Fried mushrooms with potatoes and onions

440 min

1. Soak the chanterelles in hot water for 30 minutes.
2. Peel the potatoes, pour warm water with salt and put on medium heat to cook until cooked.
3. Bulbs must be peeled and cut into rings or half rings.
4. Fry the onions in a preheated pan with the addition of vegetable oil until golden brown for 5 minutes, then transfer the frying to a plate. Squeeze the mushrooms, chop with a knife, fry the mushrooms in the same pan for another 10 minutes, add salt and spices to them, put on a separate plate.
5. Drain the water from the boiled potato, cut it into large slices and fry, stirring, in vegetable oil over medium heat until golden brown, for 10 minutes.
6. Add onions, mushrooms and butter to the potatoes.
7. Gently, so as not to break the pieces of potatoes, mix, salt and pepper if necessary.
8. Leave all the ingredients on low heat for another 2 minutes. fry up.
9. Grind dill, sprinkle the finished dish when serving. Potato with mushrooms is a full-bodied, hearty dish that is prepared very simply, and most importantly - quickly.

Important! If you grind dried chanterelles in a coffee grinder and add sea salt, dry herbs, ground roots, you will get a natural universal mushroom seasoning without any chemicals.

Mushroom soup

10-12 (3 L) 90 min

1. Fill the pan with water, immerse dried chanterelles in water, put on medium heat.
2. Wait for the mushrooms to boil, let them simmer for another 2-3 minutes, then remove the pan from the heat.
3. Chop the onion finely.
4. Heat the pan, add oil.
5. Put the onions therein and fry until transparent, stir so as not to burn, reduce the heat under the pan to low.
6. Through a small colander, strain the mushroom broth into another pan where the soup will be cooked.
7. Rinse the mushrooms several times under running water - this procedure will facilitate their slicing and eliminate possible debris and sand.
8. Squeeze the chanterelles and finely chop them with a well-sharpened knife on a cutting board.
9. Add chopped chanterelles to the onion frying and mix everything several times.
10. Pour 100 g of broth into the pan, cover. On low heat, fry with mushrooms and broth should be stewed for 30 minutes.
11. Mix sour cream with flour and mix well in a separate bowl. To avoid lumps, introduce the flour gradually, on a teaspoon.
12. Add 100 g of mushroom broth to sour cream with flour, mix thoroughly.
13. If the flour is not completely dissolved, add another 50 g of liquid (water or broth). The sour cream mass of the soup dressing should be sparse, uniform, without lumps.
14. Transfer the mushrooms to the pan with broth, add water and put the pan on medium heat.
15. After the soup has boiled, salt it, add pepper.
16. Reduce the heat. On low heat, pour sour cream and flour dressing into the soup with a thin stream, while stirring to avoid the formation of lumps. Leave the soup for 20 minutes. simmer on low heat. Turn off the fire.
17. Cut the dill and add it directly to the soup plates. Delicate soup in consistency resembles mashed soup, has a piquant rich taste and fragrant aroma of fresh mushrooms.

Video recipe

Mushroom soup

Stew

Dried chanterelles quickly draw in and give off moisture, so store them in paper bags, canvas bags, and cardboard boxes.

6 40 min

1. Pour chanterelles with one glass of boiling water and leave to infuse for 30 minutes.
2. Chop the peeled onion into thin strips.
3. Cut chilled bacon into thin plates up to 1 cm thick.
4. Remove the peel from a medium-sized zucchini, remove the seeds if available, and cut the flesh into cubes.
5. Moisten fresh mushrooms or oyster mushrooms with a damp towel, and if necessary, rinse them quickly in cold water. Grind the mushrooms.
6. Pour boiling water over the tomatoes - this will help to quickly remove the skin. Chopped peeled tomatoes.
7. Garlic can be squeezed, but it is better to chop finely with a knife - this preserves the sharpness of the garlic smell.
8. Prepare the greens for slicing - rinse, then cut it.
9. Drain the soaked dried mushrooms, squeeze and chop them with a sharp knife.
10. Take a frying pan in which add vegetable oil and heat it over a fire.
11. Place the onions in a pan, fry until golden brown for about 5 minutes.
12. Add bacon to the onion, mix, fry another 5 minutes.
13. Add zucchini, bell pepper, fresh mushrooms, soaked chanterelles, tomatoes in a pan.
14. Salt and add ground pepper, mix thoroughly, cover and leave to simmer over medium heat for 25 minutes.
15. In 5 minutes before cooking, add garlic, thyme and cover the pan with an almost cooked stew again.
16. After 5 minutes the stew is ready. Add parsley, mix the components of the dishes and turn off the heat.

