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Fresh chanterelles brought from the forest are loved very much for their great taste, aroma and ease of preparation. In addition, these fruiting bodies provide an opportunity for vegetarians and people who fast on religious holidays to give up meat, which will not in any way affect the usefulness and satiety of the dish.

Cooking fresh chanterelles is quite simple if you use the proposed recipes with step-by-step descriptions. The collected options for preparing delicious dishes from these fruit bodies will surely please you and your loved ones.

What can you do with fresh chanterelles to diversify your daily family menu and brighten up your holiday meal? It is worth saying that any dish with these mushrooms looks appetizing, it is tasty, satisfying and healthy. You can cook whatever you want from chanterelles: fresh mushrooms can be frozen, fried, boiled soup, stewed in sour cream, baked and salted for the winter.

How to freeze fresh chanterelles for the winter without preliminary heat treatment

How to properly freeze fresh chanterelles for the winter without preliminary heat treatment?

• Mushrooms;
• Plastic containers or plastic bags.

1. Mushrooms should be cleaned of forest debris, cut off the tips of the legs and wipe the caps with a damp kitchen sponge or towel.
2. Distribute the mushrooms on a tray in one layer and put in the freezer for 8-10 hours, setting the minimum temperature.
3. Remove, distribute in containers or bags and return to the freezer at normal temperature.

What can you do with fresh frozen chanterelles? In this case, any dishes that you can imagine are prepared from them: from soups, sauces to filling for homemade baked goods - choose yourself! However, so that the frozen mushrooms do not lose their appearance, defrosting should be carried out gradually, placing the mushrooms in a deep bowl and placing them on the refrigerator shelf. In addition, you need to defrost the product in portions, that is, so that one portion is enough to prepare the dish. Note that re-freezing of chanterelles is not allowed!

How to fry fresh chanterelles with onions

Fresh chanterelles fried with onions are a great option for a snack with a 40-degree glass, or as a filling for pies. Such a dish is prepared quickly and easily, without unnecessary hassle.

• 2 kg of chanterelles;
• Vegetable oil;
• 500 g of onions;
• Salt to taste;
• 2 tbsp. l. chopped greens (any).

How to fry fresh chanterelles will show a step-by-step description of the process.

1. After the mushrooms have been peeled and rinsed in plenty of water, place them in a sieve and let drain.
2. Cut into slices, place in a hot skillet and fry until the liquid evaporates.
3. Pour in vegetable oil and continue to fry for 30 minutes. over low heat, stirring constantly so as not to burn.
4. Peel the onion, wash and cut into half rings.
5. Pour into the mushrooms, stir and continue to fry until the onions are soft.
6. Season with salt to taste, add greens, stir and fry for another 5-7 minutes over low heat.

How to fry fresh chanterelles in tomato paste

Frying fresh chanterelles in tomato for any housewife will not be difficult. Such a delicious dish will be an excellent side dish for meat, boiled potatoes or rice.

• 1 kg of chanterelles;
• 500 g of carrots and onions;
• 300 g eggplant;
• 200 g bell pepper;
• 200 ml tomato paste;
• 2-3 st. water;
• Salt to taste;
• 2 tsp ground black pepper;
• Vegetable oil;
• 2 pcs. cloves and bay leaves.

How to properly fry fresh chanterelles is described in the steps below, so the process itself will be quite simple.

1. The chanterelles are peeled, washed and cut into small pieces.
2. They are laid out in a pan, fried for 15 minutes. over medium heat with constant stirring.
3. Oil is poured into the mushrooms, peeled and chopped onions are added and fried for 20 minutes. over low heat.
4. Carrots, grated on a coarse grater, are fried in a separate frying pan until golden brown.
5. Next, peeled eggplants are introduced, the whole mass is mixed and fried for 10 minutes.
6. Peppers are peeled from the stalk and seeds, cut into noodles and added to carrots and eggplants.
7. Fried for 7-10 minutes. and poured into mushrooms and onions.
8. Tomato paste is mixed with water, salted to taste and peppery.
9. The sauce is poured into mushrooms with vegetables, cloves and bay leaves are added.
10. The pan is covered with a lid, and the contents are simmered over low heat for 20 minutes.
11. The stove turns off, and the pan is left for 10 minutes, so that the chanterelles with vegetables are infused.

Fresh chanterelles fried with potatoes and onions

Fresh chanterelles fried with potatoes have their own unique taste. In addition, this dish is very satisfying and aromatic.

• 1 kg of chanterelles;
• 500 g potatoes;
• 300 g onions;
• Salt and ground black pepper to taste;
• Vegetable oil;
• 4 cloves of garlic.

