Dried chanterelles: drying methods, first and second courses, delicious recipes

Publication in the group: Dishes with mushrooms

Dried chanterelles are mushrooms containing vitamins B and D, phytosterols and minerals. They are cooked in a frying pan, in the oven, or in a slow cooker. Dried chanterelles are added to pies, roasts, omelettes, soups and other dishes. Their consumption helps reduce cholesterol levels, strengthen teeth, improve liver function, lose weight, dilate blood vessels and improve blood clotting.

Classic recipe

Dried chanterelles are cooked with onions, garlic, spices and herbs.

Preparation next.

Composition of ingredients

List of required ingredients:

100 g dried chanterelles;
2 onions;
3 garlic cloves;
1 tbsp. l. greenery;
1/3 tsp. freshly ground pepper;
3 tbsp. l. sunflower oil;
table salt.

Step-by-step cooking process

Main stages of preparation:

First, you need to put the dried chanterelles in heated water and keep them in it for 12 hours. Afterwards, you need to strain them and cut them into small pieces.
Then you will need to peel the onions, rinse, chop into small cubes, place in a frying pan, greased with oil, and fry until golden brown.
Next, you should peel and wash the garlic, finely chop it with a kitchen knife or press it using a press, add it to the onion, mix well and fry for another 3 minutes. Then you need to pour 1 tbsp into the pan. l. water remaining after soaking mushrooms.
Now you can add spices, stir thoroughly and cook over moderate heat for 25 minutes. Then you need to chop the greens, sprinkle the dish with it and serve it on the table.

What can I add?

You can add carrots, hard or processed cheese, sour cream or cream, potatoes, green onions, apples, pickles, canned peas, ham, pork, beef, chicken, butter, cabbage, tomatoes and bell peppers to dried chanterelles.

How to serve a dish

The dish is laid out on portioned plates on lettuce leaves, decorated with herbs, chopped vegetables and served.

Best Recipes

Skilled housewives prepare delicious soups, savory sauces and delicious side dishes from dried mushrooms. The method of preparing such dishes is so simple that even the most inexperienced cooks can handle them.

Meat broth soup

The recipe for mushroom soup with meat is very simple. Even hardcore “non-lovers” of first courses will appreciate its unusual taste. There are two methods of preparation - with water or meat broth. Ingredients:

Chanterelles - 400 g for meat broth or 600 g for water soup.
Medium carrot.
Potato.
Red onion.
Olive oil.
Spices: cumin, black and red pepper.

The first step is to soak the mushrooms in water for a few minutes. In the meantime, you can prepare the dressing.

The onion is carefully peeled and cut into small pieces. The carrots are washed under running water and grated. The ingredients are fried in oil until the onion turns golden.

Mushrooms are squeezed out of excess water. Chanterelle caps are cut into pieces of medium thickness and added to the dressing. The mixture is fried for another five minutes.

The dressing with mushrooms and vegetables is ready, now you can make the broth. Meat or chicken is cut into pieces and fried in olive oil for about ten minutes. Potatoes are cut into cubes.

Water is poured into the pan and brought to a boil. Next, you need to salt and pepper the future broth, add potatoes. After 15 minutes, add meat, mushroom dressing and spices to taste. Cook the soup until fully cooked. Traditionally, this dish is served with sour cream and garlic. Having tried it, no one will remain indifferent.

Second courses

Baked potatoes and mushrooms are a wonderful culinary duo. The family will definitely love this dish. And most importantly, the food is prepared in a hurry from simple and affordable ingredients. You will need the following products:

Dried mushrooms - 300 g.
Red onion.
Carrot.
Grated cheese.
Potato.
A tablespoon of sour cream.
A few teaspoons of water.
Vegetable oil.
Salt, cumin, black pepper to taste.

Mushrooms are soaked in warm water overnight. The next day, the chanterelles are squeezed out of excess water, cut into small pieces, and then fried in vegetable oil for 10 minutes.

Meanwhile, the onion is peeled, cut into rings and fried separately until it becomes soft.

The next step is to add the mushrooms to the onions. Potatoes and carrots are peeled and cut into slices. Place potatoes in a baking tray or deep container. The second layer is carrots, the third is onions with mushrooms, and the fourth is potatoes again.

Salt and spices are added to taste.

