How much to fry chanterelle mushrooms after cooking. Chanterelle Fried Potato Recipes

Someone who, but Europeans know a lot about delicious food, and that is why these fragrant red mushrooms are so popular throughout Western Europe.

What kind of dishes are not made with this forest product, however, in our area it is more customary to cook chanterelles in a pan, but few people know how and how much they need to be fried.

But only with proper observance of the temperature and time regime, as well as cooking technology, we can get an incomparably tasty mushroom dish.

How long to fry chanterelles in a pan

Each person has their own criteria for choosing the perfect dish. The same applies to mushrooms, and to be more precise, to the methods of their preparation.

Some prefer to eat slightly toasted fragrant legs and hats, others get real pleasure from dry and overcooked mushroom pieces. Some people like pre-boiled mushrooms, while others consider them tasteless.

In a word, it is on such gastronomic preferences that the time and method of roasting chanterelles depend.

How much to fry chanterelles without cooking

In the classic version, chanterelles, without pre-boiling, are cooked in a pan for about 20-25 minutes. And this despite the fact that the entire cooking procedure is divided into two stages: stewing and directly roasting.

The thing is that chanterelles themselves are quite juicy mushrooms. In addition, before cooking, they are usually soaked in water to remove small specks and sand, as a result of which the mushrooms are additionally saturated with moisture. And it is this water that, when it enters the pan, under the influence of temperature, they are in a hurry to give it away.

As a result, chanterelles are stewed in their own juice until the liquid is completely evaporated, about 10-15 minutes over medium heat. This method of pre-treatment of wild mushrooms is more preferable than boiling, because in this way the mushrooms retain their original flavor as much as possible.

After the liquid has evaporated and the pan is dry, fat should be added to the mushrooms. It can be any non-aromatic vegetable oil, but the most delicious chanterelles are obtained by frying them in butter over high heat without a lid for 7-10 minutes.

A light crust of a brownish-gold hue will be a signal that the chanterelles are ready.

How much to fry chanterelles after cooking

If, after washing, you still prefer to boil the chanterelles in salted water for about 20 minutes, then upon completion of cooking, the mushrooms should first be thrown into a sieve and held for 15 minutes so that excess water is glassed.

After that, cut into optimal pieces, we send the chanterelles to a heated and oiled frying pan. Fry them first until the remaining moisture evaporates (7-10 minutes), and then increase the heat, add oil and bring the mushrooms to readiness.

Everyone determines the measure of readiness for himself:

If you like a light roast and a juicy mushroom, then 5 minutes on the fire is enough.
Crispy lovers should increase the frying time to 10-20 minutes.

How long to fry frozen chanterelles

Frozen chanterelles practically do not lose their taste, which makes these mushrooms the most popular in the winter. But how, and most importantly, how long should chanterelles be fried after storage in the freezer?

Before frying, the mushrooms should be thawed by loading them into warm water, after which the “awakened” mushrooms should be transferred to a colander and wait for the excess water to drain.

Chanterelles in this case can even be slightly crushed, as if squeezed out, but as sparingly as possible so as not to damage the mushrooms.

After that, we act in the traditional way: add oil, make the fire bigger and fry the mushrooms until cooked - 10-15 minutes
After that, we shift the chanterelles to a frying pan greased with oil and simmer them over medium heat under a lid until the moisture evaporates.
If you have frozen already peeled boiled or fried mushrooms, then you can put them straight into the pan and slowly defrost under the lid over low heat.

After the lump of mushrooms has melted, and the chanterelles will swim separately in their own broth, increase the heat to the maximum and evaporate the liquid. Then add oil and fry the mushrooms until golden brown.

Frying chanterelles with potatoes in a pan will take no more than 30 minutes. That is why such a tasty, simple and satisfying dish is the most favorite and, perhaps, the best treat for dinner for busy people.

To make a mushroom treat with your own hands at home really quickly and correctly, follow our recipe step by step.

We send a pound of chanterelles (peeled, chopped and washed) to an oiled pan, where they should be stewed under a lid over medium heat for 10 minutes until dry.
Next, pour in the oil, pour in the chopped onion (1 pc.) And fry all the components for 10 minutes.
In a separate frying pan over high heat (with the addition of 80 ml of oil), fry potato wedges or medium-sized slices until cooked and golden brown. It only takes 15-20 minutes to roast them. You don't need to cover the pan with a lid.

For half a kilogram of mushrooms, no more than 1 kg of potatoes should be taken, which is approximately equal to 6-10 medium tubers.

