Mushroom picking is so exciting that you can only envy those people who have the opportunity to engage in quiet hunting every year. If you, having gone to the forest, meet a scattering of bright orange tips with a wavy hat, then you should know - you have found a mushroom mushroom. Just be careful - there are still false foxes that cannot be collected and eaten in any case. But they are easy to distinguish from edible. The false hat has smooth edges, so carefully look at the top of the mushrooms.
Chanterelles are not only beautiful, but also surprisingly tasty mushrooms. They grow almost throughout the territory of our country, where birch, coniferous or mixed forests are found. You can collect them from early spring to late autumn. What distinguishes them from all the other mushrooms, in addition to their festive color, is that they are never wormy. But not only this feature makes chanterelles so popular - they are also unusually tasty. In order to spoil these mushrooms, you need to make a lot of effort, as fry the chanterelles by the strength of even a complete layman in culinary art. Now you will see for yourself.
Before frying the chanterelles, they must be soaked for half an hour in water, so that it is easier to wash off the adhering sand and needles that are necessarily present on the surface of the mushrooms. You do not want the sand creaking on your teeth, and the needles clogging the wonderful taste of fried chanterelles. Therefore, all mushrooms must be thoroughly washed in running water, everything that does not lend itself to washing is cut off, and the chanterelles themselves are cut into approximately equal pieces. If they are small enough, then you can put them in the pan completely.
How to fry chanterelles with sour cream
Washed and chopped mushrooms are placed in a deep pan, poured with water and put on fire. It is not necessary to cover with a lid, since chanterelles can be fried only after the water has evaporated. While our mushrooms are boiling in a skillet, cut onions and fry it in butter. Boil new potatoes until half cooked and drop them in a colander. As soon as the water in the pan boils, add the butter and potatoes. Stir, salt, sprinkle with pepper and fry for about 5-10 minutes. Let the potatoes also cover with a delicious crust. Then reduce the heat, add sour cream to the dish, cover the pan with a lid and simmer for about five more minutes. Serve the dish, sprinkled with finely chopped herbs.
How to fry chanterelle mushrooms without sour cream
The beginning is almost the same as in the previous recipe - mine, cut, put in a frying pan, pour water and keep on high heat until the water boils completely. As soon as the water has evaporated, we throw a piece of butter in the pan (you can, of course, take vegetable oil, but it is better to still cream, since it will be much tastier to fry the chanterelles on it). Then add sliced potatoes and fry, do not forget to stir, for about 10 minutes. Now you need to salt, put chopped onions for mushrooms and potatoes and continue cooking until it has a golden hue. At the end of frying, you can sprinkle the dish with herbs, or you can decorate the prepared mushrooms with potatoes with it and just in a plate.