Chanterelles are not just tasty and nutritious mushrooms, they are also resistant to parasites. Unlike other mushrooms, chanterelles not only do not have worms, due to the content of quinomannose in them, but also help cleanse the human liver of helminths. But not everyone takes the risk of collecting them, as many are afraid to confuse a poisonous chanterelle with an edible one. And not everyone knows how long to fry raw chanterelles so that they can be safely eaten. Therefore, here we will talk about how long to fry fresh and boiled chanterelles.
Mushroom joys - chanterelles. How long do they fry?
These mushrooms have an excellent taste, they are bright and attractive, they are almost never wormy, they are easy to clean, and during frying they do not shrink too much in size and do not turn black. Preparing such mushrooms is not at all difficult, but you will need information on how long to fry the chanterelles. Their cooking time in a frying pan is 10-20 minutes . These indicators depend on whether they are fresh or frozen and whether they have been pre-cooked?
Duration of frying chanterelles:
- How long to fry fresh chanterelles without boiling? Place them in a frying pan with hot oil and fry for 15 minutes.
- How long to fry boiled chanterelles? Their frying time is even shorter - 7-10 minutes.
- How long to fry frozen chanterelles? Cook them without defrosting. Place in a heated frying pan with oil and fry for 15-20 minutes.
Disputes continue between lovers of “quiet hunting” and nutrition experts about how much to fry chanterelles in a frying pan. Some suggest cooking them for 20 to 30 minutes. But that doesn’t make them any tastier! The mushrooms will lose moisture, become tough, and the brown crust will not at all improve the appearance of such a dish.
Advantages and disadvantages of fried chanterelles
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Chanterelles are mushrooms with a dense structure, and if you cook them correctly, they will retain their crispy taste in the finished dish. Therefore, most chefs prefer the frying process. When marinated or boiled, chanterelles become too soft and lose many of their beneficial properties, as they are subjected to prolonged heat treatment. And frying allows you to cook mushrooms in a matter of seconds and ultimately preserve most of the vitamins and microelements they contain. In addition, it is when fried that chanterelles reveal their unique taste and aroma.
But many adherents of dietary nutrition consider this cooking process undesirable, since fried foods themselves are harmful and can cause discomfort in the gastrointestinal tract. They still advise resorting to recipes that use stewing mushrooms.
To cook or not to cook?
Although chanterelles grow in the forest, if you collected them yourself and managed to fry them within two hours after they were cut, then there is no need to boil the mushrooms! It is enough to rinse them thoroughly and remove any adhering debris. You can soak them in a bowl of cold water to remove all the dust. Then rinse again and keep in a colander to drain the water.
If such mushrooms were purchased second-hand or sat for more than two hours before cooking, then it is better to boil them. This should be done in boiling salted water within 15 minutes after it boils. Then the broth is poured out (it is not used) and frying begins.
Salad with fried chanterelles and arugula
Photo: Lesnoy Restaurant Recipe by Sergei Ryakhov, brand chef of the LESNOY restaurant
- 170 g zucchini
- 70 g chanterelles
- 20 g arugula
- 5 g cilantro
- 1 egg
- 1 tbsp. vinegar 9%
- 15 ml vegetable oil
- 1 tooth garlic
- 15 g parmesan
For the marinade:
- 50 g flower honey
- 10 ml lemon juice
- 40 g olive oil
- 10 ml soy sauce
For refueling:
- 30 ml balsamic vinegar
- 70 ml olive oil
- 15 g sugar
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Step 1. To prepare the sauce, mix balsamic vinegar with sugar, mix thoroughly until the sugar is completely dissolved. Stirring with a whisk, gradually add olive oil until the sauce thickens completely. Place the finished sauce in the refrigerator to infuse.
Step 2. To prepare the marinade, mix all the necessary ingredients until smooth.
Step 3. Cut the zucchini into thin rings, season with oil, add salt and pepper to taste, fry over an open fire until half cooked.
Step 4. The finished zucchini must be cooled, poured with pre-prepared marinade and put in the refrigerator for 1 hour.
Step 5. Wash the chanterelles and fry them in vegetable oil with a clove of garlic.
Step 6. Assemble the salad: put arugula and cilantro on a plate, season with balsamic vinegar-based sauce, top with pickled zucchini, fried chanterelles, add a poached egg cooked in the classic way, and sprinkle with Parmesan cheese on top.
What you need to know about cooking chanterelles?
Subtleties of frying chanterelles:
- They don't need any special treatment, but be sure to wash them before you start cooking. Wait for the water to drain.
- Cut large specimens with a knife, but don’t make them too small!
- Place the chanterelles in heated oil (any butter or vegetable oil will do).
- Fry them over high heat until the water evaporates.
- Do not cover the pan with a lid during cooking!
- Stir often!
- Salt them at the end of cooking
- At the end of frying, you can add butter, sour cream, egg and, of course, chopped herbs!
