Boiled chanterelles must be boiled. Do I need to boil chanterelles before frying and how to do it correctly? Chicken soup with chanterelles

With the onset of the mushroom season, pleasant chores always begin. So, with the appearance of chanterelles in the forest, each mushroom picker tries to collect as many of them as possible in order to cook many different delicacies at home. It should be noted that dishes made from these mushrooms are tender and appetizing. In addition, the most delicious preparations for the winter are made from chanterelles. However, the success of the end result will depend on the correct preparation of the fruiting bodies. So, in addition to cleaning, you should know how to cook chanterelles, because this process is also very important in processing.

Cleaning chanterelles before cooking

First you need to sort out the crop and discard the spoiled specimens. I must say that there are practically no worms in chanterelles, so their waste is minimal. The presence of a special substance contained in the pulp of fruit bodies makes worms and insects "avoid" them in every possible way. This advantage makes chanterelles even more attractive in the eyes of mushroom pickers.

Then you should take a sponge or toothbrush and wipe each cap, paying special attention to the plates. Such a "ritual" of purification will rid the fruiting body of adhering soil and leaves.

Then you need to remove the lower parts of the legs with a knife.

Rinse the mushrooms in plenty of cool water or soak for 20 minutes.

Now that the cleaning process is behind you, you can start cooking chanterelle mushrooms - how to do it right? First of all, you need to prepare an enamel pot, water and citric acid. The last component is added in order to preserve the natural color of the chanterelles after boiling. It should also be noted that heat treatment will rid the fruit body of small grains of sand that could not be removed during the initial cleaning.

Regardless of how you plan to cook the chanterelles - for the winter or for the next family meal, the process technique will have the same practical recommendations.

How to cook chanterelle mushrooms for first courses

First courses made from fresh mushrooms have always been considered in demand on the tables of Russian families. So, time and experience can reveal many tricks and secrets regarding their preparation. In addition, the invention of many housewives does not stand still, therefore, along with the first courses, delicious sauces and pates appear, which makes it possible to diversify both everyday and festive menus. If you want to cook delicious rich soup, borscht, hodgepodge or other dish from fresh chanterelles, then advice on pre-boiling will be very timely.

How should you cook fresh chanterelles, and how much time should you devote to this process?

The cleaned fruit bodies are immersed in an enamel container, filled with water so that it completely covers them, and put on fire.
Are they adding? h. l. citric acid and bring to a boil.
Boil for 10-15 minutes, and then transfer to a colander and rinse with cool water.

How long to cook fresh chanterelles for freezing

It is best to freeze boiled mushrooms for the winter, as this will greatly simplify their further preparation. Many housewives planning to process the main product in this way are interested in: how exactly to cook chanterelles for freezing?

Traditionally, mushrooms are cleared of forest debris before heat treatment.
Then they take any enameled dish, put mushrooms there and fill it with water. The amount of water during boiling is 1.5 liters per 1 kg of peeled fruit bodies.
Put on a high heat, add a pinch of citric acid and wait for the water to boil.
Reduce the intensity of the heat and continue to cook, skimming off the resulting foam.

How long should chanterelles be boiled for freezing? The process time is usually 15-30 minutes, depending on the size of the fruiting body and its type. So, the black chanterelle needs to be cooked for at least half an hour, and before that it must also be soaked for 1.5-2 days.

The boiled mushrooms are laid out in a colander and left for a while to allow excess liquid to glass.
After the final stage, you can start freezing the fruit bodies for the winter.

As you can see, boiling chanterelles before freezing is a snap. Even a novice hostess will perfectly cope with this procedure.

How to cook chanterelles before frying and for cooking for the winter

Fried mushrooms are a very tasty dish that regularly appears on tables in combination with various vegetables and spices. Should chanterelle mushrooms be boiled before frying and how to do it? Some argue that it is not at all necessary to carry out preliminary heat treatment before frying, since the fruit bodies then lose their rich taste and aroma. To do this, it is better to soak the mushrooms in milk for 2 hours, this will give them tenderness. However, most housewives prefer to slightly boil the chanterelles. I must say that black chanterelles are subject to mandatory heat treatment.

So, if you decide to cook chanterelle mushrooms for frying, then how to do it?

Put the peeled fruit bodies in a saucepan and fill with water. You do not need to add citric acid, since the main product will still be fried and its color will change.
Cook for 10 minutes, periodically removing the foam from the surface. This is enough time to prepare the chanterelles for frying.
We put it on the wire rack and wait for the excess liquid to drain.

