Chanterelles are edible mushrooms with a delicate and rich taste. They can be distinguished from similar ones, but inedible, in color, leg structure and hat shape: false mushrooms are brighter, their hats are of regular round shape, and the legs inside are empty.

The hinomannose contained in them repels insects, so the chanterelles are not susceptible to attack by pests, which makes them safe to eat. Dishes from them are nutritious and nutritious.

However, before you start cooking, fresh chanterelles need to be pre-processed. How to do it right and how long it takes to process is described below.

Do I need to cook chanterelles

Chanterelles should be boiled for cooking soups and before frying. Soup cooked from chanterelles turns fragrant; in addition, although part of the palatability is lost during cooking, the nutrients are retained.

Boiled chanterelles are rich in vitamins and minerals that the body needs to function properly.

Before frying, they are boiled so that they do not decrease during the cooking process. It should also be mentioned that for the preparation of mushroom salads and chanterelle snacks, it is necessary to heat-treat. They can be boiled and just to eliminate the bitter aftertaste.

Boiled mushrooms can be frozen, so that after a while they can be used in cooking. Cold thawed raw materials are boiled only in a sweetened solution, since during the freezing process it preserves not only freshness, but also bitterness. In addition, boiling is necessary for salting.

Important! Tender and soft chanterelles, like other mushrooms, create a burden on the digestive organs, therefore, they are not recommended for use by people with peptic ulcers and gastritis. Also mushroom dishes are contraindicated for young children.

How much to cook

Processing time depends on the types of dishes in which boiled chanterelles will be added:

• to get rid of the bitter aftertaste, they are boiled in boiling water for 5-7 minutes, adding brown sugar (to achieve maximum tenderness and a complete absence of bitterness, you can soak in milk for 2 hours before preparing chanterelles);
• for cooking soups, mushrooms are boiled for 15 minutes;
• for fried foods, cooking time may take 15 minutes;
• until ready to cook, you need 20 minutes.

Each dish requires a certain degree of processing of mushrooms, so their preparation should be considered separately.

For soup

You can process mushroom ingredients for making soup by following the steps step by step:

1. Wash chanterelles from forest litter, rinsing several times under running running water.
2. Hats cut into squares, legs cut along the length of straws.
3. Pour into a bowl, add water and cook for 15 minutes.
4. Then strain the chanterelles with a colander.
5. Cook the broth. To do this, you can use mushroom cubes.
6. Fry peeled and chopped vegetables in sunflower oil. To salt.
7. Pour mushrooms into vegetables and simmer for 5 minutes.
8. Pour the frying and diced potatoes into the broth.
9. Cook until potatoes are cooked for 10 minutes.

This method will allow all ingredients to boil evenly.

Important! Mushrooms will be completely ready for use only after cooking.

Before frying

Roasting reduces the size of the mushroom product, so it is recommended to cook them before cooking:

1. Cut peeled and washed mushroom ingredients into cubes.
2. Pour into a pot of water, bring to a boil and cook for 15 minutes. It is not advisable to salt water, as this may adversely affect the quality of the product.
3. Then drain the water, put the mushrooms in a colander and let drain.
4. Heat the pan, add oil, pour mushrooms and fry for 10 minutes.

Processed in this way mushroom products will not decrease and retain their taste.

Until ready

To prepare salads and appetizers, mushrooms must be cooked until cooked.

To do this correctly, you can use the step-by-step instruction:

1. Prepare the ingredients by washing and cleaning them.
2. Cut into small cubes.
3. Pour workpieces into a container with water. For 1 kg of product there are 2 liters of liquid.
4. Cook for 20 minutes. over low heat. From time to time, you need to remove the resulting foam. Do not cover with a lid.
5. Drain the water, strain the mushrooms through a colander and let drain.

So that mushrooms do not taste like rubber, do not delay the time they stay in boiling water. If you need hot mushroom products only after a while - they must be left in a colander and fixed over a pot of boiling water.

How to cook

Before preparing mushroom soup, you need to select and prepare the necessary products. Mushrooms are better to choose large and whole. First, mushroom raw materials must be cleaned of dirt and other forest litter, then boiled. Peel and wash vegetables. All products must be fresh.

Mushrooms can produce the vitamin D they need while in the sun. The same ability is characteristic of human skin.

The following is a simple and affordable recipe.

Ingredients:

• fresh mushrooms - 500 g;
• butter - 2 tbsp. l;
• water - 2 l;
• potatoes - 5 pcs.;
• carrots - 2 pcs.;
• parsley - 1 bunch;
• onions - 1 pc.;
• vegetable oil - 30 ml;
• salt to taste;
• ground black pepper - to taste;
• bay leaf - 1 pc.

Did you know? Mushrooms are able to create wind to ensure the spread of their spores. Evaporating moisture from the surface, the cap cools the air above itself, thereby setting it in motion.

Step-by-step cooking instructions:

1. Pour the chanterelles cut into slices into a pan, fill it with water and cook for 30 minutes.
2. Catch the mushrooms from the resulting broth and fry them in a skillet greased with butter.
3. Cut potatoes and carrots into strips.
4. Grind greens and onions.
5. Sliced ​​potatoes, carrots and onions in vegetable oil.
6. Pour the fried vegetables into the broth.
7. Salt, pepper, add bay leaf and leave to cook until the potatoes are cooked. It will take about half an hour.

Ready soup can be seasoned with mayonnaise, sour cream, or add a slice of butter.

Chanterelles give the dish a delicate aroma and velvety tenderness, due to which they are added to the first dishes, side dishes and salads. Before cooking, the chanterelles must be processed by boiling in boiling water. Preparation time depends on the type of dish desired. Also, boiled mushroom product can be saved by freezing it for subsequent cooking.