4. When both potatoes and mushrooms are ready, combine them in one container, salt, pepper, mix and cook over medium heat for another 3 minutes.

A dish prepared according to this (basic) recipe can be ennobled at your discretion: add finely chopped greens, crushed garlic, sour cream (200 ml) or sprinkle with grated cheese. All this must be done 3 minutes before the end of cooking, then stew the dish in the remaining minutes under the lid.

Now that you have learned how to properly and how much to fry chanterelles in a pan, your culinary knowledge has become much more invaluable. And now you can delight loved ones with delicious dishes even more often.

In autumn, mushroom pickers are real lucky ones. Only at this time in the forest you can find an abundance of mushrooms, which in their taste and aroma are much superior to store ones. The king of the forest, of course, is the porcini mushroom, but it is also impossible to pass by the chanterelles. These red-haired mushrooms occupy an equally honorable place on the dining table and in the bins of a zealous hostess. Fried chanterelles are a favorite dish of many cooks. Why is this method of cooking mushrooms so loved by both housewives and culinary professionals?

Advantages and disadvantages of fried chanterelles

Chanterelles are mushrooms that are dense in structure, and if cooked correctly, they will retain their crispy taste in the finished dish. Therefore, most cooks prefer the roasting process. When marinated or boiled, chanterelles become too soft and lose many of their useful properties, as they are subjected to prolonged heat treatment. And frying allows you to cook mushrooms in a matter of seconds and, as a result, preserve most of the vitamins and minerals contained in them. In addition, it is in the fried form that chanterelles reveal their unique taste and aroma.

But many adherents of dietary nutrition consider this cooking process undesirable, since fried foods are harmful in themselves and can cause discomfort in the gastrointestinal tract. They still advise resorting to recipes that use mushroom stewing.

Preparing chanterelles for frying

Before you cook any dish of chanterelles, they need to be prepared. Of course, mushrooms bought on the market or in a store are sold already partially peeled and washed, but you need to figure it out with your own harvest. What is required for this:

if you picked mushrooms in dry weather and there is very little dirt on them, just cut off the edge of the stem and gently tap the mushroom with a knife handle, thereby ridding it of sand and dry dirt, then rinse with cool running water;
it is often advised to leave the mushrooms in warm water in order to rid them of dirt. But you shouldn’t do this with chanterelles, unless the mushrooms are very dirty. The fact is that being in the water for some time, the chanterelles absorb it like a sponge, thereby becoming too soft, and during the cooking process they can turn into porridge and lose that unique crunch;
in view of the fact that membranous fungi tend to absorb bacteria and harmful microorganisms of the forest, in order to avoid poisoning, they must be boiled. Chanterelles in this regard are more “clean” and it is not necessary to do this, but if there are concerns, then it is better to carry out the blanching process. To do this, mushrooms are dipped in boiling salted water for no more than one minute;
after the manipulations, the mushrooms must get rid of excess moisture: they are initially allowed to drain in a colander, and then dried on a paper or waffle towel;
dried mushrooms are not cut very finely, given their ability to fry strongly; if the chanterelles are very small, they do not need to be cut at all.

So, the mushrooms are ready for cooking, it remains to figure out the right choice of dishes.

What do chanterelles fry in

Roasting mushrooms is a delicate process, it requires skillful hands and the right utensils. By choosing the wrong pan, you risk burning the dish and ruining a whole bunch of mushrooms. And chanterelles at the most inopportune moment can stick to the bottom, and it will be impossible to tear them off. Therefore, the choice of dishes must be approached thoroughly.

If it is a frying pan or a saucepan, then they should be as thick as possible, or at least have a triple bottom. Ideally, use a wok or cast iron pan, in which the dish is fried, not boiled. In addition, the process will be faster. But in the absence of it, you can get by with massive Teflon-coated dishes.

To make mushrooms less harmful, try cooking them in a slow cooker. Of course, it is unlikely to get a crispy crust in it, but it is quite possible to make the dish healthier.

How to fry chanterelles, how much time

Chanterelles, like champignons, are considered universal mushrooms in taste, and therefore will go well with a huge variety of products. But first they need to be fried properly.

To do this, it is better to give preference to olive, vegetable or butter. The latter gives the mushrooms a delicate taste. Some chefs advise frying mushrooms in melted pork fat, but this method is more for an amateur, since animal fat has a specific smell that can easily clog the mushroom aroma.

