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The family's daily menu, as well as festive meals, can be diversified with chanterelle dishes. Such treats are always appetizing, tasty, aromatic and satisfying. Cooking will not take much of your time if all the products have been prepared in advance.

A quick dinner or a hearty lunch for household members will be guaranteed if you use step-by-step recipes with photos of delicious chanterelle dishes. Even holiday treats with such forest gifts can be prepared by everyone, including young housewives who are just starting their culinary journey.

The best homemade chanterelle dishes do not need additional recommendations, as they have long been tested by experience and time. For cooking, you can take both fresh mushrooms and pickled, dried, as well as frozen - it all depends on your preferences and imagination.

A dish made from chanterelles with sour cream in a pan

A dish made from chanterelles with sour cream in a pan is simple and affordable for everyone. It can be cooked every day, because it will never get bored.

• 1 kg of chanterelles;
• 4 heads of onions;
• 300 ml sour cream;
• Salt to taste;
• 1 tsp ground black pepper;
• 2 tbsp. l. chopped parsley;
• Vegetable oil.

The recipe for a simple dish of chanterelles is described in stages.

1. Sort the chanterelles, wash, cut off the ends of the legs and put in a dry hot frying pan.
2. Fry until the liquid evaporates and pour in vegetable oil.
3. Continue frying for 10 minutes, add the onion, cut into half rings, and continue frying until golden brown.
4. Season with salt and pepper, stir, add sour cream and stir again.
5. Simmer mushrooms in sour cream over low heat under a closed lid for 15 minutes.
6. Sprinkle with chopped herbs, stir, turn off the heat and leave the pan on the stove for 7-10 minutes to infuse a little.

Frozen chanterelle with cheese recipe

A dish prepared according to a recipe from frozen chanterelles turns out to be very tasty. A simple potato casserole with mushrooms and cheese will decorate even a festive table.

• 1 kg of boiled potatoes "in their uniforms";
• 800 g frozen chanterelles;
• 200 ml of cream;
• 3 eggs;
• 300 g of hard cheese;
• 1 head of onion;
• 3 cloves of garlic;
• Vegetable oil;
• 1 tsp a mixture of ground peppers.

A simple dish of chanterelles is prepared according to the recipe with a photo.

Potatoes, boiled until half cooked, peel and cut into slices.

Pre-defrost the frozen mushrooms, cut into slices, crush the cloves of garlic with the back of a knife.

Peel the onion, cut into half rings, grate the hard cheese on a coarse grater.

Pour 3-4 tablespoons into the pan. l. vegetable oil, put the garlic, fry for 1 min. and remove.

Add half rings of onion, fry until transparent and add mushrooms.

Fry for 15 minutes, stirring constantly, then season with salt and pepper.

Beat eggs with salt and a mixture of ground peppers until smooth.

Add cream, grated cheese and whisk.

Put the potato slices in an ovenproof dish, then layer the mushrooms and onions and cover with the cheese sauce.

Place the dish in the preheated oven and bake at 180 ° C for 40 minutes, until golden brown appears on the surface of the casserole.

Serve this dish with vegetable salad or canned vegetables.

Pickled chanterelle snack recipe

An appetizer of pickled chanterelles has a special spicy taste. It is usually prepared for festive feasts with strong drinks.

• 500 g chicken fillet;
• 300 g of pickled chanterelles;
• 1 head of purple onion;
• 1 PC. carrots;
• Vegetable oil - for frying;
• Mayonnaise;
• Salt and black pepper;
• 2 sprigs of green parsley.

The recipe for cooking a dish of pickled chanterelles is quite simple, you need to follow the step-by-step description.

1. The chicken fillet is washed, placed in boiling water with the addition of salt and bay leaves.
2. Boil over medium heat until cooked, leave in water until it cools completely.
3. Then it is taken out, wiped off with a paper towel and cut into thin slices.
4. Onions and carrots are peeled, chopped: onions in medium half rings, carrots into strips.
5. Fried in vegetable oil until golden brown and laid out on a paper towel to absorb excess oil.
6. The pickled chanterelles are washed in cold water and cut into thin cubes.
7. Fillet, mushrooms, carrots and onions are mixed, mixed.
8. Pour in ground black pepper and salt to taste, pour in mayonnaise and mix until smooth.
9. When serving, garnish the salad with sprigs of green parsley.

The second dish of chanterelles with meat, cooked in a slow cooker

If you want to cook something delicious for lunch and have a multicooker in your kitchen, we offer an excellent option for the second dish of chanterelles - meat with mushrooms.

• 700 g pork;
• 800 g of boiled chanterelles;
• Salt to taste;
• 100 ml of water + 1 tbsp. water;
• ½ tbsp. l. favorite spices;
• ½ tsp ground black pepper.

Cooking a dish of chanterelle mushrooms is quite simple, because the multicooker will be busy with the main process.

1. Prepare the meat: wash, dry and cut into portions.
2. Put in a multicooker bowl, turn on the "Baking" or "Fry" program for 20 minutes, having previously poured water.
3. Cut the mushrooms into several pieces and add to the slow cooker.
4. Season with salt and pepper, add your favorite spices and mix.
5. Turn on the "Frying" mode again for 15 minutes.
6. After the mushrooms and meat are browned, you should turn on the "Stew" mode for 40 minutes, pour in 1 tbsp. water and wait for the end signal.
7. Serve hot with any side dish.

Chanterelle dish with meat baked in pots

A dish of chanterelles with meat baked in pots will be an excellent treat and will delight your household. Hearty, aromatic and tasty food will decorate even a festive table.

