How to cook delicious chanterelle mushrooms in a frying pan?

Such famous mushrooms as chanterelles occupy a special place in any recipe book. Chanterelles have a huge list of advantages, such as the fact that they do not contain worms and all kinds of larvae, they are easy to wash, they do not crumble, and in some European countries they are valued at the level of truffles. Their composition is filled with a huge list of useful components, such as iron, fluorine, potassium, magnesium, sodium and many others. They also contain vitamins B, C, A and E. Such a rich composition of these mushrooms allows them to be called natural antibiotics. They have a beneficial effect on the human immune system. They destroy all known varieties of intestinal parasites and are used in the treatment of tuberculosis, pancreas and many other diseases.

Chanterelles are considered one of the safest among all mushrooms. The main criterion will be only the requirement to comply with the conditions of their storage. You can store them at temperatures above 10 degrees only if you cook them during the current day. And so the ideal condition for them would be a temperature from 0 to 10 degrees. Chanterelles are mostly liquid. Accordingly, there are special criteria for their storage and preparation. Chanterelles can be frozen and they will not lose their beneficial properties. Simply remove from the freezer, place in a deep bowl and leave them at room temperature for a day. But you shouldn’t freeze them again. Before cooking, be sure to cut off the ends of the legs and rinse thoroughly to remove sand in cold water.

The first recipe for how to cook chanterelles quickly and tasty.

The first recipe for cooking chanterelles will be the recipe for mushroom soup with chanterelles. This is the simplest, but incredibly tasty and rich soup. As a rule, it is prepared in the summer, when the first chanterelles and fresh vegetables appear. But you can also prepare it from frozen ingredients.

Required ingredients:

Chanterelles (boiled) - 400 grams;
Potatoes (preferably young) - 10 small pieces;
Carrots - 1 piece;
Onion - 1 piece;
Peas - 4 tablespoons;
Corn (canned) - 3 tablespoons;
Green onion - 1 bunch;
Broth after cooking chanterelles - 2 liters.

The first recipe for how to cook chanterelles quickly and tasty.

Cooking process:

Place the remaining broth after cooking the chanterelles on the fire and bring to a boil. As soon as it boils, add chanterelles and finely diced potatoes.
Cut the carrots into cubes and place them in a frying pan to cook over low heat with virtually no oil. We do the same with the onion, only cut it into round slices.
As soon as you put the onions in the pan, add the freshly fried carrots, peas and corn to the chanterelles. When a fragrant golden crust forms on the onion, remove it from the pan and place it in the pan with the chanterelles.
Cook the entire mixture over low heat for about 10 minutes. After the specified time, turn off the heat, cover with a lid and wait 5 minutes.
After the specified time, remove the lid, chop fresh herbs (dill, parsley) into the soup and serve.

The second recipe is how to cook chanterelles quickly and tasty.

The second recipe for how to cook delicious chanterelles will consist of a pork chop and the chanterelles themselves. Two ingredients like roast pork and chanterelles go together perfectly, and you don’t need much time to prepare this delicious dish.

Required ingredients:

Pork meat (preferably neck) - 600 grams;
Chanterelles - 400 grams;
Cream (fat content not less than 20%) - 300 ml;
Butter - 20 grams;
Wheat flour -1 teaspoon;
Vegetable oil - 2 tablespoons;
Salt and spices - to taste.

The second recipe is how to cook chanterelles quickly and tasty.

Cooking process:

Divide a piece of pork into 4 equal pieces and beat them a little for softness.
Add a little vegetable oil to the frying pan and heat it up. Fry the meat pieces on both sides until a fragrant crust appears, about 25 minutes. Add salt and spices to taste.
Wash the chanterelles thoroughly under a strong stream of cold water. Cut them into pieces lengthwise. If the chanterelles are still small, you don’t have to cut them, but leave them in their original form, it will be even more appetizing.
In a second clean frying pan, melt the butter and place the chanterelles in it. We fry until all the moisture disappears from the mushrooms, and chanterelles have a lot of it.
When the chanterelles are ready, you can sprinkle with salt or spices as needed, add flour. Gently stir the chanterelles to distribute the flour evenly. Cook over low heat for a few more minutes and pour cream into the chanterelles. Do not turn off the heat, close the lid and cook until thickened.
You can add pork pieces to the sauce with chanterelles (they will become more tender) or you can serve the pork chops separately with the sauce with chanterelles. It's up to your discretion.