Now you need to make the sauce. To do this, beat water, sour cream and salt in a blender. The contents of the baking sheet are poured with sour cream. Top everything with grated cheese and cover with foil. Potatoes are baked for an average of 45 minutes at a temperature of 160−180 degrees. Potatoes with mushrooms are ready.

Another recipe for a simple but very tasty dish is meat in a pot with dried chanterelles. Preparing such a dish is not at all difficult, the main thing is to properly prepare and put all the ingredients into it, and after that all you have to do is wait until you can take the surprisingly aromatic and tasty dish out of the oven. For preparation you will need:

Pork or beef - 600 g.
Dried chanterelles - 200 g.
Red onion.
Olive oil.
Half a glass of cream or sour cream.
Half a glass of milk.
Grated cheese.
Salt, black and red pepper to taste.

Mushrooms must be soaked in water for five hours to allow them to swell. Then cut into small pieces and fry in olive oil. Rinse the meat under water, cut into slices and fry on both sides until golden brown.

Grease the pot with olive oil, then put some of the mushrooms in it, then some of the onions. The next layer is meat and a little sour cream. Next, the rest of the dried mushrooms, onions, sour cream and milk are placed in the pot. However, you can make layers at your own discretion. The dish is sprinkled with grated cheese. The pot can be placed in the oven. Bake for about an hour at 160 degrees.

Airy, surprisingly tasty pastries made from puff pastry always enjoy constant popularity. To prepare mushroom pie, you don’t need to look for any special ingredients; every housewife can find everything at hand. Ingredients:

Puff pastry.
Dried chanterelles - 700 g.
Onion.
Garlic.
Regular or blue cheese.
Olive oil.
Spices to taste.

Chanterelles are soaked in warm water for three hours, and then cut into cubes and fried. Onions and garlic are cut into small pieces and added to the mushrooms. The final step is to add grated cheese. The mushroom filling for the future pie is ready.

You can make puff pastry yourself, or you can use store-bought dough. The mushroom filling is laid out in an even layer several centimeters thick. The dough is carefully folded and placed in a preheated oven for half an hour. This simple and quick pie recipe is perfect for both everyday and holiday tables.

An original chanterelle salad with vegetables and fruits will be an excellent addition to meat dishes. And its preparation will take no more than 15 minutes of free time. For the salad you will need:

Chanterelles - 150 g.
Ham.
Two boiled eggs.
Medium-sized boiled potatoes.
A tablespoon of mayonnaise.
A tablespoon of sour cream.
Boiled carrots.
A few pickles.
Green onions.
Green apple.
Salt and spices.

Soak the chanterelles in water for several hours and then boil for 10 minutes. Next, squeeze them out of excess water and cut into pieces. Cut the vegetables into cubes and place in a deep container. Add chanterelles to vegetables.

Then cut the ham into slices. Eggs, pickles and apples are cut into cubes. Mix all ingredients.

Now you can prepare the sauce. To do this, mayonnaise is added to sour cream. The salad is dressed with sour cream sauce and garnished with green onions.

Potato casserole

The perfect breakfast recipe is an airy potato casserole with mushrooms. It's very easy to prepare. You will need the following ingredients:

Chanterelles - 300 g.
Medium sized red onion.
A tablespoon of sour cream.
A glass of milk.
Boiled potatoes.
Eggs.
Olive or vegetable oil.
Spices, salt.

The first step is to soak the dried chanterelles in warm milk for two hours. Meanwhile, the potatoes are peeled and cut into cubes.

The onion is peeled, cut into rings and fried in olive oil until golden brown. Grease a baking sheet with oil and spread some of the potatoes in an even layer. Place mushrooms and onions on top. Then add the remaining potatoes. Salt and pepper.

In a separate container, mix eggs, milk and sour cream. Mix the ingredients in a blender and add salt to taste. Then pour the mixture onto the contents of the baking sheet. Bake the dish at 160 degrees for about an hour. The casserole is ready.

Thus, dishes made from dried chanterelles will help diversify your daily or holiday meals. Recipes with mushrooms are sure to please even the most picky gourmet.

With potatoes

Dried chanterelles can be cooked with potatoes.

Dried chanterelles, recipe with potatoes.

Preparation next.

Composition of ingredients

To prepare this dish you will need the following:

dried chanterelles – 150 g;
medium-sized potatoes – 5-7 pcs.;
bulbs – 2 pcs.;
chopped green onions – 2 tbsp. l.;
freshly ground pepper;
table salt;
sunflower oil.

