Chanterelles are called the cleanest mushrooms because they mainly grow in coniferous forests and are never wormy. They do not need to be soaked in salt water before cooking, as many mushrooms require. You can even do without rinsing - just shake off the forest debris. In addition, chanterelles accumulate substances harmful to humans to a lesser extent than all their other relatives. So there is no need to cook these mushrooms before frying. In terms of “purity”, only champignons can be compared with them. But unlike them, chanterelles are found exclusively in the wild, and therefore tastier many times over. Sometimes they appear as early as June and delight mushroom pickers until mid-October.
Chanterelles go well with meat, fish and seafood, vegetables and herbs. They can be pickled, salted and dried. But note that if these mushrooms do not need to be boiled before cooking hot dishes, then it is a must before canning. It will take quite a bit of time - 25-30 minutes. Another valuable quality of chanterelles: when dried, they will not lose their color, aroma, or taste, and will be stored for a long time. Dried chanterelles are very easy to cook: pour water or broth for 10-15 minutes, and then fry or boil, then lay out on paper in a well-ventilated area and leave for several days.
In Scandinavia, by the way, chanterelles are the only mushrooms that are harvested in the forest. They are also very fond of in the Åland Islands, in Finland. Aland is an autonomous territory with its own capital, parliament and flag. Healthy and hearty chanterelle dishes, which the locals call "cantarella", are the highlight of Åland cuisine, and their images can be found everywhere: in cafes, hotels and shops.
For 4 persons: chanterelles - 200 g, parsley - 20 g, garlic - 2 cloves, dill - 20 g, onion - 1 pc., bread - 4 slices, paprika - 1 tsp, salt, ground black pepper, vegetable oil
Peel onion and garlic, chop, fry. Rinse the mushrooms, fry separately in a small amount of oil for 5 minutes.
Send onion, garlic, chopped herbs to the mushrooms, cook for 1 minute, add paprika. Salt, pepper. You can fill it with beaten eggs, or you can leave it as is. Arrange mushrooms on slices of toasted bread.
Calorie per serving 270 kcal
Cooking time 30 minutes
5 points
For 4 persons: chanterelles - 200 g, pork - 400 g, onion - 1 pc., parsley root - 1 pc., ground black pepper, salt, vegetable oil
Beat the pork well (you should get a thin layer). Peel the onion and parsley root, finely chop and fry in butter along with the washed chanterelles. lay the filling in a layer on the pork, salt, pepper and roll into a roll. Tie with a thread so that the roll does not turn around, wrap in foil and place on a baking sheet. Bake in the oven for 30-40 minutes.
Calorie per serving 390 kcal
Cooking time 80 minutes
Difficulty level on a 10-point scale 8 points
For 4 persons: chanterelles - 500 g, onion - 1 pc., bacon - 100 g, wheat flour - 1 tsp, sour cream - 3 tbsp. l., dill - 30 g, ground black pepper, salt
Rinse the chanterelles with cold water, put on a napkin; chop the bacon, put in a saucepan along with finely chopped onion, simmer for 10 minutes. Add mushrooms to the onion and bacon, pour water (3 l), salt and boil for 30 minutes. Dilute a teaspoon of flour in sour cream and season the mushrooms. Pepper, serve to the table, sprinkled with chopped dill.
Calorie per serving 290 kcal
Cooking time 60 minutes
Difficulty level on a 10-point scale 7 points
For 5 persons: chanterelles - 200 g, arborio rice - 200 g, chicken broth - 1 l, dry white wine - 100 ml, dried white mushrooms - a handful, onion - 1 pc., garlic - 1 clove, parmesan - 50 g, butter - 50 g
Porcini mushrooms pour water and leave for an hour. Drain the water, squeeze the mushrooms and chop. Chop the onion and sauté in butter. Add mushrooms, rice, mix. Pour in the wine. Add broth one ladle at a time, stirring. In another pan, fry chopped garlic and chanterelles for 10-12 minutes. When the rice is cooked, mix it with chanterelles and leave for 2 minutes. Add grated Parmesan and butter (25 g).
