There are many recipes in which such a wonderful dish as fried chanterelles can be prepared not only with a delicious, juicy onion, but also with the addition of other ingredients that perfectly match with them.
Recipe for fried potatoes with mushrooms chanterelles and onions
Ingredients:
- fresh chanterelles - 700 g;
- potatoes (medium) - 5-7 pieces;
- fresh fat - 60 g;
- onion (large) - 1 pc .;
- sunflower oil - 50 ml;
- fine salt - to taste;
- green parsley - 5-6 branches.
Preparation
We sort through and wash all the mushrooms. For them to dry out a little on a clean towel. Peel potatoes from the peel and cut it along, so that a thick straw leaves.
A piece of fresh fat is cut into cubes using a knife, put in a cast-iron frying pan and, on average heat, we heat the fat. Then we remove the slices of the melted fat, put the cut potatoes into the fat, sprinkle it with small salt and fry until ready in the usual way.
We lay out dried and cut into 2 to 3 pieces of chanterelle in a Teflon frying pan with red-hot sunflower oil, add salt and start frying. As soon as the liquid released from the mushrooms evaporates, add onions cut into a quarter of the ring and continue to fry until golden.
Now we move the ready mushrooms into a cast-iron frying pan with potatoes and a wooden spatula, mix everything, and then sprinkle with parsley. Cover the almost ready dish with a lid and heat it for 3 minutes.
Fried chanterelles with onions, carrots and sour cream
Ingredients:
- mushrooms (chanterelle) - 1,5 kg;
- carrots (medium) - 1 piece;
- onions - 2 pcs .;
- fatty sour cream (25%) - 1 item;
- sunflower oil - 60 ml;
- kitchen salt - 2 pinch;
- a mixture of peppers - to taste.
Preparation
We carefully scan each mushroom and wash it. If the chanterelles are quite large, then cut them into a convenient number of pieces. Fold the prepared mushrooms in a large, high pan, pour clean water and, adding a little salt to it, we send it to the gas stove. After they leave for about 15-20 minutes, remove the saucepan and move its contents into a large colander. After 5 minutes, when the extra virgin water drains from the chanterelles, we spread them into the saucepan with the oil preheated in it. When the mushrooms begin to be taken with golden crusts, enter here finely chopped onion, and after a couple of minutes add the finest grated carrots. Sprinkle mushrooms with vegetables and salt and a mixture of various peppers. When carrots and onions are fried and softened, we introduce fatty sour cream into the saucepan and mix everything. We reduce the fire to a minimum and cover the dish with a lid for 13-15 minutes.
Cooked chanterelles on this recipe wonderfully combined with a side dish of buckwheat or rice.
Fried chanterelles with onion, egg and garlic
Ingredients:
- chanterelles - 500-600 g;
- chicken eggs - 4 pieces;
- garlic - 2 teeth;
- onions - 2 pcs .;
- Butter - 40 g;
- sunflower oil - 2 tbsp. spoons;
- salt - to taste.
Preparation
Prepared chanterelles chop into small pieces. Peeled onions, shredded semirings, not thicker than 1-2 millimeters. In a large frying pan, put a piece of butter and melt it weakly. Further we add sunflower oil here and spread all the crushed onions and melenko chopped garlic. When the onion is slightly softened, add chanterelles to it, sprinkle all the kitchen salt and, with constant stirring, fry until the golden crusts on the mushrooms.
Eggs are driven into the bowl, add a pinch of salt to them and shake the whisk. Now quickly pour them into the mushrooms and mix everything thoroughly until the eggs fully grasp. We cover the dish with a suitable lid and after 2-3 minutes it will be ready.