Chanterelles fried with onions: recipes for beginner housewives

Chanterelles are considered one of the most common mushrooms in our country. They are also actively used in the culinary of other countries for the preparation of a wide variety of dishes. Chanterelles can be cooked, fried, baked, stewed and frozen.

Chanterelles fried with onions are especially appreciated for their taste, since this combination is considered the most advantageous.

What is the best way to cook fried chanterelles with onions according to the proposed recipes? To do this, you should follow a step-by-step description of the process, which will especially help novice housewives.

Chanterelle mushrooms fried with onion in butter

This recipe for cooking chanterelle mushrooms fried with onions is quite simple and quick, but it turns out to be tasty and fragrant. The dish can be used for cereal and vegetable side dishes, as well as independent treats.

• 1 kg of chanterelles;
• 100 g butter;
• 300 g onions;
• ½ tsp oregano;
• Salt and black pepper - to taste;

Chanterelles fried with onions, sour cream and zira

Chanterelles fried with onions and sour cream is an amazing dish that can surprise everyone who tries it. The creamy taste of fruit bodies in combination with onions and sour cream will make the treat a real culinary masterpiece.

• 1 kg of chanterelles;
• 500 g of onions;
• 300 ml sour cream;
• Salt to taste;
• 1 tsp ground black pepper;
• 100 g butter;
• A pinch of zira.

1. After preliminary cleaning, mushrooms should be boiled for 15 minutes. in salted water.
2. Put in a colander, rinse and leave to drain.
3. Cut into slices, pour into a pan with melted butter.
4. Fry over medium heat until golden brown.
5. Peel the onion from the top layer, cut into thin rings and also fry in butter until golden brown.
6. Mix mushrooms with onions, salt, pepper, pour zirra and mix.
7. Let stand for 5 minutes. and pour sour cream.
8. Mix thoroughly, cover and simmer over medium heat for 5-7 minutes.

To make the mushrooms more savory, you can add a few sliced ​​garlic cloves into cubes of sour cream.

Fried chanterelles with onions and carrots in tomato sauce

Fried chanterelles with onions and carrots can be consumed immediately after cooking as an independent dish or as a side dish for boiled potatoes, rice.

• 1 kg of chanterelles;
• 300 g of onions and carrots;
• Vegetable oil - for frying;
• Salt to taste;
• 200 ml of tomato sauce;
• 3 peas of black and allspice.

The proposed recipe with a photo of cooking fried chanterelles with onions will help young housewives easily cope with the process, the main thing is not to deviate from the step-by-step description.

1. After cleaning, the mushrooms are boiled for 15 minutes. and put in a colander to drain.
2. Slice and fry until golden brown.
3. Add onion sliced ​​in half rings and fry until soft.
4. Peel the carrots, grind them, put them in a separate pan and fry until cooked.
5. Combine mushrooms and onions with carrots, pour tomato sauce, add salt to taste, as well as peas of allspice and black pepper.
6. Cover the pan with a lid and simmer for 20 minutes.
7. Then the lid is opened and chanterelles are extinguished over medium heat for another 10 minutes.

Fried chanterelles salad with onions for winter

You can cook fried chanterelles with onions for the winter, so that later the preparation can be used for soups and vegetable stews.

• 2 kg of chanterelles;
• 1 kg of onions;
• 500 ml of vegetable oil;
• Salt to taste;
• 10 peas of black pepper;
• 2 pcs. bay leaf.

How to cook chanterelles fried with onions in order to delight your family with delicious and aromatic dishes in winter?

1. Peel, wash, cut off the tips of the legs and boil the mushrooms for 15 minutes.
2. Put in a colander, rinse and leave to drain from excess fluid.
3. Cut into slices and put in a hot pan with vegetable oil.
4. Fry until golden brown, salt and mix thoroughly.
5. Peel the onion, cut into thin half rings and fry in a separate pan until golden.
6. Mix with mushrooms, salt if necessary, and add bay leaf.
7. Put in jars, cover with lids and sterilize for 30 minutes. in boiling water.
8. Roll up, turn the cans upside down and insulate.
9. After cooling down, remove to a cool basement.