Step-by-step cooking process

Detailed cooking process:

First of all, you need to pour warm water over the dried mushrooms and leave them for 3-5 hours until they swell. Afterwards you need to wash the potatoes, peel them and cut them into slices.
Then you will need to wash the onions, peel and cut into half rings. Afterwards, rinse the potatoes in cool water, dry them using a dry towel, and cut them into medium slices.
Next, you need to heat a frying pan with sunflower oil, place onion half rings in it and fry them until soft. Afterwards, wash the soaked mushrooms, cut into strips, place in a frying pan and fry for 15 minutes. until the moisture evaporates.
Then add the chopped potatoes, stir, set the heat to low and fry for 20-25 minutes until the potatoes are soft. Then you need to add freshly ground pepper, table salt and mix well.
Now you can divide the dish into portions, wash the green onions, chop finely and sprinkle them on each portion.

How to cook dried chanterelles with potatoes in the oven

Dried chanterelles baked with potatoes in the oven are a hearty and appetizing dish that can feed a large family during lunch. It’s easy to prepare, because all the ingredients are cut up and baked.

1 kg of potatoes;
100 g dried chanterelles;
6 tbsp. l. water;
200 ml sour cream;
3 onions;
200 g hard cheese;
2 carrots;
5 tbsp. l. olive oil;
Salt - to taste.

Delicious recipe! Cabbage snack for the winter without sterilization

Recipes for dried chanterelles are very varied, so we suggest preparing mushrooms with potatoes in sauce using a step-by-step description.

Rinse the mushrooms well, cover with warm water and leave overnight.
Cut into pieces, place in a preheated frying pan with olive oil and fry for 15 minutes.
Peel the onion, cut into half rings and fry separately in oil until soft, combine with mushrooms.
Peel the potatoes and carrots, wash and cut them: potatoes into thin slices, carrots into small cubes.
Place the potatoes in a deep baking tray, greased with oil, and add salt.
Cover it with carrot cubes, then mushrooms and onions and again with a layer of potatoes.
Mix water, sour cream, salt, beat and pour the contents of the baking sheet.
Spread grated cheese evenly on top and cover with food foil.
Place the baking sheet in the hot oven and bake for 40-50 minutes. at a temperature of 180°C.
Remove the foil and place the pan back in the oven and bake for 10 minutes.

Omelette

Dried chanterelles can be used to make a very tasty omelette.

Preparation next.

Composition of ingredients

To prepare an omelet with dried chanterelles, the following ingredients are required:

200 g dried chanterelles;
8 eggs;
150 ml milk;
2 onions;
2 garlic cloves;
50 ml sunflower oil;
freshly ground pepper;
table salt.

Step-by-step cooking process

Step-by-step cooking instructions:

First, rinse the mushrooms in water, place them in boiling water and leave for 40 minutes, covered with a towel. Afterwards they need to be boiled for 10 minutes.
Then you need to remove the husks from the onions, wash them and chop them into small cubes. Mushrooms and onions will need to be fried in a heated oil pan until golden.
Then you need to combine the eggs with milk, table salt, freshly ground pepper and chopped garlic.
Now you need to pour the milk-egg mixture over the mushrooms and fry the omelette over low heat on each side until cooked.

How to properly fry dried chanterelles with potatoes

Frying dried chanterelles at home is quite simple, and if you want to pamper your family members with a fragrant and tasty dinner, make this dish.

100 g chanterelles;
3 onions;
3 cloves of garlic;
Vegetable oil;
Salt - to taste;
1/3 tsp. ground black pepper;
1 tbsp. l. chopped fresh herbs (any kind).

A step-by-step recipe will tell you how to properly fry dried chanterelles.

The mushrooms are soaked in warm water for several hours (overnight is possible).

Strain through a sieve or cheesecloth and cut into pieces.

Heat vegetable oil (3 tbsp) in a frying pan and add onion, cut into half rings.

Fry over medium heat for 3-5 minutes, add mushrooms and fry for 10 minutes.

The garlic is chopped into small cubes and added to the mushrooms, fried for 3 minutes.

The water drained from the mushrooms (about 1 tbsp) is added to the pan.