How to boil dried chanterelles for delicious meals

If you want to dry mushrooms, then any contact with water is contraindicated for them. Dry clean using a kitchen sponge or toothbrush. So, only dried fruit bodies can be boiled.

How should you cook dried chanterelles to make delicious meals?

To begin with, the mushrooms are soaked for 2-3 hours in water or milk.
Then they are cut into pieces and immersed in an enamel pot of water.
Bring to a boil and cook for 20 minutes over low heat.
They are transferred to the wire rack so that the excess liquid is gone, and then they are engaged in preparing the desired dish.

How best to cook frozen chanterelles before frying

Some housewives freeze mushrooms raw for the winter, and chanterelles are no exception. So it makes perfect sense to ask how to cook frozen chanterelles? It will not be difficult even for novice cooks to carry out a "ritual" of heat treatment for these fruiting bodies. However, it should be noted that the boiling time will depend on the further preparation of the chanterelles.

So, for the first courses, the mushrooms are boiled for 20 minutes, removing the foam from the surface. As in the previous versions, an enamel pot and water are used for this.
So, fill the fruit bodies with water (at the rate of 2 liters of water per 1 kg of frozen product) and put them on the stove.
After the start of the boil, cook for 20 minutes and discard in a colander. A sure sign of readiness is the subsidence of the fruit bodies to the bottom during the boil.

What is the best way to cook frozen chanterelles before frying? Everything is also very simple here:

We take out a portion of frozen mushrooms from the freezer and immerse it in a bowl for boiling. In this case, the main product does not need to be defrosted beforehand; it can be put directly into the pan.
Fill with water, lightly add some salt and send to the stove to boil.
Cook over medium heat for 10-15 minutes, then remove the fruit bodies from the pan and use as directed. Important: black chanterelles are boiled for at least 30 minutes.

Cook chanterelles for 20 minutes

Cook dried chanterelles for 20 minutes

Cook chanterelles in a slow cooker for 30 minutes

Cook chanterelles for soup for 25 minutes

Cook chanterelles in a pressure cooker for 15 minutes

How long does it take to cook chanterelles?

Before cooking, the mushrooms must be thoroughly washed under running water. Then it is better to soak the chanterelles for 1-1.5 hours in water or milk. Such a procedure is necessary so that there is no taste in the prepared product. After that, pour cold water, in a ratio of 1: 2, bring to a boil. And now we cook the chanterelles for 20 minutes on low heat. Such a moment, if you plan to use mushrooms in dishes that you will salt, then it is better not to add salt when cooking. And yet, periodically remove the foam, it will form during the cooking process.

If you have dried mushrooms, pre-soak them for 3 hours. And we cook dried chanterelles for 20 minutes from the moment of boiling over low heat.

How long does it take to cook chanterelles in a slow cooker?

The preparatory work is the same, washed and soaked. Then put the mushrooms in the multicooker bowl, cover with cold water, in a 1: 2 ratio. You can add a little salt. Now close the lid, select the "Baking" mode and cook the chanterelles in a slow cooker for 40 minutes from the moment of boiling.

How long does it take to cook chanterelles for soup?

To boil the chanterelles for soup, of course, you must first wash them. Then pour the mushrooms cut into several pieces with cold water, salt a little and boil for 15 minutes. Then drain the water. Chop up carrots and onions. Now fry vegetables with mushrooms in vegetable oil. At this time, our soup broth is boiling. And we put in it finely chopped potatoes and our sautéed vegetables with mushrooms. And we cook everything together for another 10 minutes. In total, it turns out, we cook chanterelles for soup for 25 minutes.

How long does it take to cook chanterelles in a pressure cooker?

Place the prepared mushrooms in a pressure cooker. Now salt, add spices, a peeled onion and a little citric acid. Then close the cover. And cook the chanterelles in a pressure cooker for 15 minutes. Afterwards, we discard the cooked mushrooms in a colander.

The calorie content of chanterelles is 20 kcal. They contain: proteins - 1.6 grams, fats - 1.1 grams, carbohydrates - 2.2 grams.

Chanterelles contain a large amount of provitamin D, which stimulates the restoration of beta cells in the pancreas and inhibits the growth of tubercle bacilli. These mushrooms do not accumulate radioactive substances.

Chanterelles are poorly absorbed, so it is better to exclude them from the children's diet.

Chanterelles are edible mushrooms with a delicate and rich flavor. They can be distinguished from similar, but inedible ones, by color, structure of the leg and the shape of the cap: false mushrooms are brighter, their caps are of the correct rounded shape, and the legs are empty inside.

