How to cook chanterelles, oyster mushrooms, white

Mushroom dishes belong to the place of honor in Russian traditional cuisine, so in the article I will tell you how to cook chanterelles, oyster mushrooms and white. Surely there are many beginning cooks who are interested in the answer to this question.

From ancient times, mushroom dishes were prepared in Russia. They were boiled, fried or stewed with herbs and vegetables, prepared for the winter. Other cuisines also include such dishes. It is impossible not to note the unsurpassed taste of French julienne. European chefs use foxes, truffles, white to create masterpieces.

Fresh mushrooms are a storehouse of essential oils, enzymes, proteins that are easily digested. The composition also includes extractive substances. They are suitable for making sauces, broths, broths. Thanks to the taste and aroma, they are combined with various products, including vegetables, poultry, meat.

A variety of mushroom treats helps the chef to choose a recipe that matches their abilities, skills and capabilities. At the same time, mushrooms are a product that requires knowledge of the principles of preparation, since the taste of refreshments and human health depend on this.

Store mushrooms after harvest is recommended no more than 5 hours. Exceptions are chanterelles, oyster mushrooms and champignons. They are stored in the refrigerator throughout the day.

Fresh mushrooms should be processed as quickly as possible. The composition of some species includes easily oxidized substances and contact with air leads to darkening and loss of an attractive appearance. To soak in each liter of liquid, take a small spoonful of salt and a little citric acid.

How to cook white - 3 recipes

White mushroom or boletus has a feature. It is completely white except for the top of the hat, which adapts to the color of the forest. White-based dishes are useful and endowed with unique properties.

Finding them in the forest is not difficult, but only inveterate mushroom pickers cope with the task. If you are lucky enough to pick up a white basket, recipes will help you prepare dishes that will reveal the merits of the product.

Fried white mushrooms

IngredientsServings: - + 2

mushrooms 5 pcs
onion 2 pcs
vegetable oil 30 ml

Calories and BJU per 100 gCalories: 162 kcalProtein: 4.6 gFat: 11.5 gCarbohydrates: 10.7 gSteps20 min. Video//www.youtube.com/watch?v=FVcmuuWmnZ4

After cleaning, rinse the whites, chop, boil in salted water. Five minutes is enough.
Select with a slotted spoon and send to a preheated skillet.
After a few minutes, add the onion, chopped in half rings. Fry with onions for fifteen minutes, stirring occasionally with a spoon.

The recipe is simple. In a similar way, butter and honey mushrooms are prepared.

White in sour cream

Ingredients:

White - 600 g.
Onion - 2 heads.
Sour cream - 1 cup.
Greens, laurel, pepper, salt.

Cooking:

Cut the treated mushrooms into small cubes, and onion, after processing, in half rings.
Send mushrooms to the pan, sauté for ten minutes until a delicious crust appears. Then add the onions and fry for a few minutes.
Salt and season with spices, pour sour cream. Cook for ten minutes on low heat. Sprinkle with chopped herbs before serving.

White with meat

Finally, I will consider a more complicated recipe that will help to prepare a culinary work combining mushrooms and meat. I am sure the dish will not leave you indifferent.

Ingredients:

Mushrooms - 150 g.
Leek - 1 stalk.
Pork - 500 g.
Sour cream - 120 ml.
Flour, dill, pepper, oil, salt.

Cooking:

Processed mushrooms cut into slices, and onions in half rings. Chop the dill.
Wash the meat, dry, cut into slices, roll in flour.
Fried meat for ten minutes, pour 150 ml of water, add salt and pepper, stew under the lid for five minutes.
Send whites with onions to the pan and cook on low heat for five minutes, pour sour cream.
After 10 minutes, transfer the contents to a baking dish and place in the oven for a third of an hour. Bake at 200 degrees.

Armed with recipes, at any time you will delight guests with wonderful dishes. Serve advised with buckwheat or rice.

Cooking oyster mushrooms - 3 recipes

There are a lot of mushrooms. Some are suitable for making soups, the second are found in salads, and the third are used for sauces. Further discussion will be about oyster mushrooms, from which a lot of tasty and original appetizers, canned foods, salads are obtained.

In Korean

Ingredients:

Oyster mushrooms - 1 kg.
Onion - 2 pcs.
Vinegar - 50 ml.
Sugar - 1 tbsp. a spoon.
Garlic - 3 cloves.
Salt - 1.5 tbsp. spoons.
Carnation - 3 pcs.
Spicy herbs, laurel.