How to cook meatballs from fresh or dried chanterelles with minced meat

Chanterelles can be fried with minced meat, which will make the dish filling and nutritious. Knowing how to cook fried chanterelle mushrooms with the addition of minced meat, you can make delicious meatballs for a family dinner.

Chanterelles - (fresh - 500 g, dried - 150 g);
Minced meat - 400 g;
Fresh tomatoes - 2 pcs.;
Onions - 2 pcs.;
Hard cheese - 100 g;
Mayonnaise - 150 ml;
Salt and ground black pepper - to taste;
Vegetable oil.

You can learn how to properly cook chanterelles with minced meat from the following step-by-step recipe.

After cleaning, wash and cut fresh mushrooms into cubes, peel and chop the onion. If dried mushrooms are used, they need to be soaked until they swell, then squeezed out and then proceed according to the recipe.
Fry the mushrooms in vegetable oil until golden brown, then add half the onion and continue frying for 10 minutes.
Add the second part of the chopped onion to the minced meat, add salt and pepper, and mix.
Form meatballs of any size with your hands, fry in oil on both sides until golden brown.
Place on a greased baking sheet and distribute fresh tomatoes cut into slices on top.
Place mushrooms and onions on top, beat eggs with mayonnaise, add salt and pour over meatballs and mushrooms.
Sprinkle grated cheese on top and place in a preheated oven.
Bake at 200°C for 30-40 minutes.
Serve with mashed potatoes, pasta, bulgur and other grains.

The third recipe is what can be prepared from chanterelles.

If you are wondering how to have a quick but satisfying snack, then the recipe for fried chanterelles in sour cream is ideal for you. Chanterelles go perfectly with sour cream and the already tender mushroom becomes even more tender and simply melts in your mouth. Perfect for a quick snack due to the fastest and simplest preparation process.

Required ingredients:

Chanterelles - 600 grams;
Onions - 1 piece;
Sour cream (at least 20% fat) - 200 grams;
Vegetable oil - 3 tablespoons;
Salt and spices - to taste.

The third recipe that can be prepared from chanterelles

Cooking process:

Before starting cooking, rinse the chanterelles thoroughly under strong running cold water. Place clean mushrooms on paper towels to absorb any excess moisture. Next, cut the large chanterelles into two parts, and leave the small ones whole (this will make the finished dish look more appetizing).
Cut the onion into small rings. Heat a frying pan and pour vegetable oil into it. When the oil is hot, add the chopped onion. Fry until golden brown.
As soon as the golden crust appears, put the mushrooms in the pan and add spices to taste. Mix thoroughly with a wooden spoon. Cook until the liquid from the chanterelles disappears and an appetizing crust appears on the mushrooms. As soon as it appears, add sour cream and mix thoroughly.
Cook for another 15 minutes with the lid closed on low heat, stirring occasionally. Serve hot, garnishing the dish with fresh herbs (dill, parsley).

Properties of chanterelles and their preparation

The difference between chanterelles and other specimens is that they have a bright orange color and are never wormy. Mushrooms are small in size and found in groups.

Benefits and contraindications

Chanterelles are used not only in cooking, but also in medicine. They are added to many drugs due to their content of beneficial substances. They fight the hepatitis virus, helminthic infestations and other parasites (they even kill their eggs, which pharmaceutical drugs cannot do), restore liver function and are useful for liver diseases. They have a beneficial effect on diseases of the stomach and intestines. Contains calcium, zinc, phosphorus, manganese, sulfur.