However, fresh chanterelles must be pre-processed before starting cooking. How to do it correctly and how long it will take for processing is described below.

Do I need to cook chanterelles

Chanterelles should be boiled for cooking and before... The soup made from chanterelles is aromatic; in addition, although some of the flavor is lost during cooking, the nutrients are retained.

Boiled chanterelles are rich in vitamins and minerals that the body needs to function properly.

Before frying, they are boiled so that they do not shrink during the cooking process. It should also be mentioned that for the preparation of mushroom salads and snacks, chanterelles must be thermally processed. They can be boiled just to eliminate the bitter taste.

Boiled mushrooms can be frozen so that after a while. Cold thawed raw materials are cooked only in a sweetened solution, since during the freezing process it retains not only freshness, but also bitterness. In addition, boiling is necessary for salting.

Important! Tender and soft chanterelles, like other mushrooms, create a load on the digestive organs, therefore they are not recommended for use by people with ulcers and gastritis. Also, mushroom dishes are contraindicated for young children.

How much to cook

The processing time depends on the types of dishes to which boiled chanterelles will be added:

to get rid of the bitter aftertaste, they are boiled in boiling water for 5-7 minutes, adding brown sugar (to achieve maximum tenderness and complete absence of bitterness, before cooking, the chanterelles can be soaked in milk for 2 hours);
for making soups, boil mushrooms for 15 minutes;
for fried foods, the cooking time can take 15 minutes;
until fully cooked, you need to cook for 20 minutes.

Each dish requires a certain degree of processing of mushrooms, so their preparation should be considered separately.

For soup

You can process mushroom ingredients for making soup by following the instructions step by step:

Wash chanterelles from forest litter by rinsing several times under running water.
Cut the hats into squares, cut the legs along the length into strips.
Pour into a bowl, add water and cook for 15 minutes.
Then strain the chanterelles with a colander.
Prepare broth. For this, you can use mushroom cubes.
Fry the peeled and chopped vegetables in sunflower oil. Salt.
Pour mushrooms into vegetables and simmer for 5 minutes.
Pour the frying and diced potatoes into the broth.
Cook until the potatoes are cooked for 10 minutes.

This will allow all ingredients to cook evenly.

Important! The mushrooms will be fully ready for use only after the end of cooking.

Before frying

Roasting reduces the size of the mushroom product, so it is recommended to cook them before cooking:

Cut the peeled and washed mushroom ingredients into cubes.
Pour into a saucepan with water, bring to a boil and cook for 15 minutes. Salting the water is not advisable, as this can adversely affect the quality of the product.
Then drain the water, discard the mushrooms in a colander and drain.
Heat a frying pan, add oil, add mushrooms and fry for 10 minutes.

Mushroom products processed in this way will not diminish and retain their taste.

Until ready

For cooking and snacks, mushrooms must be boiled until fully cooked.

To do this correctly, you can use the step-by-step instructions:

Prepare ingredients by washing and cleaning.
Cut into small cubes.
Pour the workpieces into a container with water. 1 kg of product accounts for 2 liters of liquid.
Cook for 20 minutes. over low heat. From time to time, you need to remove the resulting foam. Do not cover with a lid.
Drain the water, strain the mushrooms through a colander and drain.

So that mushrooms do not taste like rubber, do not delay the time of their stay in boiling water.... If hot mushroom products are needed only after a while, they should be left in a colander and fixed over a saucepan of boiling water.

How to cook

Before preparing mushroom soup, you need to select and prepare the necessary foods. It is better to choose large and whole mushrooms. First, the mushroom raw material must be cleaned of dirt and other forest debris, then boiled. Peel and wash vegetables. All products must be fresh.

Mushrooms can produce the vitamin D they need while in the sun. The same ability is inherent in human skin.

Ingredients:

fresh mushrooms - 500 g;
butter - 2 tbsp. l;
water - 2 l;
potatoes - 5 pcs.;
carrots - 2 pcs.;
parsley - 1 bunch;
onion - 1 pc .;
vegetable oil - 30 ml;
salt to taste;
ground black pepper - to taste;
bay leaf - 1 pc.

Did you know? Fungi are able to create wind to help spread their spores. By evaporating moisture from the surface, the cap cools the air above it, thereby setting it in motion.

Step-by-step cooking instructions:

Pour the chanterelles cut into slices into a saucepan, fill it with water and cook for 30 minutes.
Catch the mushrooms from the resulting broth and fry them in a skillet greased with butter.
Cut the potatoes and carrots into strips.
Chop greens and onions.
Fry chopped potatoes, carrots and onions in vegetable oil.
Pour the fried vegetables into the broth.
Season with salt and pepper, add bay leaf and leave to cook until the potatoes are boiled. It will take approximately half an hour.

