Chanterelle is one of the most beloved mushrooms of the majority of the inhabitants of our country. And such popularity is fully justified. Among all edible mushrooms, it occupies one of the most honorable places, since it has a number of properties useful to humans. It is simply impossible to confuse chanterelle mushrooms with others. These bright yellow or orange mushrooms really look like pieces of the sun tangled in green grass.
Chanterelle mushrooms have a very specific appearance. They are integral, that is, the leg does not separate from the cap. The fruit body is a funnel usually orange in color, with a smooth peel of a hat and thin plates on the underside. This mushroom grows mainly in deciduous forests. But quite often it can be found in mixed, and sometimes even conifers, but this is rare. Quite a lot of chanterelles can be typed in areas with a temperate climate. They usually grow in groups, as mushroom pickers say - in large families. They are very rarely found alone, and therefore, if you see this small miracle in the grass, you can safely look for the whole family nearby. The chanterelle mushrooms give a particularly large crop 2-4 days after heavy rain.
By the content of vitamins and amino acids necessary for an organism, this mushroom surpasses many other types. Dishes from it are included in medical nutrition for various ophthalmic disorders and diseases, because he is the champion in the content of most important trace elements, especially copper, zinc and, of course, carotene. The beneficial substances contained in these mushrooms help improve the condition of the eyes. Their use contributes to the improvement of the mucous membranes of the eyes and increases the level of resistance to various infections and viruses. In addition, since ancient times, chanterelle mushrooms have been used to treat tonsillitis, furunculosis and other diseases. They perfectly relieve any inflammation, and also contribute to the elimination of radionuclides from the body.
If we consider these mushrooms from the point of view of cooking, then they are referred to the third class, since it is absorbed quite poorly. But this quality does not interfere with their active use. Chanterelles are used along with porcini mushrooms and champignons. They go well with various vegetables and meat. They are added to sauces, minced meat and pastes. And all the pre-treatment consists only in a very thorough washing and drying. But still, you should know how to cook chanterelle mushrooms correctly.
You can cook them in different ways. They are most delicious when roasted, although this is the easiest dish to prepare. But in addition, the chanterelles are dried, pickled and salted, even soups are cooked with them. There are many recipes for their preparation. So many varieties of fried chanterelles have been invented so much that they cannot be counted, but their basis is still the same. It consists in the fact that prepared chopped mushrooms must be put in a pan and, after the water has evaporated, add oil and fry. But after that, you can already add everything you like there - chopped potatoes, chicken, eggs, boiled spaghetti or pasta. You can use fried chanterelles as an addition to pizza or pie filling.
Many chefs consider it necessary to boil these mushrooms before frying them. Boil for about 20 minutes, adding lemon juice to the water so that the mushrooms do not lose their color. But this measure is usually superfluous. It is used just in case. And usually only in the case of sauces that are incredibly tasty. Here is the easiest one. 200 gr. chanterelles need to fry, pour 3-4 tbsp. white wine, put out a little. Then add 4-5 tbsp. thick fat cream and simmer for about 3 minutes.
You can cook chanterelle mushrooms in other ways. For example, you can stew them in sour cream. To do this, take the stewpan. Melt a tablespoon of butter in it and lightly fry the chopped garlic clove (small). Then add a small finely chopped onion, fry a little and put half a kilogram of prepared chanterelles, salt, pepper and spices (optional). When the mushrooms are fried, add 100-150 ml of non-acidic sour cream and simmer under the lid for about 20 minutes. Then let the dish brew for half an hour. Good appetite!