Chanterelles in pots: recipes for mushroom dishes !!!

Cooking chanterelles in pots is a primordially Russian way that remains popular to this day. However, instead of the oven, the hostesses use an oven, which does not affect the taste of the dish at all.

Cooking dishes from chanterelles in pots is always simple and fast, because you are expected to put all the products, boiled or fried, into a container for baking, and then put in the oven.

Vegetarians and fasting add only vegetables to mushrooms. But for those who like more satisfying dishes, they add meat, ham, sour cream, mayonnaise and cheese to the mushrooms.

Tip for beginner cooks: for baking mushrooms, it is better to use clay pots with a thick bottom and walls. They slowly and evenly heat up, gradually give off heat to the products, so the mushroom dish turns out stewed, with an exquisite taste and incredible tenderness. It is worth saying that mushrooms can be baked not only in portioned pots, but also in larger containers. In this case, the contents after cooking are simply superimposed with a spoon on portioned plates.

The classic recipe for chanterelles in pots

The classic recipe for cooking chanterelles in a pot is quite simple, because the basis of the dish is exclusively mushrooms. Fruit bodies can be used not only fresh, but also canned, which will give the dish a completely different taste. Therefore, this option can be prepared in completely different ways.

• 1 kg of chanterelles;
• 5 onion heads;
• 1 tbsp. l potato starch;
• 200 ml of sour cream;
• 50 ml of water;
• 150 g of hard cheese;
• Salt and ground black pepper - to taste;
• Parsley and / or dill greens;
• Vegetable oil - for frying.

1. After cleaning, wash the chanterelles, put in boiling water and boil for 15-20 minutes.
2. Put in a colander, let drain and cool, then cut into medium slices.
3. Put in butter preheated in a frying pan, fry until golden brown.
4. Pepper, salt, sprinkle with starch, chopped herbs and mix well.
5. Peel and cut the onions in half rings, fry separately until golden brown and combine with mushrooms.
6. Put in oiled pots, mix sour cream with water and grated cheese on a fine grater.
7. Pour the mushrooms, gently mix with a spoon and put in a hot oven.
8. Bake for 25-30 minutes. at a temperature of 180 ° C.

Chanterelles cooked in pots with potatoes in the oven

Chanterelles cooked in pots with potatoes have an amazing taste and aroma. Simplicity in preparation will make this mushroom dish your business card, because it can be served even on holidays.

• 500 g of boiled chanterelles;
• 500 g of potatoes;
• 200 ml of milk;
• 50 g butter;
• 50 ml of vegetable oil;
• 4 onion heads;
• Salt to taste;
• 5 cloves of garlic;
• 2 tbsp. l chopped onion greens.

Cooking chanterelles with potatoes in pots follows a recipe with a detailed description.

1. Cut boiled chanterelles into slices, combine with chopped onion in half rings and fry in vegetable oil until golden brown.
2. Salt, mix and set aside, then work on potatoes.
3. Peel, wash, boil the tubers until half cooked, and after cooling cut into cubes.
4. In clay pots at the bottom put a small piece of butter and pour 2 tbsp. l milk.
5. Then distribute potatoes with chanterelles into pots and put in the oven, which must be preheated in advance.
6. Bake for 10 minutes, remove, pour in the remaining milk mixed with garlic and salt.
7. Close the pots with a lid and continue baking for 40 minutes. at a temperature of 180 ° C.
8. When serving, pour a small amount of chopped green onion into each pot.

Pork roast with chanterelles in a pot

Roast with chanterelles in a pot with its amazing taste and aroma will always meet your expectations. If the dish is made from fresh mushrooms, then apply sour cream sauce. If the mushrooms are pickled, then tomato pouring is the best option.

• 700 g of pork pulp;
• 700 g of pickled chanterelles;
• 5 onion heads;
• 300 g of potatoes;
• 400 ml of tomato sauce;
• 2 carrots;
• Salt and curry to taste;
• 3 tbsp. l chopped greens (any).

Meat with chanterelles in a pot is not only a chic nourishing dinner for the whole family, but also a festive mushroom dish.

Chanterelles in sour cream cooked in pots

Chanterelles with sour cream, cooked in a pot, is a dish that can feed your family a delicious and satisfying dinner. The proposed recipe will be one of your favorites, as it cooks quite quickly, and the products are the most affordable. At its discretion, each housewife can add or change this recipe to make a dish unique in taste.

