The end of summer is the season of chanterelles. At this time, you can collect them and cook tasty, original and satisfying salads, rich in vitamins and minerals. The article discusses several recipes with a different combination of products, the main component of the dishes are fried chanterelles. Salads with them can be consumed both hot and cold.
Ingredient preparation
The first thing to do is rinse the mushrooms in cold water, peel and soak. Then rinse again and allow the liquid to drain. An important point in the preparation is frying.
The peculiarity is that the mushrooms should be fried in a pan until all the moisture has evaporated. Then you can add the onions and continue cooking until soft.
The following factors influence the frying time:
- you use fresh or frozen mushrooms;
- cleaning;
- soak;
- cooking.
Boil in boiled water for 15 minutes. But this is not necessary. Immediately after cooking, mushrooms are fried in a pan in oil. Frozen frozen chanterelles without defrosting for about 15–20 minutes. Fresh - 15 minutes.
Important! Do not cover the pan while frying. Salt should be at the very end of cooking.
What salads can be prepared with fried chanterelles
There are many recipes for chanterelle salads. Mushrooms go well with herbs, meat, cheeses and vegetables. Pay attention to 4 recipes that are described in detail in this article.
As in carrots, chanterelles have a lot of vitamin A, and these mushrooms are similar to citrus in terms of C.
For them you will need these products:
- arugula and feta cheese;
- pork;
- greens and parmesan;
- eggplant.
With arugula and feta cheese
100 g15–25 minutes
pumpkin seeds or nuts
about 5 g
balsamic vinegar
taste
Nutritional value per 100 g:
- Chop the garlic.
- Fry it with chopped chanterelles in a pan. Stirring, salt and pepper.
- Salt the washed and dried arugula and pepper too. Add oil. Shuffle.
- Take a plate and put on it arugula and chanterelles without garlic.
- Now sprinkle with grated feta cheese on top (leave another part for another stage), pour oil.
- Next, you can use a poached egg or a boiled egg as a decoration. Put it on top.
- Sprinkle with seeds or nuts.
- Grate more cheese in the salad.
With arugula and pork
850 g15–25 minutes
veal pork
400 g
vegetable oil
taste
ground black pepper
taste
Nutritional value per 100 g:
- Rinse the mushrooms, arugula.
- Dice the meat, roll it in flour.
- Fry the pork to a crust in a pan, salt and pepper.
- In a separate frying pan, fry the chanterelles before evaporating moisture, add salt and pepper too.
- Combine and mix the mushrooms with the meat.
- Putting food on a plate, pour on top of arugula greens. The dish is ready.
Important! Children under three years old are not recommended to eat mushrooms.
With greens and parmesan
650 g15–20 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Rinse the chanterelles. Dry it.
- Grind chopped garlic with salt, finely chop the washed parsley.
- Melt the butter in a pan, fry a couple of seconds in it garlic and parsley, then add the mushrooms and fry for about 15 minutes.
- Then pour the wine into the pan and continue cooking until evaporated.
- Rinse celery, chop. Put in a salad bowl.
- There, grate Parmesan on a coarse grater, mix.
- Send the fried chanterelles to the salad bowl, add the arugula, season the salad with olive oil.
- Next, pour the lemon juice, salt, pepper, mix. The dish is ready to eat.
With eggplant
750 g30 minutes
sunflower oil
1-2 tbsp. l
Nutritional value per 100 g:
- Wash the eggplant. Peel them off. Cut into 2 × 2 cm cubes.
- Boil water in a saucepan and put vegetables there. Cook for about 5-7 minutes.
- During this time, you need to boil the eggs.
- Throw eggplant in a colander. Put them on a plate to cool.
- Cut the eggs that have cooled down by placing them in cold water.
- Then wash the washed chanterelles with plates.
- Fry the mushrooms in oil for about 5 minutes. Then cool them in a bowl.
- Cut the peeled onion into quarters of rings.
- Now lay out all the ingredients (cooled and prepared) in a common bowl.
- Add mayonnaise, salt, mix.
- Next, it is important to cool the salad - put it in the refrigerator for 1-2 hours.
- You can decorate the finished salad with herbs and serve.
Did you know? Chanterelles growing in California reach a weight of 0.5 kg.
Improvise with fried chanterelles to your liking. After all, these mushrooms are combined with many products, useful in their nutrients. They beneficially affect the health of the body. The aroma of fried chanterelles is original and pleasant. There are many recipes; each is easy to expand, improve, or, conversely, make it simpler.