The whole mass is salted, peppered, mixed and simmered over low heat for 20-25 minutes.

When serving, the mushrooms and onions are transferred to a deep dish and sprinkled with herbs.

With cheese and sour cream

Dried chanterelles with sour cream and rice will turn out tender.

Composition of ingredients

To prepare this dish you will need the following ingredients:

dried chanterelles – 500 g;
hard cheese – 200 g;
bulbs – 2 pcs.;
sour cream – 100 ml;
garlic cloves – 2 pcs.;
butter – 4 tbsp. l.;
chopped parsley - 3 tbsp. l.;
table salt.

Step-by-step cooking process

Step-by-step preparation scheme:

First, you need to pour the dried chanterelles with heated water and leave them for at least 3 hours. After that, you will need to transfer them to a colander to get rid of the water, melt the butter in a frying pan, put the mushrooms in it and fry until golden brown.
Next, remove the husks from the bulbs, wash and chop into cubes. Then you need to put it on the mushrooms and fry until soft. Using a slotted spoon, transfer the ingredients to a deep plate and cool.
Then you will need to grate the hard cheese using a grater with a small grid, peel and wash the garlic, chop it with a kitchen knife.
Afterwards, add grated cheese, chopped parsley, chopped parsley to the mushrooms, add the required amount of table salt and mix thoroughly.

Now you can pour sour cream over the dish and stir again until smooth. Afterwards you need to put the dish in the refrigerator and keep it there for 1.5-2 hours.

Soup - cream of chanterelles

Amazingly delicious dish. Tender and fragrant.

Products:

broth (vegetable or meat) - 1 liter;
dry white wine - 100 ml;
chanterelles - 0.5 kg;
onion - 1 pc.;
butter - 30 grams;
cream (low-fat) - 250 ml;
salt, thyme and pepper - to taste.

Melt butter in a saucepan. We put thyme in it. Dice the onion and add it to the butter and thyme. Fry until transparent. Add chanterelles to the onions and fry further.

Pour broth into the fried mixture. Remove the thyme, salt and add spices to your taste. Bring to a boil and pour in white wine. Boil again and cook the soup for three minutes.

Puree the cooked soup using a blender. Add cream and stir. Let the soup simmer and bring to the desired thickness. Can be diluted with clean water or broth.

The soup is served with herbs and croutons.

How to cook chanterelles deliciously and simply? Of course, fry it. And the recipe for cooking mushrooms in sour cream will not leave anyone indifferent.

Products:

chanterelles - 500 g;
white onion - 1 pc.;
garlic – 3 small cloves;
salt, spices and herbs - to taste;
sour cream - 7 tablespoons;
oil for frying (you can use either butter or sunflower).

Pre-soak the chanterelles in cold water for half an hour. Wash and cut into large pieces.

Pour water into a saucepan and bring it to a boil. Throw mushrooms into it. Cook for fifteen minutes and drain. If desired, you can skip cooking the mushrooms and start frying them immediately.

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Chop the onion and garlic. Fry them in oil until soft. Add mushrooms and fry for twenty minutes. Salt and add sour cream. Fry for another three minutes and turn off.

Serve with greens.

Some cooking features:

sour cream moderately acidifies fried mushrooms;
It is best to use butter for frying chanterelles;
When serving, greens are desirable; they balance the taste of mushrooms and sour cream.

Risotto

Dried chanterelles can be cooked with rice.

Composition of ingredients

The dish consists of the following ingredients:

200 g round grain rice;
50 g dried chanterelles;
60 g onions;
60 g butter;
1.2 liters of water;
1/2 tsp. table salt.

Step-by-step cooking process

The cooking process consists of the following components:

First, you will need to place the dried chanterelles in a deep plate, pour 1.2 liters of heated water over them and leave them for 2 hours. After 2 hours, the mushrooms must be dried, transferred to a colander, and then cut into small pieces.
Then you need to peel the onions, wash them and cut them into small cubes.
Afterwards you will need to put a pan filled with water on the fire and bring it to a boil.
Then you should put the butter in a deep frying pan with a thick bottom, melt it, add chopped onion and fry until transparent. Afterwards you need to add the chopped dried chanterelles, mix and lightly fry.
Now you need to add round grain rice, stir and heat it, stirring constantly. Pour table salt into boiling water, stir and use a ladle to pour 150 ml of water into the frying pan.
The dish will need to simmer for 20 minutes, setting the heat to moderate, stirring occasionally and adding boiling water if necessary. Afterwards, you need to check if the rice is ready by tasting it. If it is not ready yet, then you need to add a little boiling water and simmer until ready.
Removed from the heat, you can add butter to the prepared dish, mix everything well so that the butter is completely melted, arrange into portioned plates and serve.