Ready soup can be seasoned with mayonnaise, sour cream, or add a slice of butter.

Chanterelles give the dish a delicate aroma and velvety tenderness, thanks to which they are added to first courses, side dishes and salads. Before cooking, the chanterelles must be processed by boiling in boiling water. The preparation time depends on the type of food you want. Also, the boiled mushroom product can be saved by freezing it for subsequent preparation.

What edible mushrooms do not grow in the forests! In mixed forest belts, as well as in birch forests, you can pick up delicious chanterelles. It is worth noting that mushrooms of this variety have false twins, which are recognized as poisonous, so only a knowledgeable and experienced mushroom picker should collect chanterelles. And the business of the hostess is to cook them deliciously. Today we will discuss how much to cook chanterelles before frying.

Everyone knows that forest mushrooms must be thoroughly cooked, otherwise you can face severe food intoxication. Let's immediately decide how much to cook chanterelle mushrooms before frying. Regardless of the further use of chanterelles, they need to be boiled for 20 minutes. The countdown starts from the moment the liquid boils.

On a note! Chanterelle mushrooms are classified as foods with a low nutritional value. A 100 g serving contains about 19 calories.

Before frying, marinating, baking or freezing, the chanterelles must be boiled until cooked. First of all, the harvested crop is sorted out.

Experienced mushroom pickers know that chanterelles initially have a bitter taste, but you can get rid of this. It is enough to pour the mushrooms with pasteurized cow milk or filtered water for 1.5 hours. Then they need to be thoroughly rinsed.

It is better to cut large mushrooms into several parts before heat treatment. For boiling chanterelle mushrooms, enamel dishes with a thickened bottom are used. The proportions of water and chanterelles are 2: 1. For one kilogram of product, we add 2 liters of filtered water.

We immerse some mushrooms in boiling water. As for the chanterelles, we immediately fill them with chilled water and put them on the stove. At the time of boiling, foam will stand out, we will certainly remove it with a slotted spoon. During the entire cooking time, more foam will periodically stand out, so the process of cooking chanterelles must be constantly monitored.

On a note! Take your time adding salt if you plan to use the chanterelles for other dishes. It is better to add this seasoning to the boiled mushrooms.

The taste of chanterelles is emphasized by laurel leaves and carnation inflorescences. Do not forget about allspice peas.

After boiling, chanterelle mushrooms can be fried or stewed with potatoes in the oven or on the stove. How much to cook chanterelles before frying with potatoes? The duration of their heat treatment is one third of an hour. Further, water is decanted from the boiled chanterelles. They can be fried for a few more minutes in ghee or combined immediately with fried or boiled potatoes.

Chanterelles have an amazing taste, they are in perfect harmony with various components, including vegetables and meat. Prepare fried potatoes with chanterelles, add a little more sour cream sauce, herbs. This dish will be appreciated by everyone, without exception.

Before frying, chanterelle mushrooms can be cooked in a multicooker. It is best to activate program baking. In this case, the duration of the heat treatment will be about half an hour, since the kitchen gadget will take additional time to heat the liquid.

Boiled chanterelles cannot be stored for a long time, with the exception of a frozen product. If you left mushrooms of this variety fried or boiled in the refrigerator, then they should be eaten no more than 48 hours in advance.

This eminent chef is happy to share his recipe for making chanterelle mushrooms. We will simmer the mushrooms in a creamy sauce. A potato side dish will be an ideal addition to them. You can fry the potatoes separately, and at the very end combine them with the chanterelles. Or, boil the potatoes, bake them in the oven and serve them as a treat on your own.

Ingredients:

fresh chanterelle mushrooms - 500 g;
refined vegetable oil - one table. a spoon;
red onion - one head;
freshly squeezed lemon juice - one tsp. a spoon;
cream with a fat concentration of 10% - 200 ml;
fresh parsley - one bunch;
butter - 50 g;
salt, ground allspice.

