Advice 1: How to cook chanterelles

Chanterelles — wild mushrooms, for its Golden appearance, delicate flavor and a rich buttery flavor, classified as delicacies. Of them cook delicious soups, add them to risottos and pasta, put in sauces, baked, etc. But the easiest way to enjoy the sauce — lightly fry them in oil.

How to cook chanterelles
You will need
    • chanterelles;
    • butter;
    • salt
    • pepper
    • herbs
    • wine.
    • Chanterelles with potatoes
    • chanterelles;
    • potatoes;
    • bacon;
    • olive oil;
    • spices.
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.
Useful advice
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.

Advice 2: How to fry frozen mushrooms

Most Housewives freezes mushrooms for the winter. This is a universal method of canning. And can be frozen as fresh mushrooms, and boiled and even fried. But if you freeze mushrooms is a fairly simple affair, how to thaw and cook them after defrosting - for some the issue is complex.
How to fry frozen mushrooms
Classic frying of frozen mushrooms. Pre-place mushrooms in boiling salted water for 5-10 minutes. It is necessary to disinfect them. If you believe in the purity of mushrooms (because personally they were treated before freezing), feel free to pour them on a hot griddle. Once the water from the mushrooms boil, add sunflower oil, proselyte, pepper and add finely chopped onion. Fry on moderate heat for 10-15 minutes. Add the sour cream. Continue to simmer for 7 minutes. Fried mushrooms are ready.
Mushrooms (or white mushrooms) in batter. While frozen mushrooms are boiled in boiling salted water, cook the batter. Whisk 2 eggs with a glass of milk, 2 tbsp flour and a pinch of salt. Each large mushroom cut in half lengthwise. On a separate plate put the breadcrumbs. Glow pan with plenty of vegetable oil. Each mushroom (or half) dip in batter and then in bread crumbs and send in the pan. Fry the mushrooms until crispy Golden brown.
Stew with mushrooms. This dish is prepared in two stages. Mushrooms boil for a few minutes, cut into large pieces. Fry sliced onions in butter until Golden color, pour in the pan the mushrooms. Fry for another 3 minutes. In 2 cups of water dissolve a few tablespoons of tomato paste, one spoon of vinegar and the same of sugar. In a baking dish put the fried mushrooms, top with shredded peppers, pour tomato sauce. Season with salt and pepper. Under the lid or foil bake in the oven for at least 40 minutes at a temperature of 200°C.
Useful advice
To freeze raw mushrooms, it is recommended in portioned bags or containers at temperatures above -18°C;

Store mushrooms frozen up to 6 months;

Boiled or fried, you can freeze mushrooms, milk mushrooms and russulas.
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