With the onset of mushroom pores, pleasant troubles always begin. So, with the advent of chanterelles in the forest, each mushroom is trying to give them as much as possible to prepare many different delicacies. It should be noted that dishes from these mushrooms are treated with gentle and appetizing. In addition, delicious blanks for the winter are made from chanterelles. However, the success of the final result will depend on the proper preparation of fruit bodies. So, in addition to cleaning, you should know how to cook chanterelles, because this process is also very important in recycling.
Cleaning chanterelles before cooking
First you need to sort out the harvest and discard damaged copies. It must be said that there are practically no worries in chanterelles, so the waste is minimal. The presence of a special substance contained in the pulp of fruit bodies causes worms and insects in every possible way to avoid them. This advantage makes chanterelles even more attractive in the eyes of mushrooms.
Then you should take a sponge or toothbrush and wipe each hat, paying special attention to the plates. Such a "ritual" of purification will relieve the fruit body from the nagwed soil and leaves.
After that, it is necessary to remove the lower parts of the legs with a knife.
Rinse mushrooms in a large amount of cool water or soak for 20 minutes.
Now that the cleaning process stayed behind, you can start cooking mushrooms chanterelles - how to do it? First of all, it is necessary to prepare an enamelled saucepan, water and citric acid. The last component is added to preserve the natural color of chanterelles after boiling. It should also be noted that thermal processing will allow you to save the fruit body from small grains that failed to remove during primary cleaning.
Regardless of how it is planned to cook chanterelles - for the winter or the nearest family meal, the technique of the process will have the same practical recommendations.
How to cook mushrooms chanterelles for first dishes
The first dishes from fresh mushrooms have always been considered in demand on the tables of Russian families. So, time and experience can reveal quite a few tricks and secrets concerning their preparation. In addition, the fiction of many owners does not stand still, so along with the first dishes there are delicious sauces and pies, which allows you to diversify both everyday and festive menu. If you want to prepare a delicious brewing soup, borsch, a solicky or another dish from fresh fired glands, then tips on preheating will be very timely.
How to cook fresh chanterelles, and how much time to pay this process?
- Purified fruit bodies are immersed in enameled container, poured with water so that it completely covers them, and put on fire.
- Add? h. l. citric acid and bring to a boil.
- It is boiled 10-15 minutes, and after shifting on a colander and washed with cool water.
How long cook fresh foxes for freezing
Freeze for the winter best boiled mushrooms, as it will greatly simplify their further preparation. Many owners planning to process the main product in this way, are interested in: how exactly cooks for freezing?
- Traditionally, the thermal treatment of the mushrooms are cleaned of forest garbage.
- After that, they take any enameled dishes, lay the mushrooms there and poured with water. The amount of water during boiling is 1.5 liters per 1 kg of purified fruit.
- They put on a strong fire, supper a pinch of citric acid and wait until the water boils.
- Reduce the intensity of fire and continue to cook, removing the resulting foam.
And how long should cook chanterelles for freezing? The process time is usually 15-30 minutes, depending on the size of the fruit body and its type. So, the black chanterel should be cooked at least half an hour, and before that it is necessary and soak out for 1.5-2 days.
- The boiled mushrooms are laying out on the colander and leave for a while to the glasses are excessive liquid.
- After the final stage, you can proceed to frost fruit for the winter.
As can be seen, cooking chanterelles in front of the frost is completely simple. With this procedure, even a beginner hostess will perfectly cope.
How to cook chanterelles in front of hot and for cooking for winter
Fried mushrooms are a very tasty dish that regularly appears on the tables in combination with various vegetables and spices. Should cook mushrooms of chanterelles before hot and how to do it? Some argue that it is not necessary to perform pre-heat treatment in front of hot, as the fruit bodies then lose their rich taste and aroma. For this, it is better for 2 hours to soak mushrooms in milk, it will give them tenderness. However, most owners prefer to slightly serving chanterelles. It must be said that black chanterelles are subject to mandatory heat treatment.
So, if you decide to cook mushrooms for frying, how to do it?
- Purified fruit bodies put in a saucepan and pour water. Limonic acid can not be added, since the main product will still be fried and its color will change.
- Cook 10 min, periodically removing from the surface of the foam. This time is enough to prepare chanterelles for frying.
- We shift on the grille and wait until the excess liquid strokes.
How to cook dried fasteners for making delicious dishes
If you want to put mushrooms, then any contact with water is contraindicated for them. It is necessary to carry out dry cleaning using a kitchen sponge or toothbrush. So, only dried fruit bodies can be boiled.
How should you cook dried chanterelles to prepare delicious dishes from them?
