How to cook chanterelles for frying with potatoes. How to cook fried chanterelle mushrooms with potatoes
Is it possible to surprise your family with fried chanterelles and potatoes? I answer: it is possible, and how! It would seem that he took mushrooms, new potatoes, fried them and that’s it. But, despite the simplicity of the dish, you can fry mushrooms according to several recipes: a simple version, with onions, sour cream, cream and mayonnaise. So, you have a basket of chanterelles, consider yourself the owner of a treasure!
How to fry chanterelles with potatoesOh, and chanterelles with potatoes are good! They are probably second only to the “king of the forest”, the white one. In addition, chanterelles are mushrooms that are never wormy. There is one more advantage that self-respecting mushroom pickers know about: chanterelles are not able to accumulate radiation. Given the current environmental situation, this is extremely important, don’t you agree? Bright orange mushrooms also contain carotene; mushrooms are incredibly beneficial for the eyes.
Scientists claim that chanterelles contain a substance that can destroy the hepatitis virus. The gifts of the silent hunt boast that they act as natural antibiotics.
Well, most importantly, elastic and meaty mushrooms are incredibly tasty!!!
How to properly cook fresh and frozen chanterelles? There is nothing simpler, there are very few cooking rules, it is impossible to spoil the chanterelle.
My only advice: I’ve heard more than once that chanterelles need to be fried separately from the potatoes. I don’t like it - the dish will lose the desired aroma. Believe me, there is no need to do this, unless the action is provided for in the recipe. It won’t work out, how to put it correctly... “richness” or something.
Fried chanterelles - a simple recipe with potatoesQuick and tasty - this recipe for fried chanterelles meets these requirements. They can be prepared with young, and not too young, potatoes, from fresh and frozen chanterelles.
Take:
- Chanterelles.
- Onions, garlic - optional.
- Potato.
- Vegetable oil, black pepper and salt – the amount is arbitrary, depending on taste.
Preparation:
The dish can be prepared not only from fresh, but also from frozen chanterelles. And if you add, for example, pork, you get a nutritious meat dish.
Take:
- Medium size potatoes - 5 pcs.
- Chanterelles – 600 gr.
- Vegetable oil.
- Onions – 1 pc.
- Pepper, any herbs and salt.
How to cook:
If you decide to fry chanterelles with meat, fry them separately until half cooked and put them in the chanterelles along with the potatoes.
Fried chanterelles with cream and potatoesIt will be more economical if you use milk instead of cream; I almost always replace it.
Take:
- Chanterelles.
- Cream or milk - about ¾ cup in a large frying pan.
- Potato.
- Egg – 2–3 pcs.
- Salt.
Step-by-step cooking recipe:
A curious dish, which I am told is loved by the French. Having fried chanterelles with potatoes according to this recipe, you won’t be ashamed to treat your guests.
Take:
- Chanterelles, mayonnaise, hard cheese, potatoes, salt, onions. You can add any greens.
How to cook chanterelles:
Classic of the genre! If you don’t fry chanterelles with sour cream during the mushroom season, consider your life to have passed you by.
- Chanterelles – 600 gr.
- Potatoes – 5-7 pieces.
- Onions – 1 pc.
- Sour cream 150 gr.
- Vegetable oil, salt, ground black pepper, herbs.
How to cook potatoes with sour cream and mushrooms:
Anyone who has at least once tried fried chanterelles with potatoes will probably agree that this dish is worthy not only of an everyday menu, but also of a holiday one. But in a big city, these mushrooms are most often sold already pickled, and purchasing them on the market is not so easy.
Chanterelles are a natural antibiotic.
Features of chanterellesExperienced mushroom pickers, of course, can independently collect the required number of chanterelles by going out into the forest, but to do this you need to “know the places,” because they cannot be found in every forest. Chanterelles do not grow alone, but grow in groups, families. The time to collect chanterelles is all summer and late autumn. A distinctive feature of these mushrooms is their ability not to accumulate radiation (or to do so in a much smaller volume than other forest mushrooms) due to their structure. In addition, chanterelles are rich in natural antibiotics that destroy tuberculosis pathogens, and they also have a positive effect on the pancreas and liver, even having the ability to remove radiation from the body.
