emmabrewda.com

Dishes made from dried chanterelles are a rich source of trace elements, vitamins and amino acids. It is in this form that mushrooms are more fragrant and beneficial to humans than raw.

By preparing dishes from dried chanterelles, you will not only benefit for the body, but also delight your taste buds with an amazing taste, as well as enjoy the aroma of forest mushrooms.

At first glance, it may seem that there are very few recipes for cooking dishes from dried chanterelles. However, as it turns out, there are several dozen of them. Dry fruit bodies are added to the first courses, they make amazing sauces, fragrant stews, hodgepodge, casserole, fried with meat and potatoes, baked in the oven with sour cream, make pies.

We offer 9 simple and quick recipes for cooking dried chanterelle mushrooms that any culinary specialist can handle.

How to fry dried chanterelles with potatoes

Frying dried chanterelles at home is quite simple, and if you want to pamper your family members with a fragrant and delicious lunch, do just this dish.

• 100 g of chanterelles;
• 3 heads of onions;
• 3 cloves of garlic;
• Vegetable oil;
• Salt to taste;
• 1/3 tsp ground black pepper;
• 1 tbsp. l. chopped fresh herbs (any).

How to fry dried chanterelles correctly, will tell you a step-by-step recipe.

Mushrooms are poured with warm water for several hours (you can overnight).

Strain through a sieve or cheesecloth and cut into pieces.

Vegetable oil (3 tablespoons) is heated in a frying pan and the onion, cut into half rings, is sent.

Fried over medium heat for 3-5 minutes, mushrooms are laid out and fried for 10 minutes.

The garlic is chopped into small cubes and added to the mushrooms, fried for 3 minutes.

The water drained from the mushrooms (about 1 tbsp.) Is added to the pan.

The whole mass is salted, peppery, mixed and stewed over low heat for 20-25 minutes.

When serving, mushrooms and onions are placed in a deep dish and sprinkled with herbs.

How to fry dried chanterelles with potatoes and onions

How to cook dried chanterelles with potatoes to feed your family with a delicious and hearty dinner or lunch? Potatoes with mushrooms have always been considered a traditional Russian dish, so the proposed recipe is what you need!

• 150 g dried chanterelles;
• 5-7 medium-sized potatoes;
• 2 onion heads;
• Vegetable oil - for frying;
• Ground black pepper and salt to taste;
• 2 tbsp. l. chopped green onions.

How to fry dried chanterelles with potatoes, you can learn from the step-by-step cooking instructions.

1. Pre-pour the dried mushrooms with warm water and leave for 3-5 hours to swell.
2. Peel potatoes and onions, cut: potatoes into strips, onions in half rings.
3. Wash the potatoes in water and immediately put them on a kitchen towel to dry out (then the potatoes will turn out with a golden crust).
4. In a preheated pan, where vegetable oil is already poured (about 4 tablespoons), put half rings of onions and fry until soft.
5. Add the mushrooms, cut into strips and fry together for 15 minutes.
6. As soon as the liquid evaporates, add potatoes to the mushrooms and mix everything.
7. Fry over low heat for about 20-25 minutes, until the potatoes are tender.
8. At the very end, season with salt and pepper to taste, put in a deep beautiful plate and sprinkle with chopped green onions.

Dried chanterelle mushroom sauce with sour cream

Mushroom sauce made from dried chanterelles with sour cream will add variety to potato and meat dishes.

• 30 g dried chanterelles;
• 1 head of onion;
• 1 tbsp. l. wheat flour of the highest grade;
• 50 ml of vegetable oil;
• 30 g butter;
• 5 tbsp. l. sour cream;
• Salt to taste;
• Spices - optional;
• 1 tbsp. l. chopped green dill.

Dried chanterelle sauce with sour cream is easy to prepare, but you should follow the instructions.

