The most delicious and easiest to prepare mushroom is chanterelle. It cannot be spoiled except by frying it to the point of charcoal, it is not wormy, you can cook many different dishes with it, it goes well with various vegetables, meat, even fish. So in the summer, when fresh chanterelles are in season, you should definitely eat them. Denis Sobolev, chef of the Aviator restaurant, told AiF.ru about how to choose them and how to prepare them :
— I usually buy chanterelles at a small local market in the Moscow region. The chanterelle is a fairly clean mushroom, it does not grow near roads, near highways, like nigella, the chanterelle chooses environmentally friendly places. She doesn't get wormy. So you just need to choose good, dense, not overgrown or dry mushrooms. Large overgrown chanterelles can be slightly bitter, they are not as elastic and dense as young ones, and not as tasty.
By the way, do not think that it is better to buy mushrooms from large companies. These companies also buy goods from mushroom pickers. They all have one source - the forest.
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How to cook
I never cook chanterelles. I just fry it. There is no need to boil or blanch them before frying. There is no need to fry them for a long time - fry them for 5 minutes with onions - and you can already serve them or add them to the desired dish.
You should cook the chanterelles if you are going to freeze them for the winter. Otherwise they will turn out bitter. Yes, after defrosting, the cooked chanterelles turn out watery, but this is inevitable. To minimize this quality (wateriness), you need to thoroughly dry the cooked mushrooms before freezing. Let them drain and dry on paper towels. You also need to cook the chanterelles quickly: throw them into boiling water, wait until they boil again, cook for 5 minutes - that’s it.
In general, chanterelles do not need to be cooked for too long; this can only harm them.
You can add onion, garlic, black pepper, and salt as seasonings. For frying, I use a mixture of sunflower and olive oil, or fry with refined flaxseed oil. Mushrooms also love ghee.
Nutritional properties of chanterelles
These are very healthy mushrooms that should definitely be included in your diet. In addition to their delicious aroma and delicately spicy taste, they contain many nutrients and vitamins.
Chanterelles are low-calorie mushrooms, which is why they can be eaten by those who are on a diet. A serving of this product will not affect the weight loss process in any way.
In addition, chanterelles contain a lot of fiber, therefore, they have a positive effect on metabolism and contain zinc, copper, iron, potassium and vitamins B and D.
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Salad with chanterelles
Photo: Butler Restaurant
Recipe by Giuseppe Davi, chef at Butler Restaurant
- 60 g baked eggplants
- 80 g chanterelles
- 30 g onion
- 10 g parsley
- 20 g concasse tomatoes (without seeds and skin)
- 100 g fresh tomatoes
- 10 g Parmesan cheese
- 35 g arugula
- Ground black pepper
- Sea salt
- 15 ml olive oil
- For the sauce (15 g per 1 serving):
- 30 ml milk
- 30 ml cream
- 60 g parmesan
Step 1. Sauce: heat the milk and cream, add Parmesan and puree with a blender.
Step 2. Fry the chanterelles with onions, parsley and concasse tomatoes until cooked.
Step 3. Cut the tomatoes and baked eggplants as desired.
Step 4. Grate 10 g of Parmesan on a coarse grater.
Step 5. Serving: place tomatoes, eggplants, chanterelles, arugula on a plate, pour over the sauce and garnish with grated Parmesan.
How to quickly and tasty cook frozen chanterelles in a frying pan - the best recipe
If you want to cook chanterelles, but don’t have fresh ones on hand, you can buy frozen ones at the supermarket and use them to make your favorite dish. In terms of taste, these mushrooms are in no way inferior to freshly picked ones; they are perfectly fried in a frying pan until golden brown and retain all their nutritional qualities. To make the dish more tender, the recipe recommends using exquisite white onions instead of regular onions. It delicately emphasizes the mushroom aroma and enriches the food with juicy, slightly piquant notes.
Salad with fried chanterelles and arugula
Photo: Lesnoy Restaurant
Recipe by Sergei Ryakhov, brand chef of the LESNOY restaurant
- 170 g zucchini
- 70 g chanterelles
- 20 g arugula
- 5 g cilantro
- 1 egg
- 1 tbsp. vinegar 9%
- 15 ml vegetable oil
- 1 tooth garlic
- 15 g parmesan
For the marinade:
- 50 g flower honey
- 10 ml lemon juice
- 40 g olive oil
- 10 ml soy sauce
For refueling:
- 30 ml balsamic vinegar
- 70 ml olive oil
- 15 g sugar
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Step 1. To prepare the sauce, mix balsamic vinegar with sugar, mix thoroughly until the sugar is completely dissolved. Stirring with a whisk, gradually add olive oil until the sauce thickens completely. Place the finished sauce in the refrigerator to infuse.