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Basic options for their preparationChanterelles taste like chicken; dense, meaty, they go well with potatoes. So, if you are lucky enough to get a portion of these wonderful mushrooms, you can safely use this recipe to prepare them.
So, to prepare fried chanterelles with potatoes and sour cream you will need:
Chanterelles go perfectly with potatoes and can easily replace meat.
- chanterelle mushrooms - 600 g;
- onions - 2 pcs.;
- sour cream (any fat content) - 150 g;
- potatoes - 5-6 pcs.;
- sunflower oil;
- salt, pepper, herbs - to taste.
Chanterelles should be sorted, washed and cut not too finely. Then they need to be placed in a frying pan and, after they begin to brown slightly, add finely chopped onions. You should continue to fry the chanterelles until the excess liquid has evaporated. Then, at the end of the frying process, sour cream is added, in which the mushrooms are stewed for another 10 minutes.
While the mushrooms are frying, you need to peel the potatoes, boil them until half cooked (10-15 minutes), then cut each potato into large cubes (you can cut them into quarters if the tubers are not too large), put them in the frying pan with the mushrooms and mix. Simmer everything together for another 10 minutes so that the mushroom aroma and sour cream permeate the potatoes, and before serving, sprinkle with chopped herbs.
Practice shows that chanterelles in combination with potatoes are an almost win-win option that will be good in any dish. Sometimes chanterelles are boiled before frying, sometimes they are placed in a frying pan raw - it depends on who likes it.
We offer several more recipes for fried chanterelles. For those who don’t like sour cream, or if you simply don’t have it on hand, a recipe for fried potatoes with these mushrooms is suitable.
Potatoes with chanterelles need to be prepared in the same way as in the previous recipe, that is, wash and chop the mushrooms. After this, you need to start frying them in a frying pan along with the onions in a small amount of olive oil. Potatoes cut into cubes can be fried separately, combining with mushrooms only at the end of frying, or you can fry together with mushrooms. Only in the latter option, it is necessary to take into account that it will take more time to fry the potatoes, so in this case you should start with frying the potatoes, and when they are more than half ready, you can add chanterelles to the frying pan. In this case, it is preferable to lightly cook them before adding them to the potatoes.
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Chanterelles baked in the oven with potatoes
Chanterelles can be stewed in the oven.
To prepare chanterelles stewed in the oven with potatoes, you will need:
- chanterelles - 600 g;
- fried potatoes - 1/2 kg;
- broth (meat or vegetable) - 1 tbsp.;
- butter - 1 tbsp. l.;
- onion - 1 pc.;
- salt, pepper and herbs - to taste.
First, the mushrooms and onions are chopped and fried. It is recommended to peel and boil the potatoes. Place the chanterelles and potatoes in a common bowl, for example, a saucepan, pour in the broth, add bay leaf, salt, pepper and any other spices to taste. After this, you need to simmer everything over low heat under the lid for about 15 minutes.
If you put the chanterelles and potatoes in a refractory dish, and then, sprinkle with cheese, put them in the oven for 10-15 minutes, you will end up with an equally tasty dish that your guests will surely appreciate.
In addition to frying and baking, potatoes with chanterelles can be used as a base for cooking excellent mushroom soup. To do this, pour cold water into a standard saucepan with a volume of approximately 3 liters and place it on the fire. Wash 400-500 g of fresh mushrooms, peel and place in a pan with water. If the mushrooms are quite large, it is better to cut them. After the water boils, it is drained and the mushrooms are washed under running water.
Then you need to fill the pan with water again (this time to a little more than half the volume) and put it on the fire. Bring the water to a boil and cook the mushrooms for 15 minutes. Then you need to put peeled potatoes, cut into slices, into the water.
