Chanterelle Season: 5 proven recipes - video recipes at home
Salad chantarelle with beef and peppers
Delicious and healthy salad with juicy, delicious dressing. The combination of lime with dried herbs (basil and oregano), mustard and olive oil makes the taste of this dish unique.
RECIPE chanterelle salad with beef and peppers
It should be (in 2 portions) 100 g chantarelle
200 g of beef
1 sweet pepper
200 g of a lettuce
balsamic vinegar
a handful of pine nuts or sesame seeds
oil for frying
salt - to taste
Filling: 1/2 lime
1/2 h. L. mustard
1/2 h. L. dried basil
1/2 h. L. dried oregano
3 tbsp. l. olive oil
sugar, salt, freshly ground black pepper - to taste
How to prepare:
1. Wash beef, little salt, wrapped in foil and baked in the oven for 1 hour at 180 ° C. Remove the meat, cool, cut across the grain into thin slices.
2. Clean and prepare the mushrooms. Fry in a frying pan with vegetable oil at moderate heat for 10 minutes.
3. Cut the peppers into strips, remove seeds and partitions.
4. Add the peppers to the pan with the mushrooms and fry for 3 minutes.
5. Squeeze the juice from half a lime to refuel.
6. Stir in the lime juice, mustard, basil, oregano, olive oil, salt, sugar and black pepper.
7. Fry pine nuts or sesame seeds in a dry pan.
8. Put lettuce on a wide plate. Drizzle with balsamic vinegar.
9. Put the beef, peppers and mushrooms. Drizzle with dressing and sprinkle with nuts.
Fans mushrooms and everything that is connected with them, can find hundreds of interesting turn-based recipes in the book "Food of mushrooms" and "canning mushrooms", published by the Publishing House "Eksmo".
Soup chanterelle and walnuts
tasty and healthy dish to a good start a family dinner. Garlic and fresh herbs finely emphasize rich mushroom and nutty flavor of the soup.
Soup Recipe with chanterelles and walnuts
must: (6 portions) 250 g chantarelle
2 l of water
1 onion
50 g of shelled walnuts
2 tbsp. l. Slide-wheat flour
2 garlic cloves
a small bunch of cilantro
a small bunch of parsley
a small bunch of dill
Vegetable oil - for frying
sugar, salt, freshly ground black pepper - to taste
How to prepare:
1. Fold peeled and washed mushrooms in the pot, add 2 liters of water.
2. Peel the onion, cut into thin half-rings.
3. Heat vegetable oil pan, put onions, fry at moderate heat for 5 minutes until golden brown.
4. Pour the flour into the pan, stir and cook over low heat for 3-5 minutes.
5. Fry walnuts dry pan for 5 minutes. Then grind them using a blender to large crumbs state.
6. Add nuts and onions in a pot chantarelles, bring to boiling, cooking at moderate heat for 10 minutes.
7. Wash and finely chop the parsley, cilantro, dill. Peel the garlic, passed through the press.
8. Put the soup herbs, garlic, salt, pepper and sugar. Bring to boiling, cooking at moderate heat for 3 minutes.
Chicken in creamy mushroom sauce
The combination of chanterelles, creamy white sauce and poultry meat is considered one of the best in European cuisine. To prepare the sauce, do not spare the tender of butter and use a good wine - a dish only benefit from this.
Recipe Chicken in creamy mushroom sauce
must: (5 servings) 400 g chantarelle
600 g of chicken
1 onion
1 clove of garlic
200 ml of dry white wine
1 sprig thyme (or pinch dried)
30 g butter
2 tbsp. l. olive oil
salt, freshly ground black pepper - to taste
Sauce: 40 g butter
20 g of wheat flour
500 mL chicken broth
250 ml of 10% fat cream
1 h. L. spreadable mustard
How to prepare:
1. Slice the chicken long slices across the grain.
2. Boil 100 g of chicken in salted water, and set aside to keep the meat broth aside.
3. Heat the pan with the olive, and 30 g of butter, put shredded onion and garlic. Fry simmer for 10 minutes. Add chicken and fry over moderate heat for 10 minutes.
4. Put in foxes pan fry on high heat for 5 minutes, stirring. Add salt, pepper, wine, evaporate on low heat for 5-7 minutes.
5. Melt in a pan 40 g of butter. Add flour, stir. Pour 500 mL chicken broth, mix until uniform. Bring to the boil, simmer for 3 minutes, stirring constantly.
6. Add the sauce chicken with mushrooms, stir. Put the mustard.
7. Pour in the cream and cook for a few minutes, until the sauce thickens. Remove from the heat, add the thyme and serve.
Pie with chanterelles and sour cream filling
shortcrust pastry, mushrooms, cheese, sour cream and gently pouring ... A cup of tea and a slice of the cake will be a wonderful start to the day. The cold pastries perfect for suburban trips.
Pie Recipe with chanterelles and sour pouring
How to prepare:
dough 180 g of wheat flour
100 g butter
2 refrigerated yolk
salt - to taste
filling 300 g chantarelle
200 g of a semisolid cheese (Gouda, Maasdam)
1 egg
100 ml of 35% fat cream
100 ml of 35% fat cream
2 onions
1 tbsp. l. starch
2 tbsp. l. vegetable oil
salt, freshly ground black pepper - to taste
How to prepare:
1. Chop the butter knife.
2. Sift flour through a sieve.
3. Add the butter and flour a little salt, put together.
4. Add the yolks, knead the dough. Formed into a ball. Wrap in plastic wrap, place in refrigerator for 30-40 minutes.
5. Clean foxes, wash in cold water. Peel the onion, cut into thin half-rings.
6. Heat the pan with vegetable oil. Put onion, fry simmered for 5 minutes until golden brown. Add the mushrooms and fry over moderate heat for 15 minutes.
7. Pour into a cream container, add sour cream, egg, salt, pepper, and starch, whip mixer.
8. Grate the cheese on a coarse grater and add it to the cream mixture.
9. Spread the dough in shape. Make ledges, fork pin and bake in an oven 15 minutes at 180 ° C.
10. Remove the base of the cake from the oven. Share stuffing (mushrooms and onions). Pour on top of the egg-cream mass.
11. Bake the cake in an oven 40 minutes at 160 ° C. Serve hot.
Chanterelles with leek
Bright chanterelles, pale green leek and red blotches acute peppers make dish is not only delicious, but also very smart.
RECIPE CHANTERELLE Leek
It is necessary: 1 kg Chanterelles
300 g of leek stalks
1 pod of chili
Marinade: 2 liters of water
150 ml of table 9% vinegar
2 tbsp. l. Sahara
2 tbsp. l. salt
2 bay leaves
4 clove bud
3 umbrella dill
5 peas allspice
How to prepare:
1. Clean the mushrooms, wash.
2. Pour foxes 1 liter of cold water, bring to the boil and cook for 1 hour. The drain.
3. Clear the chili from the seeds, cut into thin strips.
4. Wash leeks and cut the white part of the rings of about 1 cm in width.
5. Pour into pan 2 liters of water, add bay leaf, dill, allspice and clove. Bring to the boil and cook for 5 minutes on medium heat. Add the mushrooms and cook for another 15 minutes, stirring occasionally. Pour the vinegar to the mushrooms. Add salt and sugar, leek and chilli and cook for 10 minutes over moderate heat.
6. Fill sterilized jars mushrooms, pour the marinade. Roll. Store at room temperature.