- For the start of the mushrooms are soaked 2-3 hours in water or milk.
- Then cut into pieces and plunge into an enameled saucepan with water.
- Conduct to boil and cook 20 minutes on slow fire.
- It is shifted to the grille to have an extra liquid, and after the preparation of the desired dish.
How best to cook frozen chanterelles in front of hot
Some hostesses freeze mushrooms for the winter in raw form, and chanterelles are no exception. Therefore, it is quite reasonable to ask how to cook frozen chanterelles? To conduct a "ritual" of heat treatment for these fruit bodies will not be difficult even novice culinary. However, it is worth noting that the breakdown time will depend on the further preparation of chanterelles.
- So, for the first dishes mushrooms boiled 20 minutes, removing from the surface of the foam. As in the previous versions, the enameled pan and water is used for this.
- So, pour fruit bodies with water (from the calculation of 2 liters of water by 1 kg of frozen product) and put on the stove.
- After the start of the boil, we cook for 20 minutes and fold on the colander. A faithful sign of readiness is the settlement of fruit bodies on the bottom during a boiling.
And how is it better to cook frozen chanterelles in front of hot? Everything is also very simple here:
- Get out of the freezer, the portion of frozen fungi and immerse it in the dishes for boiling. In this case, the main product does not need to be deficked, it can be immediately put in the pan.
- We fill with water, slightly make up and send on the stove to boil.
- Cook on medium heat for 10-15 minutes, then remove the fruit bodies from the pan and use for the purpose. Important: Black chanterelles are boiled at least 30 minutes.
With the arrival of autumn, many, armed with baskets, go to the forest for mushrooms. White, champignons, whale, chanterelles are the most favorite. So let's talk about how to cook chanterelles. They are highly appreciated for their taste. They marinate them, of them prepare delicious soups, salads, roast, sauces.
Preliminary preparation of mushrooms
Chanterelles, like other mushrooms, should be cleaned immediately after collecting or buying. If the mushroom hunt was carried out in the rain, "harvest" should be heard first, laying out a table-made table and wait for a complete drying.
During the growth of mushrooms, a lot of water absorbs, which is then given in thermal processing. Therefore, it is better to clean them. The first thing is cut off the roots, after carefully scrub the earth, if it is available. If the fox cap is dumping the edges, they should be neatly trimmed. Using a dry napkin, a folded corner, or a brush, pass on the plates and between them, removing dust and dirt.
If you do not have time or cleaning, you can put mushrooms in a paper bag and send to the fridge for 1-2 days, no more - quickly deteriorate.
How to cook chanterelles: attention to deception
Processing chanterelles, pay attention to the bottom of the Hats. The real plates are dense, smooth and turn into the leg. There are no flavor in false lyscisses, the plates do not go into the leg and besides the same branch. In principle, now scientists have become "deceiving" to false-poisonous mushrooms and allow them to be eaten, although they previously believed to poisonous.
Recipes from mushrooms of chanterelles
Most people prefer to use mushrooms in the season, and not to make billets for the winter. The gifts of nature are added to soups, pies, salads, fry or extinguished. We offer a selection of the most delicious recipes.
Chicken Fillet Salad
Salad has a pleasant taste, aroma, easy to prepare and perfectly suitable for a family dinner.
To prepare chanterelles for two servings you will need 0.2-0.3 kg of mushrooms themselves. On this quantity should be taken 0.1 g of chicken fillet (or any other boiled meat), one carrot and bulbs. As a seasoning, 2-3 garlic slices and 5-6 arrows, salt-pepper to taste, and fresh greens, pre-crushed. 1 tbsp. l. will be sufficient.
Salad cooking process:
Video recipe freezing of chanterelles for the winter
How to cook foxes in French
The dish has a delicate creamy taste. In addition, it is low-calorie, lung and quickly prepared. Such a snack can be safe to serve to the table.
If you are already ready for a dish, he can give a fresh note: sprinkle with grated cheese and send those in the oven for a few minutes until the cheese is melted, and the peeking mushrooms will not become crispy.
On 4-6 portions, 0.5 kg of chanterelles will be required. The remaining ingredients on this quantity should be taken: 50 g of cheese and sour cream, 1 tbsp. l. The thickener, which acts flour, and spices.
Starts:
When feeding a dish, you can decorate with grated cheese.
Chicken soup
But how to cook soup from chanterelles? We offer a variant of the chicken base with pieces of fillet. Very tasty and original yoes. It is saturated, welded. Something among the first and second dish. And most importantly - you can vary the pussy of soup yourself.
