frying - only fresh, recently harvested.
2. Before cooking, the chanterelles should be carefully sorted out, examining them carefully. We leave clean, without barrels, damage and specks. We cut out the rot.
3. An important step is washing the mushrooms. Often, dirt, sand, and even insects can accumulate on wild mushrooms (especially under hats). Therefore, it is necessary to wash them very, very carefully, literally each of the fungi in running, without strong pressure, cool water. This is best done under an ordinary kitchen faucet. And also the secret of experienced housewives, who often have experience with mushrooms: we collect water at room temperature in a basin, pour the mushrooms collected in the forest into it and soak for several hours in a row. During this time, all the mud that has dried on the forest dwellers will become sour, and unnecessary organisms that have found shelter there will float to the surface. After soaking, drain the water, and wash the mushrooms in running water and clean. And by the way, some in the question of whether it is necessary to boil the chanterelles before frying, at this stage they already put an end to it, immediately sending the mushrooms to the pan. But we decided to go further.
4. Therefore, we take a saucepan, lower the already peeled mushrooms there and fill it with water so that it covers them with a head (there is approximately twice as much liquid as chanterelles). Add a whole onion head and lavrushka to the pan. As soon as the water boils, cook over low heat for no more than 15-20 minutes, removing the foam with a slotted spoon.
5. After cooking, put the mushrooms in a colander and rinse with cold water. Then you can fry the resulting semi-finished product.

However, it should still be noted that some, when asked whether it is necessary to boil chanterelle mushrooms before frying, choose a negative answer, frying them immediately after washing, arguing that this way the taste and useful properties are better preserved when cooking.

It is hard to imagine a tastier dish than fresh fried mushrooms. Last time I told you, and today we will discuss how to fry chanterelles in a pan so that the mushrooms turn out tasty and juicy. There are no special tricks on how to fry chanterelle mushrooms, but still there are several important points, and small culinary tricks on how to fry chanterelles so as not to be bitter, which consist in pre-treatment of mushrooms.

My grandmother cooks fried chanterelles (and all other mushrooms) this way - the result is always predictably tasty and excellent! Therefore, I recommend wholeheartedly trying our family recipe for fried chanterelles with onions and parsley.

Ingredients

• 1 kg. chanterelles
• 2 pcs. medium sized bulbs
• 50 gr. butter
• 1 pinch black pepper
• 1 pinch of salt
• 3-4 tbsp vegetable oil
• ½ bunch parsley
• ½ head of garlic

mushroom preparation

We sort out the chanterelle mushrooms, throw out large debris and rotten mushrooms.

Small chanterelles are ideal for frying, like carnations - appetizing and beautiful. It is better to put large chanterelles on mushroom pate or mushroom caviar.

How to boil

You are probably worried about the question: do you need to boil chanterelles before frying? I think it's necessary! I have little experience with fresh mushrooms, and in my family any mushrooms are always boiled. In addition, if the chanterelles are pre-boiled, they definitely will not be bitter when ready.

So, pour the washed chanterelles into boiling water, and add half the onion. Grandmother says that if the bulb turns blue while cooking the chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but for safety reasons, I always add half an onion. We stand the chanterelles in boiling water for 15-20 minutes, constantly stirring with a slotted spoon.

Pour vegetable oil into a frying pan, add butter and fry finely chopped onion until transparent.

Then add the prepared chanterelle mushrooms to the onion. Stir and fry for no more than 2-3 minutes. Our chanterelles are already boiled and completely ready, so you don’t need to give the mushrooms extra heat treatment.

Stir, cover and let stand for 2 minutes to soften the parsley, then remove the fried chanterelles from the stove. If you are still interested in the question: how long to fry chanterelles, I answer - pre-boiled chanterelles should be fried for no more than 5 minutes.

Need to create a culinary masterpiece? Look for chanterelles on store shelves or in the forest thicket, one of the most delicious and healthy mushrooms. The taste of nuts, fruits, notes of pepper will make each dish especially interesting. There are a whole assortment of ways to prepare these mushrooms. They are fried, boiled, stewed, baked, marinated, dried. Find out how to cook them in our article!

About the benefits

How to cook?

Chanterelles are considered one of the safest mushrooms, but it is still necessary not to violate the storage conditions. Temperatures above 10°C are only allowed if these mushrooms are cooked within 24 hours. Red mushrooms are 80% liquid, which means you need to know something about their proper preparation. So that the mushrooms do not become rubbery and do not taste like mustard, do not make mistakes.