Step 2. To prepare the marinade, mix all the necessary ingredients until smooth.
Step 3. Cut the zucchini into thin rings, season with oil, add salt and pepper to taste, fry over an open fire until half cooked.
Step 4. The finished zucchini must be cooled, poured with pre-prepared marinade and put in the refrigerator for 1 hour.
Step 5. Wash the chanterelles and fry them in vegetable oil with a clove of garlic.
Step 6. Assemble the salad: put arugula and cilantro on a plate, season with balsamic vinegar-based sauce, top with pickled zucchini, fried chanterelles, add a poached egg cooked in the classic way, and sprinkle with Parmesan cheese on top.
Let's start cooking
We carefully clean the mushrooms and wash them in water. Place a pan of water on the stove and bring to a boil. Add our forest gifts and all other ingredients except garlic. Cook for 20 minutes over medium heat, skimming off any foam that forms.
How to further salt the chanterelles? We take out the mushrooms using a slotted spoon and transfer them to a saucepan, sprinkle with salt and pre-chopped garlic. Pour the mixture with a small amount of the marinade in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, place them in the refrigerator. After a day you can try the mushrooms.
If you want to preserve the dish until winter, the mushrooms should be placed in pre-sterilized jars and rolled up.
We hope that we have answered the question of how to pickle chanterelle mushrooms. Enjoy!
Risotto with chanterelles
Photo: Christian restaurant
Recipe by Christian Lorenzini, chef at Christian restaurant
- 20 ml olive oil
- 5 g garlic
- 5 g rosemary
- 120 g chanterelles
- 30 ml white wine
- 500 ml vegetable broth
- 70 g raw carnaroli rice
- 20 g demi-glace sauce
- 30 g butter
- 20 g parmesan
- 2 sprigs parsley
- Salt, pepper to taste
Step 1. Heat olive oil, fry finely chopped shallots in it until golden brown with garlic (2 whole cloves) and rosemary.
Step 2. Then add the chanterelles and fry for another 2-3 minutes. Salt and pepper.
Step 3. Remove the garlic and rosemary.
Step 4. Add uncooked rice, stir and fry for 2 minutes.
Step 5. Add white wine. Evaporate. Add vegetable broth a little at a time (add 2-3 times as the broth is absorbed by the rice). Cook until the rice is ready, add demi-glace at the end.
Step 6. Remove from heat and add butter and Parmesan. To stir thoroughly. Sprinkle with parsley.
Cleaning the harvest from debris at home
As soon as the harvest is delivered home, they immediately begin processing it.
This is a simple process, however, and there are some nuances in it: First, the chanterelles are sorted by hand, discarding damaged specimens, removing branches and leaves that fell during assembly.
After this, the selected specimens are immersed in a container of water and washed thoroughly.
Don’t carelessly pour mushrooms out of the bucket, basket. They are handled with care, transferring the collected chanterelles into a sink with water.
The water should be changed several times as it gets dirty. When washing mushrooms, close attention should be paid to the membranes under the cap. It is in the “gills” that the most sand and dirt accumulate.
The fleshy leg and cap of chanterelles contain bitterness, which repels insects, worms, and larvae. This explains the fact why mushrooms of this variety are never wormy.
Beef tartare with chanterelles
Photo: Sixty Restaurant
Recipe by Sergei Kondakov, chef of the Sixty Restaurant
- 100 g beef
- 50 g chanterelles
- Watercress
For chips:
- 50 g potatoes
- Salt
For the sauce:
- 1 hard-boiled egg
- 15 ml vegetable oil
- 10 g Dijon mustard
- 5 g pickled cucumbers
- 5 g shallots
- 2 g parsley
- A drop of Tabasco sauce
- A splash of Worcestershire sauce
Question answer
Why is tartare called that? Step 1. For the sauce, cut cucumbers, onions, boiled eggs and parsley into small cubes and combine. Add Tabasco, Worcestershire and mustard sauces, stir.
Step 2. For chips, cut the potatoes into slices, add salt, and bake in the oven.
Step 3. Cut the beef into small cubes. Add sauce.
Step 4. Chop the chanterelles, add salt and fry in olive oil.
Step 5. Place the chanterelles on the meat. Garnish with radish slices and salad. Serve with potato chips.
