Fried chanterelles salad

Fried chanterelles salad

This salad is extremely light in respect of preparation and doesn't demand many products. Despite its simplicity and usual ingredients, it turns out very tasty and fragrant.


  • 200 g of the chanterelles (fried);
  • 1 big tomato;
  • 1 branch of fennel;
  • 10 g of sour cream;
  • 80 g of cheese of a firm grade;
  • 1/3 teaspoons of a black floured pepper.


  • In advance to peel collected chanterelles from garbage, to carefully wash a baking plate with flowing water, to cut large copies on smaller fragments and to boil in salty water within one hour.
  • Further to fry boiled mushrooms in a frying pan, ready to cool, for salad they have to be cold. Put the cooled chanterelles in a deep salad bowl in which we will mix and serve a ready-to-eat meal.
  • Take tomato big better if it is fleshy (the watery tomato will give liquid, superfluous for salad). Wash, cut vegetable small into cubes, pour out in a salad bowl to mushrooms.
  • . A large branch of green fennel to rinse a baking plate a water jet and to crush a knife, to send to a salad bowl.
  • Cheese piece (it is better) to cut firm grades on small cubes. As the option, cheese can be rubbed on a grater with large cells. Attach to other cut products in a salad bowl.
  • Strew future salad with a floured black pepper (this paragraph of the recipe is possible at will - pepper can and be not poured, if you not the fan of sharp).
  • It is obligatory to add some salt to own taste.
  • Add a tablespoon with the mound of fat sour cream.
  • Carefully to mix all ingredients in a salad bowl.
  • Aestivo-autumnal chanterelles salad can be served to a table right after mixing.

Author: «MirrorInfo» Dream Team