1. Rinse dried chanterelles well in warm water, then pour over for several hours to swell well.
2. Boil the mushrooms in the same water for 15 minutes.
3. Remove from the water with a slotted spoon, drain and cool.
4. Chop at random and set aside, tackling onions.
5. Peel the onion, cut into cubes and sauté in vegetable oil.
6. Add mushrooms, stir and continue to fry for 10 minutes.
7. Pour flour into a separate dry frying pan, brown.
8. Pour in melted butter, mix thoroughly.
9. Pour in a little mushroom broth, stir and cook until the mass begins to thicken.
10. Add mushrooms and onions, salt, add spices and herbs if desired.
11. Mix everything thoroughly again, pour in sour cream, stir and bring to a boil.
12. Turn off the heat, let the sauce cool slightly and use a hand blender to chop.

How to make dried chanterelle mushroom gravy

Dried mushroom sauce is popular with many housewives. With its help, you can revive even the simplest and most ordinary dish. Mushroom gravy can be added to pasta, rice, or potatoes. How to cook dried chanterelle mushrooms for a delicious gravy?

For 5 servings, you need the following ingredients:

• 70-80 g of dried chanterelles;
• Mushroom broth;
• 5 tbsp. l. vegetable oil;
• 300 g of onions;
• 1 tsp salt;
• ½ tsp ground black pepper;
• 3 tbsp. l. wheat flour.

1. Soak the mushrooms overnight in warm water, and in the morning boil for 20 minutes. (in the same water).
2. Peel the onions, cut into cubes and sauté in vegetable oil for 5-7 minutes. over medium heat.
3. Add the mushrooms cut into small pieces and continue to fry for 15 minutes.
4. In a separate dry frying pan, fry the flour until creamy and pour in 200 ml of mushroom broth.
5. Stir well, add mushrooms and onions, salt, add pepper and mix.
6. Simmer the contents over low heat for 5-7 minutes.

How to cook dried chanterelles with potatoes in the oven

Dried chanterelles baked with potatoes in the oven is a hearty and appetizing dish that can feed a large family during lunch. It is easy to prepare, because all the products are cut and sent to bake.

• 1 kg of potatoes;
• 100 g of dried chanterelles;
• 6 tbsp. l. water;
• 200 ml sour cream;
• 3 heads of onions;
• 200 g of hard cheese;
• 2 carrots;
• 5 tbsp. l. olive oil;
• Salt to taste.

Recipes from dried chanterelles are very diverse, so we suggest preparing mushrooms with potatoes in a sauce using the step-by-step description.

1. Rinse the mushrooms well, cover with warm water and leave overnight.
2. Cut into slices, place in a preheated skillet with olive oil and fry for 15 minutes.
3. Peel the onion, cut into half rings and fry separately in oil until soft, combine with mushrooms.
4. Peel, wash and cut potatoes and carrots: potatoes into thin slices, carrots into small cubes.
5. Put potatoes in a deep baking sheet, greased with oil, salt.
6. Cover it with carrot cubes, then mushrooms and onions, and again with a layer of potatoes.
7. Mix water, sour cream, salt, beat and pour over the contents of the baking sheet.
8. Spread the grated cheese on a coarse grater evenly on top and cover with cling foil.
9. Place the baking sheet in a hot oven and bake for 40-50 minutes. at a temperature of 180 ° C.
10. Remove the foil and place the baking sheet in the oven again, bake for 10 minutes.

Dried chanterelles with meat in pots

How to cook dried chanterelles with meat in pots so that the dish will surprise and at the same time please the most capricious gourmets? The most important thing is to have all the ingredients that will be involved in the preparation.

• 500 g pork;
• 70 g dried chanterelles;
• 4 heads of onions;
• 2 tbsp. l. butter;
• 200 ml sour cream;
• 50 ml of milk;
• 100 g of hard cheese;
• Salt and spices to taste.

How to properly cook dried chanterelles with meat, learn from the step-by-step recipe.

1. Rinse the mushrooms and cover with warm water, leaving for 5-6 hours to swell.
2. Cut into medium pieces and fry in butter (1 tablespoon).
3. Wash the pork, cut into strips and fry in the second half of butter until golden brown, season with salt.
4. Grease the baking pots with butter, put first part of the chanterelles, then half rings of onions.
5. Put the pork in the next layer and pour in a little sour cream.
6. Put the mushrooms, again a layer of onions, pour the remaining sour cream and milk. It is worth saying that layers can be made at will.
7. Fill the contents of the pots with grated cheese, cover and put in a hot oven.
8. Bake at 180 ° C for 30-40 minutes, depending on the volume of the pots.
9. Take out the pots, open the lids and put in the oven again, bake until golden brown.