Preparation:

First we sort out the chanterelles. Do not forget to transfer the mushrooms to a deep bowl, pour in pasteurized milk or water and leave for 1-1.5 hours.
We wash the mushrooms thoroughly.
It is better to cut large chanterelles into several parts.
Now we have to boil such mushrooms. We put them in a bowl with a thickened bottom, add twice as much water and cook for exactly 20 minutes from the moment of boiling.
Then we transfer the boiled chanterelle mushrooms to a sieve and leave for excess moisture to drain.
Cut the peeled onion, preferably a red variety, into small cubes.
Put butter in a frying pan with high sides. Melt it over moderate heat.
Once the butter is almost completely melted, add refined vegetable oil to it. It is advisable to use an olive product.
We transfer the boiled chanterelles to the pan, add the chopped onions.
Season immediately with salt, pepper and stir. Simmer the chanterelles for exactly 10 minutes on maximum heat.
Despite the fact that the mushrooms were pre-boiled, moisture will still be released from them.
The moisture needs to be evaporated. This process will take approximately 5 minutes. And then, over the next five minutes, we simply fry the mushrooms and onions, stirring occasionally.
After the allotted time, add cream at room temperature to the pan. We stir everything actively.
Simmer on minimal heat. And in parallel, chop the parsley.
Add parsley to the chanterelles. Stir and continue to simmer. The pan can be covered with a lid.
At the very end, add freshly squeezed lemon juice.
Boiled or fried potatoes will be an ideal addition to such mushrooms.

Before cooking, the chanterelles must be washed and peeled, boil for minutes in an enamel bowl with a lot of salted water, removing the foam.
Alternatively, pre-soak the chanterelles in milk for 1-1.5 hours to rid the chanterelles of possible bitterness.
In a slow cooker, cook the chanterelles on the "baking" mode for 30 minutes.

How to cook chanterelles

1. Before boiling, the chanterelles must be very well cleaned of debris and thoroughly rinsed several times through a colander.
2. Soak them in cold water or milk for an hour and a half to soften the mushrooms.
3. Put mushrooms in a saucepan.
4. Pour the chanterelles with cold water, twice the volume of the mushrooms themselves (for 1 glass of chanterelles, 2 glasses of water).
5. Salt a little; you do not need to add salt if, after boiling, the mushrooms are planned to be used in other dishes that need to be salted during the manufacturing process.
6. Boil chanterelles for 20 minutes over medium heat.
7. The foam that appears during cooking must be removed from time to time.
8. After the chanterelles are cooked, drain the water through a colander.
9. To boil dried chanterelles, it is better to soak them for three hours. Then cook in slightly salted water for no more than 20 minutes.

How to cook chanterelle soup

Chanterelle soup products
Chanterelles - half a kilo
Potatoes - 300 grams
Carrots - 1 piece
Onions - 2 heads
Flour - 1 tablespoon
Cream - 100 milliliters
Parsley - a few twigs
Bay leaf - 2 leaves
Salt and pepper to taste

Chanterelle soup recipe
Warm up the pre-washed and chopped chanterelles in water, change the water when boiling, and cook for minutes. Peel the potatoes, cut into slices, add to a pot of boiling water. Cut the onion into thin half rings, grate the carrots on a coarse grater - and fry over low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt and pepper and cook for another minute. Sprinkle with herbs, cover the soup and leave for minutes. Serve chanterelle soup with sour cream and enjoy!

Chanterelle recipe in sour cream

Products for cooking chanterelles in sour cream A pound of chanterelles, the lower (light) part from a bunch of green onions, sour cream with a fat content of 30% - 3 tablespoons, salt and pepper - to taste.

Chanterelle mushroom recipe in sour cream Rinse chanterelles, dry, large chanterelles - cut. Finely chop the onion, fry in vegetable oil, add mushrooms, mix, salt. Fry until water evaporates and mushrooms are golden brown (- minutes). Then add sour cream, stir, simmer over low heat, covered for minutes. Your chanterelle mushrooms in sour cream are ready!

Boiled chanterelle salad

Products
Boiled chanterelles - 200 grams
Boiled chicken fillet - 250 grams
Onions - 1 head (80 grams)
Olive oil - 2-3 tablespoons (can be replaced with odorless vegetable oil)
Pickled cucumbers - 2-3 medium pieces
Greens for decoration (you can take dill or parsley) - a few twigs
Sour cream - 40-50 grams

Salad recipe with boiled chanterelles and cucumbers
1. Cut the chanterelles into strips.
2. Cut the chicken fillet into approximately 1 cm cubes.
3. Peel and finely chop the head of the onion.
4. Cut the pickled cucumbers.
3. Add oil and mix well.
4. Put food in a salad bowl.
5. Immediately before serving, season with sour cream and garnish with herbs.
It is not recommended to fill with sour cream in advance.

Fusofacts

Chanterelles are very easy to process before cooking - just wash them with water, because Chanterelles, due to the content of chinomannose, have "immunity" from insects and worms.

