Chanterelles are collected from mid-autumn to early spring. Throughout 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 beneficial substances to be absorbed by our body, mushrooms must be properly prepared.
Chanterelles are poorly digestible, so they are crushed and then 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.
How to cook chanterelle mushrooms
You went to the forest, and now you are looking at beautiful foxes in your kitchen. If you're new to cooking chanterelles, or even if you're a pro, before you chop them up like any old mushroom, take a few minutes and let's discuss a few things.
How to clean and properly store chanterelles
After you return from a long day of mushroom hunting, the last thing you might want to do is meditate over a sink filled with pounds of mushrooms, but home refrigerators tend to be very dry-cooled. If you don't clean them quickly, as the water evaporates from the mushrooms, the dirt will remain, get stuck and be very difficult to remove.
You can make things easier for yourself by removing the dirty stem from the mushrooms in the field and cleaning the mushrooms with a brush. At home, when I want to clean mushrooms, I fill the sink with very cold water and then throw them one by one into the cold water to remove the sand, and then put them in a paper bag covered with a slightly damp towel. Over the course of a few days or even weeks, I may need to freshen the towel as some of the moisture evaporates in the refrigerator. Chanterelles can also be stored in a plastic bag, but they will spoil faster, the advantage is that plastic retains moisture.
Cook chanterelles whole
There is a time and place for carving chanterelles, and I will get around to it, but for the most part, if I cook them at home, I leave them whole. When they are still young, before the caps become wavy and thin, they will be very firm and almost have a squeaky cheese taste, hard and chewy.
Also, the best pickled chanterelles you'll make will be the smallest ones, as they will retain their shape and texture. Old mushrooms can still be pickled, but the resulting texture will be soggy and not as tasty.
Can you overcook chanterelles?
Absolutely, positively, yes. This is a common problem I see when people post recipes they've made, it's not their fault, I've overcooked them over the years too. Once the chanterelles are warmed up and ready to eat, the problem may be that depending on the heat of the pan, the mushrooms may take longer to cook than they actually need to be cooked. Overcooked chanterelles don't have to be crispy, they can also be brown, greasy and slugy.
How to avoid overcooking mushrooms?
Well, first of all, make sure the mushrooms are dry and free of water. You need to dry mushrooms by carefully packing them in towels in the refrigerator after you wash them. Second, be sure to cook the mushrooms quickly over high heat. Finally, feel free to remove the mushrooms from the pan if you're cooking them with other dishes that take longer, or cook the mushrooms at the last minute in a separate pan and add them to the dish at the last minute.
Roasting chanterelles
Another key to flavor for chants is to make sure they get a little color, don't cook them until they dry out and become tough. Fry them lightly, carefully. This can be tricky if you are trying to make a large batch of them. Keeping them safe will make life a lot easier. When mushrooms are sliced, they take up a lot of surface area and can release a lot of water if they were wet on the outside or if you had to rinse them, which I usually do unless they are very clean.
Old and damaged chanterelles
If you were to cook the same food you dreamed of, or if you buy chanterelles, they will become damaged by bugs over time. When I have mature mushrooms, or some with multiple bug holes, they are usually cut up and used for different purposes. Here are some examples:
- Duxelles is a classic way to preserve mushrooms, not just chanterelles.
- Cooking chopped chanterelles in cream is a great way to draw out their flavor. As most of us know, mushroom flavors dissolve very well in cream - a classic way to enjoy them.
- A canned or marinade with a little vinegar, garlic and herbs can work, and it's also great with baby button mushrooms.
- Drying your old chanterelles is also good, but they change their flavor a little differently than most mushrooms.
Cooking chanterelle mushrooms
Do you know how to cook chanterelles? If not, follow this recipe. We love mushrooms. Any edible mushroom and species can find refuge in our hearts and stomachs. However, there are a few favorites. This recipe is about how to cook chanterelles and they are one of my favorite mushrooms.
There are several ways to prepare chanterelles and eat them. Some of my favorite chanterelle recipes include roasting them with potatoes or cooking them in a béchamel sauce. Today we are preparing this precious dish with potatoes and clarified butter! The clarified butter enhances the flavor of the potatoes and chanterelles, making this dish a very satisfying treat.
