6 simple recipes fried chanterelles

Appetizing mushrooms with onion, garlic, wine, cream and more.

Chanterelles reassemble, fill with cold water and leave for 30 minutes. After the wash. Air dry before you begin to cook.

1. Fried chanterelles with onions

Ingredients

• 300 g of foxes;
• 1 onion;
• 1 clove of garlic;
• 3-5 sprigs of parsley;
• 1-2 tablespoons butter;
• 1 pinch salt.

preparation

mushrooms cut into halves or quarters, very small, leave whole. Finely chop the onion, garlic and parsley chop with a knife.

In a frying pan heat the oil over medium heat. Fry the onion and garlic and parsley for 5-6 minutes. Add the chanterelles, season with salt and cook 20-25 minutes more, stirring constantly.

2. Fried chanterelles with omelette

Ingredients

• 200 g of foxes;
• 2-3 green onion stalk;
• 2 garlic cloves;
• 2 sprigs of rosemary;
• 3-4 sprigs of thyme;
• 4 eggs;
• 4 tablespoons of milk;
• salt and pepper - to taste;
• 1 tablespoon vegetable oil;
• 1 tablespoon butter;
• 1 sprig of parsley.

preparation

Mushrooms cut into halves or quarters. Chives chop. Garlic pass through the press. The leaves of rosemary and thyme separate from the stalks and chop.

Beat eggs with milk, Salt and pepper.

In a skillet, heat the vegetable oil over medium heat. Cast chanterelles, onion, garlic, rosemary and thyme. Season with salt and pepper and cook for 20-25 minutes. Put in a bowl and cover with a lid, so that the mushrooms have cooled.

Wipe skillet with paper towel. Melt the butter over medium heat. Pour the beaten eggs and cook the omelette approximately 4-6 minutes or a little longer. About a minute until it is ready Put the mushrooms on one half of the omelet and fold up the second. Turn off the heat. Cover the pan with a lid, let stand for 2-3 minutes. Before serving, garnish with a sprig of parsley.

3. Fried chanterelles with white wine and garlic

Ingredients

• 250-300 g of foxes;
• 6 garlic cloves;
• 2-3 sprigs parsley, thyme, or fennel;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 80 ml of dry white wine;
• 1 tablespoon lemon juice.

preparation

Chanterelles cut into halves or quarters. Chop the garlic and herbs.

In a frying pan heat the oil over medium heat. 1 minute fry garlic. Add the mushrooms, salt, pepper and cook for 5 minutes. Fill wine and leave on heat for another 15-20 minutes. Constantly stir. Remove from heat, sprinkle with lemon juice and sprinkle with herbs.

4. Fried chanterelles and bacon

Ingredients

• 500-600 g of foxes;
• 1 clove of garlic;
• 3-5 sprigs of parsley;
• 4 slices of bacon;
• 1 tablespoon butter;
• 1 tablespoon lemon juice;
• salt and pepper - to taste.

preparation

Chanterelles cut halves or quarters. Chop the garlic and parsley.

Heat a frying pan over medium heat. For 10-12 minutes, saute the bacon and place on a plate. Add the butter and wait until it is completely melted. Put the mushrooms in the pan with the garlic and cook for 20-25 minutes, stirring constantly.

Before serving, pour lemon juice, sprinkle parsley, salt and pepper. Add the browned bacon.

5. Fried chanterelles with cream

Ingredients

• 400 g of foxes;
• 1 onion;
• 1 clove of garlic;
• 4-5 sprigs of greenery;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 50 ml of cream.

preparation

Chanterelles cut into halves or quarters, bow - small cubes. Chop the garlic and herbs.

In a frying pan heat the oil over medium heat. Cast the mushrooms and onions, season with salt and pepper. Roast for 20-25 minutes, stir constantly. Pour the cream, sprinkle with herbs and garlic and cook for another 2-3 minutes.

6. Fried chanterelles with green beans

Ingredients

• 400 g of green beans;
• 3 slices of bacon;
• 350 g of foxes;
• 30 grams of walnuts;
• 1 tablespoon vegetable oil;
• salt and pepper - to taste;
• 2 tablespoons dry sherry or other fault.

preparation

Beans boil until cooked for 5-7 minutes. Bacon cut into small pieces and a couple of minutes to Brown the pan without oil.

Mushrooms divide into halves or quarters. Chop nuts.

In a frying pan heat the oil over medium heat. Chanterelles salt, pepper and cook for about 20-25 minutes, stirring constantly. Pour the sherry and cook for 3-5 more minutes. Add the beans, nuts and bacon. Stir, remove from heat and leave under cover for a few minutes.