Chanterelle mushrooms: how to cook tasty

Among mushroom pickers, these forest mushrooms are especially appreciated, and in culinary notebooks and books rightfully occupy a separate section. In autumn, chanterelles decorate tables in a fried, stewed form, added to soups. Often they are also added to meat and vegetable dishes, making them especially tasty and aromatic. Today these forest gifts are found in any of the supermarkets. But not all housewives reliably know what to do with them. About how to cook chanterelles, we will tell in this article.

Chicken Breast, Chanterelles, Dry Wine

This recipe is pretty simple. To prepare the food we need:

• a third of a cup of flour;
• a handful of paprika dry freshly ground;
• 2 parts of a chicken breast, freed from a skin with bones;
• 6 large spoons of butter;
• a pound of chanterelles;
• salt and pepper mixture according to individual preference;
• a cup of broth;
• half a cup of wine (dry and, preferably, white);
• a pinch of dried tarragon.

Simple cooking!

1. How to cook chanterelles with chicken and wine? Stir the sifted flour and ground paprika together in a shallow plate.
2. Set aside 1 large spoonful of flour mixture for later use. Immerse the breast slices in a mixture of flour and paprika, spreading evenly over the entire surface.
3. Melt the butter in a skillet over medium heat. Put the washed and peeled chanterelles in oil and fry until they release excess liquid, turn brown. Move the mushrooms into a bowl and set aside.
4. Melt another 50 grams of butter in a large skillet. Fry the breasts in oil until a ruddy color on either side. In the finale, season with salt and pepper and spices.
5. Return cooked chanterelles to the pan and add chicken stock, mix. Put there a tablespoon of flour / paprika mixture, dry wine and dried tarragon. Place the lid on a frying pan, reduce heat to a minimum and simmer until the liquid becomes thick and the chicken is no longer pink in the middle (when pricked with a fork, the juice that emerges will become transparent), about 20 minutes. At the same time, a thermometer with instant reading (if there is one in your arsenal) inserted into the center of the chicken breast should show at least 75 degrees.

Now you know what you can cook from chanterelles. And believe me, it will be a very delicious holiday dish, which can surprise guests who come or please the family.

Chanterelle sauce

How to cook chanterelles deliciously? This optimal sauce is perfect for most fried meat dishes, including veal or beef (pork) steaks. By the way, a spicy mushroom supplement can be prepared by replacing wild chanterelles with typical mushrooms or oyster mushrooms sold at any grocery store. But with the forest it still turns out much tastier. We will need:

• 50 grams of butter;
• onion, previously finely chopped;
• a pound of chanterelles, finely chopped;
• half a cup of wine (dry, red);
• a cup of beef broth;
• seasonings;
• salt and black pepper to individual taste.

How to cook

Rinse and clean the chanterelle mushrooms. Strain the butter in a saucepan over low heat. Enter chopped onions, stew a little, then introduce finely chopped mushrooms and mix with onions. Stew for about another five minutes. After pour red wine and simmer for about 10 minutes, stirring constantly, until the spicy mushroom sauce thickens. In the final, add seasoning and salt to your individual preferences.

In creamy sauce

How to cook chanterelles in a simple creamy sauce with onions and herbs - directly from Provence? Now we find out. The result should be an excellent side dish, or you can make a vegetarian paste for spreading. We will need:

• 50 grams of butter;
• several medium onions;
• 3 cups finely chopped chanterelles;
• half a cup of greasy whipped cream;
• one and a half teaspoons sifted flour;
• some purified water;
• half a small spoonful of salt;
• a pinch of herbs "de Provence";
• fresh mixture of ground peppers according to individual taste.

Recipe step by step

How to cook chanterelles according to this recipe?

Step number 1. Dissolve the butter in a saucepan and simmer the chopped onion until soft and translucent.

Step number 2. Add the chanterelle mushrooms there and cook an additional 3 minutes.

Step number 3. Add cream and simmer until the forest gifts are soft (5 to 10 minutes).

Step number 4. Mix flour and water together and add to the dish. Bring to a boil.

Step number 5. Season with salt, a mixture of Provencal herbs and pepper in the finale - to your individual taste.

With potatoes

How to cook chanterelles in a pan? For this we need:

• a pound of potatoes;
• some lean sunflower oil and a spoon - olive;
• salt to taste;
• a pound of chopped chanterelles;
• 200 grams of bacon;
• 3 large spoons of balsamic vinegar;
• a good handful of chopped fresh tarragon;
• 2 cloves of crushed garlic.

How to cook

1. Place the potatoes in a large frying pan and fry in not too much vegetable oil. Sprinkle with salt and stir so that the oil constantly soaks the potatoes. Cook at medium temperatures for about 20-25 minutes.
2. While the potatoes are cooking, pour 1 tablespoon of olive oil into another skillet and cook the bacon, cut into arbitrary slices over medium heat, often stirring in hot oil until it releases a little fat (quickly, about 3-5 minutes).
3. Increase the heat to strong, add mushrooms to the bacon and fry until most of the juice has evaporated and the chanterelles begin to brown (about 10 minutes).
4. Preheat the oven to 200 degrees.
5. Put the potatoes in a baking dish, mix the mushrooms and bacon with the potatoes. Place in the oven and bake for a quarter of an hour. Allow to cool slightly, about 10 minutes.
6. Introduce the vinegar to the potatoes and mushrooms with bacon, sprinkle with tarragon, garlic, 1 large spoon of olive oil, stirring a little. Try it and add seasoning. Transfer the dish to a serving dish and serve hot.

Chanterelles with bacon in tartlets

How to cook a chanterelle recipe? This excellent snack can be used for receptions and corporate parties. We will need:

• 2 teaspoons of olive oil;
• 2 tablespoons chopped onion;
• 1 clove of garlic;
• 1 1/2 cup chanterelles, finely chopped;
• 1 tablespoon of brandy;
• 1/2 teaspoon chopped fresh thyme;
• 1 tablespoon of chopped fresh parsley;
• 1/4 teaspoon of salt and pepper to taste;
• 1 egg
• 1/4 cup of milk;
• 1/4 cup grated Swiss cheese;
• 2 tablespoons of soft cream cheese;
• 2 slices of chopped bacon;
• 24 mini tartlets.

How to cook

Heat the oil in a large skillet over moderate heat. Enter chopped onion and fry until it is rosy. Add garlic and mushrooms and simmer until tender. Transfer to a saucepan, add brandy or brandy, as well as seasoning with thyme, parsley, salt and pepper. Remove from heat and let cool. In a large bowl, combine the egg, milk, Swiss cheese, cream cheese and bacon crumbled into small pieces. Put everything in the mushroom mixture and mix again. Start with a mixture of tartlets and place them on a baking sheet. Preheat oven to 165 degrees. Bake for 15 minutes - and on the table. Bon appetit to all!