Chanterelles attack: 5 recipes from chefs - video recipes at home

With recipes we helped our friends, upscale chef Maxim Myasnikov of "Barbara Bar" and restobara "Spotlight" and Mark Statsenko from grill house "Fani Kabani."

Vulpecula in cream with potato

The author's recipe Maxim Myasnikov

Chanterelles attack: 5 recipes from chefs - video recipes at home

RECIPE CHANTERELLE in cream POTATOES WITH

must: (4 servings) 400 g of foxes

80 ml of olive oil

80 g of onions

40 g butter

400 g of cream 42%

20 g fresh dill

16 g of curry

600 g boiled mini potatoes

80 g of pickled cucumber

120 g of tomato pickled

salt and pepper - to taste

How to prepare:

1. Chanterelle fry in half the olive oil.

2. onion cut into strips and fried in butter, and then add foxes and cream, bring to the boil. Add finely chopped dill, salt, pepper and curry.

3. Mini potatoes cut in half and fried in olive oil.

4. On a plate put roasted mini potatoes, add the chanterelle sauce with sour cream. Serve with pickled cucumbers and tomatoes.

Roast beef with chanterelles

Chanterelles attack: 5 recipes from chefs - video recipes at home

RECIPE Roast beef with chanterelles

must: (4 servings) 400 g of beef (hip portion)

4 cloves of garlic

60 ml of olive oil

rosemary beam

400 ml of 33% cream

600 g chantarelle

160 g of green asparagus (need not be added)

12 mini carrots

200 g of boiled corn grains

20g of watercress (or any salad of your choice)

salt and pepper - to taste

How to prepare:

1. Prepare the marinade: Crush 2 garlic cloves, mix with 40 ml of olive oil, add polpuchka rosemary, salt and pepper, lightly beaten. Marinate veal for 30 minutes. Then fry in dry hot pan on both sides until golden brown. Cool slightly and cut into thin slices. 2. Cream boil.

3. Chanterelles fry in the remaining olive oil with addition of rosemary and chopped garlic and add to the hot cream. Boiled for several minutes.

4. asparagus boiled in boiling water for 2-3 minutes, then immediately cool in ice water.

5. Mini-carrots, boil until half, and fry in olive oil until cooked.

6. Roast veal on a plate. Top with asparagus, asparagus and chanterelles put a little cream. Garnish with fried mini carrots, corn grain and watercress.

Milfoy with chanterelles

Chanterelles attack: 5 recipes from chefs - video recipes at home RECIPE MILFOYA chanterelle

It should be:

(5 servings) 150 g puff Puff dough

600 g chantarelle

olive oil

rosemary beam

3 garlic cloves (amateurs garlic flavor may use 5 cloves)

150 g of onion

300 g of 42% fat cream

20 g of curry

300 g of zucchini

salad frieze beam (or any other greens that have at hand) - for decoration

salt and pepper - to taste

How to prepare:

1. Layer completely defrosted pastry bake at 180-200 ° C for 15-20 minutes until golden brown. Cool to room temperature. Then cut into small squares.

2. Entire foxes fry until cooked in olive oil with addition of rosemary, finely chopped onion and crushed garlic. Then add the cream and curry, salt and pepper.

3. Zucchini cut into very thin slices and fry in olive oil. 4. At the bottom of a deep dish put layers: 1 tbsp. l. chantarelle fried in cream sauce, puff pastry, fried zucchini circles, puff pastry, foxes, zucchini. On the sides milfoy decorate with greenery.

Chicken liver pate with chanterelles

Chanterelles attack: 5 recipes from chefs - video recipes at home

RECIPE Chicken liver pate chanterelle

It is necessary: ​​

Pate: 190 g onion

70 g butter

20 g of garlic

450 g of chicken liver

220 g pepper

salt and pepper - to taste

Table: (in 2 portions) 300 g chantarelle

olive oil

salt and pepper - to taste

80 g of onions

60 g butter

80 g of green peas

100 mL chicken broth

a few sprigs of thyme

Cherry tomatoes

wheat roll

How to prepare:

1. pate onion cut into strips and fried in butter and garlic. Add the liver and cook until tender.

2. Bulgarian pepper bake in oven at 200 ° C for 15 minutes, then cool and remove seeds and skins, add fried liver and grind blender, salt and pepper.

3. Chanterelle fry in olive oil, to taste with salt and pepper.

4. onion cut into strips and fried in butter. Add chanterelles and green peas, pour in the chicken broth, add the thyme and evaporate half.

Tomatoes 5. Bake at 180 ° C for 3-5 minutes, cut into a bun and fry in a dry pan.

6. Put on a serving dish a little pate, bun, tomatoes and chanterelles.

Baked salmon with chanterelle cream

Authors Mark Statsenko recipe

Chanterelles attack: 5 recipes from chefs - video recipes at home

RECIPE baked salmon cream CHANTERELLE

must: (in 2 portions) 200 g chantarelle

olive oil

20 g of garlic oil

80 ml of 33% cream

400 g of salmon

a bunch of watercress (or any salad that is at hand)

bunch of dill

salt and pepper - to taste

How to prepare:

1. Chanterelles fried in olive oil, with addition of salt, pepper and garlic oil. Several fried chanterelles choose, they will need to decorate.

2. Enter the cream, cook until until the cream is evaporated. Grind the mushrooms in a blender.

3. Salmon fry grilled on olive oil with salt and pepper.

4. Serve with cream of chanterelle, salad and decorate with dill. Top with a few roasted chanterelles.