Fried chanterelles today are a fairly common dish, since this type of mushroom is one of the most popular among lovers of this product. This is due to the fact that chanterelles have low calorie content. Their preparation does not take much time, and recipes using these mushrooms are very simple. The most popular recipe is fried potatoes with chanterelles. To properly prepare the product, you need to know how long to fry the chanterelles in a frying pan, whether you need to boil the chanterelles before frying, and many other nuances.
General points
Chanterelles are one of the best varieties of mushrooms. They are beautiful in appearance and surprisingly tasty. They can be found in birch, coniferous and mixed forests. The product is collected from the beginning of spring to the end of autumn. There are no small worms in such mushrooms; they are very rarely wormy. They grow up as families.
Chanterelles are easy and simple to prepare, as they do not accumulate harmful substances from the environment. In addition, they are tasty, aromatic, and are used to prepare various dishes. These can be either soups or appetizers with salads.
You can fry the mushrooms just like that, or with onions, garlic, add potatoes, sour cream.
Many people are interested in whether mushrooms need to be processed? Before frying the chanterelles, you will need to soak them in water for half an hour. This is necessary so that the stuck pine needles and sand that will be on the mushrooms are washed off more easily, and the chanterelles do not become bitter. Then you should rinse them well under running water. Anything that is difficult to wash out needs to be cut off, and the product itself will need to be chopped into cubes. If they are small in size, then you can fry the mushrooms whole.
Potatoes with frozen chanterelles and chicken fillet in a frying pan: recipe with video
I don’t want to leave out those who love potatoes with mushrooms and meat. For this option, it is better to use frozen mushrooms and chicken meat. Potatoes with frozen chanterelles in a frying pan with chicken are an incredibly tasty and nutritious dish.
- 1 kg of potatoes;
- 500 g frozen chanterelles;
- 200 g chicken fillet;
- 200 ml mayonnaise + 100 ml water;
- Butter and vegetable oil;
- Salt - to taste.
Watch the video of cooking potatoes with chanterelles in a frying pan with chicken.
- After defrosting, cut the mushrooms into cubes, place in a frying pan with heated vegetable oil, and fry for 10 minutes.
- Enter 2 tbsp. l. butter and fry again for 5 minutes.
- Peel the potatoes, rinse and cut into cubes, place in a separate frying pan and fry in butter until golden brown.
- Cut the chicken fillet into pieces, place in a frying pan and fry for 15 minutes. over high heat.
- Place all the ingredients in one container - a deep saucepan, add salt, add mayonnaise and water and simmer over low heat for 20 minutes.
Chanterelles fried with onions
100 grams of chanterelles contain only 20 kilocalories. Even fried mushroom is a dietary product, and a person losing weight consumes few calories.
To prepare fried chanterelles, you will need the following ingredients:
- fresh mushrooms;
- butter – 10 tablespoons;
- medium sized onion;
- small carrots;
- salt;
- pepper.
It is important to take into account that when frying, mushrooms greatly decrease in volume, so it is worth calculating the chanterelles so that in their raw form they fill the entire frying pan or more.
The product is quite easy to clean. Remove any adhering debris and rinse in water. There are 2 ways to prepare mushrooms before frying chanterelles.
Recipe No. 1. You shouldn’t soak mushrooms too much in water, so that they don’t absorb it and then dry out for a long time before cooking. Place the washed chanterelles on a paper towel and dry (from 30 minutes to 2 - 3 hours, it all depends on their moisture content). When the chanterelles are dry, they should feel pleasant to the touch.
Recipe No. 2. After cleaning, you should cook the chanterelle mushrooms. How long should you cook them so as not to lose their structure? Preparation takes 15 minutes.
While drying the mushrooms, you can prepare the vegetables. Cut the onion into half rings. To ensure that the rings have strength and do not break during cooking, it is recommended to shred them along the grain. Do not fry the onion until fully cooked so that it does not have bitterness and crunch. Grate the carrots on a medium grater. This is necessary so that after frying it will be tender in taste, but not soft.
Next, melt the butter and fry the onions and carrots until golden brown. After cooking, transfer the vegetables to a plate.
Place the cooked product on a sieve to drain the water.
Then you need to cut the chanterelles, dividing each mushroom into parts. Melt the butter, add the product, stirring occasionally. The mushrooms will release liquid during frying. It must be poured into a plate; it will be needed to prepare the sauce.
Then you need to add oil again and fry the mushrooms for 15 minutes. When they are completely ready, add salt and pepper to the product, cover with a lid and remove from the burner to allow the chanterelles to steep for 10 minutes. Next mix with carrots and onions.
Serve fried chanterelles with a side dish, pouring it with sauce, drained after frying the mushrooms.
This recipe is good because the product can be put in the freezer for the winter. In winter, take out the chanterelles and heat them in oil. The taste of fried chanterelles will remain, and the aroma will remind you of summer.