Calorie per serving 193 kcal
Cooking time from 120 minutes
Difficulty level on a 10-point scale 6 points
For 6 persons: chanterelles - 500 g, potatoes - 4 pcs., carrots - 1 pc., onion - 1 pc., salt
Rinse the chanterelles, chop and cook in salted boiling water for 5 minutes. Drain the water, pour fresh (or broth), salt, put on medium heat and cook for another 10 minutes. Peel potatoes and cut into cubes. Send to the pan to the chanterelles and cook until half cooked. Grate the carrots on a coarse grater, chop the onion. (Onions and carrots can be sautéed in vegetable oil if desired.) Put the onions and carrots in the soup, cook for 10-15 minutes. Ready soup can be seasoned with garlic and add sour cream.
Calorie per serving 115 kcal
Cooking time from 50 minutes
Difficulty level on a 10-point scale 4 points
For 6 persons: chanterelles - 250 g, pork belly
Smoked-boiled - 200 g, onion - 1 pc., potatoes - 1.5 kg, pork intestine, vegetable oil, salt
Cut the brisket and mushrooms. Chop half an onion and fry in oil. After 2 minutes, add the mushrooms and fry until tender. Put the brisket. Cook 2 minutes. Grate potatoes and remaining onion. Put in a sieve. Send the potato mass to a bowl, add the brisket with mushrooms and the starch that has settled at the bottom of the bowl. Salt. Wash the intestines and stuff. Pierce the shell with a fork. Fry in oil for 3 minutes, then bake for 15 minutes at 180 ° C.
Calorie per serving 408 kcal
Cooking time from 150 minutes
Difficulty level on a 10-point scale 8 points
For 3 persons: chanterelles - 600 g, cream 20% - 300 ml, spaghetti - 300 g, cheese, vegetable oil, salt, ground black pepper
Rinse the chanterelles thoroughly, let the water drain. Cut large mushrooms into 2-4 parts, leave small ones as they are. Fry in a saucepan with salt in vegetable oil until tender. In parallel, boil spaghetti - ideally, they should be cooked at the same time as the sauce. Pour cream into a saucepan with mushrooms, add pepper and cook until boiling. Season the cooked spaghetti with the prepared sauce, sprinkle with grated cheese and serve.
Calorie per serving 657 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: chanterelles - 400 g, onion - 1 pc., garlic - 2 cloves, dry vermouth - 50 ml, dor blue cheese - 70 g, ricotta - 200 g, butter - 100 g, puff pastry - 250 g, dry thyme , dry basil, salt
Chop mushrooms, onion, garlic. Fry the onion in oil for 2 minutes. Add garlic, herbs and mushrooms. Fry until done. Pour in vermouth, keep on fire for 3 minutes. Salt, remove. In a bowl, mix the ricotta and crumbled dor blue cheese. Add mushrooms, mix. Put the filling on a slightly rolled dough, roll up into a roll. Place on a baking sheet lined with paper and bake for 20-25 minutes at 200°C.
Calorie per serving 310 kcal
Cooking time from 45 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: chanterelles - 100 g, porcini mushrooms - 100 g, potatoes - 400 g, eggs - 2 pcs., onions - 2 pcs., cream 20% - 150 ml, butter - 50 g, cheese - 80 g, butter vegetable, salt
Chop the onion. Boil potatoes with salt and mash in mashed potatoes with butter and 1 egg. Fry porcini mushrooms in vegetable oil with half an onion, salt. Fry the chanterelles with the remaining onion. Mix half of the puree with porcini mushrooms and place in a mold. Above are chanterelles. Top with the other half of the puree. Whip cream with egg, add grated cheese. Pour over the casserole. Cook for 25-30 minutes at 190°C.
Calorie per serving 326 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 8 points
For 6 persons: chanterelles - 500 g, wheat flour - 250 g, butter - 125 g, eggs - 3 pcs., onions - 2 pcs., bacon - 100 g, sour cream - 125 g, cream 10% - 125 ml, salt
For the dough, sift the flour, add a pinch of salt, softened butter, beat in the egg. Wrap in cling film and refrigerate for 40 minutes.
Finely chop the mushrooms, bacon and onion. Lightly fry the bacon in a dry skillet, then add the mushrooms and onions. Cook over high heat for 10 minutes. Roll out the dough into a layer and lay in a mold. Form edges. Prick the dough in several places with a fork.
For filling, beat sour cream, cream and the remaining eggs, salt to taste. Put the filling on the base.
Pour in prepared mixture.
Bake in the oven at 200°C for 25-30 minutes.
Calorie per serving 479 kcal
Cooking time from 100 minutes
Difficulty level on a 10-point scale 7 points
Photo: Fotolia/All Over Press, Legion Media