Dried chanterelle casserole

Making dried chanterelles as a casserole is one of the best lunch options for the whole family. Such a hearty dish will appeal to everyone who has tried it at least once. The combination of potatoes and dried fruit bodies is worthy of any festive feast.

• 70 g of chanterelles;
• 4 heads of onions;
• 200 ml of milk;
• 1 kg of potatoes;
• 200 ml sour cream;
• 5 pieces. eggs;
• Salt and ground black pepper to taste;
• Vegetable oil - for frying.

We suggest watching a video on how to cook dried chanterelles in the form of a casserole.

1. Wash dried mushrooms, soak in warm milk overnight.
2. Put in an enamel pot, cover with water and boil for 15 minutes.
3. Wash and boil in salted water potatoes "in their uniforms" until half cooked.
4. Peel and cut into slices, peel the onion and cut into thin rings.
5. Pour oil into a frying pan, heat well and sauté the onion rings.
6. Put half the potatoes in a deep baking dish, which must first be greased with oil.
7. Distribute the boiled chanterelles and onion rings on top.
8. Season with salt and pepper and add the remaining chopped potatoes.
9. Mix sour cream, milk and eggs, whisk, add salt, beat again and pour the contents of the form.
10. Bake in the oven at 180 ° C for about 60 minutes.
11. Serve with first courses, pickles or fresh vegetables.

Salad with dried chanterelles, potatoes, cucumber and apple

A salad with dried chanterelles is a great option for the upcoming New Year.

• 100 g of chanterelles;
• 200 g ham;
• 4 hard boiled eggs;
• 7 pcs. potatoes cooked "in their uniforms";
• 1 boiled carrot;
• 250 g canned peas;
• 3 pickled cucumbers;
• 150 g green onions;
• 1 sweet and sour apple;
• 100 g of mayonnaise and sour cream;
• Salt to taste.

You can learn how to cook dried chanterelle mushrooms and use them in a salad by looking at the step-by-step process.

1. Pour mushrooms with warm water for 5 hours, put in a saucepan, add a new portion of water and boil for 15 minutes.
2. Let drain and cool, then cut into small pieces.
3. Cut the boiled vegetables into cubes, put in a deep salad bowl, add mushrooms.
4. Add thinly sliced ​​ham and cubes of boiled eggs, apples and pickles.
5. Drain the liquid from the peas, pour into the total mass, salt.
6. Combine mayonnaise and sour cream, pour into salad and stir.
7. Top with chopped onion and serve.

What else can you make from dried chanterelles: stew with mushrooms and chicken

What else can you cook with dried chanterelles to diversify your daily menu? Try making a stew with chicken, a great winter dish for all occasions, including holiday feasts.

• 1 kg of any chicken parts;
• 50 g flour;
• 2 onion heads;
• 5 cloves of garlic;
• 70 g dried mushrooms;
• 2 large carrots;
• 5 potatoes;
• Hot water;
• 100 g canned peas;
• 1.5 tsp provencal herbs;
• 1 tsp ground black pepper;
• Salt to taste;
• Vegetable oil - for frying.

The recipe for cooking dried chanterelles with chicken is simple and affordable for every housewife.

1. Mushrooms are poured with hot water and infused for 30 minutes.
2. The chicken is removed from the bone and laid out on a tea towel.
3. Doused in flour, fried in oil until golden brown.
4. Add onion cut into half rings and fry for another 5-8 minutes.
5. Add diced garlic, fry for 1 min. and add the mushrooms cut into pieces along with water (the water should cover the contents of the saucepan).
6. Salt, pepper, add Provencal herbs, carrots and diced potatoes.
7. Stir, bring to a boil over medium heat, reduce heat.
8. Cover the saucepan with a lid and simmer for 40 minutes.
9. Pour in peas and continue to simmer for 10 minutes.