0.2 g of foxes is enough to prepare the sister. Soup is designed for 3-4 servings. Additional products will require 2 chicken breasts and 0.2 kg of any vermicelli. To underline taste, spices and chopped greens are used.
Vermicell can be replaced with spaghetti or other pasta.
Preparing soup:
Fry chanterelles - video
Now you know how to make chanterelles. Taking the proposed recipes, you can not only prepare delicious disasters, but also give yourself an opportunity to experiment. It is in experiments that new combinations of flavors are born.
Video recipe for winter blanks
Favorite Mushrooms husband - chanterelles, and I treat them neutral. Before acquaintance with faithful, never took them in the forest. And not only me, many mushrooms for noble mushrooms do not consider them. Meanwhile, chanterelle is a very tasty and useful mushroom! Now, when I understood that, from June to September I go solely for them, and almost always gaining two declined buckets. We are chanterelle, and then fry with potatoes or pour eggs.
How long will I cook chanterelles?
The mushrooms are taken before use in food, and this axiom in our heads is stirred firmly. But in fact, some mushrooms can be in raw form. Chanterelles, for example. It is enough to rinse them enough in the water, let it dry, and you can crumble into a salad. Google, such recipes really exist. This fact suggests that it makes no sense to cook chanterelles for too long.
The following is written in the literature:
- After boiling, cook chanterelles in salted water (1 hour compartment of salt by 1.5 liters of water) for 15-20 minutes.
- How mushrooms will be devastated to the bottom - it means ready.
- During cooking, we definitely remove the foam!
According to the experience I can say that you can cook and less. We are at home cooking chanterelles literally 10-15 minutes after boiling. Chanterelle is a very useful mushroom. And all the beneficial properties of any product during thermal processing are destroyed. Secondly, since even raw foxes you can eat, why cook for a long time.
As the experience of "communication" with chanterelles we have rich, I can say: no taste, nor the form of chanterelles do not change from how much time you cook them. Minute more - a minute less, no difference. For us, the optimal time of cooking: literally 10 minutes.
But for soup - another thing. If you plan to cook soup with chanterelles, you need to pre-cook only 5 minutes! Mushrooms are folded on the colander and give a stance of the liquid. Next, the cooking process is as follows:
Fry chanterelles with onions: how much?
But what is 100 percent sure - all mushrooms must be frying with the onions, especially chanterelles. Only in combination with the bow, the taste of mushrooms is completely revealed! Even a husband who asks not to put onions to other dishes (the stomach does not perceive badly), the mushrooms asks to always fry with the loaf.
First, fry onion a couple of minutes, then throw boiled chanterelles and tomim for another 10 minutes for another 10 minutes, be sure to leave the mushrooms from the mushrooms. Then you can already pour eggs or add potatoes. And you can both.
But the big foxes are in our freezing. Before freezing, we are chanterelle, we also boil how much it should be. Raw mushrooms do not frozen. Winter with chanterelles, we cook not only "Zharmakh", but also salads, replacing them shop champignons. In Brooklyn Salad, instead of champignons, put boiled chanterelles and homemade pizza, too, with a stove with them:
And you would have been chantery with raw or think that they must be brewed? How much is the optimal time? There is experience - share, no experience - ask! We will be happy with comments 😉
Chanterelles are edible mushrooms with a gentle and rich taste. They can be distinguished from similar, but inedible, on the color, structure of the leg and shape of the cap: false mushrooms are brighter, they have a proper round of the shape, and the legs inside are empty.
However, before proceeding with cooking, fresh chanterelles need to be previously handled. How to do it correctly and how much time will need to process - it is described further.
Do I need to cook chanterelles
Chanterelles should be booked for cooking and before. The soup cooked from chanterelles is obtained fragrant; In addition, although a piece of taste is lost during cooking, nutrients are preserved.
Boiled chanterelles are rich in vitamins and microelements that are needed by the body for full functioning.
Before frying, they are dried so that they do not decrease in the cooking process. It should also be mentioned that for the preparation of mushroom salads and snacks, chanterelle must necessarily need to process. They can be boiled and easy to eliminate the bitter taste.
Boiled mushrooms can be frozen in a while. Cold frostbed raw materials are boiled only in the sweetened solution, since it retains not only freshness in the freezing process, but also bitterness. In addition, the boiling is necessary for salting.
Important! Gentle and soft chanterelles, like other mushrooms, create a load on the digestive organs, so they are not recommended for people who have peptic diseases and gastritis. Also mushroom dishes are contraindicated for young children.
