Chanterelles differ from all forest mushrooms in the fact that seldom are worm-eaten and don't demand preliminary boiling. Besides they are vitamin-rich A, B, PP, amino acids, minerals — in particular, copper and zinc.
It is required to you
- For chanterelles cream soup:
- — 375 ml of vegetable broth;
- — 500 g of chanterelles;
- — 200 ml of milk;
- — 2 napiform onions;
- — 2 tablespoons of vegetable oil;
- — 30 g of flour;
- — 1 bunch of a thyme;
- — salt to taste.
- For chanterelles in saffron-yellow sauce:
- — 1 kg of chanterelles;
- — 1 bulb;
- — 200 ml of yogurt;
- — 2 garlic gloves;
- — 1 tablespoons of apricot jam;
- — 15 snouts of a saffron;
- — 3 tablespoons of melted butter;
- — salt to taste.
- For chanterelles warm salad:
- — 200 g of chanterelles;
- — 1 head of cabbage of a leaf lettuce;
- — 1 onions;
- — 2 garlic gloves;
- — 50 g of a Parmesan cheese;
- — 2 tablespoons of olive oil;
- — 1/2 lemons;
- — pepper
- salt to taste.
- For puff chanterelles pies:
- — 500 g of puff pastry;
- — 500 g of chanterelles;
- — 4 tablespoons of sour cream;
- — 1 onions;
- — 1 small bun;
- — fennel
- pepper
- salt to taste.
Instruction
1. A cream soup with a lisichkamipochistita also wash up mushrooms. Cut large chanterelles pieces. Chop onions small cubes. Fry onions in a pan on the warmed-up vegetable oil within 2 minutes. Add some chanterelle and fry about 5-7 minutes, periodically stirring slowly. Lay out a half of mushrooms, and powder the rest with flour and fry about a minute more.
2. Pour in vegetable broth and milk. Bring mix to the boil on small fire, constantly stirring slowly. The pan doesn't need to be covered. By means of the mixer or the blender turn soup into puree. Add salt and pepper. In plates spread out the postponed mushrooms, pour soup and decorate with thyme branches.
3. Garlic, onions also fry chanterelles in a saffron-yellow souseizmelchit on weak fire till golden color about 10 minutes. Fill in with Schafran 1 tablespoon of boiled water.
4. Peel chanterelles from garbage, wash out, dry. Cut big hats on 2-4 parts. Add mushrooms to onions and garlic, increase fire and fry until liquid boils down on 2/3. Pour residues of mushroom juice in other ware, mix with apricot jam and return back to mushrooms.
5. Salt and pepper. Leave on fire for 2-3 minutes. Connect saffron-yellow infusion to yogurt. Fill with this sauce of chanterelle and mix.
6. Warm salad from a lisicheknarezhta small garlic and onions, fry on olive oil a little. Add the peeled cut chanterelles. Salt, pepper and fry until ready, without covering a frying pan.
7. Water lettuce leaves with olive oil and sprinkle juice of a half of a lemon. From above lay out the hot chanterelles fried with onions and garlic. Strew with polished parmesan.
8. Puff pies with a lisichkamivymoyta mushrooms. Cut large chanterelles bars and put on fire. Small mushrooms can be fried entirely. As soon as chanterelles give juice, add to them small chopped onions and greens of fennel, salt and pepper. Crumble roll, fill in sour cream. Carefully stir and cool a stuffing.
9. Create from puff pastry of flat cake. Fill them with mushroom forcemeat and you stick together pies. Bake in the oven warmed up to 180-200 °C to a zarumyanivaniye.