Chanterelles have a rich taste and aroma, so they will help diversify any dish with their presence. At the same time, cooking them is not difficult. There are many different recipes for dishes from these mushrooms. Vegetarians are very fond of them, since chanterelles are a valuable source of protein and are similar in taste to meat, and many supporters of traditional Russian cuisine fell in love with a simple recipe for meatballs with mushrooms and minced meat.
Selection and preparation of ingredients
Chanterelles are almost never affected by worms, which greatly simplifies their selection and preparation before cooking. They can be found in the forest in late summer and early autumn, while late mushrooms have a more rich taste and aroma, so it is better to choose them.
Important! Chanterelles are not recommended to be frozen because when thawed, they acquire a bitter and unpleasant taste.
Preparation immediately before cooking consists in thoroughly washing the chanterelles from dirt and plaque. After that, they are salted, garlic is added, as well as other spices to taste and boiled for 10 minutes. As a result, mushrooms can be consumed as snacks or added to various dishes.
Chanterelle meatballs recipe
Classic mushroom patties
335 minutes
breadcrumbs
100 g
sunflower oil
3 tbsp. spoons
Nutritional value per 100 g:
- To the pre-cleaned and boiled chanterelles add dill, onion and grind them through a meat grinder.
- Salt the resulting mushroom mince and add eggs and semolina to it.
- From the resulting mixture to make small cutlets for better frying, an average of 6 pieces.
- Roll cutlets on all sides in breadcrumbs;
- Heat the pan over medium heat and pour sunflower oil into it.
- When the oil is hot, put the patties in a pan close to each other and fry over a small fire.
- After 7-10 minutes, turn to the other side and after the same period of time remove from the pan.
Did you know? Word «cutlet» has a French origin and in translation means "rib".
Vegetarian cutlets
350 minutes
medium sized potatoes
3 pcs.
sunflower oil
3 tbsp. spoons
Nutritional value per 100 g:
- Milled pre-prepared mushrooms, along with garlic and onions, grind in a minced meat grinder in minced meat.
- Grate potatoes in this mixture.
- Add semolina, spices and salt.
- Mix well until a homogeneous mass is formed.
- Form small cutlets and dip them on all sides in flour.
- Fry in a pre-heated skillet with sunflower oil at medium heat for 8 minutes on one side and the other.
Important! For people who do not eat meat, for the normal functioning of the body, it is necessary to eat a large amount of protein and especially foods that have essential amino acids in their composition, this is the kind of food that mushrooms belong to.
Cutlets with chanterelles and minced meat
3120 minutes
thyme salt and other spices
taste
sunflower oil
3 tbsp. spoons
breadcrumbs
200 g
Nutritional value per 100 g:
- Fry the prepared mushrooms in a frying pan without oil over high heat for 5 minutes, stirring them constantly.
- Drain, add a little sunflower oil and fry for another 3 minutes.
- Put in a deep bowl.
- Fry the minced meat with a small amount of sunflower oil for 7 minutes.
- Add chopped chili pepper and leek to the mixture, fry for another 3 minutes.
- Pour minced meat into a bowl of chanterelles, salt, add spices, eggs and parsley.
- It is important to mix all the ingredients well and form cutlets of beautiful shape from them;
- Dip the resulting patties into breadcrumbs on all sides and put on a preheated skillet with butter.
- Fry for 5-7 minutes on one side and the other.
Did you know? Chanterelles contain a specific substance of quinomaniasis, which protects them from damage by bugs, parasites and other pests.
Chanterelle cutlets are a wonderful and fairly common main course. Especially often they are cooked during the mushroom harvest season. Chanterelles are rich in healthy proteins, have a small calorie content and a pleasant, rich taste, so you can cook them with cutlets with or without minced meat.