How much cooking
Treatment time depends on types of dishes in which boiled chanterelles will be added:
- to get rid of the bitter taste, they are boiled in boiling water for 5-7 minutes, adding brown sugar (to achieve maximum tenderness and complete absence of bitterness, you can soak in milk for 2 hours before cooking.
- for cooking mushroom soups boiled for 15 minutes;
- for fried dishes, cooking time can take 15 minutes;
- until full preparedness, cook you need 20 minutes.
For each dish, a certain degree of processing of mushrooms is required, so their preparation should be considered separately.
For soup
Treat mushroom ingredients for cooking soup can be step by step by following instructions:
- Chanterelles wash away from forest sauards, rinse several times under jets of running water.
- Hats cut into squares, cutting legs along a straw length.
- Pour into dishes, pour water and cook for 15 minutes.
- Then strain the chanterelle with the help of a colander.
- Prepare broth. For this you can use mushroom cubes.
- Purified and chopped vegetables fry in sunflower oil. Salt.
- Pour mushrooms in vegetables and stew 5 minutes.
- Pour a potato into the broth to the broth and sliced \u200b\u200bpotatoes.
- Cook until potatoes are ready for 10 minutes.
This method will allow all ingredients to boost evenly.
Important! Mushrooms will be fully prepared only after the end of the preparation of the dish.
Before hot
Roasting reduces the size of the mushroom product, so before cooking it is recommended to cook:
- Purified and washed mushroom ingredients cut into cubes.
- Purchase into a saucepan with water, bring up to boil and cook for 15 minutes. Solit water is not desirable, as it can badly affect the quality of the product.
- Then drain the water, throw mushrooms to the colander and give a track.
- Preheat the frying pan, add oil, pour mushrooms and fry 10 minutes.
Mushroom products treated in this way will not decrease and retain their taste.
Until ready
For cooking and snacks, mushrooms must be boil until complete readiness.
To make it right, you can use step-by-step instructions:
- Prepare ingredients, washing and cleaned them.
- Cut into small cubes.
- Pour blanks into water tank. 1 kg of product accounts for 2 l liquids.
- Cook for 20 minutes. On a small fire. From time to time you need to shoot the resulting foam. Lid do not cover.
- Water merge, mushrooms strain through the colander and give a track.
To make the mushrooms to taste not look like rubber, do not delay the time of their stay in boiling water. If the hot mushroom products are needed only after a while - they need to be left in colander and consolidate over boiling water pots.
How to cook
Before cooking mushroom soup, you need to choose and prepare the necessary products. Mushrooms are better to choose large and whole. At first, the mushroom raw materials should be cleaned of dirt and other forest sauards, then boil. Vegetables clean and wash. All products must be recently fresh.
Mushrooms can produce the necessary vitamin D, while in the range of the sun. The same ability is peculiar to human skin.
Ingredients:
- fresh mushrooms - 500 g;
- creamy butter - 2 tbsp. l;
- water - 2 l;
- potatoes - 5 pcs.;
- carrots - 2 pcs.;
- parsley - 1 beam;
- onion onion - 1 pc.;
- vegetable oil - 30 ml;
- salt to taste;
- black pepper ground - to taste;
- bay leaf - 1 pc.
Did you know? Mushrooms are capable of creating wind to ensure the spread of their dispute. Having evaporating moisture from the surface, the hat cools the air above itself, thereby leading it in motion.
Step-by-step preparation instructions:
- Discovered chanterelle plates pour into the pan, fill it with water and cook 30 minutes.
- From the received broth to catch mushrooms and fry them on a lubricated juil oil.
- Potatoes and carrots cut into straws.
- Greens and onions crush.
- Sliced \u200b\u200bpotatoes, carrots and onions fry on vegetable oil.
- Roasted vegetables pour into broth.
- Save, pepper, add a bay leaf and leave to prepare until the potatoes are welded. It is about it to take half an hour.
Finished soup can be refilled by mayonnaise, sour cream, or add a slice of butter.
Chanterelles give the dish thin aroma and velvety tenderness, so that they are added to the first dishes, side dishes and salads. Before cooking chanterelle must be treated, fighting in boiling water. The preparation time depends on the type of desired dish. Also, the boiled mushroom product can be saved, freezing it for subsequent preparation.
Which edible mushrooms do not grow in the forests! In the forest bruises of mixed type, as well as in birch forests you can choose delicious chanterelles. It is worth noting that the mushrooms of this variety have false twins that are recognized as poisonous, so the collection of chanterelles should exercise only a knowledgeable and experienced mushroom. And the business of the hostess is to cook them delicious. Today we will discuss how much cooking chanterelles before hot.