• 1 kg of chanterelles;
• 3 onions;
• 200 ml of sour cream;
• 50 g butter;
• 150 g of hard cheese;
• 100 ml of water;
• 2 tbsp. l flour;
• Salt and black pepper - to taste;
• Vegetable oil - for frying;
• Dill or parsley.

Chanterelles in sour cream, baked in pots, can be made according to the proposed step-by-step recipe.

1. Chanterelles are boiled in salted water for 15 minutes, drained through a sieve and left to drain.
2. Dice and fry in vegetable oil until golden brown.
3. The onions are peeled, cut into large half rings and fried in a separate pan until cooked, avoiding burning.
4. Combine in one pan, salt and pepper to taste, mix.
5. Sour cream, flour, water and butter are mixed, heated, whisked with a whisk and pour mushrooms with onions.
6. Distribute the contents of the pan into prepared pots, sprinkle with grated cheese on top.
7. Put in a hot oven, bake for 20-30 minutes. at a temperature of 180 ° C.
8. Take out and sprinkle with chopped parsley or dill on top.

Chanterelles baked in a pot with chicken and cheese

A wonderful dish that allows you to deliciously feed your loved ones are the chanterelles with chicken, baked in a pot - it is tasty, healthy and nutritious.

• 500 g of chicken;
• 200 g of white onion;
• 700 g of boiled chanterelles;
• 100 g butter;
• 50 ml of vegetable oil;
• 200 ml of mayonnaise;
• 150 g of hard cheese;
• Salt to taste;
• Ground black pepper and paprika - ½ tsp each.

Chanterelles baked in a pot with chicken are prepared according to the recipe with a step-by-step description.

1. The chicken fillet is cooked until cooked, sliced ​​and fried in vegetable oil.
2. Diced chopped onion is added and the whole mass continues to fry until golden brown.
3. Mushrooms are cut in large cubes, also fried in oil, but in a separate pan.
4. Everything is mixed, salt, pepper and paprika are added, mixed and distributed in pots, where pieces of butter are previously laid out.
5. Pouring mayonnaise, cheese grated on a coarse grater is poured, and the pots are covered with lids.
6. Put in a hot oven, bake for 20 minutes. at a temperature of 180-190 ° C.

Chanterelles in sour cream, cooked with potatoes in pots

Chanterelles in sour cream, cooked with potatoes in pots, is an excellent option for a full dinner. Sour cream fill will make a mushroom dish with a unique aroma and taste.

• 500 g of boiled mushrooms;
• 300 g of potatoes;
• 3 tbsp. l butter;
• 200 ml of sour cream;
• 100 ml mayonnaise;
• 3 onions;
• Spices and salt to taste.

Chanterelles are baked in pots with sour cream and potatoes, following a step-by-step description in order to correctly carry out the whole process.

1. The potatoes are peeled, chopped with cubes, boiled foxes are cut into slices, onions are cut into half rings.
2. At the bottom of the pots, distribute the butter and lay the layers of potatoes, mushrooms, onions and again the potatoes.
3. Combine sour cream with mayonnaise, add your favorite spices and salt to taste.
4. Stir, and if the fill is thick, pour a little water.
5. Pour potatoes with mushrooms, close the lids and put in the oven.
6. Bake for 40-50 minutes. at a temperature of 180 ° C.

Chanterelles with rice and cheese in pots

How to cook baked chanterelles with sour cream, rice and cheese in pots in order to surprise and at the same time please your relatives?

• 500 g of boiled chanterelles;
• 300 g onions;
• 120 g of rice;
• 300 ml sour cream;
• 100 ml of water;
• 50 g butter;
• 200 g of hard cheese;
• Salt to taste;
• Vegetable oil - for frying;
• 1 tsp provencal herbs;
• 4 cloves of garlic.

1. Boiled chanterelles are cut into arbitrary pieces and laid out in a hot pan with vegetable oil.
2. Fry for 20 minutes. over medium heat, then rice washed several times in cold water is added.
3. Stirred, covered with a lid and simmer for 15 minutes.
4. It is salted to taste, mixed and laid out in pots greased with butter.
5. The onion is peeled, fried in oil until soft and poured on rice.
6. Garlic is cut into small cubes, mixed with sour cream, water, Provencal herbs and a portion of cheese grated on a coarse grater.
7. The contents of the pots are poured and a layer of the remaining grated cheese is poured on top.
8. Baked for 40-50 minutes. at a temperature of 190 ° C.
9. If desired, you can decorate the dish with chopped green onions.