During mushroom season, chanterelles take over market stalls and store shelves. But many are still hesitant to buy them because they're unsure what to do with them. Yet, they are actually a versatile ingredient for any home-cooked meal. We've figured out how to cook chanterelles and what you can use them for!
How to Prepare Mushrooms Before Cooking
To avoid grit crunching in your teeth, soak the chanterelles for 15 minutes in a basin and wipe their surface with a sponge. Be sure to cut off all damaged areas and suspicious spots. We recommend washing and inspecting each mushroom individually to avoid spoiling the dish. It's also best to trim the lower parts of the stems.
How Long to Boil Chanterelles
Place the cleaned chanterelles in boiling salted water and cook for about 20 minutes. After that, they can be used in soups or other dishes. Frozen chanterelles are usually ready 15 minutes after boiling.
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How Long to Fry Chanterelles
Some prefer to lightly pre-boil chanterelles before frying, but this is not essential. The main thing is to clean and dry them thoroughly. First, place the mushrooms in a hot, dry pan and dry them a little more to remove excess moisture. After a couple of minutes, add oil and fry for about 5-7 minutes until golden.
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Can Chanterelles Be Frozen?
Yes, but before freezing, be sure to clean the chanterelles and boil them for 15-20 minutes after coming to a boil. If frozen chanterelles are very bitter, soaking them in salted water might help.
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How to Marinate Chanterelles
Before marinating, chanterelles must first be boiled to remove bitterness. If the mushrooms are too varied in size, cut the larger ones into pieces similar in size to the smaller ones. Cooking time is about 25 minutes, after which drain the mushrooms in a colander and rinse with water.
For the marinade, for one liter of water, you will need 5 peppercorns, 5 cloves, 3 cloves of garlic, and 3 bay leaves, 1 onion, 4 tbsp. vegetable oil, 1.5 tbsp. vinegar, 2 tbsp. sugar, and 2 tbsp. salt. Bring the water to a boil, add all ingredients except oil and vinegar, and simmer for 3 minutes.
Pour in the oil, add the mushrooms to the marinade, simmer for another 10 minutes, add vinegar, and stir. Arrange the mushrooms in sterilized jars, pour in the marinade, seal, and place upside down in a warm place for 24 hours.
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What to Cook with Chanterelles - Recipes
Above, we've gathered general recommendations on how to cook chanterelles. Now, we'll share 8 more interesting recipes that you can easily replicate at home!
1. Potatoes with Chanterelles
This is the simplest and most foolproof recipe that requires almost no effort or time.
You will need: 800 g potatoes, 400 g chanterelles, 100 g butter, garlic, salt, pepper, thyme.
Preparation: Sauté chanterelles in butter, and in another pan, sauté washed potatoes. Add spices and herbs to the mushrooms, simmer for 2 minutes, and then drain on a paper towel. Combine potatoes with chanterelles and sauté together for another 2 minutes.
2. Potato Waffles with Chanterelles
If you have a waffle maker, even ordinary potatoes with mushrooms can be served in a way that will amaze your guests!
You will need: 400 g potatoes, 250 ml milk, 200 g flour, 2 eggs, 10 g baking powder, 200 g chanterelles, 100 g onion, garlic, 200 g cream cheese, salt, pepper, herbs and spices.
Preparation: Grate the potatoes finely and squeeze the juice into another container. Let the juice settle, pour it off, and add the starch back to the bowl. Add eggs, milk, flour with baking powder, chopped herbs, and spices to the potatoes, mix the dough, and cook the waffles.
Dice the chanterelles finely, add 2 crushed garlic cloves, and sauté with thyme and spices. Mash the cream cheese and mix with seasonings and chopped herbs. Form it into a ball, place it on the waffles, and sprinkle chanterelles on top.
3. Chanterelles in Sour Cream
Mushrooms stewed in sour cream perfectly complement any meat or side dish!
You will need: 600 g chanterelles, 200 g sour cream, 1 onion, butter, salt.
Preparation: Sauté the chopped onion in butter until golden, then add the cleaned and prepared chanterelles. Stir the contents of the pan and fry until excess liquid evaporates – about 20 minutes. Reduce the heat, pour in the sour cream, salt, and simmer the chanterelles for another 10 minutes.
4. Open Pie with Chanterelles
This pie recipe turns out very tasty and beautiful.
You will need: 100 g chanterelles, 500 g flour, 3 eggs, 100 ml water, 10 g yeast, 50 g butter, 40 g sour cream, 10 ml heavy cream, leek, Suluguni cheese, salt and spices.
Preparation: Knead the dough from flour, egg, water, and yeast, let it rest in a warm place for half an hour, then roll it out. For the filling, sauté chanterelles with onion, sour cream, cream, and a small amount of cheese. Once the filling has cooled, spread it on the dough and bake the pie for 10 minutes at 210 degrees Celsius.
5. Cheese Soup with Chanterelles
This recipe definitely has something French about it!
You will need: 300 g chanterelles, 400 g potatoes, 120 g onion, 120 g carrots, 3 processed cheese blocks, 20 g butter, 50 ml vegetable oil, salt, pepper, thyme.
Preparation: In a mixture of oils, sauté a few sprigs of thyme, remove them, and then sauté the onion. Add finely chopped carrots and halved chanterelles for another couple of minutes. Add diced potatoes, pour in 3.5 liters of water, bring to a boil, and simmer for 15 minutes. Add the processed cheese to the pot and cook the soup until the cheese is completely melted.
6. Pasta with Chanterelles
When serving, be sure to garnish the dish with herbs and Parmesan.
You will need: 200 g chanterelles, 200 g pasta, 200 g tomato sauce, 2 cloves garlic, 30 ml white wine, oil, spices.
Preparation: Sauté cleaned chanterelles with garlic in olive oil, after 7 minutes add wine and reduce. Pour in tomato sauce, simmer the mushrooms for 5 minutes, then season and add butter. Separately boil the pasta, add it to the sauce, and mix well.
7. Polenta with Chanterelles
The delicate texture and creamy taste of polenta perfectly complement sautéed mushrooms!
You will need: 100 g corn grits, 300 ml milk, 120 g chanterelles, 20 g Parmesan or brined cheese, 15 g butter, spices.
Preparation: Bring milk to a boil and cook the polenta, slowly pouring it in and stirring constantly. After 15 minutes, add cheese, and in the meantime, sauté chanterelles with garlic in butter. Before serving, drizzle the polenta with mushrooms with olive oil, garnish with cheese and herbs.
8. Risotto with Chanterelles
You can add other vegetables or aromatic herbs to the basic recipe according to your taste.
You will need: 1.5 L chicken broth, 300 g rice, 120 ml water, 1 tbsp. olive oil, 60 g butter, 2 shallots, 120 g chanterelles, 50 g Parmesan, pepper, salt.
Preparation: Bring the broth to a boil and keep it on low heat, then in a large skillet, sauté the chanterelles in butter until excess water evaporates. Remove the mushrooms and in the same skillet, sauté chopped shallots for 3 minutes.
Add the rice, sauté for another minute, and pour in a ladle of broth. Continue adding the remaining broth as it evaporates and simmer until the rice turns into a creamy porridge. Add mushrooms, cheese, a spoon of butter, spices to the risotto, and mix. Done!