How long to fry chanterelles? Raw will be ready in about half an hour, pre-boiled ones are fried for 15-20 minutes, blanched - 20-25 minutes. However, the cooking time depends on your taste, someone likes a little undercooked, someone - very soft. A good indicator of readiness is the juice secreted by the mushrooms: when the chanterelles are ready, it becomes completely transparent.

In various dishes, mushrooms are placed already completely fried. If there are a lot of them for the dish being prepared, it doesn’t matter, you just need to transfer them to a special container and freeze until the next time.

Chanterelles in various dishes

Fried mushrooms are put in stewed potatoes, used as a filling in pies, dumplings, zrazy, stuffed cabbage or meat rolls, pilaf, risotto and julienne are prepared from them. But they are amazingly delicious on their own. Self-fried chanterelles can be supplemented with your favorite sauce and spices.

Fans of crunchiness will appreciate the mushrooms cooked in batter. They are fried in a large amount of hot vegetable oil, previously dipped in batter and crispy breading. For this purpose, it is better to use chanterelle hats.

To prepare an unusual dish, pour the sauce into the mushrooms. Only this should be done when the mushrooms are completely fried, otherwise the dish will turn out to be boiled. Sauce can be anything. For lovers of a creamy texture, add heavy cream or sour cream. Those who are looking for an unusual taste use hot sauce, wine and lemon juice. But if you want to feel a truly mushroom taste and aroma, you should not overload the mushrooms with additional dressings, and especially with various seasonings.

Fried chanterelles can be easily pickled and preserved for the winter. To do this, vinegar and sugar are added to the mushrooms during the frying process, and after cooking they are transferred to a sterilized dish.

As you can see, frying chanterelles is not at all difficult, therefore, while there is an opportunity, be sure to please your loved ones with these tasty, healthy and unusually fragrant mushrooms!

Answer from Natalia Yitova[guru]
Fried mushrooms (chanterelles) Carefully sort through all the mushrooms (if in any doubt, throw it away immediately. There are many false mushrooms that are poisonous. If you don’t understand mushrooms, ask experts for help), clean them and rinse in 2-3 waters. Cut into small pieces (small mushrooms can be fried whole), put in a pan and cover with a lid. Roast over high heat. There is a lot of water in the mushrooms (therefore they are very fried) and it will come out of them - in this water and simmer the mushrooms until they become soft, if the water has boiled away and the mushrooms are not ready yet, then add more water or milk to them. When the mushrooms are ready and the liquid has all boiled away, put a piece of butter in the pan (the more butter, the tastier the mushrooms will be) and fry the mushrooms a little so that they are browned. Salt, sprinkle with 1 tbsp. spoonful of flour and stir. Pour 1 cup of sour cream so that it covers the mushrooms, and put in the oven to bake a little. When the sour cream turns a little pink, the mushrooms are ready. Sprinkle them with dill or parsley on top. Chanterelles Chanterelle ordinary - Cantharellus cibarius Fr. Other names: fox, real fox, cockerel, sploen. The hat is up to 10 cm in diameter, fleshy, at first convex or flat, with a wrapped edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow in color. The pulp is dense, dry, rubbery, elastic, yellowish-white, with a strong aromatic smell, reminiscent of the smell of dried fruits, and a sharp peppery taste; the fungus almost never worms. Plates descending to the stem, sparse, thick, in the form of folds, yellow. The spore powder is pale yellow. Leg up to 6 cm long, 2 cm thick, yellow, even, solid, smooth, bare, expanding upward, turning into a hat. Chanterelle is a very common and high-yielding type of mushroom. They make up approximately 20% of the harvest of all mushrooms growing in mixed forests; there are twice as many of them as value. It occurs throughout the forest zone of the country, mainly in the central and western regions. Grows in coniferous and mixed forests, in large groups, especially plentiful in rainy summer, from July to late autumn. This is the only type of mushroom that can be collected in a backpack, bag or bag without fear that they will crumble or crumble (although young mushrooms are not much inferior to them in this). Edible pleasant, tasty mushroom of the third category. It is used fried, boiled, dried, pickled and salted. Chanterelles can be preserved in a saline solution (brine), which preserves mushrooms well. In the marinade and salting, the color is preserved, it turns brown a little. Chanterelle sauces and seasonings are especially delicious. It is rich in trace elements, especially zinc, and has a medicinal value, as it contains substances that have a detrimental effect on pathogens of purulent diseases. It resembles a false chanterelle, or kokoshka (Hygrophoporsis aurantiaca (Fr.) R.Mre), which differs from the common reddish-orange color, a more round cap and a hollow leg. Previously, this mushroom was considered poisonous, but in vain, moreover, now it is recognized as edible. Has no poisonous twins. Chanterelle is one of the cutest and most popular forest mushrooms. These are golden little tube-shaped mushrooms with a fleshy convex cap. They can vary in color from bright yellow to orange. Some say that they smell like apricots, others that they have a nutty taste. What to do with it Chanterelles can be bought fresh from early summer to late autumn, and dried all year round. When buying, do not take mushrooms with broken or dried caps. Chanterelles need to be cooked carefully and quickly. Their firm flesh is best suited for simple dishes; they can simply be fried with potatoes to retain their wonderful flavor. They are great with poultry and eggs.