To prepare julienne, finely chop the chanterelles.
For soup dressing, you need to very finely chop the onion and fry it until golden brown in a small amount of vegetable oil. After this, adding 1 tbsp to the onion. l. wheat flour, fry everything together for a couple of minutes.
Place the grated young carrots into the frying pan with the onions and flour and pour in 1 tbsp. cream. Simmer everything together over low heat for 2-3 minutes and pour into a saucepan with mushrooms and potatoes.
After this, the soup should be cooked for another 10-15 minutes until the potatoes are completely cooked. The main thing is not to serve it to the table right away. It is best to let the soup brew for 10-15 minutes after turning off the stove under the lid. Serve with chopped herbs or sour cream.
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How to prepare julienne from these mushrooms?For an exquisite festive feast, you can prepare chanterelle julienne. For this dish you will need to take 300 g of chanterelles, which need to be washed and chopped as finely as possible. You also need to peel and chop 1 onion.
It is best if all the ingredients of this dish are cut into very small pieces.
Then you will be able to achieve the uniformity that is required for real julienne.
Chicken fillet is suitable for dishes with chanterelles.
So, chopped onions need to be sautéed in a frying pan until transparent, using vegetable oil without a distinct odor. Then you need to add finely chopped mushrooms to the onions and fry them. When the chanterelles are browned, you can add 2 tbsp. l. sour cream and cook for another 2 minutes. Then put 1 tsp in the pan. flour, mix the contents thoroughly and after a couple of minutes turn off the heat under the frying pan.
The final stage involves transferring the chanterelles in sour cream sauce into specially designed cocotte makers. If there are no cocotte makers, you can use one large mold or various ready-made dough baskets. Sprinkle the mushroom mixture with a layer of grated cheese on top and place in the oven until the cheese melts.
Ways to cook fried chanterelles.
Chanterelles are very tasty and unusual mushrooms. They contain natural antibiotics and insect repellents. We can say that these are one of the best mushrooms, since they are not eaten by insects. At the same time, the taste of mushrooms is quite piquant.
This dish is easy to prepare. It is worth considering that during the frying process, mushrooms release a lot of liquid, which can turn fried potatoes into stew.
Ingredients:
- 1 onion
- 500 g mushrooms
- 0.5 kg potatoes
- Pepper
- Oil
- 3 cloves garlic
Recipe:
- Wash the mushrooms and try to keep them in water. Often, particles of soil and sand remain in the notches
- Cut into small pieces and fry in a frying pan with a little oil
- When a crust appears on the mushrooms, add the onion and fry until browned.
- In a separate frying pan, fry the potatoes until golden; when the vegetable is ready, add the mushrooms
- Salt, add pepper and garlic. Cover with a lid and simmer for 5-8 minutes
This dish can be complemented with mashed potatoes or pasta. Quick dinner option.
Ingredients:
- 0.5 kg mushrooms
- 2 onions
- 2 carrots
- Oil
- Spices
Recipe:
- Soak the main ingredient for 0.5 hours in cold water. This will quickly get rid of debris and sand.
- Cut into pieces and dry a little. Place in a hot frying pan with oil
- Fry until all the liquid has evaporated, then add a little oil
- Add chopped carrots and onions to the mushrooms
- Fry until golden and add spices and salt
This is a traditional recipe for making chanterelles. Sour cream adds a delicate and piquant taste.
Ingredients:
- 2 onions
- 100 ml sour cream
- Oil
- 0.5 kg mushrooms
Recipe:
- Thoroughly clean the chanterelles of dirt and debris and wash them
- After this, cut into pieces and place in a frying pan with a little oil.
- Fry until the juices evaporate. Add the onion and add a little more oil
- After this, fry until golden and add sour cream, add spices
- Simmer covered for another 5 minutes
How to fry chanterelles in a frying pan with meat? We can say that this is an autumn recipe, as it contains the gifts of nature. The dish should be served with buckwheat or potatoes.