How to fry chanterelles in a frying pan with potatoes
Fried potatoes with aromatic chanterelles are suitable for lunch or dinner as a main course, a good addition to which would be a light vegetable salad or simply chopped fresh tomatoes and cucumbers.
Ingredients:
- Potatoes – 1 kg;
- Frozen chanterelles – 400 gr.;
- Onions – 1 pc.;
- Vegetable oil – 4 tbsp;
- Parsley - 3 sprigs;
- Garlic – 2 cloves;
- Salt, ground pepper - to taste.
Preparation:
- 30 minutes before cooking, place the frozen mushrooms in a colander and leave at room temperature. Then wash it and chop it finely.
- Peel the onion, chop finely, place in hot oil (2 tbsp) and fry on medium until golden brown.
- Place the prepared chanterelles in the onion, mix and fry covered for 10-15 minutes until the mushrooms brown and the liquid evaporates. Salt and pepper.
- Peel the potatoes, cut into cubes, rinse, drain in a colander and leave for 2-3 minutes. Place the prepared cubes in hot oil, sprinkle with salt and ground pepper, fry over medium heat without a lid, stirring occasionally. The cubes should have a crispy crust.
- Finely chop the garlic cloves or pass them through a press, finely chop the parsley.
- Place the fried aromatic chanterelles in the prepared potatoes, add parsley, garlic, mix gently and fry for about 2 minutes.
- Remove the delicious potatoes with fried chanterelles in a frying pan from the heat, transfer to plates and serve with fresh crusty bread and fresh vegetables.
Potatoes with chanterelles turn out even tastier if you add a small amount of grated cheese before serving; Parmesan is great.
How to cook fried chanterelles with potatoes in the oven? Very simple. Mix the fried mushrooms and onions with chopped raw potatoes and herbs, transfer to a baking dish, cover with foil and place in the oven for 30-35 minutes. For a golden, delicious crust, remove the foil 10 minutes before it’s ready, sprinkle with grated hard cheese and bake for the remaining time.
How to cook chanterelles with potatoes. Recipe
To prepare potatoes with mushrooms, you will need the following ingredients:
- fresh product – up to a kilogram;
- potatoes - half a kilo;
- onion – 2 pieces;
- frying oil;
- sour cream – 2 tablespoons;
- salt;
- pepper;
- greenery.
How to properly fry chanterelles.
- Clean the product by soaking for an hour.
- Chop the chanterelles into strips, preferably large ones, so that they have the appearance, since the product greatly decreases in size when fried.
- Peel the onion and chop into small cubes. Fry it until it turns golden brown, and then add the mushrooms. Add salt, pepper, stir, reduce heat. When all the juice has gone, cover with a lid and simmer for 10 minutes.
- After turning off the heat, you can add sour cream to the mushrooms. This will make the dish juicier.
- Cooking potatoes. Peel and cut into strips. Then you need to dry it with a paper towel.
- After heating the pan, add the potatoes. Do not stir or salt it, or cover it until it is cooked, so that the shape is preserved and the potatoes do not turn into mush.
- Mix fried potatoes with mushrooms, add spices to taste.
Tips and tricks
Potatoes go very well with various pickles . Sauerkraut, tomatoes and cucumbers are perfect for fried potatoes. To ensure your potatoes turn out perfect, follow these simple tips:
- It is better to fry the potatoes in small portions or in a large frying pan, then they will definitely not stick together.
- There is no need to stir the potatoes right away; let them get golden brown first. In total, you need to stir 3-4 times throughout the entire time.
- Fry over moderate heat.
- Salt the potatoes at the end of cooking. If you salt it too early, it will become watery and fall apart.
- If you fry the mushrooms separately from the potatoes, the dish will turn out even tastier.
Complicate the recipe and cook fried chanterelles with potatoes in sour cream; in both recipes you can safely add it to your taste, which will give a special touch to your dish.
Also try stewed potatoes with mushrooms. And also add other foods such as cabbage. Stewed potatoes with cabbage and mushrooms is an excellent dish. In a word, experiment, and you will definitely succeed! If you have any valuable tips for cooking potatoes, we'd love to hear them. Share your comments, and bon appetit!
Other potato recipes
Chicken with potatoes in the oven Country-style potatoes in the oven and in a slow cooker Potatoes with minced meat Potatoes with meat in the oven Stewed potatoes with meat Bon appetit!
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How to cook chanterelles using sour cream
Wash and cut the product, place in a frying pan, add water, and put on fire. In another frying pan, fry the onion. Boil young potatoes and place in a sieve. When the water in the pan with mushrooms goes away, add onions and potatoes. Stir, add salt. Cook for about 10 minutes. The potatoes should acquire a golden crust. Reduce heat, add sour cream, close the lid, and simmer for another 5 minutes.
There are a lot of recipes with chanterelles, they are simple, so even a non-professional can prepare a tasty dish.
Features of cooking fried potatoes with chanterelles
Many people love this dish. However, not everyone knows how to cook chanterelle mushrooms with fried potatoes. After all, there is a special technology that makes the dish very tasty.