Useful tips
It is worth considering advice from experienced mushroom pickers on how to properly collect, process and cook chanterelles:
- You should not go out on a “quiet hunt” after a long and dry period, as well as prolonged frosts. During this unfavorable period, the mushrooms have time to become saturated with harmful substances. There is a high probability of harvesting with bitterness.
- Choose places with clean air, away from industrial enterprises and highways.
- Inspect each specimen after cutting. Do not place chanterelles damaged by worms with healthy mushrooms. Cut off blackened areas, scrape off dirt and sand.
- The product should feel free in the basket so as not to break.
- At home, do not pour everything into the water, because small debris will accumulate at the bottom.
- Start processing immediately, without allowing the crop to begin to deteriorate. In a cool place, chanterelles can stay for no more than a day.
- Clean and be sure to boil the mushrooms if they are frozen.
- If a semi-finished product comes to the table, the quality of which is in doubt, then prepare a small batch to understand the taste. If necessary, when bitterness is present, soak or boil.
- Be sure to drain in a colander to get rid of excess moisture.
More often than not, chanterelles do not cause much trouble for housewives.
Homemade pasta with chanterelle ragu
Photo: Restaurant “Honest Kitchen”
Recipe by Sergei Eroshenko, chef of the restaurant “Honest Kitchen”
- 80 g spaghetti
- 50 g chanterelles
- 20 g shallots
- 30 ml dry white wine
- 150 ml chicken broth
- 5 g parsley
- Salt
Step 1. Place the paste in boiling water for 2 minutes.
Step 2. Wash the mushrooms thoroughly, cut into large pieces and fry over high heat.
Step 3. When the liquid in the pan has evaporated, add white wine. After 3 minutes, add finely chopped onion and fry everything together for 4 minutes.
Step 4. Add broth, chopped parsley and simmer over fairly high heat until the liquid has partially evaporated.
Step 5. Add spaghetti to the sauce and cook everything together for another 10 minutes, stirring constantly.
Step 6. Serve the pasta garnished with herbs and garlic slices if desired.
How to clean chanterelle mushrooms
Not everyone can clean chanterelles correctly; many make mistakes. As a result, ready-made dishes may end up with rubbery and tasteless mushrooms, and small debris will squeak on your teeth.
Procedure:
- Take out one copy at a time and put it in a bowl of water for a quarter of an hour.
- Using a sponge, rinse the surface of the cap to remove any soaked small debris.
- Inspect completely to make sure there are no blackened spots, which simply need to be scraped off or cut off in the same way as the lower part of the leg.
It remains to move on to the last stage of preparation.
Cream soup of chanterelles with dorblu cheese
Photo: Modus Restaurant
Recipe by Andrey Kolodyazhny, brand chef of the Modus restaurant
4 servings
- 600 g chanterelles
- 200 g shallots
- 80 g butter
- Salt and pepper
- 30 ml vegetable oil
- 2 Uzbek tomatoes
- 80 g Dorblu cheese
- 10 g watercress
- 200 g cream
- 1 liter mushroom broth
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Cold soups: refreshing in the heat and helping you lose weight Step 1. Fry shallots and mushrooms in vegetable oil.
Step 2. Add mushroom broth. Season with salt and pepper. Add butter.
Step 3. Boil until tender and puree in a blender until creamy (leave a few mushrooms for serving).
Step 4. Peel the tomato and cut it into slices.
Step 5. Bake Dorblu cheese cubes and tomato slices in the oven for 1 minute at 180 degrees.
Step 6. Season with salt and pepper.
Step 7. When serving, place baked tomatoes with cheese, fried chanterelles in a deep plate, garnish with watercress salad. Serve the cream soup separately in a bowl.
How to process chanterelles after harvesting
When collecting, you can immediately notice that the chanterelles are quite fragile and require special treatment. It is better to start processing immediately after cutting. To do this, just clean the mushrooms from large debris in the form of leaves and twigs. The basket cannot be filled to the top, so as not to crush the bottom layer of the crop.
Important! Although chanterelles are rarely found damaged by pests, it is worth carefully examining the mushroom immediately, cutting off small parts and leaving them in the forest. Do not put a wormy specimen in the basket.
Already at home, begin careful processing.
Fried chanterelles in sour cream with dill
Photo: Restaurant "Shinok"
Recipe by Elena Nikiforova, chef of the restaurant "Shinok"
4 servings
- 2 tbsp. butter
- 300 g onion
- 500 g chanterelles
- 800 g potatoes
- 250 g sour cream
- Salt and pepper
- 15 g dill
Step 1. Wash the chanterelles thoroughly, cut into small pieces; small mushrooms do not need to be cut. Peel the onion and cut into half rings.
