Fresh chanterelle dishes: recipes

Fresh chanterelles brought from the forest are very fond of their wonderful taste, aroma and ease of preparation. In addition, these fruiting bodies provide an opportunity for vegetarians and fasting people on religious holidays to abandon meat, which does not affect the usefulness and satiety of the dish.

Preparing fresh chanterelles is quite simple if you use the proposed recipes with a step-by-step description. The collected options for preparing delicious dishes from these fruiting bodies will surely please you and your loved ones.

What to do with fresh chanterelles to diversify the daily family menu and decorate the festive meal? It is worth saying that any dish with these mushrooms looks appetizing, it is tasty, hearty and healthy. You can cook anything you want from chanterelles: fresh mushrooms can be frozen, fried, boiled soup, stewed in sour cream, baked and salted for the winter.

How to freeze fresh chanterelles for the winter without preliminary heat treatment

How to freeze fresh chanterelles for the winter without preliminary heat treatment?

• Mushrooms;
• Plastic containers or plastic bags.

1. Mushrooms should be cleaned of forest debris, cut off the ends of the legs and wipe the hats with a damp kitchen sponge or towel.
2. Distribute the mushrooms on a tray in one layer and put in the freezer for 8-10 hours, setting the minimum temperature.
3. Remove, place in containers or bags and return to the freezer again, turning on the normal temperature.

What can be done with fresh chanterelles that have been frozen? In this case, they prepare any dishes that you can imagine: starting from soups, sauces and ending with a filling for homemade baking - choose for yourself! However, to prevent the frozen mushrooms from losing their appearance, thawing should be carried out gradually by putting the mushrooms in a deep bowl and putting it on the refrigerator shelf. In addition, the product needs to be defrosted portionwise, i.e., so that one portion is enough to prepare the dish. Note that re-freezing chanterelles is not allowed!

How to fry fresh chanterelles with onions

Fresh chanterelles fried with onions is a great option for a snack under a forty-degree glass, or as a filling for pies. Such a dish is prepared quickly and simply, without unnecessary hassle.

• 2 kg of chanterelles;
• Vegetable oil;
• 500 g of onions;
• Salt to taste;
• 2 tbsp. l chopped greens (any).

How to fry fresh chanterelles will show a step-by-step description of the process.

1. After the mushrooms have been peeled and washed in plenty of water, put them in a sieve and leave to drain.
2. Cut into pieces, put in a hot pan and fry until the liquid evaporates.
3. Pour in vegetable oil and continue frying for 30 minutes. over low heat, constantly stirring so as not to burn.
4. Remove the peel from the onion, wash and cut into half rings.
5. Pour into mushrooms, mix and continue to fry until the onions are soft.
6. Add salt to taste, add greens, mix and fry for another 5-7 minutes on low heat.

How to fry fresh chanterelles in tomato paste

Fry fresh chanterelles in tomato for any housewife will not be difficult. Such a delicious dish will be an excellent side dish for meat, boiled potatoes or rice.

• 1 kg of chanterelles;
• 500 g of carrots and onions;
• 300 g eggplant;
• 200 g of bell pepper;
• 200 ml of tomato paste;
• 2-3 tbsp. water;
• Salt to taste;
• 2 tsp ground black pepper;
• Vegetable oil;
• 2 pcs. cloves and bay leaves.

How to fry fresh chanterelles properly is described in the steps below, so the process itself will be quite simple.

1. Chanterelles are cleaned, washed and cut into small pieces.
2. Spread out in a pan, fry for 15 minutes. over medium heat with constant stirring.
3. Oil is poured into the mushrooms, peeled and chopped onions are added and fried for 20 minutes. over low heat.
4. In a separate pan, carrots, grated on a coarse grater, are fried until golden brown.
5. Next, peeled eggplants are introduced, the whole mass is mixed and fried for 10 minutes.
6. Pepper is peeled from the stalk and seeds, cut into noodles and introduced into carrots and eggplant.
7. Fried for 7-10 minutes. and poured into mushrooms with onions.
8. Tomato paste is mixed with water, salted to taste and pepper.
9. The sauce is poured into mushrooms with vegetables, cloves and bay leaf are added.
10. The frying pan is covered with a lid, and the contents are stewed over low heat for 20 minutes.
11. The stove turns off, and the pan is left for 10 minutes, so that the chanterelles with vegetables are infused.

Fresh chanterelles fried with potatoes and onions

Fresh chanterelles fried with potatoes have their own unique taste. In addition, this dish is very hearty and aromatic.

