Chanterelles are harvested from mid-autumn to early spring. All this period of time we have the opportunity to enjoy their aroma and taste. It should be noted that chanterelles contain a lot of vitamins and minerals. But in order for all these useful substances to be absorbed by our body, you should properly prepare the mushrooms.
Chanterelles are poorly absorbed, so they are crushed, and only then they are processed. Mushrooms can be fried, salted, marinated and stewed. In all cases, they are tasty and aromatic. So, in our article we will tell you what to do with chanterelle mushrooms.
Marinating chanterelles. Recipe
To cook pickled chanterelle mushrooms , you should purchase these products:
- chanterelles - 3 kg;
- sugar - 125 g;
- vinegar 9% - 250 ml;
- water - 500 ml;
- sunflower oil - 200 ml;
- salt - 60 g;
- lavrushka, black pepper peas, cloves.
Cooking according to the recipe
Fortunately, the chanterelles have a unique ability: they have no worms. Therefore, before any treatment, they should simply be cleaned of earth, leaves and thoroughly washed under water.
So, large mushrooms are cut into several parts, and small ones are left as is. We put a pot of water on the stove and bring to a boil. Throw the mushrooms and cook for about 30 minutes over medium heat. Do not forget to remove the foam.
Then we drain the water, and throw the chanterelles into a colander and rinse. Pour water into the pan again and add all the ingredients for the marinade. When the water begins to boil, let us pour mushrooms, mix and leave to cook for 10 minutes.
In the meantime, we sterilize the jars. This can be done in the microwave. Pour boiling water into the jar and set the time to 2 minutes. After that, we take out our glass containers and place them on a clean towel in an inverted state to make the glass water.
We transfer ready chanterelles to jars and fill with marinade. Roll up. We sterilize the jars for 10 minutes. Then we turn it over and wrap it with a warm blanket until it cools completely.
That's it, our pickled chanterelle mushrooms are ready. Enjoy your meal!
How to salt chanterelle mushrooms? Hot way
To the question of what to do with chanterelle mushrooms, we answer: "Salt in a hot way." For this we will need the following products:
- chanterelles - 1 kg;
- salt - 4 tsp;
- Lavrushka - 8 leaves;
- garlic - 6 cloves;
- cloves, black pepper, ground pepper.
Start cooking
We carefully clean the mushrooms and wash them in water. We put a pot of water on the stove and bring to a boil. Add our forest products and all other ingredients except garlic. Cook for 20 minutes over medium heat, removing the resulting foam.
How to salt chanterelles further? We take out the mushrooms with a slotted spoon and transfer to a saucepan, sprinkle with salt and pre-chopped garlic. The mixture is watered with a small amount of marinade, in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, put them in the refrigerator. After a day, mushrooms can be tasted.
If there is a desire to keep the dish until winter, mushrooms should be placed in previously sterilized jars and rolled up.
We hope that we answered the question of
how to salt chanterelle
mushrooms . Enjoy it!
Fried red mushrooms with potatoes
Mushrooms cook quite quickly, and the taste is unforgettable. So, what ingredients do we need to prepare a dish? It:
- chanterelles - 500 g;
- potatoes (preferably young) - 800-900 g;
- garlic - 3-4 cloves;
- lemon - a quarter;
- medium onions - 2 pcs.;
- salt;
- black pepper.
We cook according to the recipe
To cook chanterelle mushrooms (fried), peel them and rinse thoroughly. Then soak in water for 15-20 minutes. In the meantime, boil water.
We lay the mushrooms and cook them for 20 minutes on low heat, not forgetting to constantly remove the resulting foam with garbage.
While the chanterelles are boiled, we proceed to the processing of other ingredients. Peel the potatoes, wash and cut them into cubes. Finely chop the onion. We do the same with garlic.
We put a pan on the stove and pour in vegetable oil. Then we spread the garlic, fry it for several minutes and remove it from the pan using a slotted spoon. We spread potatoes, chanterelles, onions and fry for 8 minutes. Then salt, pepper, season, sprinkle with lemon juice, mix, cover, reduce heat and leave to simmer until fully cooked.
Everything, our chanterelles are ready. Mushrooms and potatoes go well, try. Enjoy your meal!
Cold salting of chanterelles
This procurement method is also quite used. For the recipe, we need the following ingredients:
- chanterelles - 3 kg;
- bulbs of medium size - 8 pcs.;
- garlic - 5-6 heads;
- dill umbrellas;
- salt;
- sunflower oil.
Start cooking
What to do with chanterelle mushrooms in this case? First, clean the mushrooms, and then rinse. Next, we place our forest gifts in a saucepan, pour boiling water and leave for several minutes. Then throw them in a colander. Large chanterelles cut into several parts. Chop the onion in half rings.
We sterilize the jars and lay the chanterelles in layers. Sprinkle each new layer with salt and onion. On top of the last we have finely chopped garlic. Scalp dill umbrellas with boiling water and add to each jar. We put oppression on all containers and put them in the refrigerator.
Exactly one day later, pour warmed sunflower oil in each jar so that it completely covers the chanterelles. This is necessary so that our workpiece does not deteriorate. We roll the containers with lids and put them in a cold place.
Conclusion
What to do with chanterelle mushrooms, we decided. The main thing is to properly clean and process them before preparing these “saffron mushrooms”. Then from the chanterelles you can extract the maximum benefit and taste. Enjoy it!