In the fall, you can always harvest a bountiful harvest of mushrooms in the forest. Chanterelles are one of the most popular species. They are delicious in any form, but the characteristic flavor is best revealed during frying. There are a lot of recipes for fried chanterelles, and the most successful ones are listed below.

How to fry chanterelles

To cook fried chanterelle mushrooms deliciously, you need to keep in mind a few secrets. Their flesh is firm and, when properly roasted, remains crispy, retains its rich taste and aroma.

Note! Cooking and pickling of these mushrooms is rarely practiced, since with prolonged heat treatment they become soft, lose their taste and most of the beneficial properties.

To properly prepare mushroom dishes from chanterelles, you must first process the fruit bodies themselves:

If the mushrooms were harvested in dry weather, it is enough to renew the cut on the stem, lightly knock with the handle of a knife to remove sand and rinse the product under running water.

Soaking chanterelles is not recommended. They absorb moisture very quickly and stop crunching after cooking.

It is customary to boil forest mushrooms beforehand. In the case of chanterelles, it is enough to blanch for 1-2 minutes to remove harmful microorganisms.

Fruiting bodies can be frozen, but in this case, the method of frying will be slightly different from the preparation of fresh mushrooms.

In a frying pan

Chanterelles are usually fried in a skillet, but choosing the right utensils for cooking is essential. Otherwise, there is a high risk of burning tender fruiting bodies on a hot surface.

Reference! If the pan is not selected correctly, the mushrooms can stick to the bottom and spoil the dish.

Correctly fry chanterelles should be like this:

The pan or stewpan should have a thick bottom so that the fruit bodies are fried evenly.

Better to use a cast iron container. In it, the dish is fried, not stewed.

It is better to cook in butter, not vegetable oil. Then the pulp will acquire a pleasant delicate taste.

The duration of cooking depends on the fruit bodies themselves. If they are raw, the chanterelles will be ready in 30 minutes. If the mushrooms are boiled, then after 15, and blanched - after 20.

Frozen chanterelles

If a lot of mushrooms have been collected in the fall, the surplus is frozen. Then, in winter, you can delight guests with delicious treats. But how to fry frozen chanterelles correctly?

The dish should be prepared taking into account the freezing method. If the mushrooms are placed raw in the freezer, boil them first. If the fruit bodies were boiled before freezing, they can be immediately laid out in the pan, without even waiting for complete defrosting. Frozen chanterelles fried with onions and garlic are very tasty.

Products:

• 800 gr of mushrooms;
• 2 onions;
• 4 cloves of garlic;
• vegetable oil for frying;
• salt and favorite spices.

Cooking step by step:

Onion cut into half rings is fried in hot vegetable oil for 5 minutes.

Then add the mushrooms and continue to cook for 20 minutes, stirring constantly.

Next, spread the crushed garlic, salt and spices, mix again and after 3 minutes remove from heat.

Fried chanterelle recipe

There are many ways to fry chanterelle mushrooms. They are considered versatile, so they go well with a wide variety of ingredients.

With sour cream

The combination of wild mushrooms with sour cream is considered a classic, and chanterelles are no exception.

Reference! This frying can be used both as an independent dish and as an addition to a side dish.

Products:

• 800 g of chanterelles;
• 2 white onions;
• 300 gr sour cream;
• vegetable oil for frying;
• salt and pepper to taste.

Preparation:

Mushrooms are cut into thin slices and fried in a hot skillet until the liquid evaporates.

Then add the onion cut into half rings and cook until golden brown. Then cover and fry for another 5 minutes.

At the end, salt, season with pepper, pour sour cream and stew for 10 minutes.