Mushroom sauce from dried chanterelles with sour cream

Mushroom sauce made from dried chanterelles with sour cream will add variety to potato and meat dishes.

30 g dried chanterelles;

1 onion;

1 tbsp. l. premium wheat flour;

50 ml vegetable oil;

30 g butter;

5 tbsp. l. sour cream;

Salt - to taste;

Spices - optional;

1 tbsp. l. chopped green dill.

The sauce of dried chanterelles with sour cream is easy to prepare, but you must follow the instructions.

Rinse the dried chanterelles well in warm water, then soak them for several hours to swell well.
Boil the mushrooms in the same water for 15 minutes.
Remove from the water with a slotted spoon, let drain and cool.
Chop as desired and set aside while working on the onions.
Peel the onion, cut into cubes and sauté in vegetable oil.
Add mushrooms, stir and continue frying for 10 minutes.
Pour flour into a separate dry frying pan and brown.
Pour in the melted butter, mix thoroughly.
Pour in a little mushroom broth, stir and cook until the mixture thickens.
Add mushrooms with onions, salt, add spices and herbs if desired.
Mix everything thoroughly again, add sour cream, stir and bring to a boil.
Turn off the heat, let the sauce cool slightly and use an immersion blender to puree.

Chicken and mushroom pie

Dried chanterelles can be cooked with chicken. The number of ingredients is calculated for 8 servings of the dish. It will take 2 hours to prepare.

Composition of ingredients

For the test	For filling	For filling
120 g chilled butter	1 chicken fillet	200 ml cream
2 tbsp. l. chilled milk	100 g champignons	2 eggs
200 g wheat flour	100 g dried chanterelles	100 g hard cheese
1/4 tsp. table salt	1 onion	table salt
25 g parsley	freshly ground pepper
2 tbsp. l. sunflower oil
table salt
freshly ground pepper

Step-by-step cooking process

Step-by-step cooking instructions:

First, rinse the chicken fillet, dry it using a dry towel, place it in a saucepan, add water, boil and cook after boiling for 25 minutes. Afterwards you need to cool the fillet.
Then you will need to pour water over the dried chanterelles, leave them in this form for 3-4 hours, then wash them and cook in clean cold water for about 30 minutes. Then you need to mix the wheat flour with salt, sift this mixture through a sieve, add diced butter to it and grind until crumbly.
Next, you need to pour in the cooled milk and knead the dough. It is not recommended to knead shortbread dough for a long time. The prepared dough must be rolled out into a round flat cake, take a mold with a diameter of 22-24 cm, fill it with dough, pierce it with a fork in several places and put it in the freezer for 15-20 minutes.
Now you need to cover the dough with a parchment sheet, place a weight on top, send the dough to a preheated oven at 180°C and bake the cake for 10 minutes. Afterwards, peel the onion, wash and chop into cubes, then rinse the champignons and cut into slices.
Then you need to fry the chopped onion in an oiled and heated frying pan for about 5 minutes, add the champignons to it and fry until the water evaporates from them. Afterwards you will need to add table salt, freshly ground pepper, stir thoroughly and fry for 5 minutes.
Now you need to chop the washed parsley, add it to the pan, mix well and remove from heat. Then you need to cool the mushroom filling. Afterwards you should make a filling, combining it with eggs, table salt and freshly ground pepper.
Afterwards, you will need to grate the hard cheese on a grater with a small grate, pour it into the creamy egg mixture and mix.
Boiled chicken fillet should be cut into slices, placed on top of the baked pie base, then evenly distribute the cooled mushroom filling, cover it with filling and bake in the oven at 180°C for 25-30 minutes.
The prepared pie can be served warm or cold. You can complement it with a salad of fresh vegetables.

Light risotto with mushrooms

This classic mushroom risotto hits all the right buttons, with bright dried porcini mushrooms and rich arborio rice.

Ingredients for making light mushroom risotto:

Cooking time: 10-30 min. Number of servings: 4 pcs.

