Fragrant, fleshy chanterelles are the mushrooms adored by gourmets of the whole world. It is natural that each standing cook has the opinion on that, how exactly they should be prepared. There are dozens of various recipes of different degree of complexity. However little it can be compared to culinary classics - fried chanterelles.
It is required to you
- - 250 g of fresh chanterelle mushrooms;
- - 2 garlic gloves;
- - 2 tablespoons of vegetable oil;
- - 1 teaspoon of the crushed parsley greens;
- - salt of a coarse grinding;
- - fresh ground black pepper.
Instruction
1. Small young chanterelles are suitable for frying. Large and mature copies can taste bitter and need longer culinary processing, at the same time the mushroom loses the pleasant chewing texture.
2. It isn't necessary to clean chanterelles, will enough shake off from them garbage, to cut off the ends of legs and for a while to wet in cold water to wash away dust and the stuck dirt. Then mushrooms need to be laid out on a paper towel to dry. Cut the largest chanterelles on pieces. Leave small mushrooms intact.
3. Warm a wide and heavy frying pan. Lay out on it mushrooms and fry them, stirring slowly, on average fire until from chanterelles excess liquid isn't evaporated.
4. Accurately pour in vegetable oil, season mushrooms I will merge also pepper. Fry, continuing to stir slowly while chanterelles don't karamelizirutsya.
5. Peel garlic and small crumble. Pour out together with the crushed parsley on a frying pan with fried chanterelles, mix and give to spicery minute that they managed to unite the aromas and tastes with mushrooms.
6. Try a dish and, if necessary, adjust taste, having added a little more salt or pepper.
7. Lay out fried chanterelles on a serving plate by means of a skimmer to remove excess fat. Such chanterelles can be served as snack on a toast, to supplement with them meat and fish, to mix with buckwheat, pearl-barley or millet cereal, mashed potatoes, paste, to use as filler for omelets and pies.