Brand chef of the Family Garden restaurant holding company
“I’ll be sharing recipes with chanterelles: from the classic to the daring and creative.”
What we will tell you about:
Why are chanterelles so popular in cooking?
Chefs love chanterelles for their versatility: these mushrooms have a delicate, slightly sweet taste and go well with many ingredients: from vegetables to red meat. They can be fried, boiled, baked, salted. They also do not require special preparation: just rinse and dry well.
Photo: istockphoto.com/SrdjanPav
Recommendations for choosing fresh mushrooms
In order for chanterelles to be tasty, you need to choose them wisely. A few simple tips will help with this:
Mushrooms should be bright in colour – light yellow or orange; with a smooth, clean surface, without spots or blemishes; elastic to the touch; have the aroma of fresh mushrooms; if you buy at the market and not at the supermarket, choose trusted sellers and ask about their origin; the best time to buy is early September; the season for chanterelles lasts until October.
What to cook with chanterelles?
Fried chanterelles with potatoes
Ingredients:
chanterelles (fresh) – 400 g; potatoes – 500 g; onions – 1 large onion (about 150 g; vegetable oil – 3-4 tbsp. l; salt – to taste; black pepper – to taste; dill or parsley – for serving.
Photo: istockphoto.com/Yuliya Taba
Preparation:
1. Rinse the chanterelles thoroughly under cold water, remove any dirt and pat dry. Life hack: The easiest way to do this is with a vegetable brush, which is sold in supermarkets or markets. If the mushrooms are large, cut them into halves or quarters.
2. Peel the potatoes and cut them into cubes or small cubes.
3. Heat vegetable oil in a frying pan over medium heat. Add the finely chopped onion and sauté for a couple of minutes until golden.
4. Add the chopped potatoes to the onion, stir, add salt and sauté over medium heat for about 10-15 minutes, stirring occasionally, until the potatoes begin to soften.
5. When the potatoes are almost ready, add the chanterelles. Stir and fry for about 10-15 minutes until the mushrooms are soft and the potatoes are golden.
Read also:
What is healthy to cook with sweet potatoes? Autumn recipes from a nutritionist.
6. Finally, add salt and pepper to taste.
If you wish, the finished dish can be garnished with fresh herbs. A great culinary pairing would be homemade lemonade with mint or ginger, which will complement the taste of the mushrooms.
Chanterelles in a pan with sour cream
Ingredients:
chanterelles (fresh) – 500 g onion – 1 medium onion (about 100 g); sour cream – 200 g vegetable oil – 2-3 tbsp. l; salt – to taste; black pepper – to taste; dill or parsley – for serving (optional).
Photo: istockphoto.com/from_my_point_of_view
Preparation:
Wash and clean the fresh chanterelles. You can also use frozen ones; then, first defrost the mushrooms. Peel the onions and cut them into small cubes. Heat a frying pan over medium heat and add vegetable oil. Add the onion and fry until translucent, about 3-4 minutes. Add the prepared chanterelles to the onion and fry together until the excess moisture evaporates (about 5-7 minutes after the mushrooms have reduced in volume, add sour cream). Season with salt and pepper to taste. Stir and simmer for another 5-10 minutes. Serve the finished dish hot, sprinkled with fresh herbs on top. The dish goes well with mashed potatoes or just a piece of fresh bread.
Julienne with chanterelles
Ingredients:
chanterelles (fresh) – 400 g; onions – 1 large onion (about 150 g); cream 20% – 200 ml; hard cheese (for example, cheddar or gouda) – 150 g; l.; flour – 1 tbsp. l; salt – to taste; black pepper – to taste; dill or parsley – for serving croutons or tartlets (for serving);
Photo: istockphoto.com/gresei
Preparation:
1. Wash the chanterelles, peel them and cut them into small pieces. If the mushrooms are small, you can leave them as they are.
2. Heat vegetable oil in a frying pan. Add the finely chopped onion and fry until translucent. Then add the chanterelles and fry until the excess moisture evaporates, about 10 to 15 minutes.
3. Melt a small amount of butter in a small saucepan or deep frying pan. Add the flour and fry, stirring constantly, for 1-2 minutes. Gradually pour in the cream, stirring constantly to avoid lumps. Bring the sauce to a boil and cook for a few minutes until thickened. Add salt and pepper to taste.
4. Pour the prepared cream sauce into the pan with the mushrooms and onions, mix well and bring to a gentle boil. Cook for a couple more minutes.
5. Divide the mixture into julienne moulds or place in any convenient fireproof container. Sprinkle grated cheese evenly on top.
6. Preheat the oven to 180°C and bake the julienne for 15-20 minutes until the cheese is golden.
Prepared julienne is best served hot, with croutons or in tartlets, garnished with herbs. It does not require a garnish, it is a completely independent dish.
Chanterelle and Gorgonzola Salad
Ingredients:
chanterelles (fresh) – 300 g; shallots – 1 pc.; gorgonzola – 100 g; arugula or spinach – 100 g; l.; balsamic vinegar – 1-2 tbsp. l; salt – to taste; black pepper – to taste; nuts (walnuts or pine) – 30 g.
Photo: istockphoto.com/A_Lein
Preparation:
1. Wash and clean the chanterelles well. If the mushrooms are large, cut them into halves or quarters.
2. Heat olive oil in a frying pan. Add the finely chopped shallots and fry until translucent. Then add the chanterelles and cook until fully cooked – this usually takes 10-15 minutes. Add salt and pepper to taste.
3. Rinse the arugula (or spinach) and pat dry. If using walnuts, fry them in a dry pan until golden.
Read also:
How to make cream of mushroom soup better than in a restaurant? A simple but very important life hack.
4. In a large salad bowl, mix the fried chanterelles with the onion and fresh green leaves. Crumble the Gorgonzola with your hands and add to the salad.
5. In a small bowl, combine the olive oil and balsamic vinegar. Season the salad with the resulting mixture and toss gently. Sprinkle with walnuts on top.
Bruschetta with chanterelles and hummus
Ingredients:
baguette or ciabatta – 1 pc; chanterelles (fresh) – 200 g; hummus – 150 g; garlic – 1 clove; olive oil – 3-4 tbsp; l; salt – to taste; black pepper – to taste; fresh herbs (parsley, dill or basil) – for serving.
Photo: istockphoto.com/Sarsmis
Preparation:
1. Wash the chanterelles, peel them and cut them into small pieces. If the mushrooms are small, you can leave them as they are.
2. Heat olive oil in a frying pan. Add finely chopped garlic and fry quickly until golden. The main thing is not to let it turn black, it will taste bitter. Add chanterelles, salt and pepper to taste. Fry the mushrooms over medium heat for about 10-15 minutes, until golden and fully cooked.
3. Cut the baguette or ciabatta into slices about 1-1.5 cm thick and fry them in a dry frying pan or toaster until crispy.
4. Spread a generous layer of hummus on each slice of toast. Place the fried chanterelles on top.
5. Garnish the bruschetta with fresh herbs. If desired, drizzle with a little olive oil for extra flavor. Serve immediately while the bread is still crunchy!
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