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In Russia, more mushrooms grow. They are divided into completely and relatively edible. The first can be immediately boiled or fried. The second require preliminary soaking and other measures to remove harmful substances. Chanterelles are edible, even a novice who has never dealt with this product can cook them deliciously.
Description and properties of chanterelles
Each mushroom picker has its treasured places, without giving them to anyone. Silent hunting requires attention and concentration. Its charm lies in the fact that if you carefully cut the leg of the mushroom without damaging the mycelium, then in favorable weather you can come to the same place several times a season and harvest again. If there is no experience yet, and the desire to join the mushroom picker society is already ripe, then you can start practicing, having determined for the beginning the simplest and most understandable objects.
It is best to start with fully edible mushrooms, the appearance of which is beyond doubt. These include:
- oily;
- Champignon;
- white
- boletus.
They have no poisonous doubles, like in rows or mushrooms. Chanterelles also have a bright unique appearance. It is easy to recognize them by semitransparent hats of a pale yellow hue. They are wavy or with curly edges, smoothly transition into a cone-shaped leg, belong to lamellar mushrooms, grow in colonies. You need to carefully consider each instance when a large family is encountered. Among real chanterelles, a false one can be found. It is easy to recognize her by the poisonous orange hat. It is almost impossible to recognize old specimens, therefore it is worth collecting only on young mushrooms.
Please note: all representatives of the mushroom family, regardless of the variety, quickly accumulate harmful substances; they cannot be collected along roads and near industrial enterprises.
Many species are now cultivated on mushroom plantations. It:
- Champignon;
- oyster mushrooms;
- honey mushrooms.
They are sold in stores, and chanterelles are also found there. You should not be afraid of such mushrooms, they have passed strict control on food suitability and value. They can be safely purchased and prepared without any risk to health. Their pulp is fleshy, dense; the hat does not require additional cleaning; it is enough to rinse them thoroughly in running water.
Important: in chanterelles there are no worms and insect larvae.
Cooking rules
You can cook mushrooms immediately, and there are a huge number of recipes. The properties of the pulp allow them to fry, stew, marinate, stuff them with eggs, peppers and tomatoes, replace meat in pilaf during fasting. They make an excellent paste, pasta and caviar. Chanterelles do not lose their properties when frozen and dried.
For all mushrooms, initial boiling is recommended. It is necessary to remove particles of dust and sand, as well as the removal of possibly accumulated unnecessary substances. Chanterelles are considered fully edible, so the maximum cooking time is 15-20 minutes over low heat. During this time, the density will not decrease, but the juiciness will increase. If there is further heat treatment, frying or stewing, the cooking time is reduced to 5 minutes. After this, the mushrooms are taken out in a colander or sieve, drain. Now comes the time of free imagination, starting from the usual fried potatoes and ending with complex mushroom-based sauces.
Fried chanterelles
Each region has its own unique cooking recipe. But the main parameters are the same. Before frying, boil the mushrooms for 5-10 minutes over low heat in salted water, drain, let stand. After that, spread on a hot frying pan and quickly dry from all sides, stirring with a wooden spatula.Only then can you add oil. So the chanterelles will acquire a beautiful golden hue and will not fall apart during further cooking. Then onions, potatoes, chopped in strips and a little garlic are added. It is cooked ready, turned off, covered with a lid for 10 minutes.
Mushrooms stewed in sour cream
A delicious dish for those who are not ready to stand above the pan for 30 minutes. Fry the pre-cooked chanterelles for 5 minutes in oil, combine with sautéed onions, place in a deep bowl. Salt, pepper, pour sour cream and put in the oven for 15 minutes. Serve with mashed potatoes and herbs.
Mushroom soup
Mushrooms are boiled for 5 minutes, the broth is drained, mushrooms are fried with onions. Then flour is added, the mixture is fried until golden brown. The mushroom broth is gently poured, boiled for 20 minutes, greens, cream are added, brought to a boil and immediately turned off. After that, it salts, pepper, closes with a lid.
You can store mushrooms with deep freezing and in boiled-frozen form. They are pre-boiled for 5-10 minutes, the water is drained. Mushrooms are laid out in bags for freezing and cleaned in the freezer.
Cooking chanterelles is very simple, knowing a few recipes. There is an opinion that it is not necessary to cook them, but in the case of any mushrooms, it is better to take additional safety measures and then calmly enjoy the inimitable taste of forest gifts.
Video: fried chanterelle mushrooms with garlic in butter
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