Tasty chanterelle mushrooms have a huge number of advantages over all the rest of their mushroom "counterparts", and not only because they are unusually tasty and are never wormy. Chanterelles are also very useful - they have a positive effect on vision, strengthen immunity, give it a huge supply of trace elements and vitamins, which are necessary for the human body without harm, since it is this variety of mushrooms that accumulates radionuclides less than others. In addition, these mushrooms are very easy to prepare - immediately after collection they must be sorted, soaked in water for a while to get rid of adhering earth and grass blades, and after that - to create a variety of culinary masterpieces.
Chanterelles cooking recipes provide a variety of, ranging from processing methods (they are fried, dried, salted and pickled), ending with a variety of dishes to which these magnificent mushrooms are added (soups, salads, casseroles and pies). To fully appreciate all the advantages of such a wonderful product, you should prepare a delicious pie according to the following recipe: take chanterelles (350 gr.), Potatoes (200 gr.), Milk and sour cream (100 ml each), onion (1 goal) and garlic (2 tooth.). You can also purchase ready-made puff pastry (1 kg.) At the store. As in most cases, chanterelle mushrooms recipes are recommended to put in advance in water, rinse and cut into several large slices; wash the potatoes, peel and cut into strips, then fry them in a pan with heated vegetable oil. When the potato slices turn golden, they can be moved to a bowl, and fry the chopped onion in the same oil. At the same time, mushrooms can be cooked in butter in a saucepan - until the juiced juice evaporates along with a large amount of oil. As you prepare and acquire an even golden color (mainly chanterelles recipes are supposed to be seasoned at this stage), mushrooms can be salted to taste and add your favorite spices. After removing the mushrooms from the stewpan, in the remaining butter, pour a mixture of milk with sour cream, a small amount of flour and squeezed garlic (so that the mass becomes thick), stir it until a homogeneous consistency is obtained and immediately remove from heat.
Then you should proceed directly to the “assembly” of the pie - knead the dough, roll it out, put a not-too-thin layer on a greased baking sheet and place the filling on it: fried potatoes, onions, mushrooms, which are poured with sour cream and milk sauce on top. After half an hour in a preheated oven, the cake will be ready - such an original recipe for chanterelles in sour cream and milk allows you to cook in such a way that their taste and aroma are transferred to all other ingredients, which will be especially noticeable if you serve this cake while still hot.
Also, the taste of chanterelles can be qualitatively transferred to a mushroom recipe with saffron sauce. For it, you need to take fresh chanterelles (900 gr.), Onions (1 goal.), Garlic (2 teeth.), Yogurt (200 ml.), A little apricot jam and saffron. At the first stage, this, like many other various chanterelle recipes, requires chopping and frying the onions and garlic to a golden color on a fire of the lowest intensity, as well as pour a little boiling water on saffron. Mushrooms at the same time need to be soaked in water (about half an hour), dried, cut into quarters and add to the pan to the onion with garlic. Then you should stew the mushrooms until the juice stands out and evaporates, which should be drained and mixed with apricot jam, again pour into the pan. After this, the food can be seasoned, sprinkled with salt and removed from the heat, pour a mixture of yogurt with saffron infusion, mix well and serve slightly cooled to the table - this is how fox recipes of real chefs are recommended to cook.