Any recipe for stew is not strict: it can be varied independently and cooked in any variation by adding frozen and fresh vegetables, potatoes, spinach, green peas, meat components.

Important! Marjoram, basil, oregano and thyme are the best companions of delicacies from dried mushrooms. Use any of these herbs to create delicacies.

Baked mushrooms

880 min

1. Wash dried chanterelles and soak in warm water overnight.
2. Grind the chanterelles with a sharp knife, fry in a heated pan for 15 minutes. with the addition of olive oil.
3. Onions must be peeled and cut into rings. Fry it until cooked in another pan, then add to the chanterelles.
4. Peel potatoes and carrots. Cut the potatoes into circles and the carrots into cubes.
5. Place a layer of potatoes in a deep baking sheet, sprinkle with spices and herbs on top.
6. Cover the next layer with carrots, on top of which lay the fried onion rings and chanterelles.
7. Cover the pan with another layer of potatoes.
8. In a separate container, beat sour cream with water and salt, evenly pour the resulting sauce in the baking sheet.
9. Grate the cheese on a grater and evenly distribute it over the top layer of potatoes.
10. Preheat the oven to 180 ° C. Cover the baking sheet with potatoes and chanterelles foil and place in the oven for 45 minutes.
11. Open the oven after a while, remove the foil from the potatoes with mushrooms, leave to bake for another 10 minutes.

Baked mushrooms are a festive option for using chanterelles: the dish looks very appetizing and elegant.

Important! The shelf life of dried chanterelles does not exceed a year. If you hide the bag of mushrooms in the freezer, the shelf life will increase significantly.

Sour Cream Sauce

0.75 L50 min

1. Wash dry mushrooms in warm water. Place clean chanterelles in a pot. Pour boiling water, let it brew for 30 minutes.
2. Cut the chanterelles into small pieces on a cutting board with a sharp knife.
3. Put the mushrooms in a pan and add the water in which they were infused.
4. Add sour cream to the future sauce in the pan, mix well and put on medium heat for 15 minutes.
5. When the sauce boils, gently and in a small amount, add the flour. Stir again, add salt and reduce heat to low. Cover and simmer over low heat for 5 minutes.

Video recipe

Sour cream sauce

A distinctive feature of the sauce is a rich orange color. It goes well with mashed potatoes, meatballs, savory casseroles, pasta.

With meat in pots

Western pharmaceutical companies based on chanterelles launched the release of antihistamines and anthelmintic drugs, since they contain the substance of quinomannosis, which expels worms, parasites and destroys pathogens of purulent diseases.

6 40 min

1. Rinse the chanterelles and fill with hot water (60 ° C), leave in water for 6 hours.
2. Grind the mushrooms with a sharp knife, then fry in a pan, adding 1 tbsp. l butter.
3. Wash the pork, strip the strips to be fried using frying butter in a pan.
4. Fry over medium heat until the slices of pork turn golden, salt and turn off the heat.
5. Peel the potatoes, cut them into slices, like a roast.
6. Peel the onion, chop in half rings.
7. Rinse the clay baking pots, wipe dry, then grease the inside of each with butter in turn.
8. Spread a layer of chanterelles in the pot first, the next layer - onions, then - potatoes, last - pork.
9. Add 1 teaspoon of sour cream to each pot.
10. Add another layer of chanterelles and onions, leave a free space, which will soon be taken up by cheese and milk with sour cream.
11. Pour all the layers with the rest of the sour cream and add 1 tbsp. milk in each pot.
12. Turn on the oven to heat up.
13. Grate the cheese, put it on top of the pots, cover them with lids, put in an oven preheated to 180 ° C.
14. Bake 30-40 minutes depending on the volume of the pots. at a stable temperature of 180 ° C.
15. Rinse the dill and chop it.
16. Open the oven, remove the lids from the pots, bake for an additional 5-10 minutes, until the contents are covered with a golden crust.
17. Serve the dish, decorated with chopped dill, on the table right in the pots.

Important! The shelf life of dried chanterelles does not exceed a year. In the freezer, the shelf life of dried mushrooms will increase to two.