Emma Miller
It is very easy to recognize chanterelles because of their bright color, and even inexperienced cooks can cope with their preparation. And if you want to enjoy their flavor all year round – you can make dried mushrooms for the winter.
Where chanterelles grow in the forest and how to spot them
Chanterelles are more commonly found in old pine forests, although they can be found everywhere. They appear in July and grow until the first winter frosts. Their favorite places are in the shade of trees. These mushrooms grow in large groups. Chanterelles are more likely to be found near birches and in moss.
The chanterelle has a mustard yellow color, a convex cap, and a thin stalk that widens upward. Chanterelles have an inedible counterpart, the false chanterelle. Unlike the real chanterelles, false chanterelles are orange or reddish, not yellow. Its cap is usually flat, not convex. False chanterelles are not poisonous, but they are unpalatable.
Recipe for pickled chanterelles
- Water – 700 ml.
- Chanterelles – 0.5 kg.
- Salt – 1 tbsp.
- Sugar – 1 tbsp.
- Vinegar 9% – 40 ml.
- Black pepper – 10 pcs.
- Bay leaf – 1 pc.
Rinse chanterelles several times. Chop large mushrooms. Boil salted water in a saucepan. Put chanterelles in boiling water and cook for 10 minutes on medium heat. Then drain water from the mushrooms.
Separately prepare a marinade – 700 ml of water, salt, sugar, bay leaf, and pepper. Bring to a boil. In the marinade put chanterelles and cook for another 10 minutes. Pour the vinegar, cook for another 3 minutes, and turn off the heat. Mushrooms with marinade are put into sterilized jars. Store in a cool place.
Chanterelles in sour cream with greens
- Chanterelles – 300 g.
- Sour cream – 150 gr.
- Onion – 1 pc.
- Dill – 2-3 sprigs.
- Vegetable oil – 2 tablespoons.
- Flour – 1 teaspoon.
- Salt, and pepper to taste.
Wash chanterelles several times and boil them in salted water for 20 minutes. Rinse them in a colander. Mix flour with sour cream. Chop onion coarsely.
Heat vegetable oil in a frying pan and fry the onion until golden. Add chanterelles, and fry for 3 minutes more. Add sour cream and flour, salt, and pepper. Braise on low heat for 10 minutes under a lid. Just before serving add chopped dill.
Fried potatoes with chanterelles
- Chanterelles – 500 g.
- Onion – 1 pc.
- Potatoes – 4 pcs.
- Vegetable oil – 30 gr.
- Spices for potatoes.
- Greens to taste.
Rinse, cut chanterelles, and boil in salted water for 15 minutes. Chop onions finely and fry in vegetable oil until lightly golden. Add boiled chanterelles to onions and fry together for 5 minutes. Coarsely chop and rinse potatoes. Add potatoes to the frying pan. Fry under a lid for 15-20 minutes, stirring occasionally. At the end of cooking add spices and herbs to taste.