Mushrooms restore appetite, saturate the blood, and are necessary for anemia and dizziness. A decoction of this product is used to wipe the skin, which helps get rid of ulcers, papillomas and allergies. Constant consumption of chanterelles normalizes the nervous system and vision. It is especially useful to use them when working at a computer.

This is an excellent anti-cancer agent that strengthens the immune system, muscle tone, and improves the condition of hair, nails and skin. Serves as a prevention of tuberculosis. Used as a natural antibiotic for infections and inflammations.

The product is a dietary dish and has a low calorie content (100 g - 19 kilocalories).

During pregnancy and breastfeeding, it is better to avoid using it. It should also not be given to children under three years of age.

Various mushroom fillings for pies

Cooking features

Fresh and frozen mushrooms are used for cooking. Tips on how to cook fried chanterelles:

Soak fresh mushrooms in salted water for 30 minutes. This is done in order to get rid of adhering debris and sand. Sort thoroughly. Do not use damaged copies. They should then be washed and dried.
Cut the product into equal pieces. If the mushrooms are small, they can be cooked whole.
There is no need to boil it before frying.
After all the preparations, put it in a frying pan and fry.
Dried mushrooms are first boiled for 20 minutes over low heat. You can add a couple of drops of lemon juice. This will give them back their color.
To obtain a sweeter dish, it is cooked in butter.
Dried basil, paprika, oregano, marjoram, orange and lemon zest, saffron, and thyme are used as spices.
Chanterelles go well with herbs (dill and parsley) and sour cream. This makes them juicier and softer.
If you overcook the mushrooms, they will become dark and dry.
Frozen food must be thawed before cooking. Be sure to drain the thawed water. It cannot be re-frozen.
It is better to fry mushrooms on a dry surface, then add oil.

The fourth recipe that can be prepared from chanterelles.

There are a lot of recipes for cooking chanterelles at home. But you should especially like the recipe for cooking chanterelles in the oven with onions and potatoes. Since chanterelles turn out to be especially tender, and in combination with new potatoes they acquire an amazing aroma. And you won’t need much time to prepare such a dish, which is ideal for preparing a wonderful dinner.

Required ingredients:

Chanterelles - 700 grams;
Onions - 2 pieces;
Cream (at least 15% fat) - 170 ml;
Potatoes (preferably young) - 5 pieces;
Chicken egg - 1 piece;
Hard cheese - 100 grams;
Salt and pepper - to taste.

The fourth recipe that can be prepared from chanterelles

Cooking process:

Before cooking, wash the chanterelles thoroughly under strong pressure of cold water, place them on paper towels and wait until they absorb all the excess moisture.
Next, cook them in boiling water, in lightly salted water for about 20 minutes.
Cut the onion into rings and place it in a heated frying pan with sunflower oil.
When the onions have a golden crust, add the chanterelles to the pan and fry for about 7 minutes. Next, pour cream into the chanterelles and onions, add salt and spices to taste. Mix thoroughly, set the heat to minimum and cook for another 7 minutes with the lid closed.
Break the eggs into the pre-cooked new potatoes and place them evenly throughout the baking dish. Place chanterelles and onions from the frying pan onto the potatoes and eggs. Sprinkle everything with grated hard cheese on top. Place in the oven for 20 minutes and set the temperature to 180 degrees.
Before serving, decorate the finished dish with fresh herbs.

Fried chanterelles with potatoes

Chanterelles can be served as an independent side dish, or as an addition to boiled or fried potatoes.

Ingredients:

mushrooms – 500 gr.;
potatoes – 5 pcs.;
onion – 1 pc.;
oil for frying – 50 g;
salt;

Preparation:

To make it easier to clean the mushrooms from forest debris and soil, soak them in cold water for half an hour.
Wash thoroughly and cut off the roots.
Take two frying pans. On one, start frying the potatoes, cut into strips, and on the other, fry the onions. Then add the mushrooms to the onions and wait until the liquid has completely evaporated.
When the potatoes begin to brown, transfer the fried chanterelles and onions into a frying pan with the potatoes and add a piece of butter.
Salt and pepper your potatoes and mushrooms if desired.