• 1 kg of chanterelles;
• 500 g of potatoes;
• 300 g of onions;
• Salt and ground black pepper - to taste;
• Vegetable oil;
• 4 cloves of garlic.

Cooking fresh chanterelles with potatoes is quite simple, you should only follow the recommendations.

1. Clean the chanterelles, rinse in plenty of water, cut off most of the legs and cut into pieces.
2. Put in a dry hot pan and fry until the liquid has completely evaporated.
3. Pour in vegetable oil, approximately 150 ml, and fry the mushrooms until golden brown.
4. Peel the onions and potatoes and cut: onions into thin rings, potatoes into cubes.
5. Introduce the onions to the mushrooms, stir and continue to fry for 15 minutes. over low heat.
6. Put the potatoes in a separate frying pan with heated oil, mix and fry over medium heat until golden brown.
7. Combine the mushrooms with onions and potatoes, mix, salt, sprinkle with pepper and add the chopped garlic.
8. Stir again and continue to simmer for 3-5 minutes.
9. The finished dish can be served with canned vegetables or fresh sliced ​​cucumbers and tomatoes.

How to Cook Mushroom Soup from Fresh Chanterelle Mushrooms with Cream Cheese

Mushroom soup made from fresh chanterelles has an amazing aroma and turns out to be very tasty. A family dinner will certainly delight your household if this is the first dish on the table.

• 500 g of chanterelles;
• 2 l of water;
• 4 things. medium potatoes;
• 1 carrot;
• 1 bunch of green onions;
• 2 pcs. processed cheese;
• Salt and spices to taste;
• Butter - for frying.

Soup from fresh chanterelle mushrooms is prepared in stages and is designed for 5-6 servings.

1. Peel the mushrooms, wash, cut off the ends of the legs and cut into cubes.
2. Cook fresh chanterelles for 10 minutes, drain the water, and put the mushrooms in melted butter (1 tbsp.).
3. Fry for 10 minutes. over medium heat and add chopped green onions.
4. Continue to fry for 5-7 minutes. In the meantime, peel the carrots and grate on a coarse grater.
5. Boil water in an enameled pan, introduce potatoes cut into cubes and cook for 15 minutes. over low heat.
6. Separately, fry grated carrots in oil, combine with mushrooms and onions, add to potatoes, cook for 15 minutes.
7. Grate the cheese on a grater, introduce it into the soup and, stirring constantly, allow it to dissolve.
8. Add salt to taste, favorite spices, mix, turn off the heat and let the soup stand for 10 minutes.

Fresh chanterelle puree soup: recipe with photo

The recipe for the mushroom soup made from fresh chanterelles will not leave anyone indifferent, because with the addition of cream you will get a delicious soup puree. It is better to cook it on chicken stock, but you can also use water.

• 1 liter of broth;
• 800 g of chanterelles;
• 100 g butter;
• 2 onion heads;
• 150 ml cream;
• 2 tbsp. l chopped green parsley;
• Salt and ground black pepper to taste.

Use the recipe with the photo to make a soup of fresh chanterelles:

The recipe for fresh chanterelles in sour cream

How to cook fresh chanterelles if you want a delicate, tasty, aromatic and satisfying dish? We offer the most popular option for cooking wild mushrooms - stewing in sour cream. Preparing such a dish is very simple and fast, but it turns out - “you will lick your fingers”!

• 1 kg of chanterelles;
• 500 ml of sour cream;
• Vegetable oil - for frying;
• Salt to taste;
• 3 cloves of garlic;
• 1 tsp ground black pepper;
• 2 onions;
• 3 tbsp. l chopped dill and / or parsley.

The recipe for making fresh chanterelles in sour cream is described in stages, so that even a novice housewife can handle it.

1. After cleaning, mushrooms should be boiled for 15 minutes. in salted water.
2. Put in a colander, leave to drain and cool, and only then cut into pieces of arbitrary shape.
3. Fry in vegetable oil until golden brown, stirring constantly so as not to burn.
4. Peel the top layer of onions, wash and cut into quarters.
5. Add to mushrooms and continue frying for 10 minutes.
6. Combine crushed garlic with sour cream, salt and ground pepper, whisk a little with a whisk.
7. Pour greens, mix and pour into the mushrooms with onions.
8. Cover the pan, simmer for 30 minutes. over low heat.
9. Try it, and if there is not enough salt, add salt.
10. Stir, turn off the heat and leave the pan with stewed mushrooms on the stove for another 5-7 minutes.
11. Can be served with rice, pasta or boiled potatoes.