If you didn't pick chanterelles today, this recipe can be used with other types of mushrooms. Or you can just buy chanterelles, as they are now available in any store.
This recipe is very simple. The only thing you need to pay attention to is not to burn the potatoes and onions.
Ingredients for cooking chanterelles:
- 4-5 medium potatoes
- 2 pounds chanterelles
- 1 medium onion, chopped
- 2 clarified butter TBSP (clarified butter can be substituted)
- 1 TBSP avocado oil (or liquid oil of your choice)
- 1-1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup chopped dill
Step by Step Recipe Plan:
Peel the potatoes and slice each one into 1-inch pieces. Using a medium skillet (enough to cook the potatoes), melt 2 tbsp. L. Refined oil. Add the potatoes to the pan and start frying over high heat for about 5 minutes. The idea is to get a light glaze and crunch before we add the other ingredients. There is no need to mix the potatoes often. However, make sure they don't burn at the bottom by tossing them once or twice during those 5 minutes.
Add the chopped onion to the pan, stir and add 1 teaspoon salt. Ideally, you can add the salt a little later. However, I like potatoes to soak up some sodium. Assuming the temperature is still high and will allow the potatoes and onions to cook a little longer (about 2 minutes). Once you see the potatoes turning a nice golden hue, reduce the heat to medium and cover the pan to cook the potatoes for about 10 minutes. check every 5 minutes, stir the potatoes gently and make sure they are not burning.
While the potatoes are cooking, quickly wash the chanterelles. Do not soak mushrooms in water. Most mushrooms are very porous and absorb water well, like a sponge. You'll be surprised how much water they can take. You should wash them quickly enough to remove all the dirt. Cut the washed chanterelles into large pieces. The mushrooms shrink as they cook. Therefore, by cutting them into larger pieces or strips, you will have a better chance of tasting the mushrooms in your food.
Heat a large frying pan on high, add a tablespoon of TBSP avocado oil and add the chanterelles. During this process, the chanterelles release water, resulting in a slight boil. This will cook the mushrooms and also help flush out any nasty stuff that may come up when picking mushrooms. Once the water is ready, add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to MEDIUM and let mushrooms cook for another minute. Now the water has completely gone and you can smell the slight smell of the mushroom oil.
By this time the potatoes should be fully cooked. You may need to give it a final blast on high heat to create a golden crust. Turn the heat from under the potatoes to high and fry them a little without burning the onions. Once the potatoes are done, transfer the potatoes to the pan with the chanterelles. Add 1/2 cup chopped dill and stir everything together.
Serve with warm bread or a side dish of fresh vegetables. Now you know one way to cook chanterelles.
How to fry chanterelles
Some housewives prefer not to pre-cook the mushrooms, so they fry the raw product. In such a situation, they are poured into the frying pan, focusing on the fact that during heat treatment they will decrease in size. The frying process itself begins on low heat and goes through the stage of evaporation of the liquid, which takes about a quarter of an hour. Afterwards, you can fully stew them or fry them until crisp, adding oil, spices and other ingredients if you have a complex dish.
In sour cream with onions
This classic, simple dish that can be prepared in an hour often appears on the table at the end of summer. You can serve fried mushrooms with fresh vegetable salad or make a side dish of pasta and short horns. The list of ingredients is very simple:
- chanterelles – 0.5 kg;
- thick sour cream - half a glass;
- bulb;
- salt;
- butter.
How to cook chanterelles in sour cream without boiling? The scheme is as follows:
- Wash the mushrooms, remove 1/3 of the stem from the bottom. Soak for an hour.
- Cut specimens that are too large.
- Place in a hot frying pan with oil. Cook covered until the chanterelles release their juice.
- Add half a glass of water. Simmer for 20 minutes.
- Add salt, mix, add chopped onion.
- After a quarter of an hour, add sour cream and mix again. Simmer for another 10-15 minutes.