The chanterelle season is from mid-June to October. The season itself is in mid-August. Chanterelles grow mainly in mixed or birch forests. They also love sandy soil, open meadows or forest edges. These mushrooms always grow in bunches, so it is convenient to pick them. They are almost never rotten and wormy.

It is very convenient to transport chanterelles in buckets and baskets, since mushrooms practically do not crumple even under their own weight.

When collecting, it is important not to confuse chanterelles with false - poisonous - mushrooms. You should know that false ones have a more round hat, a bright color and a hollow stem.

If there are a lot of mushrooms, you can freeze them. Moreover, so that the mushrooms do not become bitter, and also so that they take up less space, it is recommended to freeze boiled mushrooms. If in this case the mushrooms taste bitter, a little brown sugar should be added during cooking.

Chanterelles are low in calories and contain only 19 kcal per 100 grams. Meanwhile, chanterelles are considered a heavy food, therefore, mushrooms should be eaten with restrictions.

Chanterelles

Mushrooms sometimes justify their popular name for 100%! So the chanterelles are named aptly and accurately: their appearance really looks like the rolled 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 grow not somewhere in the industrial zone or on the autobahn, but in natural conditions, in the forest). They do not absorb any harmfulness, as some other mushrooms do, replenishing, on occasion, their tissues with almost the entire periodic table from the soil and the surrounding atmosphere.

Do I need to boil chanterelles before frying?

This question is directly related to the previous popular belief (we do not know, however, how scientifically confirmed). Do I 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 the purpose of human security. After all, it has long been known among the people that these gifts of the forest are capable of being saturated with substances from the environment and the soil on which they grow. That is why it is not recommended to carry out mushroom hunting in places with bad ecology. Do I need to boil chanterelles before frying? It is difficult to give a definite answer. After all, it is traditional for some types of mushrooms, which include champignons, and porcini, and mushrooms, and chanterelles, additional heat treatment, if the mushrooms are fresh, only harvested, may not be done.

Fried chanterelles

Do I need to boil chanterelles before frying? If you are already very afraid of being poisoned by forest delicacies (and there are always horror stories 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 cause any harm to the mushrooms themselves, but their taste and appearance may suffer.

How much to cook?

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

These mushrooms are not boiled either in dried or frozen form before frying - only fresh, recently harvested.
Before cooking, you should carefully sort the chanterelles, examining them carefully. We leave clean, without barrels, damage and spots. We cut out the rot.
An important step is washing the mushrooms. Often, forest mushrooms can accumulate (especially under the caps) dirt, sand, and even insects. Therefore, it is necessary to rinse them very, very carefully, literally each of the fungi in running, without strong pressure, cool water. This is best done under an ordinary kitchen tap. And also the secret of experienced housewives, who often have experience of communicating with mushrooms: we collect water at room temperature in a basin, pour the mushrooms collected in the forest there and soak for several hours in a row. During this time, all the dirt that has dried on the forest inhabitants will become limp, and unnecessary organisms that have found shelter there will float to the surface. After soaking, drain the water, and rinse 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, immediately sending the mushrooms to the pan. But you and I decided to go further.
Therefore, we take a saucepan, lower the already peeled mushrooms there and fill it with water so that it covers them with the head (there is about twice as much liquid as chanterelles). Add the whole onion head and lavrushka to the pan. As soon as the water boils, cook on low heat for no more than 15-20 minutes, removing the foam with a slotted spoon.
After cooking, the mushrooms are thrown into a colander and rinsed with cold water. Then you can fry the resulting semi-finished product.

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

If you take a survey among mushroom lovers, then a larger percentage will be received by chanterelle mushrooms, which have an incredible taste if cooked correctly. Many people prefer to cook chanterelles, because when boiled, they acquire an exquisite and rich taste that can hardly be compared with other varieties of mushrooms.

In addition to taste, chanterelles are still quite useful, they contain the necessary amount of carotene. You can also note the fact that chanterelles almost never meet with the presence of worms or other insects, and this is good news. They do not belong to overly fragile mushrooms, so they can be safely transported from place to place and be sure of their integrity and safety.

Preparation before cooking

Like all mushrooms, chanterelles grow in the forest in natural conditions, which is why they are not clean. Before cooking, you should definitely rinse them thoroughly and leave them aside for half an hour. The ideal option would be to use milk as a marinade.

We take a large bowl, fill it with the required number of chanterelles and fill it with milk on top until it covers the mushrooms. We set aside the container with mushrooms and marinade for 60-90 minutes, until they are completely saturated with milk. This saves the chanterelles from unnecessary bitterness, which can spoil all the flavor characteristics after cooking.