Ingredients:
- 0.5 kg pork
- 0.5 kg chanterelles
- 2 onions
- Oil
- 150 ml sour cream
- Spices
Recipe:
- Wash and chop the mushrooms thoroughly. Place them in a frying pan and fry until the liquid evaporates
- Add the onion and simmer a little longer until the onion is browned.
- Add sour cream and spices, simmer for 3 minutes
- In a separate bowl, fry the pork pieces over high heat.
- They should be golden brown, add 100 ml of broth and simmer covered for 45 minutes
- Add the mushrooms to the pork and simmer together for another quarter of an hour.
- Add salt if necessary
This recipe is suitable if you have freshly cut mushrooms.
Ingredients:
- 0.5 kg mushrooms
- 2 onions
- 100 ml cream
- Pepper
Recipe:
- Wash the mushrooms thoroughly and cut them into small pieces
- Place in a frying pan with a little oil
- Keep over medium heat until the juice evaporates and add the chopped onion
- With constant stirring, keep on fire for another 10 minutes.
- Pour in cream and a little water
- Add salt and spices. Simmer for another 12 minutes covered
Before you cook them, you need to defrost them. To do this, I put the raw materials in a bowl and let them stand at room temperature. The water needs to be drained.
Ingredients:
- 600 g frozen mushrooms
- 1 onion
- Pepper
- Oil
Recipe:
- Thaw mushrooms at room temperature and drain
- Dry on a towel and place in a hot frying pan with oil.
- Add the onion and fry until browned
- Add salt and pepper. Fry for another 10 minutes
You can pre-boil the mushrooms before frying, this will make them juicy.
Ingredients:
- 2 onions
- 0.5 kg mushrooms
- Oil
- Pepper
- 2 carrots
- 100 ml sour cream
Recipe:
- Boil the washed mushrooms in salted water for about 30 minutes.
- Drain the broth and chop the mushrooms. Dry them on a towel or keep them in a colander
- After this, pour oil into the frying pan and add the mushrooms from which the water has drained.
- Add onion and carrots and fry for 10 minutes
- Drain the sour cream, add salt and spices. Cover with a lid and simmer for 7 minutes
Only canned mushrooms that are prepared without adding vinegar are suitable for frying. Simply put, these are boiled canned chanterelles.
Ingredients:
- Jar of mushrooms
- 2 onions
- 1 carrot
- Pepper
- Oil
Recipe:
- Place the mushrooms in a colander and let the liquid drain
- After this, heat the vegetable oil in a frying pan and add the mushrooms
- Fry until golden brown and add chopped onion and carrots
- Fry for another 7 minutes, add salt and spices
Yes, chanterelles can be cooked fresh. The only condition is to clean them well and wash them from soil and sand.
Ingredients:
- 700 g mushrooms
- 100 ml oil
- 100 l cream
- Pepper
- 2 onions
- 2 cloves garlic
Recipe:
- Wash the chanterelles thoroughly and remove any dirt.
- After washing, dry the mushrooms a little
- Place them in a hot frying pan and fry over medium heat until the liquid evaporates
- Add chopped onion and garlic. Fry for another 5 minutes
- Pour in some water and cream
- Cover with a lid and simmer for 7 minutes
- Salt and add spices
Do you need to cook chanterelle mushrooms and how long before frying them? The most interesting thing is that there is no clear answer as to whether mushrooms need to be boiled before frying. But many housewives prefer to do this. The optimal boiling time for chanterelles is 15 minutes. Do not cook for a long time, you risk getting “rubbery” mushrooms.
Yes, chanterelles go well with other mushrooms. They will give the dish a unique look and aroma. You can cook a roast with assorted mushrooms. Also very tasty prefabricated julienne made from different types of mushrooms.