- If you fry chanterelles with potatoes, do it in two pans. In one, cook mushrooms, in the second, vegetables.
- Want to add spices? Use saffron, dill, thyme, rosemary, parsley.
How to cook chanterelles correctly?
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The rules for boiling these mushrooms have some peculiarities, but they will not pose any difficulties even for a novice cook. Various spices and spices can be used to give a refined taste and aroma. Chanterelles go well with bay leaves, allspice, coriander, clove seeds, nutmeg, and basil.
Preparing mushrooms for cooking
Take the harvested crop and wash thoroughly under running water. If necessary, trim roots and damaged areas, if any. Then place the caps and stalks in a pan that is convenient for you, cover with cold water and leave for an hour. After this, the fruits are washed again with running water, after which they can be boiled.
Preparing for cooking
These mushrooms do not require long cooking - if this is the main method of cooking, then it will be enough to boil them in salted water over low heat for 30 minutes, stirring constantly and skimming off the foam.
Before frying
Mushrooms also require additional heat treatment before frying. To do this, they must be boiled for at least 20 minutes in brine.
Boiled chanterelles
It is usually prepared at the rate of 1 tablespoon of table salt per 1 liter of water. If desired, you can add a few bay leaves, basil, allspice.
Before freezing
In order to freeze chanterelles, they need to be fully cooked, then they will retain their taste and benefits. Pour cold water over the mushrooms, add seasonings and salt (approximately 2 teaspoons per liter of solution), bring to a boil and leave over low heat until tender.
Frozen mushrooms
After the water has cooled, it must be drained and the semi-finished product placed in storage containers. After defrosting, mushrooms can be used to prepare a large number of dishes without additional heat treatment.
Before marinating
To preserve them for the winter, you can marinate mushrooms. Cooking time depends on their size - small ones (up to 5-6 cm) need to be boiled over low heat for 15-17 minutes, larger ones - about 25-30 minutes. For 1 liter of brine you need to add 30 g of kitchen salt and 1 teaspoon of table vinegar.
Dried
Dried chanterelles must be soaked in water for 3-4 hours before cooking. Then they are boiled for 20-30 minutes. There is no need to cook mushrooms to dry them. There are several drying methods:
- natural. To do this, simply spread the mushrooms in a single layer on a flat surface lined with baking foil or parchment paper and leave in a well-ventilated place in direct sunlight. They will dry from seven to fifteen days; Dried chanterelles
- in the oven. Place the chanterelles on a baking sheet lined with baking paper. Place them in the oven preheated to 45 degrees for several hours. The oven door must be left ajar. 30 minutes before the end of cooking, the temperature is increased to 60°C;
- in a refrigerator. To do this, simply place the prepared mushrooms on the lowest shelf in one layer. There they will dry for 6 to 14 days;
- using a vegetable dehydrator. In this case, the cooking time will be about 5-6 hours, depending on the characteristics of your technique.
You can't imagine anything more delicious - chanterelles with onions in sour cream sauce!
There are different ways to prepare such mushrooms, but if you want to taste their original taste and get a lot of pleasure, then simply fry the chanterelles with the addition of onions. This is a simple and very tasty blouse that will take you no more than half an hour (if you boil the mushrooms) or 20 minutes (if you immediately throw them into the pan).
Ingredients:
- fresh chanterelles - 2 kg;
- sour cream - 3 table. spoons;
- onion - 1 head;
- garden greens - 30 g;
- vegetable oil - 4 tbsp. spoons;
- salt;
- green onion - a few feathers;
- garlic (optional, you can leave it out) - 2-3 cloves.
On a note! If you think that garlic will “drown out” the peculiar mushroom aroma, then you don’t have to add it!
Preparation:
- Sort the mushrooms and clean the stems.
- Wash them under cool running water and dry.
- Cut into large pieces. Try to make them the same size. Leave the small chanterelles as is, do not chop them.
- If they were bought at the market or collected a long time ago, then boil them for 10 minutes. Drain the broth. Place the mushrooms in a colander to drain the liquid.
- Peel the onion and garlic, wash the parsley and dill.
- Cut the onion into thin half rings.
- Cut the garlic cloves into slices (not very finely).
- Heat sunflower (olive or other) oil in a frying pan.
- Lay out the onion slices. Cook the onion until translucent (don't forget to stir it!) This takes about 5 minutes.
- Place the garlic and hold it in the pan for just one minute so that it does not burn, but only shares its aroma.
- Add mushrooms to the pan. How long to fry chanterelles with onions depends on the intensity of the fire you make. This usually takes 15 minutes. Stir them from time to time.
- Chop the green onions.
- Finely chop the garden herbs.
- Add these ingredients to the mushrooms.
- Add sour cream and stir.
- Add salt.
- Simmer for 2 minutes and turn off the burner.
