Chanterelles differ from all forest mushrooms in that they are rarely wormy and do not require preliminary boiling. In addition, they are rich in vitamins A, B, PP, amino acids, trace elements - especially copper and zinc.
Pick your recipe
You will need
-
- For chanterelle puree soup:
- - 375 ml of vegetable broth;
- - 500 g of chanterelles;
- - 200 ml of milk;
- - 2 onions;
- - 2 tbsp. l vegetable oil;
- - 30 g of flour;
- - 1 bunch of thyme;
- - salt to taste.
- For chanterelles in saffron sauce:
- - 1 kg of chanterelles;
- - 1 onion;
- - 200 ml of yogurt;
- - 2 cloves of garlic;
- - 1 tbsp. l apricot jam;
- - 15 stigmas of saffron;
- - 3 tbsp. l ghee;
- - salt to taste.
- For a warm chanterelle salad:
- - 200 g of chanterelles;
- - 1 head of lettuce;
- - 1 onion;
- - 2 cloves of garlic;
- - 50 g of Parmesan cheese;
- - 2 tbsp. l olive oil;
- - 1/2 lemon;
- - pepper
- salt to taste.
- For puff pastries with chanterelles:
- - 500 g puff pastry;
- - 500 g of chanterelles;
- - 4 tbsp. l sour cream;
- - 1 onion;
- - 1 small bun;
- - dill
- pepper
- salt to taste.
Instruction manual
1
Chanterelle puree soup Clean and wash the mushrooms. Large chanterelles cut into pieces. Chop the onion into small cubes. Fry the onions in a saucepan in warmed vegetable oil for 2 minutes. Add the chanterelles and fry for about 5-7 minutes, stirring occasionally. Add half the mushrooms, and sprinkle the rest with flour and fry for about a minute.
2
Pour in vegetable stock and milk. Bring the mixture to a boil over low heat, stirring constantly. You do not need to cover the pan with a lid. Using a mixer or blender, turn the soup into mashed potatoes. Add salt and pepper. Arrange the laid mushrooms in plates, pour the soup and garnish with thyme sprigs.
3
Chanterelles in saffron sauce Grind the garlic, onions and fry on low heat until golden brown for about 10 minutes. Saffron pour 1 tbsp. l boiling water.
4
Clean the chanterelles from the garbage, rinse, dry. Large hats cut into 2-4 parts. Add the mushrooms to the onion and garlic, increase the heat and fry until the liquid boils out by 2/3. Pour the remaining mushroom juice into another bowl, mix with apricot jam and return to the mushrooms.
5
Salt and pepper. Leave on fire for another 2-3 minutes. Combine saffron infusion with yogurt. Season the chanterelles with this sauce and mix.
6
Warm chanterelle salad Finely chop the garlic and onions, fry a little in olive oil. Add peeled chopped chanterelles. Salt, pepper and fry until cooked, without covering the pan with a lid.
7
Sprinkle lettuce with olive oil and sprinkle with the juice of half a lemon. Top with hot chanterelles fried with onions and garlic. Sprinkle with grated Parmesan.
8
Puff pastries with chanterelles Wash the mushrooms. Large chanterelles cut into small cubes and put on fire. Small mushrooms can be fried whole. As soon as the chanterelles give juice, add finely chopped onions and dill, salt and pepper to them. Crush the roll, pour sour cream. Stir thoroughly and cool the filling.
9
Form puff pastry cakes. Fill them with minced meat and make pies. Bake in a preheated oven to 180-200 ° C until browning.