After defrosting fresh mushrooms and cooking them, bitterness appears. This is quite normal.
Adviсe:
- Before freezing, try to soak the chanterelles for an hour in cold water, and then boil for 15 minutes
- If you have frozen fresh chanterelles, after defrosting, be sure to boil them, changing the water several times
- Add butter while frying. It will give the dish a creamy and delicate taste.
As you can see, chanterelles are very unusual and colorful mushrooms. They also have a spicy taste and aroma.
VIDEO: Fried chanterelles
Chanterelles are one of the most convenient types of mushrooms to collect, which are especially preferred by beginners and not the most zealous mushroom pickers. Firstly, it is difficult to confuse this mushroom with something and run into a poisonous analogue, so even small children can be trusted to collect chanterelles in order to introduce them to such an interesting and useful work. Secondly, chanterelles almost never have worms, and therefore, you can be sure in advance that your catch, after sorting through, will not end up in the trash bin. And finally, the most pleasant thing about the process of collecting chanterelles is that these mushrooms grow in large communities, so one cannot help but rejoice at the well-known fact that if you have already found one mushroom, you can easily collect a large basket in just half an hour.
In a good mushroom year, it is impossible to eat all the chanterelles collected in the forest, so the right decision would be to prepare these mushrooms for the winter for future use. To do this, the chanterelles need to be thoroughly washed and cleaned of sticky forest debris with your hands, after which the large mushrooms should be cut into smaller pieces. Then the mushrooms must be boiled, which will avoid the bitterness that sometimes appears when storing frozen chanterelles. Boil the mushrooms for 20 minutes after boiling, rinse with cold water and dry, blotting them with paper towels. It is convenient to package chanterelles prepared in this way in plastic bags or disposable containers in small portions of 300–500 grams, intended for preparing one dish, and put them in the freezer for storage. Since it is better to take very young mushrooms that have not yet opened for freezing, larger chanterelles should be used immediately :)
Although the taste qualities of chanterelles do not shine with special sophistication, unlike some of their other forest counterparts, nevertheless, potatoes fried with these mushrooms have a unique summer aroma and create a special mood even in the cold season. Potatoes with chanterelles are prepared quite quickly and without much hassle and can serve as an excellent side dish for any meat dishes. In addition, this appetizing dish turns out to be completely self-sufficient and very filling, so when eaten with a vegetable salad or spicy homemade marinades, it can make up a complete meal and give you real pleasure. Try frying chanterelles with potatoes according to this simple recipe, and you will certainly appreciate the forest aroma of this dish and its amazing bright taste!
Useful information How to cook chanterelles with potatoes - a recipe for fried potatoes with chanterelles in a frying pan with step-by-step photosINGREDIENTS:
- 1.2 kg potatoes
- 800 g fresh or 300 g boiled chanterelles
- 120 g lard
- 1 large onion
- 3 teeth garlic
- salt, pepper
PREPARATION METHOD:
1. In order to deliciously fry potatoes with chanterelles, you first need to cut the lard into small cubes.
2. Place the chopped lard in a large frying pan or saucepan and melt over medium heat. 
3. Peel the onions and garlic. Cut the garlic cloves into thin slices, and the onion into quarter rings. 
4. Place the onion and garlic in a frying pan with lard and fry over medium heat for 5 - 7 minutes until transparent. 
5. Place the chopped chanterelles and cook for another 10 - 12 minutes until browned and a strong mushroom aroma appears. For this dish, you can also use frozen mushrooms, which must first be thawed and blotted with a paper towel to remove excess moisture.
Advice! During the harvest season, you can prepare chanterelles for the winter, collected with your own hands or purchased from mushroom pickers, so that at any time you can pamper your family with these fragrant forest gifts. Pre-boiled chanterelles are perfectly stored frozen until the next season, practically without losing their benefits and taste properties.