Cooking fresh chanterelles with potatoes is quite simple, you just need to follow the recommendations.

1. Peel the chanterelles, rinse with plenty of water, cut off most of the legs and cut into pieces.
2. Place in a dry hot skillet and fry until the liquid has completely evaporated.
3. Pour in vegetable oil, about 150 ml, and fry the mushrooms until golden brown.
4. Peel the onion and potatoes and chop: onions into thin rings, potatoes into cubes.
5. Add the onion to the mushrooms, stir and continue to fry for 15 minutes. over low heat.
6. Put the potatoes in a separate frying pan with heated oil, stir and fry over medium heat until golden brown.
7. Combine mushrooms with onions and potatoes, stir, salt, sprinkle with pepper and add garlic chopped with a knife.
8. Stir again and continue to simmer for 3-5 minutes.
9. The finished dish can be served with canned vegetables or fresh cucumber and tomato slices.

How to cook fresh chanterelle mushroom soup with melted cheese

Mushroom soup made from fresh chanterelles has an amazing aroma and turns out to be very tasty. A family dinner will certainly delight your household if this first course is on the table.

• 500 g of chanterelles;
• 2 liters of water;
• 4 things. medium potatoes;
• 1 carrot;
• 1 bunch of green onions;
• 2 pcs. processed cheese;
• Salt and spices to taste;
• Butter - for frying.

Soup from fresh chanterelle mushrooms is prepared in stages and is designed for 5-6 servings.

1. Peel the mushrooms, wash, cut off the tips of the legs and cut into cubes.
2. Cook fresh chanterelles for 10 minutes, drain the water, and put the mushrooms in melted butter (1 tablespoon).
3. Fry for 10 minutes. over medium heat and add chopped green onions.
4. Continue to fry for 5-7 minutes, and in the meantime, peel the carrots and grate on a coarse grater.
5. Boil water in an enamel saucepan, add potatoes cut into cubes and cook for 15 minutes. over low heat.
6. Separately fry grated carrots in oil, combine with mushrooms and onions, add to potatoes, cook for 15 minutes.
7. Grate the cheese, add it to the soup and, stirring constantly, let it dissolve.
8. Add salt to taste, your favorite spices, stir, turn off the heat and let the soup stand for 10 minutes.

Fresh chanterelle soup puree: recipe with photo

The recipe for the proposed mushroom soup made from fresh chanterelles will not leave anyone indifferent, because with the addition of cream you will get a delicious puree soup. It is better to cook it in chicken broth, but you can also use water.

• 1 liter of broth;
• 800 g of chanterelles;
• 100 g butter;
• 2 onion heads;
• 150 ml cream;
• 2 tbsp. l. chopped green parsley;
• Salt and black pepper to taste.

Use the recipe from the photo to make fresh chanterelle soup:

Peel the chanterelles, wash and cut into medium-sized pieces.

Put in a frying pan with melted butter, fry until golden brown.

Peel the onion, cut into rings and combine with the mushrooms, fry until soft.

Bring the chicken broth to a boil, add the mushrooms and onions and boil for 20 minutes. After a short cooling, beat the soup with a blender, add salt and ground pepper to taste. Add the cream, mix well, bring the soup to a boil and turn off the heat.

Let stand for 10 minutes. and serve by pouring into portioned plates and garnished with herbs.

Recipe for making fresh chanterelles in sour cream

How to cook fresh chanterelles if you want a delicate, tasty, aromatic and satisfying dish? We offer the most popular way to cook forest mushrooms - stewing in sour cream. Such a dish is prepared very simply and quickly, but it turns out - "lick your fingers"!

• 1 kg of chanterelles;
• 500 ml sour cream;
• Vegetable oil - for frying;
• Salt to taste;
• 3 cloves of garlic;
• 1 tsp ground black pepper;
• 2 heads of onions;
• 3 tbsp. l. chopped dill and / or parsley.

The recipe for making fresh chanterelles in sour cream is described in stages so that even a novice housewife can handle it.

1. Boil the mushrooms after cleaning for 15 minutes. in salted water.
2. Put in a colander, leave to drain and cool, and only then cut into pieces of any shape.
3. Fry in vegetable oil until golden brown, stirring constantly so as not to burn.
4. Peel the top layer of the onion, wash and cut into quarters.
5. Add to mushrooms and continue to fry for 10 minutes.
6. Combine crushed garlic with sour cream, salt and ground pepper, beat a little with a whisk.
7. Add greens, mix and pour into mushrooms and onions.
8. Cover the pan with a lid and simmer for 30 minutes. over low heat.
9. Try it, and if you don't have enough salt, add salt.
10. Stir, turn off the heat and leave the pan with stewed mushrooms on the stove for another 5-7 minutes.
11. Can be served with rice, pasta or boiled potatoes.