- DIY garden swing
- Salad with liver and carrots - step-by-step recipes for cooking with onions, pickles, beans or mushrooms
- Recipes for pickling milk mushrooms in glass jars for the winter
In sour cream-garlic sauce with herbs
This recipe can be considered an alternative to the previous one. The amount of sour cream here is increased to form a delicate sauce that coats each mushroom piece. The onion is removed and replaced with garlic, and the herbs add a fresh taste and attractive appearance to the dish. The set of ingredients is as follows:
- chanterelles – 450 g;
- sour cream - a glass;
- garlic cloves – 4 pcs.;
- a bunch of greenery;
- butter - for frying;
- sea salt;
- ground pepper.
It’s easy to prepare chanterelles in sauce:
- Chop the selected and washed mushrooms and pour into boiling water.
- After a quarter of an hour, transfer to a wire rack.
- Heat the oil in a frying pan and fry 1 clove of garlic for about a minute. Remove and discard. Add mushrooms.
- The main question for housewives is how long to fry chanterelles if they have already been boiled? Professionals advise looking at the color of the mushrooms: as soon as they become brighter, you can add the sauce. Be sure to stir them periodically.
- Prepare the sauce: combine sour cream with chopped garlic, ground pepper, salt, chopped herbs.
- Pour this mixture over the mushrooms and cover with a lid. Fried chanterelles will be ready in 3-4 minutes, when the sour cream has curdled.
Let's prepare chanterelle mushrooms
This is the best way to cook chanterelle mushrooms. Well, this is my favorite way anyway.
There has been a boom in chanterelles here this summer and we have been preparing them in every possible way, even drying them for use this winter.
Chanterelles taste great, but the sheer amount of moisture they contain can be problematic to cook.
The thing about chanterelles is the amount of moisture they collect in their cells. When you cook them, that moisture escapes. In some traditional methods of preparing mushrooms, namely batter-frying or dry-coating mushrooms and toasting, this excess moisture causes the flavorful crust to either become soggy or even fall off completely.
And honestly, that's not necessarily a bad thing. Chanterelles are packaged so that they're full of savory, woody, mushroomy flavor and a velvety mouthfeel, so they don't need a spicy or savory batter to make them do well at the table.
By boiling the moisture from the mushrooms before adding the oil, you enhance the flavor and improve the texture.
So how do you rid mushrooms of excess moisture while concentrating their flavor and adding a nice texture to the finished dish? You fry them a little in a dry frying pan and then add butter and garlic if you like to finish off the mushrooms and provide a soft, velvety mouthfeel with a bit of crunch around the edges.
Eat chanterelles on their own, in an omelette, or simply spoon over a good steak.
Serve pan-fried mushrooms on their own, in an omelet, or top a nice steak
Instructions for cooking chanterelles
To begin the cooking process, add the mushrooms to a dry skillet or well-seasoned cast iron skillet over medium heat. Don't worry about sticking, just leave the mushrooms in the bottom of the pan until they begin to release moisture. As the mushrooms cook, more and more moisture will be released into the pan. Continue cooking, occasionally pushing the mushrooms around the pan with a spatula to make sure they are all exposed to the heat.
After a few minutes, the mushrooms will no longer release moisture. Continue cooking until all the water in the pan has evaporated and the mushrooms settle back to the dry bottom. Add oil to the pan and stir the mushrooms into the pan.
Thinly sliced garlic adds extra flavor to the mushrooms.
At this point, add chopped garlic if desired. Continue to fry the mushrooms until they are golden brown and the edges are slightly crispy. Serve the mushrooms on their own, in an omelet or spooned over your favorite steak.
Cooking according to recipe
Fortunately, chanterelles have a unique ability: they do not contain worms. Therefore, before any processing, they should simply be cleaned of soil, leaves and thoroughly rinsed under water.
So, we cut the large mushrooms into several parts, and leave the small ones as is. Place a pan of water on the stove and bring to a boil. Throw in the mushrooms and cook for about 30 minutes over medium heat. Don't forget to remove the foam.
Then drain the water, place the chanterelles in a colander and rinse. Pour water into the pan again and add all the ingredients for the marinade. When the water boils, add the mushrooms, stir and leave to cook for 10 minutes.