Step 2. Heat a frying pan with butter, add the onion and fry it until transparent.
Step 3. Add chanterelles to the fried onions. Fry, stirring, until the liquid from the chanterelles is completely gone.
Step 4. Peel the potatoes, cut them in half and cut into slices.
Step 5. In a separate frying pan, fry the potatoes in butter until golden brown. This should be done over high heat and stir frequently.
Step 6. Add mushrooms and onions to the fried potatoes, salt and pepper, add sour cream and mix well. Bring the dish over low heat until done.
Step 7. When serving, sprinkle the finished chanterelles in sour cream with potatoes with fresh dill.
You can prepare them in several ways:
The easiest way to preserve the harvest for 3 months is to freeze it. After washing, young chanterelles are immediately packaged in bags or containers and placed in the freezer. Adult mushrooms are first cut into slices, then boiled in salted water for 10-15 minutes. After this, they are also packaged in portions and sent for freezing.
An excellent option for preparing chanterelles is drying. It allows you to preserve the nutritional value of the product as much as possible. Before drying, the mushrooms do not need to be washed; it is enough to simply clean them of debris. You can dry them in the fresh air, in a vegetable and fruit dryer, oven or microwave. When thermal drying, the temperature regime is important. In a microwave, dryer, or oven, the temperature is set to no higher than +50 C. At +60 C, the beneficial components in mushrooms are destroyed and their nutritional value is lost.
Let's start cooking
What to do with chanterelle mushrooms in this case? First we clean the mushrooms and then rinse them. Next, place our forest gifts in a saucepan, pour boiling water over them and leave for a few minutes. Then put them in a colander. Cut large chanterelles into several pieces. Chop the onion into half rings.
We sterilize the jars and apply the chanterelles in layers. Sprinkle each new layer generously with salt and onion. Place finely chopped garlic on top of the latter. Scald the dill umbrellas with boiling water and add to each jar. We put pressure on all containers and put them in the refrigerator.
Exactly one day later, pour heated sunflower oil into each jar so that it completely covers the chanterelles. This is necessary so that our workpiece does not deteriorate. We roll up the containers with lids and put them in a cool place.
Cleaning and processing chanterelles for cooking and storage
Every year, with the onset of the mushroom season, all lovers of this delicious product pick up knives and baskets and go to the forest. Every family has its own favorite mushrooms, which are the most welcome guests on the dinner table. Almost everyone loves chanterelles. This type of wild mushroom is one of the most sought after and popular. Chanterelles have long been famous for their exquisite taste and environmental friendliness, since they grow only in clean forests.
In order for chanterelle dishes to delight you with their taste and aroma, you need to carefully prepare the mushrooms for subsequent drying, frying, boiling, pickling or canning. To do this, you need to properly clean the chanterelles.
Let's take a closer look at how to clean this type of mushroom. The process of cleaning chanterelles, as a rule, takes mushroom pickers a minimal amount of time. Having collected a small basket of mushrooms, they can be easily and quickly cleaned right at the collection site. After that, all that remains is to rinse them in cold water, and you can immediately start cooking.
When you bring mushrooms home, remember that they need to be processed as soon as possible. Chanterelles, like all other types of mushrooms, begin to spoil very quickly. When you return home, immediately fill a basin with cold water and pour the collected chanterelles into it. When pouring mushrooms out of a bucket, be very careful and careful, because chanterelles can easily be broken and crumbled.
During the process of picking mushrooms, a lot of forest debris has probably accumulated in your basket: branches, cones, leaves and the like. The first step is to collect and throw away all this dirt.
To easily remove all the debris from the mushroom caps, you can leave the chanterelles in the water for 10-15 minutes. After this, carefully drain the dirty water and fill the basin with new water. If you find stains on the mushrooms themselves, you can lightly scrape them with a sharp knife or brush them with a stiff brush.
A huge advantage of chanterelles is that they do not need to be trimmed, they are almost never wormy.
Now you need to check the “gills” of the chanterelles. To do this, lower the mushroom with its hat down and carefully inspect it. If necessary, rinse it under running water. You can dry clean chanterelles or prepare your favorite dishes from them.
If you need to store the peeled chanterelles in the refrigerator for some time, dry them with a paper towel, place them in a bowl and cover with a damp towel.