How to cook fresh chanterelle mushrooms with chicken

Tender chicken meat in combination with mushrooms, chanterelles and sour cream will be an excellent addition to mashed potatoes or boiled rice and buckwheat. The recipe for making fresh chanterelles in sour cream is quite simple, and for a quick family dinner - a great option.

• 1 kg of chicken (any part is taken);
• 800 g of fresh chanterelles;
• 500 ml of sour cream;
• Refined vegetable oil - for frying;
• 5 pcs. bay leaves and allspice peas;
• Salt to taste;
• 150 ml of water;
• 1 tsp. ground curry and ground pepper mixture.

Cooking fresh chanterelle mushrooms with chicken in sour cream should be done in stages in order to properly distribute time and effort.

1. Chicken is divided into portions with bones.
2. It is thoroughly washed under the tap, laid out on a paper towel and dried.
3. Mushrooms are cleared of forest debris, washed in a large bowl with cold water.
4. The ends of the legs are cut off, and the mushrooms are cut into large slices.
5. In the heated stew-pan, where the dish will be stewed, chicken is laid out.
6. Vegetable oil is poured and fried until golden brown.
7. Mushrooms are fried in a separate pan until cooked, combined with chicken.
8. The meat and mushrooms are fried together for about 20 minutes. over low heat.
9. Sour cream is introduced, water is poured, salt, curry, a mixture of ground peppers, bay leaves and allspice are added.
10. The contents of the stewpan are mixed, covered with a lid and stewed for 40 minutes. over low heat.

It is worth saying that all three ingredients (mushrooms, chicken and sour cream) in combination with hazel are very tasty. Such a treat can be an independent dish or a side dish to the main one.

Recipe for cooking fresh chanterelles in pots

The next recipe for cooking fresh chanterelles will appeal to gourmets, because all the ingredients will be baked in pots with the addition of milk and cheese.

• 1 kg of chanterelles;
• 700 g of potatoes;
• 400 g onions;
• 500 g of minced chicken;
• 5 cloves of garlic;
• 300 ml of milk;
• 200 g of hard cheese;
• Salt and ground black pepper - to taste;
• Butter - for frying.

Preparing fresh chanterelle mushrooms in pots is easy if you use a step-by-step description of the process.

1. Sort and clean chanterelles from forest debris, rinse thoroughly in cold water and cut into slices.
2. Boil in salted water for 15 minutes, put in a pan with oil (1 tbsp.) And fry for 15 minutes.
3. Peel the potatoes, wash, cut into circles of medium thickness.
4. Combine with mushrooms, salt and pepper to taste, mix.
5. Fry in butter (1 tbsp. L.) Minced chicken, mix with potatoes and mushrooms.
6. Add chopped onions into thin half rings, mix again.
7. Add cheese grated on a coarse grater, mix and put in pots greased with butter.
8. Add crushed garlic to milk, pour in equal portions into pots and put in the oven.
9. Turn on 180 ° C and set the time on the panel for 60-75 minutes. (depending on the volume of pots).
10. Serve hot only as a standalone dish.

You can be sure that the dish will surely turn out to be tasty, satisfying and aromatic, especially if it was prepared with love and care for loved ones.

Cold salting of fresh chanterelles

What else can you make a dish of fresh chanterelles to surprise not only your loved ones, but also guests invited to the holiday? We suggest making winter harvest of chanterelles, pickling them in the cold way. Such an appetizer will be very useful, especially under a forty-degree glass.

• 3 kg of chanterelles;
• 3 tbsp. l salts;
• 15 peas of black pepper;
• Leaves of blackcurrant and cherry;
• Dill umbrellas (1 pc. Per 1 liter jar).

Salt fresh chanterelle mushrooms according to the recipe with step-by-step recommendations.

1. Sort out the chanterelles, clean from contamination and rinse thoroughly in cold water so that sand and small debris come out.
2. Cut off the sealed ends of the legs and lay them on the grilles to drain off excess fluid.
3. At the bottom of the sterilized cans lay a “pillow” of clean leaves of currant and cherry.
4. Put the first layer of chanterelles with the caps down and sprinkle with a thin layer of salt.
5. Next, put a few peas of black pepper.
6. Sprinkle each subsequent layer of mushrooms with salt and pepper.
7. Put the dill on the top layer of mushrooms, press down with your hands and put oppression so that the mushrooms let juice out.
8. Take to the basement for 5-7 days.
9. As soon as the can is filled with brine, it yields to remove, close the cans with nylon covers and leave in the basement.
10. The chanterelle harvest will be ready for use in 30 days.