Cooking:

Pour oyster mushrooms with water, remove harsh parts, chop pieces. Then send to a saucepan, fill with salted water, add a little laurel and cloves. Cook for 20 minutes.
Throw it in a colander and leave it for a short while to allow glass liquid. Meanwhile, cut the onions in half rings and chop the garlic.
Korean mushrooms in a clean bowl, season with apple cider vinegar, add salt, sugar, spices. In the resulting mass, put the garlic and onions, and after mixing, send to the refrigerator for several days.

Before the snack goes to the table, season with vegetable oil and sprinkle with chopped green onions.

In a slow cooker

Ingredients:

Oyster mushrooms - 300 g.
Onion - 1 pc.
Oil and salt.

Cooking:

Cut, washed and dried oyster mushrooms, cut into strips, and peel and chop the onions in half rings.
Pour a little oil into the multicooker bowl, lay out the onion and pass for five minutes, activating the frying mode. Then put the mushrooms in the slow cooker, mix with the onion and continue cooking.
After about ten minutes, salt and mix. It remains to wait for readiness.

The multicooker also prepares other dishes, including cabbage rolls.

In sour cream

Ingredients:

Oyster mushrooms - 500 g.
Onion - 200 g.
Sour cream - 100 ml.
Garlic - 1 clove.
Spices, herbs, oil.

Cooking:

Put washed oyster mushrooms in a heated frying pan and, guided by taste, salt.
While they are fried, fry the chopped onions in a second skillet. When there is no liquid left in the mushroom pan, add the fried onions and sour cream.
It remains to season with spices, mix and simmer under the lid over low heat for twenty minutes. Garnish at the end with herbs and season with garlic.

Video cooking

I can’t say that the recipes are complicated. I know that they help to prepare treats that are appropriate on any table.

What to make from chanterelles - 3 recipes

Chanterelles are characterized by high nutritional value and ease of preparation. Dishes based on them have a unique taste and aroma.

INFORMATION! Fresh chanterelles have a lot of water, so they decrease during cooking. Consider this feature. Chanterelles are not soaked, and there are no difficulties with cleaning. Fresh mushrooms just wash and send to the pan. They will be prepared in half an hour.

You can cook chanterelles at home in different ways, but frying and stewing are the best options. They also produce excellent mushroom soup, and when they are preserved, they become an alternative to salted breasts.

Fry in sour cream

A hearty, tasty and aromatic treat, which even a novice who masters the basics of culinary art can cook.

Fry the chanterelles in butter. 10 minutes before the end of cooking, pour a little sour cream or cream into the pan. The result is a hearty and flavorful snack.
Add garlic, pepper and herbs during cooking.
I recommend serving with mashed potatoes, rice, fried cabbage or buckwheat.

Video recipe

Light soup

The technology for making soup is simple. Fry the chanterelles with onions and carrots and send to the pan. Throw potatoes last.

These are the basic steps. If you like to experiment, create a unique recipe for a liquid treat. I think there will be no problems with this, and my ideas will help to achieve success.

Replace plain water with beef broth.
While frying, add a little sour cream to the pan.
Use greens and spices that you like.
I recommend adding some vegetables to the soup: cabbage, sweet pepper, green beans.
Flavor the broth with a few processed cheeses, passed through a grater. The result is a cheese soup.

We prepare for the winter

In conclusion, I will share the recipe for fried chanterelles for the winter. They will become a decoration of the New Year's table, if you make it to the New Year's menu.

Fried in vegetable oil chanterelles fill the portioned containers and send to the freezer. If there is no such utensil, use plastic bags.
In winter, remove from the freezer, thaw at room temperature, fry in a pan. It is so delicious that words can not convey.

If you want to try a salad or an appetizer of chanterelles, write in the comments, and I will delight you with new recipes.

Useful tips and rules

The end of the story will be devoted to the rules for preparing mushrooms and secrets that will help improve the dish or save it.

Mushroom dishes are in harmony with nutmeg.
From dried mushrooms really make fresh. To do this, soak them in milk with the addition of salt.
Mushroom soup is a dish that reveals taste only on the second day from the moment of preparation.
All mushroom dishes must be salt. Take more salt than usual.
A salted dish can be saved. To do this, add more mushrooms, onions or sour cream.
If you want to cook salted mushrooms, use horseradish. So save the salting from souring.
A sprig of currants helps to make the pickles more fragrant, and cherry leaves help crunchy ones.
If you want to make soup, first boil the mushrooms. When cooked, remove from the pan, chop and return.
Fry the mushrooms over high heat. When browned, turn down the fire. As a result, the dish is not slimy.

Good luck in the kitchen. See you!