1 tablespoon dried porcini mushrooms
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
225g chestnut mushrooms, sliced
350 g arborio rice
150ml / ¼ pint dry white wine
1.2 liters hot vegetable broth
2 tablespoons chopped fresh parsley
25 g butter
salt and freshly ground black pepper
grated Parmesan (or similar hard vegetarian cheese) for serving

Step-by-step plan for making light mushroom risotto:

Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large heavy-bottomed saucepan and add the onion and garlic. Fry over low heat for 2-3 minutes until soft. Add chestnut mushrooms and fry for another 2-3 minutes until browned.
Add rice and drizzle with oil. Pour in the wine and simmer, stirring, until the liquid is absorbed. Add a ladleful of broth and simmer, stirring again, until the liquid is absorbed. Continue adding broth in this manner until all the liquid is absorbed and the rice is soft and tender.
Chop the soaked porcini mushrooms and add to the risotto along with the parsley, butter, salt and pepper. Serve with fresh grated Parmesan cheese.

Video recipe: What to cook from dried mushrooms

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Soup with dried chanterelles

Dried chanterelles can be used to make soup.

Preparation next.

Composition of ingredients

To prepare chanterelle soup, you need to take the following ingredients:

50 g dried chanterelles;
300 g sauerkraut;
150 g smoked sausage;
75 g pearl barley;
80 g carrots;
120 g onion;
5 green onions;
2 tbsp. l. tomato paste;
2 tbsp. l. sour cream;
1 tbsp. l. flour;
2 bay leaves;
1 tbsp. l. table salt;
1/2 tsp. ground pepper;
4 tbsp. l. sunflower oil.

Step-by-step cooking process

Main stages of preparation:

The first step is to rinse the dried chanterelles under running cool water and pour 200 ml of hot water over them. Pearl barley should also be washed under water, poured into a sieve, and poured with the same amount of hot water. The soaked components should be left to swell in water for 1 hour.
Then you can pour 2 liters of water into the pan and strain the soaked mushrooms into it. You need to drain the water from the pearl barley, add it to the mushrooms, put the pan on high heat and cook the ingredients for about 40 - 50 minutes.
In the meantime, you can pour sunflower oil into a frying pan, heat it and add sauerkraut, fry it for 5 - 6 minutes, then you will need to pour in 150 ml of water and simmer the cabbage for about 20 minutes, covering the frying pan with a lid and putting on low heat. After the time has passed, it is necessary to increase the heat, remove the lid and evaporate all excess liquid.
Now you need to rinse the carrots in cool water and peel the carrots with a vegetable peeler, and also rub them through a coarse grater.
The onion can be peeled and chopped into small cubes. Smoked sausage should be cut into circles and put the chopped vegetables in a clean frying pan with the addition of sunflower oil. You will need to fry the vegetables until soft, then add the sausage and continue to fry the ingredients for about 5 minutes, stirring them.
Next, you can add tomato paste to the frying pan, add ground pepper and fry for at least another 2 minutes. Place the finished roast in a saucepan along with the cabbage, add a bay leaf, add table salt and cook the soup for at least another 10 minutes.
Meanwhile, pour flour into a dry frying pan without oil, fry it for 2 minutes, then pour in sour cream and 200 ml of soup broth. The resulting mass should be thoroughly stirred for 1 minute to get rid of flour lumps. The finished dressing can be poured into the soup and brought to readiness for another 3 - 4 minutes.

The finished soup with chanterelles should be poured into portions and garnish each with green onion rings.

What else can you cook from dried chanterelles: stew with mushrooms and chicken

What else can you prepare from dried chanterelles to diversify your daily menu? Try making a stew with the addition of chicken - a great winter dish for all occasions, including holiday feasts.

1 kg of any chicken parts;
50 g flour;
2 onions;
5 cloves of garlic;
70 g dried mushrooms;
2 large carrots;
5 potatoes;
Hot water;
100 g canned peas;
1.5 tsp. Provençal herbs;
1 tsp. ground black pepper;
Salt - to taste;
Vegetable oil - for frying.

The recipe for dried chanterelles with chicken is simple and accessible to every housewife.