It is not necessary to cook chanterelles on the stove; today a multicooker is an excellent alternative. You just need to put everything in a multicooker and set the "baking" mode.

Cooking chanterelles correctly

The process of cooking chanterelles begins with their cleaning and washing. It is necessary to get rid of dust and debris on them, run through a colander until they acquire a beautiful and appetizing appearance.
We soak them in water or in a marinade with milk for 1-1.5 hours, making it possible to soak well, acquire a beautiful and delicate look.
We take the container and place the mushrooms in it.
Fill the chanterelles with water. It should be twice as large as the mushrooms themselves. That is why, if you cook a large number of chanterelles, take care of the presence of a large vessel.
Salt a little. If you are preparing mushrooms as a side dish for a dish that already contains a sufficient amount of salt, then it is not necessary to salt the mushrooms themselves. They do not require special attention to salt.
Boil for 20-25 minutes over medium heat.
Foam will appear during cooking, which must be removed.
After cooking the mushrooms, the water is drained through a colander.
Dried chanterelles can also be cooked for 20 minutes, but in this case, they must be soaked in the marinade for at least 3 hours.

How to cook chanterelles before frying

Before frying the chanterelles, they also need to be boiled so that they acquire a delicate and incredible taste. In this case, the chanterelles are boiled for 15 minutes, and only then they go into the roasting process.

If you don't boil the mushrooms before frying, you run the risk of getting dry and overcooked mushrooms. Some professional chefs recommend boiling the mushrooms for 20 minutes before frying, soaking them in milk for one hour. It must be remembered that it is only necessary to throw the chanterelles for cooking into boiled water, having previously cleaned them. The water can be slightly salted, in which case the mushrooms will not only be tasty, but also have a beautiful appearance. Cooking takes up to 30 minutes on average, all this time it is imperative to monitor the formation of foam, it must be carefully removed so that it does not spread to all mushrooms.

After cooking, drain the water and prepare the frying pan. Fry until golden brown. You can add onions for richness. Only after boiling will the fried mushrooms acquire a crunchy and delicate taste that cannot be compared with anything else.

To cook delicious and healthy chanterelle mushrooms, be sure to take care of hygiene and wash them, get rid of dust and forest pollution. In just a few hours, together with the marinade, they will be able to present you with a delicious dish or addition to it. You yourself choose the method of cooking mushrooms, but both boiled and fried mushrooms have incredible taste features that are unlikely to have any similar ones.

Delicious fried chanterelle forest food! Joyful and simple!

What you need to fry chanterelles

on a frying pan

Chanterelles - a large bunch or 2;
Onion - 1 head;
Garlic - 2-3 cloves (optional);
Salt;
Greens (parsley, dill) - half a bunch;
Vegetable and / or butter.

Fresh chanterelles

Soak the chanterelles in cool water for 20-30 minutes (so that the sand and twigs move away), rinse, cut off what cannot be washed. Cut into large pieces if very large mushrooms are caught.
Bring the water in a saucepan to a boil, pour the chanterelles into it. Cook for 10-15 minutes. Drain the water.
Cut the onion into half rings or quarters. Garlic - slices. Fry in oil (layer 0.5 cm) until softened and the first onion aroma appears.
Add mushrooms. Fry over medium heat for about 20 minutes. Sign of readiness of chanterelles - they become brighter, and onions dim and decrease in volume, becoming unobtrusive among red mushrooms. Salt. Keep it on the fire for a couple of minutes.
Sprinkle with herbs.

Delicious fried mushrooms!

2. Fried chanterelles in a dry frying pan (method 2)

This method is considered the easiest and fastest. It turns out just as tasty. It's just a different technology.

Peel and rinse the chanterelles. Chop if necessary.
Throw them in a dry skillet (no oil) and fry until the released water evaporates.
As soon as the water evaporates, add butter (preferably butter, but vegetable oil is possible) and simmer-fry for another 15 minutes. At the end - salt and sprinkle with spices (dried basil or pepper). Sprinkle ready-made chanterelles with chopped herbs before serving!

This is how Natasha Rybka cooks, it's very tasty!

Chanterelles, butter, salt, herbs. You can fry with both onions and garlic.

Chanterelle juice begins to stand out

At first, the water in the pan is very dry.

The water has evaporated, add oil

Add oil to the pan

Delicious fried chanterelles in butter

These chanterelles were fried by Natasha Rybka - in a dry frying pan

Features of cooking fried chanterelles

Chanterelles, fried in butter, acquire a sweeter, noble, rich taste. But if you have only the usual, sunflower - all the same, the mushrooms will turn out to be very tasty!