Fried potatoes with chanterelles are prepared quickly. However, the mushrooms should be boiled first. Many housewives start frying them right away. They produce a lot of juice, and until it boils away, nothing will happen. If you are not in a hurry, then there is no need to cook chanterelles.
Fried mushrooms in butter are much more tender. Therefore, if possible, try it, you won’t regret it. Remember that any mushrooms fry heavily, so try to cook them in excess.
As a rule, potatoes fry faster, so they need to be placed in the pan after the mushrooms. To make the taste of the dish more piquant and rich, you need to play with spices.
Recipe for cooking potatoes with chanterelles and sour cream in a slow cooker
You can prepare a delicious and healthy lunch or dinner with the help of your home “helper” - a multicooker. Potatoes with chanterelles cooked in a slow cooker are an excellent dish for the whole family.
- 500 g boiled chanterelles;
- 600 g potatoes;
- 3 onions;
- Vegetable oil;
- 4 cloves of garlic;
- Salt - to taste;
- 2 tsp. ground black pepper;
- 4 tbsp. sour cream.
The recipe for cooking chanterelles with potatoes in a slow cooker is quite popular among housewives. We suggest using its step-by-step description to correctly carry out all processes.
- Peel the potatoes, cut into strips and add water to remove as much starch as possible.
- Cut the mushrooms into strips, as well as potatoes, and onions into thin half rings.
- Pour vegetable oil into the multicooker bowl, turn on the “Fry” mode and add the onion.
- Fry until caramel-colored, stirring with a wooden spatula, avoiding burning.
- Add the chopped mushrooms and continue frying in the “Fry” mode for another 15 minutes.
- Add potatoes, turn on the “Stew” mode on the multicooker panel for 40 minutes.
- After the signal, open the multicooker, salt the mixture to taste, pepper and add crushed garlic.
- Stir, add sour cream, close the multicooker, select the “Stew” mode and turn on for 15 minutes.
Potatoes baked in the oven with chanterelles and cheese
Potatoes baked in the oven with chanterelles and cheese acquire an appetizing golden brown crust, which adds a special piquancy to the dish.
- 1 kg of potatoes;
- 700 g boiled chanterelles;
- 200 g hard cheese;
- 3 pcs. white onion;
- 250 ml mayonnaise;
- Vegetable oil - for frying;
- Basil greens;
- Salt and ground black pepper - to taste.
We prepare potatoes with chanterelles in the oven according to the steps described below.
- Turn on the oven to preheat to 180°C.
- Cut the boiled mushrooms into pieces and fry in vegetable oil for 10 minutes.
- Peel the potatoes and onions, cut: onions into thin rings, potatoes into thin slices no more than 3 mm thick.
- Place some of the potatoes in a greased baking dish, top with onions, then fried mushrooms.
- Place potato slices in the top layer, add salt to taste, and sprinkle with ground black pepper.
- Spread generously with mayonnaise and place in a preheated oven for 40 minutes.
- Remove the pan, sprinkle the surface of the baked dish with grated cheese and put it back in the oven.
- Bake for another 30 minutes, checking with a toothpick for doneness.
- Before serving, decorate the potatoes with chanterelles with chopped herbs.
Recipe for chanterelles baked with potatoes and chicken in sour cream
The recipe for chanterelles baked with potatoes and chicken is a worthy option for holiday feasts. It must be said that chicken meat is considered an ideal complement to mushrooms and potatoes.
- 500 g each of potatoes and chicken;
- 700 g boiled chanterelles;
- 200 g onions;
- 4 cloves of garlic;
- 300 ml sour cream;
- 100 g hard cheese;
- 200 ml mayonnaise;
- Parsley;
- Salt - to taste;
- Vegetable oil - for frying.
- Wash the potatoes and cut into thin slices, add salt to taste and place in an even layer on a greased baking sheet.
- Cut the chicken into pieces, beat a little, season with salt, crushed garlic and place on top of the potatoes.
- Cut the mushrooms into slices, fry in oil until golden brown and place in a layer on the chicken.
- Mix sour cream, grated cheese and mayonnaise, add salt to taste (if necessary), then beat a little with a whisk.
- Spoon the sauce onto the surface of the meat and place in an oven preheated to 180°C.
- Bake for 60 minutes, when serving, garnish with chopped parsley.
Delicious dish of chanterelles and potatoes in sour cream in a frying pan
Chanterelles in sour cream with potatoes in a frying pan are a surprisingly tasty dish.
- 8 potatoes;
- 500 g chanterelles;
- 300 ml sour cream;
- Salt and vegetable oil.
The recipe for cooking potatoes with chanterelles in a frying pan with sour cream is described in stages.
- Cut the peeled mushrooms into cubes and fry in oil until golden brown.
- Peel the potatoes, cut into cubes and fry until tender.
- Combine together, add salt, add sour cream and simmer over low heat for 15 minutes.