Mushrooms are poured with hot water and left for 30 minutes.
Remove the chicken from the bone and place it on a kitchen towel.
Dip in flour, fry in oil until golden brown.
Add onion cut into half rings and fry for another 5-8 minutes.
Add diced garlic and fry for 1 minute. and add the mushrooms cut into pieces along with water (the water should cover the contents of the saucepan).
Salt, pepper, add Provençal herbs, carrots and diced potatoes.
Stir, bring to a boil over medium heat, reduce heat.
Cover the saucepan with a lid and simmer for 40 minutes.
Add the peas and continue to simmer for 10 minutes.

Stuffed squids with rice and chanterelles

Chanterelles go well with squid.

Composition of ingredients

To prepare squid stuffed with chanterelles and rice, you need to prepare:

6 squid carcasses;
1 tbsp. round grain rice;
1 onion;
50 g dried chanterelles;
2 tbsp. l. olive oils;
100 ml natural yogurt;
1/2 tsp. table salt;
1/4 tsp. freshly ground pepper;
1/2 tsp. dried parsley;
fresh parsley leaves.

Step-by-step cooking process

Detailed description of the cooking process:

First, you can prepare the squid carcasses. To do this, you need to pour hot water over them, remove all films, and rinse thoroughly under running water.
Then you should soak the dried chanterelles in warm water for about 1 hour, then drain the water, placing the chanterelles on a sieve.
Next you can cook the rice. To do this, pour 360 ml of water into the pan, add a little table salt, rice and put on fire. Rice should be cooked covered until all the liquid has evaporated. The finished rice should be cooled slightly at room temperature.
Now you need to peel the onion, chop it into cubes and place it in a frying pan greased with olive oil. You will also need to add mushrooms to the onions and fry the ingredients until the excess moisture evaporates.
Afterwards, put the rice with mushrooms and onions in a bowl, add dried parsley, freshly ground pepper and add salt to the ingredients if necessary. Mix the contents of the bowl and stuff the squid with the prepared filling.
Then the stuffed carcasses can be placed in a baking dish, grease the squid with yogurt and place the dish in the oven, preheated to 200 °C. The dish needs to be baked for about 20 minutes. until a golden coating forms.

Before serving the squid, sprinkle with chopped fresh parsley.

Beef with chanterelles in creamy sauce

Dried chanterelles can be cooked with pork and cream sauce.

Composition of ingredients

To prepare beef you need the following set of ingredients:

120 g beef tenderloin;
20 g bacon;
20 g dried chanterelles;
20 g onion;
70 g cream with 33% fat content;
20 ml red wine;
150 g mashed potatoes;
70 g pickled cucumbers.

Step-by-step cooking process

Step-by-step cooking process:

First you need to prepare the chanterelles. To do this, they need to be washed and soaked in warm water for about 30 - 40 minutes. After the time has passed, the mushrooms need to be put in a saucepan, add water and cook until the mushrooms become soft. From the finished chanterelles you need to squeeze out the water and cut into straw.
Next, you can peel the onion and cut it into half rings. Chopped onions can be placed in a frying pan, pour in sunflower oil and fry until transparent, then add chopped mushrooms and continue frying for another 2 minutes.
Now you can cut the bacon into small squares, add it to the frying pan and fry the ingredients for another 5 minutes, then pour in the wine and evaporate it completely. Now the frying pan can be removed from the heat.
Then the beef tenderloin must be cut into pieces 5 mm thick, then each piece must be chopped into straw. The chopped meat should be fried in another frying pan with added oil over high heat for about 1.5 minutes; during the frying process, add a little salt and freshly ground pepper to the meat.
After the fried meat, you can put it in a frying pan with onions, bacon and mushrooms, heat the ingredients, pour in the cream, mix the ingredients thoroughly and simmer them over low heat for about 2 - 4 minutes.
Next you need to form the dish. To do this, place a portion of beef with chanterelles on a plate in the center, spread mashed potatoes around and serve the dish.

Salad with dried chanterelles, potatoes, cucumber and apple

Salad with dried chanterelles is a great option for the upcoming New Year.

100 g chanterelles;
200 g ham;
4 hard-boiled eggs;
7 pcs. potatoes boiled “in their jackets”;
1 boiled carrot;
250 g canned peas;
3 pickled cucumbers;
150 g green onions;
1 sweet and sour apple;
100 g each of mayonnaise and sour cream;
Salt - to taste.

You can learn how to prepare dried chanterelle mushrooms and use them in a salad by looking at the step-by-step process.