• 1 kg of boiled chanterelles;
• 3 heads of onions;
• 4 cloves of garlic;
• 100 g green onions;
• 300 g of cheese and sour cream;
• Vegetable oil;
• 4 tbsp. l. butter;
• Ground black pepper and salt to taste.

Cooking a dish of chanterelle mushrooms in pots according to the recipe with a photo.

1. Cut the chanterelles into pieces, fry in a pan in vegetable oil with half rings of onion and garlic cubes until the liquid evaporates.
2. Transfer to a separate bowl, add chopped green onions, salt and pepper, mix.
3. Coat the inside of the pots with butter, add the mushrooms.
4. Pour with sour cream, put grated cheese on top and close with lids.
5. Preheat the oven to 180 ° C, place the pots and bake for 40-50 minutes.

Recipe for a dish of dry chanterelles with potatoes and onions

The first dish of dry chanterelles is very tasty. Mushroom soup will surprise and delight your loved ones with its unique and rich aroma.

• 2 liters of water;
• 200 g potatoes;
• 100 g carrots;
• 30-40 g of dried chanterelles;
• 70 g of white onions;
• Salt to taste;
• 2 tbsp. l. chopped greens;
• Bay leaf and 5 black peppercorns.

The recipe for cooking a dish from dry chanterelles is described in stages that a young housewife can handle.

1. Soak dry chanterelles in warm milk overnight, then squeeze and cut into cubes.
2. Put in boiling water and cook for 20 minutes over low heat.
3. Peel and dice the potatoes, onions and carrots (smaller carrots and onions).
4. Pour into mushrooms and cook over low heat until vegetables are fully cooked.
5. Salt to taste, add all the spices, mix and boil for 2-3 minutes.
6. Before serving, pour into portions and garnish with herbs.

Diet dish of boiled chanterelles with rice

In Russian cuisine, there are many recipes for making dietary meals from chanterelles, one of which is pilaf.

• 1 tbsp. rice;
• 2 tbsp. water;
• 400 g of boiled chanterelles;
• 8 cloves of garlic;
• 100 g carrots;
• 200 g of onions;
• 5 tbsp. l. vegetable oil;
• Spices and salt to taste.

A dish of boiled chanterelles in the form of pilaf is prepared according to the following recipe:

1. Vegetable oil is added to a deep stewpan and warmed up.
2. Pour in onion, chopped into cubes, after a few minutes, pour in carrots, cut into strips.
3. Fried until soft, then the chanterelles cut into pieces are introduced.
4. Fry over medium heat until golden brown with constant stirring so that there is no burning.
5. Rice is washed several times and drained through a sieve.
6. Placed in a saucepan, add salt and spices, as well as whole and unpeeled chives.
7. Hot water is poured in, after 5 minutes. the saucepan is covered with a lid, the fire is set to a minimum, and the dish is cooked for 20 minutes.
8. The fire turns off, the saucepan is left on the stove so that the pilaf is infused for 20 minutes.
9. The dish is laid out hot in portioned plates and served to the table.

A dish of fresh or salted chanterelles with potatoes and onions

Cooking a dish of chanterelle mushrooms with the addition of potatoes is a completely simple process. Try to make it once and find out how tasty and satisfying the dish is.

• 800 g potatoes;
• 4 onion heads;
• 700 g of chanterelles;
• 1/3 tsp cumin;
• Salt;
• 40 ml of vegetable oil;
• 30 ml ghee;
• 8-10 peas of black pepper.

The second dish of chanterelles with potatoes is prepared according to the step-by-step description.

1. Wash the mushrooms and boil with caraway seeds and pepper for 20 minutes, put in a colander and cut into strips.
2. Peel the potatoes, wash, cut into cubes and place on a tea towel.
3. Heat ghee in a frying pan, add mushrooms and fry until golden brown.
4. Add the onion, cut into half rings, and stir-fry until golden brown.
5. Heat vegetable oil in another pan, add potatoes and fry until tender.
6. Add mushrooms and onions to the potatoes, mix, salt and fry over medium heat for 5 minutes.
7. It is worth saying that changes can be made to the recipe. So, the dish can be made from salted chanterelles, which will give it a new flavor. In this case, the cooking process differs only in that the salted mushrooms should not be boiled.

Dish of fresh chanterelles with garlic

What dish can you cook from chanterelles just brought from the forest to make it tasty and satisfying? If there is complete confidence that the mushrooms are edible and a false double has not crept into them, then the chanterelles can be cooked without boiling. It is enough to fry them a little in olive oil.

• Lettuce leaves;
• 500 g fresh chanterelles;
• 2 tbsp. l. olive oil;
• 1 tbsp. l. butter;
• 2 tbsp. l. lemon juice;
• 2 cloves of garlic;
• Parsley;
• 100 g of hard cheese.

Refueling:

• 3 tbsp. l. olive oil;
• 2 tsp white wine vinegar;
• 1 tsp balsamic vinegar;
• Salt and ground black pepper to taste.

A dish of fresh chanterelles is prepared according to the suggested step-by-step recipe.

1. The chanterelles are washed well under running water and put in heated butter and olive oil.
2. Add the diced garlic and fry for 10 minutes. over high heat.
3. Salt, add chopped parsley, lemon juice, stir and fry for 20 minutes. on minimal heat.
4. Make the dressing by mixing olive oil, white wine vinegar, balsamic vinegar, and salt and black pepper to taste.
5. Put lettuce leaves in a flat salad bowl, pour over with pouring and spread hot mushrooms, sprinkle with cheese grated on a coarse grater.