You will need
- Chanterelles with potatoes
- olive oil;
Select the mushrooms in perfect condition. Fresh chanterelles plump, bright and their edges are not too wet and not too dry. Keep these mushrooms unpeeled, in a paper bag in the refrigerator. So they can lie some days.
Clean the chanterelles from debris and dirt either with a brush or sponge with a very small amount of water. Do not soak them and rinse under running water – chanterelles, like a sponge, absorb moisture.
Large chanterelles, cut into slices. At the same time, so you can remove the pine needles and dirt that are deeply clogged in the folds of the mushroom cap. The little foxes can be cooked whole.
Heat a pan, put it on a slice of butter and let it melt. Put chanterelles. Mushrooms must lie in a single layer if they don't fit, it is best to cook them in batches.
Fry the mushrooms in oil, stirring frequently, for 1-2 minutes. Add seasonings, except salt and pepper this can be garlic, thyme, Basil, dill, other herbs, a little white wine. Fry for a further 2-3 minutes, until the mushrooms are soft and most of moisture evaporates.
To fry frozen chanterelles, does not require a defrost. Melt scorte the butter and add the mushrooms. They will thaw very quickly, do not forget to stir them while roasting. After they thaw, do the same with them as with fresh.
Dried chanterelles, as a rule, not fried whole. Grind them into a powder and the powder added to a variety of dishes. To this powder was ready for use, a few seconds of heat treatment.
Chanterelles with carlosmacmartin to wash and clean, cut into small cubes, put in pan, rinse again and cover with water. Put the saucepan on the fire and boil for 5-10 minutes. Drain and set aside. In a deep frying pan fry several pieces of bacon, crispy strips set aside separately to cool completely. Peel and chop finely garlic, chanterelles and onion, mix and sauté in olive oil for 2-3 minutes, sprinkle with salt, pepper, herbs. Add the potatoes and fry until Golden brown. For a few minutes until done, put crumbled pieces of crispy bacon.
In French and English culinary literature chanterelles have the same name – сhanterelle.
In dishes that require long cooking, add the chanterelles, not earlier than 15-20 minutes before it is ready. If chanterelles too long to fry or cook, they will become hard.