I came it is time to pick chanterelles and to cook from them a pickles and other most tasty dishes among which there are a paste and fragrant roast.
It is required to you
- For paste:
- - bulb;
- - 3 glasses of chanterelles;
- - 2 tomatoes;
- - 1 or 2 garlic gloves (as it is pleasant to whom more);
- 2 tablespoons of cream cheese;
- - vegetable or a desi for frying;
- - chili pepper and salt (to taste).
- For roast:
- - fillet of a breast of a turkey – 800 g;
- - chanterelles – 400 g;
- - potatoes – 5-6 pieces;
- - carrots – 2 pieces;
- - bulb;
- - sour cream – 300 g;
- - black pepper and salt;
- - couple of branches of fresh rosemary and several leaves of laurels.
Instruction
1. The most delicate a pashtetna to a frying pan to warm oil and to fry small cut onions till beautiful golden color. To add in advance washed up and small cut chanterelles to onions, to fry, stirring slowly, about 10 minutes. Send to a frying pan the cut tomatoes and the peeled garlic and also spices. Fry 7-10 more minutes. To place a half of ready weight in the blender with cream cheese and to crush to a condition of paste. Paste needs to be connected to the remained in a frying pan mushrooms, to mix and cool to room temperature. Ready paste can be served with cracker, fried slices of bread, in tartlets. If desired it is possible just to eat with a spoon.
2. Fragrant жаркоеКартофель to cut large pieces, carrots – straws, onions – rings. Chanterelles need previously to be boiled within 10 minutes, to allow them to cool down and cut on average pieces. potatoes, carrots, onions and chanterelles. Mix sour cream with spices, pour in a bowl to meat and vegetables, to mix carefully. Contents of a bowl need to be distributed on pots, to add a branch of rosemary and a laurel leaf to each pot, to cover and bake in an oven at a temperature of 180C hour - one and a half (it depends on the pot size).