Chanterelles are the most common mushrooms that can be found throughout our country. In addition, these mushrooms are among the most valuable, but still belong to the third category, since they are not absorbed very quickly. The benefit of chanterelles is that this mushroom is rich in vitamins that belong to groups A, PP, B, various amino acids, copper, zinc. This flu is especially useful for those who have diseases of the eyes and mucous membranes. You can cook chanterelles in any way, while in any form this mushroom will have an amazing taste. Most prefer fried chanterelles, the recipes for which are great. However, almost every recipe for fried chanterelles boils down to boiling them before frying.

To make a delicious dish made from fried mushrooms, it is important to know how to cook chanterelles before frying. But, before boiling the mushrooms, you need to prepare them. To do this, the collected chanterelles need to be thoroughly washed to wash off all the dirt and debris from them. Before washing, you can soak them for a short while in a basin, so the dirt will lag better. After the mushrooms have been washed, they need to be peeled. During cleaning, you need to carefully examine the "gills", because they often accumulate a lot of dirt, which also needs to be removed. After cleaning the mushrooms, they need to be washed off once more under running water. Knowing how to handle chanterelles is very important, since not everyone will enjoy eating a dish, after which dirt and debris will creak on their teeth. This, of course, is not contagious, but still not aesthetically pleasing.

Once the mushrooms are processed, they need to be cut into pieces. Before cutting, you should think about which pieces to cut the chanterelles, because during cooking they will certainly decrease in size. This is characteristic not only of chanterelles, but also of all other mushrooms. Put the pot of water on the fire and wait until it starts to boil. As a matter of fact, at this time you can start preparing mushrooms by cutting them into pieces. As soon as the water boils, you will need to throw mushrooms into it. After the mushrooms have boiled, it is recommended to cook them for 20 minutes. This amount of time is enough to be sure that they will not remain soggy. Some, of course, do not cook that long, but experienced chefs adhere to this amount of time.

In the process of cooking, chanterelles lose their former color, which is so attractive to the eye. This situation can be partially corrected, namely, a small amount of lemon juice added to the pan will help to preserve the color of the chanterelles. In addition, lemon mushrooms will become even tastier, and their appearance will be noticeably more appetizing. Also, when the chanterelles are boiling, add one onion to the pan. If the bow is small, then you can throw two things. After the mushrooms boil, it is imperative to remove the resulting foam. As soon as the foam is completely removed, the water needs to be salted. Boiled chanterelles, after removing them from the heat, must be rinsed under running water before frying.

Fried chanterelles can be made very tender. But, for this it is important to know how to process the chanterelles correctly so that they become especially tender. The preparatory stage will consist in the processing of mushrooms, namely, they need to be washed and cleaned well. And now, the most important thing is that the dish turns out tender, before boiling the chanterelles, they need to be soaked. It is necessary to soak the mushrooms in fresh milk. The soaking process itself should last an hour and a half. After this time, the milk is drained and the mushrooms are boiled. To boil the mushrooms, you need to pour water into a saucepan. The volume of water should be twice as large as the amount of mushrooms. After the liquid with chanterelles boils, it is not necessary to salt it. The salting process can be safely postponed until frying. But you need to add the onion.

For boiling mushrooms, it is best to keep the heat on medium. The mushrooms should boil for 20 minutes. After, the contents of the saucepan are poured through a colander, and the chanterelles are washed under running water. To add a special flavor to the chanterelles, you can add various seasonings to the pot during the cooking process. So, if you put a sprig of dill, then the mushrooms will absorb an amazing aroma and will be even tastier. You can also toss in bay leaves, some black or allspice, and any other condiments. It all depends on personal preferences.You can add not one, but several seasonings at once, this will not be worse, but on the contrary, the mushrooms will acquire an unusual aroma and taste.

Well, and most importantly. To pamper yourself with a delicious dish of chanterelles without harm to your health, you need to correctly collect them. It is easy to fall on false chanterelles, so you need to carefully examine each plucked mushroom. The cap of a false chanterelle will not have a notch, like a real fungus, but a tubercle. Also, the false chanterelle has smooth edges, which cannot be said about the real one. A real chanterelle smells very tasty, the aroma of such a mushroom is difficult to confuse with the smell of a false mushroom. Before picking and putting the mushroom in the basket, you need to make sure one hundred percent that it is really edible. If there is even the slightest doubt, it is better not to rip it off at all than to get poisoned later, which is fraught with consequences.