How to cook fresh chanterelle mushrooms with chicken

Delicate chicken meat in combination with chanterelle mushrooms and sour cream will be an excellent addition to mashed potatoes or boiled rice and buckwheat. The recipe for making fresh chanterelles in sour cream is quite simple, but for a quick family lunch it is a great option.

• 1 kg of chicken (any part is taken);
• 800 g fresh chanterelles;
• 500 ml sour cream;
• Refined vegetable oil - for frying;
• 5 pcs. bay leaves and allspice peas;
• Salt to taste;
• 150 ml of water;
• 1 tsp. ground curry and a mixture of ground peppers.

You need to cook fresh chanterelle mushrooms with chicken in sour cream in stages in order to properly distribute time and effort.

1. The chicken is divided into portions along with the bones.
2. Rinsed thoroughly under the tap, laid out on a paper towel and dried.
3. Mushrooms are cleaned of forest debris, washed in a large bowl of cold water.
4. The ends of the legs are cut off, and the mushrooms are cut into large slices.
5. Chicken is placed in a heated stewpan, where the dish will be stewed.
6. Vegetable oil is poured and fried until golden brown.
7. In a separate pan, mushrooms are fried until cooked, combined with chicken.
8. Meat and mushrooms are fried together for about 20 minutes. over low heat.
9. Sour cream is introduced, water is poured in, salt, curry, a mixture of ground peppers, bay leaves and allspice peas are added.
10. The contents of the saucepan are mixed, covered with a lid and stewed for 40 minutes. over low heat.

It is worth saying that all three ingredients (mushrooms, chicken and sour cream) in combination with curry turn out to be very tasty. Such a treat can be an independent dish or a side dish to the main one.

Recipe for cooking fresh chanterelles in pots

The following recipe for making fresh chanterelles will appeal to gourmets, because all the ingredients will be baked in pots with milk and cheese.

• 1 kg of chanterelles;
• 700 g potatoes;
• 400 g of onions;
• 500 g minced chicken;
• 5 cloves of garlic;
• 300 ml of milk;
• 200 g of hard cheese;
• Salt and ground black pepper to taste;
• Butter - for frying.

Cooking fresh chanterelle mushrooms in pots is easy if you use a step-by-step description of the process.

1. Sort out and clean the chanterelles from forest debris, rinse thoroughly in cold water and cut into slices.
2. Boil in salted water for 15 minutes, put in a frying pan with butter (1 tablespoon) and fry for 15 minutes.
3. Peel the potatoes, wash, cut into slices of medium thickness.
4. Combine with mushrooms, salt and pepper to taste, stir.
5. Fry minced chicken in butter (1 tablespoon), mix with potatoes and mushrooms.
6. Add onions cut into thin half rings, mix again.
7. Add cheese grated on a coarse grater, stir and place in pots greased with butter.
8. Add crushed garlic to milk, pour in equal portions into pots and put in the oven.
9. Turn it on at 180 ° C and set the time on the panel to 60-75 minutes. (depending on the volume of the pots).
10. Serve only hot as a separate dish.

You can be sure that the dish will definitely turn out tasty, satisfying and aromatic, especially if it was prepared with love and care for loved ones.

Cold salting of fresh chanterelles

What else can you prepare a dish of fresh chanterelles to surprise not only your loved ones, but also the guests invited to the holiday? We offer to make a harvesting of chanterelles for the winter, salting them in a cold way. Such an appetizer will come in handy, especially with a glass of forty degrees.

• 3 kg of chanterelles;
• 3 tbsp. l. salt;
• 15 black peppercorns;
• Blackcurrant and cherry leaves;
• Dill umbrellas (1 piece per 1 liter jar).

Salt fresh chanterelle mushrooms according to a recipe with step-by-step recommendations.

1. Sort the chanterelles, clean them of contamination and rinse thoroughly in cold water so that sand and fine debris come out.
2. Cut off the sealed ends of the legs and place on wire racks to drain off excess liquid.
3. Put a "pillow" of pure currant and cherry leaves on the bottom of sterilized jars.
4. Place the first layer of chanterelles, caps down, and sprinkle with a thin layer of salt.
5. Then put a few black peppercorns.
6. Sprinkle each subsequent layer of mushrooms with salt and pepper.
7. On the topmost layer of mushrooms, put an umbrella of dill, press down with your hands and put oppression so that the mushrooms let the juice out.
8. Take it to the basement for 5-7 days.
9. As soon as the jar is filled with brine, remove the oppression, close the jars with nylon lids and leave them in the basement.
10. The chanterelle harvest will be ready for use in 30 days.