Chanterelles are forest mushrooms, for the golden appearance, a fine aroma and rich oily taste ranked as delicacies. From them cook refined soups, add them to risotto and paste, put in sauces, bake , etc. But the easiest way to enjoy chanterelles — to slightly fry them in oil.
It is required to you
- chanterelles;
- desi;
- salt
- pepper
- spicy herbs
- Chanterelles with potatoes
- chanterelles;
- potatoes;
- bacon;
- olive oil;
Instruction
1. Choose mushrooms in excellent condition. Fresh chanterelle mushrooms chubby, bright, their edges not too damp, but also not too dry. You store these mushrooms unpeeled, in a paper packet, in the fridge. So they can lie several days.
2. You clean chanterelles from the stuck garbage and dirt either a brush, or a sponge with very small amount of water. Don't presoak them and don't wash a baking plate with flowing water – chanterelles as a sponge, absorb moisture.
3. Cut large chanterelles on slices. So you will be able to remove at the same time those needles and dirt which was deeply hammered into mushroom hat folds. Small chanterelles can be cooked entirely.
4. Warm a frying pan, put on it a slice of a desi and let's it thaw. Lay out chanterelles. Mushrooms have to lie in one layer if they aren't located, then it is better to prepare them by parties.
5. Fry mushrooms in oil, often stirring slowly, 1-2 minutes. Add to them some seasoning, except salt and pepper it can be garlic, a thyme, a basil, fennel, other herbs, a little white wine. Fry 2-3 more minutes until mushrooms become soft, and the most part of moisture – will evaporate.
6. That fryfrozenchanterelle , isn't required to defreeze them at all. Kindle a desi on a skoroda and put in it mushrooms. They will thaw very quickly, don't forget to stir slowly them when frying. After they thaw, arrive with them as well as with fresh.
7. Dried chanterelles, as a rule, don't fry entirely. They are frayed in powder and already powder is added to various dishes. That this powder was ready-to-serve, several seconds of thermal treatment are enough.
8. Chanterelles with картошкойКартофель to wash up and clean, cut in small cubes, to put in a pan, to wash out and again to fill in with water. Put a pan on fire and boil 5-10 minutes. Merge and set aside aside. In a deep frying pan fry several pieces of bacon, postpone crunchy strips separately that were cooled. Clean and cut small garlic, chanterelles and onions, mix and fry on olive oil within 2-3 minutes, salt, pepper, spicy herbs. Add potato and fry to a golden crust. In several minutes until ready, put the crumbled pieces of crunchy bacon.