Pour warm water over the mushrooms for 5 hours, place in a saucepan, add a new portion of water and boil for 15 minutes.
Let drain and cool, then cut into small pieces.
Cut the boiled vegetables into cubes, place in a deep salad bowl, add mushrooms.
Add ham cut into thin slices, as well as cubes of boiled eggs, apple and pickles.
Drain the liquid from the peas, add to the mixture and add salt.
Combine mayonnaise and sour cream, pour into salad and mix.
Top with chopped onion and serve.

Pork with chanterelles taiga style

You can prepare a Russian taiga dish that will remind you of the Siberian forest.

Composition of ingredients

To prepare taiga-style pork with chanterelles you need:

800 g pork pulp;
200 g smoked pork belly;
30 g dried chanterelles;
30 g parsley;
150 g cheese;
60 g pine nuts;
3 cloves of garlic;
4 juniper berries;
2 tbsp. l. sunflower oil;
1 tbsp. l. table salt;
1/2 tsp. ground pepper.

Step-by-step cooking process

Step-by-step cooking instructions:

The first step is to soak the dried chanterelles in hot water for about 30 - 45 minutes, then rinse them with cold water. Now the chanterelles can be boiled in the remaining water from soaking, after straining it until soft. Boiled chanterelles need to be dried with a paper towel and cut into straw. The remaining water after cooking does not need to be thrown away.
Now you can rub the cheese through a coarse grater, rinse and finely chop the parsley.
Peel the garlic and finely chop it along with pine nuts; crush the juniper berries in a mortar. All ingredients should be placed in a bowl and mixed thoroughly, also add table salt and crushed pepper.
Next, you should wash the pork flesh, dry it with a napkin and make deep cuts about 1 cm thick on top. In the places of the cuts you need to place the smoked brisket cut into thin slices along with the prepared filling.
Then the workpiece must be tied with culinary thread and placed in a frying pan. Pork pulp with filling must be fried in hot oil at maximum heat until golden brown on all sides.
Afterwards, the workpiece can be placed on a baking sheet, poured with 100 ml of mushroom broth and sent to the oven, preheated to 170 - 180 °C. The dish should be baked for about 1.5 hours, periodically pouring mushroom broth over it.

The finished taiga-style pork with chanterelles should be cooled before serving, remove the threads, place the dish on a wide plate and cut into pieces. Dried chanterelles can be prepared at home by drying the mushrooms on a windowsill in the sun or on the bottom shelf of the refrigerator. This will take approximately 2 weeks. You can also dry the mushrooms in the microwave or oven.

Methods for drying mushrooms

First, you need to sort out the fresh mushrooms. If possible, separate by size. Drying time depends on the size.

You should absolutely not wash mushrooms. If there is contamination, it is better to wipe the area with a dry or damp sponge.

The lower part of the leg is cut off, and the cap, if it is too large, is divided into several parts. Now you can move on to the main stage - drying the chanterelles. There are several ways:

The natural way. This method is considered time-consuming, but at the same time the simplest. As a rule, the drying time for an average mushroom is from a week to two. To do this, the chanterelles are laid out in an even layer on the sunny side of the window sill or balcony.
In the oven. The baking sheet is covered with foil or parchment. Chanterelles of equal size are laid out on it. Now the mushrooms can be sent to dry. The oven temperature should be about 45 degrees for the first couple of hours, then increase to 60 degrees. During the drying process, it is also recommended to allow air flow - open the oven door slightly. To ensure even drying, it is recommended to stir them periodically. In this way, the chanterelles will dry for ten hours.
In the microwave. This is the fastest way. As a rule, mushrooms are dried for an hour at a power of 180 W. To do this, the chanterelles are laid out in an even layer on a special rack and placed in the microwave for 20 minutes. After this time, the mushrooms should be allowed to cool slightly and then put back in the oven for 20 minutes. If necessary, the manipulations can be repeated.
In a refrigerator. You can also freeze dry chanterelles. They need to be placed on the lowest shelf in an even layer. Drying time is a little over a week.

Dried chanterelles can be stored in wooden, glass or tin containers, as well as in cotton bags.

You can also grind some mushrooms using a food processor, blender or coffee grinder. Chopped chanterelles can be mixed with various herbs and spices. This mushroom mixture will be an exquisite seasoning for first and second courses.