In the meantime, let's sterilize the jars. This can be done in the microwave. Pour boiling water into the jar and set the time to 2 minutes. After this, we take out our glass containers and place them on a clean towel upside down to drain the water.
We transfer the finished chanterelles into jars and fill them with marinade. Let's roll up. Sterilize the jars for 10 minutes. Then turn it over and wrap it in a warm blanket until it cools completely.
That's it, our pickled chanterelle mushrooms are ready. Bon appetit!
Fried chanterelles
Ingredients for making fried chanterelles:
Kitchen – Cooking time: 20 min. Number of servings: 3-4 pcs.
- 1 pound beef sirloin steak
- 2 tbsp lemon juice
- 2 tablespoons soy sauce
- 4 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 2 pounds porcini mushrooms, sliced
- 2-3 tablespoons oyster sauce
- Sesame oil (optional)
Step-by-step plan for cooking fried chanterelles:
- In a 12-by-15-inch baking pan, combine mushrooms, shallots, olive oil, ghee, thyme leaves, salt and pepper. Bake in a 400° oven, stirring occasionally, until the mushrooms are tender and beginning to brown around the edges, 12 to 15 minutes. Use immediately or let sit until ready to use, up to 4 hours.
Oven-roasted chanterelle mushrooms
This is a very simple recipe that requires really high quality whole fresh mushrooms.
Ingredients for cooking chanterelle mushrooms fried in the oven:
Kitchen – Cooking time: 45 min. Number of servings: pcs.
- 1 pound chanterelle mushrooms, washed and dried
- 6 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh thyme
- Olive oil
- Salt pepper
Step-by-step plan for cooking chanterelle mushrooms fried in the oven:
Mix everything in a large baking dish. Roast at 375 degrees until crispy, about 30-45 minutes.
Let's start cooking
What to do with chanterelle mushrooms in this case? First we clean the mushrooms and then rinse them. Next, place our forest gifts in a saucepan, pour boiling water over them and leave for a few minutes. Then put them in a colander. Cut large chanterelles into several pieces. Chop the onion into half rings.
We sterilize the jars and apply the chanterelles in layers. Sprinkle each new layer generously with salt and onion. Place finely chopped garlic on top of the latter. Scald the dill umbrellas with boiling water and add to each jar. We put pressure on all containers and put them in the refrigerator.
Exactly one day later, pour heated sunflower oil into each jar so that it completely covers the chanterelles. This is necessary so that our workpiece does not deteriorate. We roll up the containers with lids and put them in a cool place.
Fried chanterelle mushrooms
These fried chanterelle mushrooms take about 15 minutes to prepare and always taste amazing.
Ingredients for making fried chanterelle mushrooms:
Kitchen – Cooking time: 15 min. Number of servings: 2 pcs.
- 1-2 tsp. olive oil
- 6 ounces chanterelle mushrooms, peeled and cut into halves or quarters if large
- 1/2 small shallot, thinly sliced
- 1 small clove of garlic, thinly sliced
- Butter 1 tbsp. l.
- Leaves from 1 small sprig of thyme and one sprig for baking
- Sea salt and freshly ground pepper to taste
Step-by-step plan for cooking fried chanterelle mushrooms:
- Preheat oven to 400 degrees. Coat the bottom of a cast iron skillet with one to two teaspoons of olive oil; stir until coated evenly.
- Peel the mushrooms, then cut larger ones in half or quarter, depending on size. Place mushrooms, shallots, and garlic cloves in a bowl.
- Drizzle the melted butter over the mixture, then season with fresh thyme leaves, sea salt and freshly ground pepper to taste.
- Stir to coat evenly.
- Pour the mixture into the prepared cast iron skillet. Place a sprig of fresh thyme on top.
- Place in the oven and bake for 10-12 minutes, stirring halfway through. Serve immediately. Enjoy.
Butter chanterelle mushrooms on toast with grated parmesan
Sandwiches with hot fried chanterelles, fresh parsley and parmesan shavings. These buttery chanterelle mushrooms on toast with parmesan cheese are always delicious and a big hit with everyone.
Ingredients for Butter Chanterelle Mushrooms on Toast with Grated Parmesan:
Kitchen – Cooking time: 10 min. Number of servings: 4-6 pcs.
