Bright, fragrant and fleshy – chanterelles some of the best forest mushrooms. They are loved by cooks in Eastern and Western Europe, in Asia and America. These mushrooms are so good that they sometimes as they white dry, are crushed and add to dishes for a fine aroma and unostentatious smack. They perfectly approach meat and eggs, are perfectly combined with creamy sauces, they can be added to paste, roast, soup.
As it is correct to prepare chanterelles
Before preparation of chanterelle clean from dirt and garbage, slightly wipe with a damp towel, a sharp knife cut off spots and dry pieces. The most valuable chanterelles – the small size – prepare entirely. Professional cooks cut large mushrooms lengthways on long strips. To put chanterelles in roast, paste or salad, they are put on a dry frying pan and evaporate excess water. Then mushrooms can be fried in vegetable or a desi and to add to sauce, to mix with fried potato, to put in forcemeat for pies, paste, casserole, to add to paste and salad.
The most widespread recipes with chanterelles contain butter, white wine, cream and onions, both napiform, and a leek or shallot.
Chicken breasts with chanterelles
Chanterelles it is possible how to stuff rolls from pork, veal or chicken meat, and to give them as sauce to these types of meat. The pashirovanny chicken breasts dish with chanterelles turns out gentle and delicate. The delicate nut taste and gentle apricot aroma of mushrooms perfectly approach juicy meat. It is required to you: - 4 chicken breasts without skin and bones;
- 500 grams of chanterelles; - 2 glasses of dry white wine;
- 1 garlic glove; - 1 bay leaf; - 1 branch of parsley; - 4 tablespoons of a desi; - 1 head of onions; - ½ glasses of pine nuts; - salt and pepper. In a wide and deep frying pan bring to the boil wine, add garlic, parsley and bay leaf. Put chicken breasts, cover and you cook on average fire within 10-15 minutes. Postpone chickens for a dish and cover with a foil, filter liquid from a frying pan and set aside aside. Lay out the prepared chanterelles on a dry frying pan when from them excess water is evaporated, add a desi and fry mushrooms. Pour in liquid from under chicken meat, add the onions cut by a small cube and pine nuts, put chicken, season with salt and pepper. You extinguish a dish of 7-10 more minutes.
For long-term storage of chanterelle dry in a dehydrator, boil and freeze or fry and store in a large number of the vegetable or kindled desi.
Pickled chanterelles
Pickled chanterelles – tasty snack. They can also be added to paste, a tax with boiled potato, with them it is possible to make salads. To pickle mushrooms, take: - 1 glass of olive oil; - 500 grams of chanterelles; - ¼ cups of wine, balsam or apple cider vinegar; - 1 garlic glove; - 1 bay leaf; - 1 teaspoon of Dijon mustard; - a pinch of the crushed fresh greens of a marjoram or an oregano; - ¼ teaspoons of salt. Heat oil in a wide, deep frying pan. Add the peeled, cut and well dried chanterelles. Prepare mushrooms, stirring slowly, 3-5 minutes. Switch off heating and put the garlic cut by thin plates, bay leaf, mustard and greens, pour in vinegar and season with salt. Well mix, spread out on the sterilized glass jars, cool and remove in the fridge for the term of not less than 2-3 days.