6. Peel the potatoes, cut into small cubes and add to the frying pan with the rest of the ingredients. 
7. Season the dish with salt and pepper and cook over medium heat, stirring occasionally, for 15 - 20 minutes until the potatoes are ready. 
Very tasty, rosy and aromatic potatoes with chanterelles must be eaten freshly prepared, sprinkled with your favorite herbs on top. Bon appetit! 
Of course, tasty and aromatic potatoes fried in lard, even with a strong desire, cannot be a dietary dish. However, this dish can be significantly lighter in terms of calories and reduce its fat and cholesterol content. To do this, first of all, you need to choose young potatoes, which contain less starch.
In addition, it would be a good idea to replace lard with high-quality refined vegetable oil. It will be enough to take 2 - 3 tablespoons of vegetable oil for frying, and this will reduce the amount of fat in the dish by 3 - 4 times, and will also completely remove harmful cholesterol from it.
It’s hard to imagine a more delicious dish than fried potatoes with chanterelles... Of course, I am all for a healthy lifestyle and proper nutrition, but once a year, during the mushroom season, I cook this delicious and simple dish. Fried potatoes with chanterelles in a frying pan, with a crispy crust, garlic and fresh herbs... well, what could be tastier?
My recipe for fried potatoes with chanterelles is quite simple, but there are some nuances, which I will tell you about below. If you managed to freeze chanterelles during the season, then in Lent, fried potatoes with frozen chanterelles will greatly diversify your meal and bring long-awaited summer notes. Let me remind you how to freeze chanterelles, I wrote.
It is most convenient to prepare the chanterelles in advance, because the entire process of preparing fried potatoes with chanterelles turns out to be extended over time. But if you have assistants in the kitchen, then culinary processes can be carried out in parallel. Let me tell you in order how to cook chanterelles with potatoes so that you can reproduce this recipe in your kitchen without any difficulties. Shall we go cook?
Ingredients:
- 1 kg. potatoes
- 500 gr. chanterelles
- 1 onion
- ½ bunch of parsley
- 4 cloves garlic
- 75 ml. rast. frying oils
- salt and black pepper to taste
Additionally:
- 1.5 liters of water
- ½ onion
* the weight of unpeeled potatoes is indicated
How to fry chanterelles with potatoes:We sort out the chanterelle mushrooms, throw away large garbage and rotten mushrooms.
Small chanterelles are ideal for frying, like cloves - appetizing and beautiful. It is better to put large chanterelles on mushroom pate or mushroom caviar.
You are probably wondering: do you need to boil chanterelles before frying them? I think it's necessary! I have little experience working with fresh mushrooms, and in my family they always boil any mushrooms. In addition, if you pre-boil the chanterelles, they will definitely not be bitter when cooked, and the fried potatoes with chanterelles will turn out tasty and juicy.
So, pour the washed chanterelles into boiling water and add half an onion. Grandma says that if the onion turns blue while cooking chanterelles, it means that there are false poisonous chanterelles among the mushrooms. I don’t know if this method is correct or not, but to be on the safe side, I always add half an onion. Soak the chanterelles in boiling water for 15-20 minutes, stirring constantly with a slotted spoon.
Pour a little vegetable oil into a frying pan and fry the onion until transparent, which needs to be cut into small cubes.
Next, add the chanterelles to the onions and mix.
Fry the chanterelles with onions for no more than 5 minutes, then add salt, pepper and remove from the stove.
The chanterelles are ready, now let's move on to the potatoes. We peel the potatoes, wash them, wipe them with a paper towel and cut them into strips, much like in my photo.
Heat the vegetable oil in a frying pan to maximum and immediately add the potatoes there. For the first two minutes, you need to constantly stir the potatoes so that the vegetable oil is distributed. Next, you need to reduce the heat to medium, and keep an eye on the potatoes in the pan so that they do not burn, and stir occasionally.
Meanwhile, finely chop the parsley and peeled garlic with a knife.
In about 30-40 minutes, the potatoes will be completely ready, depending on the variety.