Chanterelles are valued not only for their excellent taste and incomparable benefits for the body. Such is the modernity that the speed of preparation also adds value to recipes. Well, who wouldn't want to cook up a delicious, healthy and satisfying dinner for the whole family in just a few minutes? Anyone who does not know how much to fry chanterelles, as a rule, does not cook them, because he thinks that any mushrooms need to be cooked for a long time. So, how long to fry chanterelles?

How long to fry raw chanterelles

No more than 20 minutes - that's how much to fry chanterelles in a pan requires any recipe. It would be more correct to say that they need to be fried until cooked, because mushrooms are large and small, old and young. Therefore, 20 minutes is the average period of time during which the mushrooms certainly will not be overcooked and will not remain raw. Visually, the degree of readiness of fried chanterelles can be determined by the golden crust and bright orange color. The taste can also determine whether the fried chanterelles are ready. They are tasty, soft with a slight nutty flavor. Since it is better to add salt to fried chanterelles at the end, before that, you need to make sure that they are ready.

How much to fry chanterelle mushrooms if they are frozen? Not much longer than raw. To reduce this time, you can cover the pan with a lid and let them defrost for 5 minutes over low heat, and then start frying. And you can add frozen mushrooms to half-cooked onions with butter and fry over medium heat until tender. 25 minutes - that's how long you need to fry the chanterelles if they are frozen.

How much to fry chanterelles after cooking

Chanterelles are relatively safe mushrooms, worms do not like them, and they are not afraid of radiation. But, like any other mushroom, the chanterelle, along with moisture, actively absorbs toxins from the atmosphere and resins that are emitted by nearby trees. This often causes not only that, but also mushroom poisoning. Cooking chanterelles is not necessary at all, but it’s still worth it to play it safe. Boiled mushrooms are also subject to subsequent frying, as are raw and frozen ones. How long to fry chanterelles after cooking? Of course, it will take less time than how much to fry raw chanterelles, and even more so frozen ones. It takes 10-15 minutes to cook boiled and then fried chanterelles, and this can be easily determined by the appearance of the mushrooms.

Should chanterelles be boiled before they are fried or not? Any mushrooms, except for first-class ones (saffron mushroom, milk mushroom, porcini mushroom), must be boiled. Since this method of processing guarantees 100% that all bacteria dangerous to human health will be destroyed. This is very important for mushrooms, which, like sponges, absorb almost everything. However, some lovers claim that chanterelles do not need to be boiled if they are of the same color, intact and clean. Just enough to fry them. And then serve on the table or add to another dish. How much to fry chanterelles in this case? About 25-35 minutes. Their readiness is determined by their appearance, but more on that later.

How long to fry chanterelles after cooking?

If, nevertheless, you decide not to risk it and decide to boil the mushrooms, then it is recommended:

place the mushrooms in chilled water (for about half an hour) so that they soak;
after that, rinse the chanterelles again and remove with a knife the places of contamination that cannot be washed off;
large mushrooms can be cut into several pieces;
boil water and put washed chanterelles into it;
boil them over medium heat for 15-20 minutes.

How long to fry chanterelles after such a procedure? It is quite difficult to answer this question unambiguously, since a lot depends on factors such as the size of the mushrooms, the level of readiness after cooking, the size of the fire, and so on. On average, the time varies from 20 to 25 minutes. Together with mushrooms, add pre-cooked onions to the pan (fry its rings or quarters with oil until a specific smell appears), salt and garlic. How do you know that the chanterelles are ready?

The color of the mushrooms becomes brighter and more saturated.
Onions decrease in volume and become darker.

So, how much you need to fry chanterelles, you now know. Are you aware of:

Summary

How long to fry chanterelles? If you pre-process the mushrooms in water, that is, boil them, then about 20 minutes. If we are talking about chanterelles that have not been boiled, then half an hour or more. You can determine the readiness of forest delicacies by their color and onions, which must be added when cooking.