Before cooking, mushrooms are thoroughly washed from sand, debris is removed. It is very important to cut the legs correctly. Their tips must be cut off, otherwise your dish will be too bitter. So that the mushrooms do not resemble rubber, it is necessary to evaporate all the excess liquid from the mushrooms. Then they are stewed for a short time: about 5-7 minutes. If you want to cook soup, then you need to soak the chanterelles in hot water for 2 hours or pour boiling water for 20-30 minutes. Mushrooms are added to other ingredients at the end of cooking. 5 minutes should be enough to cook them in the soup.

As you already know, mushrooms of this variety cannot be stored at room temperature for a long time, but they can be sent straight to the freezer. Frozen chanterelles do not lose their special taste. But before frying, such mushrooms must first be thawed. Put them inside a deep container, leave at room temperature until completely defrosted. It won't take much time. Be sure to drain the resulting water. When the mushrooms dry out a little, start cooking them. Remember that re-freezing them is not a good idea.

Chanterelles are ideally combined with fried pork and beef, garlic, potatoes, sour cream and a variety of seasonings. From red mushrooms, both first and second courses, salads, and even snacks are equally tasty. Today we will offer you some of the most successful recipes.

Classic stewed chanterelles

How to cook:

• Heat oil in a saucepan and add mushrooms.
• Simmer for 10 minutes, stirring evenly, until the liquid has evaporated.
• A few minutes before full readiness, add salt. Watch that the chanterelles do not burn, they should have a caramel color.

Chanterelles with sour cream

How to cook:

• Cut the large chanterelles, leave the small ones as they are.
• Boil the mushrooms for 10-15 minutes, then strain.
• Heat oil in a frying pan. Chop onion with garlic and fry.
• Add chanterelles to the pan and simmer for 20 minutes over medium heat.
• Add sour cream and stir until its consistency becomes curdled.
• Add salt and pepper, then season with fresh chopped herbs.

Chanterelles baked in foil

How to cook:

• Mix salt, pepper, herbs, mushrooms and oil in one bowl.
• Line a baking sheet with foil, scoop out the mixture and wrap in a foil envelope.
• Preheat the oven to 200ºC and bake the mushrooms for 20 minutes. Then open the foil and let the mushrooms stand for another 5 minutes. Mushrooms should be golden in color.

Marinated chanterelles for the winter

How to cook:

• Pour the mushrooms with boiling water and cook for 20 minutes over low heat.
• Marinade of spices, salt, sugar and vinegar mix and bring to a boil.
• Add boiled chanterelles to the hot marinade and put on fire for another 5-7 minutes.
• Fill sterilized jars with chanterelles and fill with ready-made marinade.
• Cover with a lid and roll up.

Chanterelles in rustic pots

How to cook:

• Cut the onion into half rings and fry until translucent.
• Add chanterelles to the pan and fry over a fire for 8-10 minutes.
• Cut the potatoes into small cubes, randomly chop the brisket, rub the cheese on a coarse grater.
• Lubricate the pot with oil so that nothing sticks. Put a piece of potatoes down, pepper and salt. Add meat, potatoes, salt and pepper on top. Then add onions and mushrooms.
• Pour cream over, sprinkle cheese on top.
• Bake in the oven for 40 minutes at 180ºC.

Sour cream pie with chanterelles

How to cook:

• Mix the egg with sour cream, then add the softened butter and a pinch of salt, mix, pour in the flour, knead a soft dough, cover it and leave it for 15 minutes. Then knead the dough until it stops sticking to your hands.
• Cut large mushrooms into several pieces, and leave small ones as they are.
• Heat the butter in a frying pan, add the mushrooms and fry until browned.
• Finely chop the fried mushrooms, set aside a third of them, mix the rest with yolk, sour cream and salt.
• Divide the dough into two unequal parts. Roll out the larger one into a circle about 8 mm thick and larger than the pie pan. Lay out on a form powdered with flour, make sides.
• Put the reserved third of the mushrooms on the dough, and place the mushrooms already mixed with sour cream on them.
• Take a small piece of dough and cover the top of the dish, pinching the edges.
• Lubricate the top of the pie with whipped protein, sprinkle it with sesame seeds and bake for 20 minutes in a preheated oven at a temperature of 200 ºС. Then bring to readiness at 180 ºС.