- 6 slices sourdough bread
- Garlic and Herb Flavored Oil
- A few cloves of fried garlic
- Butter 1 tbsp.
- 1 pound chanterelles, chopped
- Leaves of 1 sprig fresh thyme
- Sea salt and freshly ground pepper to taste
- A pinch of crushed red pepper to taste
- Chopped fresh parsley
- Grated Parmesan
Step-by-step plan for preparing Butter Chanterelle Mushrooms on Toast with Grated Parmesan:
- Preheat oven to 375 degrees.
- Place the sourdough slices on a baking sheet, then brush the tops with aromatic olive oil. Place the pan in the oven and bake for 5 minutes or until crisp.
- While the toast is cooking, prepare the mushrooms by heating the butter in a large skillet over medium heat.
- Add sliced mushrooms and fresh thyme, then stir to coat evenly with oil.
- Allow to cook undisturbed for 3 minutes; stir and continue to cook until mushrooms are golden and tender, 2 to 3 minutes more.
- Season with sea salt and freshly ground pepper to taste and a pinch of crushed red pepper flakes if desired.
- Remove the toast from the oven and squeeze a few cloves of roasted garlic, skin on, onto each toast, then spread evenly.
- Top each toast with spoonfuls of the fried chanterelles, then sprinkle with fresh parsley, followed by shaved Parmesan cheese.
- Serve immediately and enjoy.
Let's start cooking
We carefully clean the mushrooms and wash them in water. Place a pan of water on the stove and bring to a boil. Add our forest gifts and all other ingredients except garlic. Cook for 20 minutes over medium heat, skimming off any foam that forms.
How to further salt the chanterelles? We take out the mushrooms using a slotted spoon and transfer them to a saucepan, sprinkle with salt and pre-chopped garlic. Pour the mixture with a small amount of the marinade in which the chanterelles were cooked. We put oppression. When the mushrooms have cooled, place them in the refrigerator. After a day you can try the mushrooms.
If you want to preserve the dish until winter, the mushrooms should be placed in pre-sterilized jars and rolled up.
We hope that we have answered the question of how to pickle chanterelle mushrooms. Enjoy!
Chicken thighs with chanterelle sauce
I had some chicken thighs that needed to be used up, so I decided to make a quick and easy chicken and mushroom dish. I wanted to keep the sauce healthy so I didn't add any cream or butter. The dish turned out light, aromatic and really very tasty. I really liked the taste of chanterelle mushrooms - it's my new favorite mushroom.
Ingredients for making Chicken Thighs with Chanterelle Sauce:
Kitchen – Cooking time: 20 min. Number of servings: pcs.
- 2 tsp olive oil
- 5-6 skinless, boneless chicken thighs
- Sea salt and freshly ground pepper to taste
- Garlic powder to taste
- Butter 1 tbsp.
- 2 cups peeled and sliced chanterelle mushrooms
- 1 shallot, sliced
- 4-5 small garlic cloves, minced
- 3/4 cup chicken broth
- 1-2 tablespoons cornstarch
Step-by-step plan for preparing Chicken thighs with chanterelle sauce:
- Heat olive oil in a large skillet over medium heat. Season the chicken thighs with sea salt, freshly ground pepper and garlic powder to taste on both sides. Once the pan is hot, add the chicken and cook for 5-6 minutes on each side or until cooked through. Remove the chicken from the pan and place on a plate, tenting it with foil.
- Add oil to the pan, then add the chanterelles and shallots. Fry for 5-6 minutes or until golden brown; add chopped garlic and simmer for another 1 minute, stirring constantly. Add cornstarch to chicken broth and stir thoroughly. Add the chicken broth mixture to the mushrooms and let it simmer for 2-3 minutes to reduce and thicken. Season with sea salt and freshly ground pepper to taste. Add the chicken thighs and juices back to the sauce and simmer for 1 minute. Place on a serving platter and serve immediately. Enjoy.
A short video recipe on how you can easily cook chanterelle mushrooms at home :
If you liked our mushroom recipes, please leave your reviews at the end of the article and share them with your friends! Thank you