Each person knows that forest mushrooms must be subjected to thorough thermal processing, otherwise you can face strong food intrication. Let's immediately decide how much cooking mushrooms of chanterelles in front of hot. Regardless of the further use of chanterelles, it is necessary to boil them for 20 minutes. The countdown begins from the moment of boiling liquid.
On a note! Mushroom chanterelles are among the products with low nutritional value. In portions weighing 100 g contained about 19 kilocalories.
Before frying, marinating, baking or freezing, chanterelle is necessarily dried to complete readiness. First of all, the collected crop is moved.
Experienced mushrooms know that initially chanterelles have a bitter taste, but you can get rid of it. Quite for 1.5 hours to pour mushrooms with cow pasteurized milk or filtered water. Next they need to be thoroughly rinsed.
Large mushrooms in front of thermal processing is better cut into several pieces. To booze mushrooms, foxes use enameled dishes with a thickened bottom. The proportions of water and chanterelles are 2: 1. We add 2 liters of filtered water for one kilogram of the product.
Some mushrooms are immersed in boiling water. As for chanterelles, they immediately fill with chilled water and put on the stove. At the time of the boiling, foam will be distinguished, it will certainly remove the noise. Throughout the cooking time, there will be more foam periodically, therefore, the process of cooking chanterelles must be constantly monitored.
On a note! Do not hurry to add salt if you plan to use chanterelles for making other dishes. It is better to add such seasoning already to boiled mushrooms.
The taste of chanterelles will emphasize the laurel sheet and the inflorescence of the carnations. Do not forget about fragrant peas.
After boiling mushroom chanterelles, you can fry or extinguish with potatoes in the oven or on the stove. How much can changer before hot with potatoes? The duration of their thermal processing is one third. Next, water is frozen from boiled chanters. They can be frying in a creamy oil or combine them at once with a fried or boiled potatoes at once.
Chanterelles have a stunning taste, they are perfectly harmonized with various components, including with vegetable and meat. Prepare fried potatoes with chanterelles, add some more sour cream sauce, greenery. This dish will appreciate everything without exception.
Before roasting mushrooms, chanterelles can be welded in a slow cooker. It is best to activate baking software mode. In this case, the duration of heat treatment will be about half an hour, since the kitchen gadget will require additional time to heat the fluid.
For a long time to store boiled chanterelles, with the exception of the frozen product. If you have left the mushrooms in the fridge or welded the mushrooms in the refrigerator, then you should use them in food at no more than 48 hours.
This famous cook gladly shall with his recipe for cooking foxes. Tomber Mushrooms will be in a creamy sauce. The perfect addition to them will become potato garnish. You can fry potatoes separately, and at the very end to connect with chanterelles. Or dare potatoes, bake it in the oven and serve to the table in the form of yourself treats.
Ingredients:
- fresh mushrooms - 500 g;
- refined vegetable oil - one table. the spoon;
- the bulb of the red variety is one head;
- fresh-heated lemon juice - one chain. the spoon;
- cream with fat concentration of 10% - 200 ml;
- petrushka Fresh - one bundle;
- creamy oil - 50 g;
- salt, ground fragrant pepper.
Cooking:
- Foxes first go through. We do not forget to shift mushrooms into deep dishes, pour pasteurized milk or water and leave for 1-1.5 hours.
- Rinse thoroughly mushrooms.
- Large chanterelles are better cut into several parts.
- Now we have to boil such mushrooms. We shift them into the dishes with a thickened bottom, add twice as much as the driver and from the moment of boiling we can cook exactly 20 minutes.
- Then the boiled mushrooms fasteners shift into the sieve and leave for the flow of excess moisture.
- Purified onion, preferably a red variety, cut into small cubes.
- Put the creamy oil into the frying pan with high sidelights. On moderate fire, we melt it.
- As soon as the butter is almost completely melted, add refined vegetable oil to it. It is advisable to use olive product.
- We shift boiled chanterelles into the pan, add chopped onions.
- Immediately season salt, pepper and mix. At the maximum heat of Tomm foxes exactly 10 minutes.
- Despite the fact that mushrooms were pre-boiled, all the same, moisture is separated from them.
- Moisture need to evaporate. This process will take about 5 minutes. And then over the next five minutes, we simply fry mushrooms with a bow, mixing periodically.
- Upon expiration of the allotted time, we enter a room temperature cream into the pan. Everything is actively stirred.
- Tomis on minimal fire. And in parallel we will lie parsley.
- We add parsley to chanterelles. Mix and continue to stew. Shot can be covered with a lid.
- At the very end, add freshly lit lemon juice.
- An ideal addition to such fungi will be boiled or fried potatoes.