- The chanterelles will turn out incredibly tasty, slightly crispy and tender, with a slight sourness.
- This forest delicacy is best served with boiled potatoes.
Chanterelles fried for the winter in vegetable oil
You and I are always interested in recipes for preparations. Therefore, I decided to include a canning dish in this gastronomic theme. It's easy and quick to prepare. And the range of products is more than modest. Mushrooms prepared in this way can easily be stored for several years. Boil the potatoes, open a jar of forest mushrooms - and a delicious dinner is ready! Bon appetit!
Ingredients:
- chanterelles
- salt
- vegetable oil
Preparation.
Cleaning the mushrooms. Wash under running water.
Cut the chanterelles into small pieces.
Place mushroom pieces in a frying pan and generously pour vegetable oil over them. Let's fry the mushrooms.
Fry until the moisture evaporates.
When only mushrooms in oil remain in the pan, add some salt to the dish.
We sterilize the jars and put mushrooms in them. We compact it a little layer by layer.
When the jar is filled almost to the brim, pour the oil in which the chanterelles were cooked into it.
Now you can roll up the jar with a lid and put it in a cool place for storage .
Chanterelles fried for the winter in vegetable oil. Author
Pizza with wild mushrooms and young thyme
Ingredients:
- Cream cheese -100 g
- Porcini mushrooms – 100 g
- Chanterelles – 100 g
- Cherry tomatoes – 50 g
- Green onion – 20 g
- Tomato sauce – 50 g
- Onion - 1 head
- Fresh thyme - 3 stems
- Wheat flour - 300 g
- Milk – 150 ml
- Dry yeast - 5 g
- Olive oil - 4 tbsp. l
- Provencal herbs - 1 tbsp. l
- Sugar - 1 tbsp. l
- Salt - to taste
Preparation:
Add 1 tablespoon of sugar and yeast to the milk, stir and let stand for 10 minutes. Add 1/4 teaspoon salt, olive oil, herbs and stir. Gradually add flour, stirring continuously with a whisk. Then knead with your hands, adding the remaining flour.
When the dough is soft and elastic, cover with a towel and place in a warm place for forty minutes. The volume of the dough should double. Knead the dough and leave for another 30 minutes. Roll out the dough to a thickness of 0.5 cm, place in a mold, cover with a towel and put in a warm place for 20 minutes.
Grate the cheese on a coarse grater. Finely chop the onion and fry in vegetable oil along with mushrooms, add salt and pepper. Poke holes in the dough with a fork, brush with tomato sauce, place mushrooms and cherry halves on top, sprinkle with cheese and bake at 220 degrees for 15 minutes.
How to fry chanterelle mushrooms with sour cream in a frying pan: step-by-step recipe
Options for cooking mushrooms in sour cream will also not be superfluous. Chanterelles fried in sour cream in a frying pan are an excellent dish for diversifying the family menu and even for holiday feasts.
- Chanterelles – 800 g;
- White onion – 2 heads;
- Sour cream – 300 ml;
- Salt - to taste;
- Ground lemon pepper – ½ tsp;
- Vegetable oil - for frying.
This step-by-step recipe showing how to fry chanterelles with sour cream in a frying pan will definitely please your household.
- After cleaning, rinse the mushrooms, drain and cut into thin slices.
- Place in a frying pan heated with vegetable oil and fry until the liquid evaporates.
- Peel the onion, cut into thin half rings and add to the mushrooms.
- Fry in oil until golden brown, then cover the pan with a lid and fry for 5 minutes.
- Add salt to taste, add ground lemon pepper and stir.
- Pour in sour cream, simmer for 10 minutes. over low heat and serve as a side dish with boiled potatoes or meat.
With meat
- Cooking time: 1.5 hours.
- Number of servings: 4 persons.
- Calorie content of the dish: 125 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Fried chanterelles with meat are an excellent option for a hearty, tasty lunch or dinner. The combination of these products with vegetables turns out juicy and aromatic. It is recommended to use mashed potatoes as a side dish - it will add tenderness and softness to the dish. Sauce with sour cream will help add juiciness. The side dish with gravy will appeal to adults, children and guests.
Ingredients:
- carrots – 1 pc.;
- meat (chicken, pork, beef) – 0.6 kg;
- salt;
- dill;
- vegetable oil - for frying;
- sour cream – 200 g;
- mushrooms – 500 g;
- black pepper;
- onion - 2 heads.
Cooking method:
- Fry the meat cut into pieces until a crust forms. Add half a glass of water, salt, pepper. Simmer covered for 60 minutes over low heat.
- Cut the onion heads into large cubes and fry until transparent.
- Grate the carrots, cut large mushrooms into pieces. Place the ingredients in the onion, cook until all the liquid has come out, add sour cream, previously diluted with half a glass of water.
- Add the mixture to the meat and simmer together for about 15 minutes.
