Many chanterelles are appreciated for the fact that they do not need to be cooked for a long time, so they like to add them to various dishes, as well as stocking them by freezing. Frozen, like fresh mushrooms, can be used in most recipes, while the taste of the dishes will be no worse. Today we will talk about popular dishes with frozen chanterelles.
Selection and preparation of ingredients
Chanterelles can be frozen fresh or boiled. If fresh mushrooms succumbed to freezing, then during defrosting they may be bitter. Bitterness is removed by soaking in slightly salted boiling water with several crystals of citric acid for 20 minutes.
Did you know? In the XVII century in France, these mushrooms were considered a delicacy and adorned the tables of only aristocrats.
Frozen Chanterelle Dishes
Chanterelles are a storehouse of vitamins and amino acids, so it is advisable to introduce dishes from them as often as possible. Moreover, cooking them is easy. Here are some recipes for delicious and simple dishes from these mushrooms.
Chanterelle soup
340 minutes
frozen chanterelles
200 g
butter
a little for frying
Nutritional value per 100 g:
- Wash, peel the potatoes, cut them into small cubes, put in a pan, pour water.
- Put on the stove, boil, remove the foam.
- Cook over low heat for 15 minutes.
- Wash, peel carrots, grate.
- Peel the onion, chop finely.
- Heat a frying pan with butter, fry vegetables until rosy.
- Thaw the mushrooms a little, chop (if large) and add to the vegetables.
- Sprinkle with mushroom powder.
- Simmer over medium heat for 15 minutes, stirring regularly.
- Pour the frying into the pan, salt, boil over medium heat for 10 minutes.
- Add green onions, wait 2 minutes and remove the dish from the stove. It will be very tasty if you serve the soup hot and with sour cream.
Did you know? The Normans believed that the chanterelles increase sexual desire, so they were an indispensable product in the groom's wedding menu.
Fried with sour cream
850 minutes
frozen chanterelles
1.2 kg
ground black pepper
1 pinch
Nutritional value per 100 g:
- Defrost mushrooms, rinse under running water.
- Fill the pan with water, salt (1 tbsp. L / 1 l), bring to a boil.
- Put mushrooms in the pan, if large, cut.
- Boil them until they settle to the bottom. Drain through a colander. Leave for a few minutes so that the moisture to the maximum of them is gone.
- Transfer to a preheated pan with vegetable oil. Fry for 7 minutes, stirring occasionally.
- Finely chop the onion, transfer to a pan. Fry for a minute.
- Add sour cream, chopped dill, salt, pepper.
- Cover, leave to simmer for 2-3 minutes.
Important! If you want to impress guests, serve this dish on large flat plates with a small piece of brown bread.
Fried with potatoes
460 minutes
Nutritional value per 100 g:
- Boil water, salt. Add frozen mushrooms.
- Boil for 20 minutes.
- Wash, peel potatoes, cut into large pieces.
- Drain the mushrooms through a colander, leave to drain.
- Heat a frying pan with oil, fry the chanterelles until golden brown.
- Add potatoes and fry over medium heat until cooked (about half an hour).
- 3-4 minutes before cooking, add cream, mix.
Important! To make the dish more fragrant, you can add onions.
Warm salad with chanterelles
430–35 minutes
pasta "bows"
300 g
parsley, pepper, salt
taste
blackcurrant leaves
2 pcs.
Nutritional value per 100 g:
Cut large mushrooms, leave small ones whole.
Grind onions, garlic.
Pour oil into the pan, pour prepared products onto it. Salt, pepper. Cook until golden brown.
Boil water for pasta. Add a spoonful of vegetable oil. Cook the pasta.
Pour the “bows” with olive oil so that they do not stick together.
To form a salad for serving nicely: the first layer is spinach leaves, then pasta, then chanterelles. Grind parsley with currant leaves, sprinkle on top. Grate a little cheese and sprinkle with black pepper.
Prepare dressing: mix lemon juice with olive oil, salt, pepper, mix. Pour it over the salad.
Cut large mushrooms, leave small ones whole.
Grind onions, garlic.
Pour oil into the pan, pour prepared products onto it. Salt, pepper. Cook until golden brown.
Boil water for pasta. Add a spoonful of vegetable oil. Cook the pasta.
Pour the “bows” with olive oil so that they do not stick together.
To form a salad for serving nicely: the first layer is spinach leaves, then pasta, then chanterelles. Grind parsley with currant leaves, sprinkle on top. Grate a little cheese and sprinkle with black pepper.
Prepare dressing: mix lemon juice with olive oil, salt, pepper, mix. Pour it over the salad.Video recipe
Warm salad with chanterelles Video recipe: Warm salad with chanterelles
The simple mushroom dishes described are a good opportunity to diversify your daily diet and quickly prepare the holiday table for the sudden arrival of guests. Fragrant dishes of delicate chanterelles will please even the most demanding gourmets.
