Chanterelle recipes: Delicious traditions rediscovered

This simple dish is a delicious addition to rice or pasta. It also tastes great with a slice of fresh, crispy bread.

To prepare it, you need about one pound of fresh chanterelles. First, clean them of sand and remnants of forest litter using a soft brush and a small knife. Alternatively, you can use an old method of placing the mushrooms in a bowl, sprinkling them with wheat flour and fine salt, and then covering them with cold water. Rinse under running water to remove impurities, but avoid soaking them too long as they become rubbery.

Cut the cleaned mushrooms into smaller pieces. Finely chop the onion and sauté it in butter. Then add the chanterelles, frying until they begin to brown. Add 7 fluid ounces of 30% cream, season with salt and freshly ground pepper, and simmer on low heat for 5 minutes. Serve the dish sprinkled with chopped parsley.

Cut 4-5 potatoes into cubes and cook them in salted water. Then, cut the cleaned chanterelles (about 1 pound) into fairly large pieces and sauté them in half a stick of butter. Heat broth (vegetable or meat, such as duck or turkey; about half a gallon), add a handful of barley groats, and after fifteen minutes, add the cooked potatoes and chanterelles. Cook for a few more minutes, season with salt and pepper, and thicken with half a cup of sour cream. Serve the chanterelle soup generously sprinkled with chopped parsley.

Looking for an original addition to bread, baguette, crostini, or toast? Prepare chanterelle paste.

First, hard-boil four eggs. Sauté finely chopped onion in clarified butter, and when it becomes translucent, add the cleaned chanterelles (10-14 ounces). Sauté for a few minutes until the mushrooms release their juices and partially reabsorb them. Add chopped eggs to the cooled chanterelles and onion, and blend everything into a fairly smooth mass. Finally, you can add a spoonful of cream cheese or ricotta. Season with salt, pepper, a pinch of nutmeg, and optionally fresh herbs such as chopped rosemary or dill. Mix, then chill in the fridge for at least an hour.

The famous Italian dish is appreciated for its creamy consistency and flavor of various additions. Chanterelles work great in risotto.

Clean the mushrooms (14 ounces), cut them into smaller pieces, and sauté in butter. In a separate pan, sauté finely chopped onion and 2 cloves of garlic, then add 10 ounces of arborio rice, perfect for risotto. Fry for a moment, and when the rice becomes translucent, add 3.5 fluid ounces of white wine, stirring until it evaporates. Then gradually add 6 cups of vegetable broth, stirring constantly – the rice should absorb all the liquid. Add the chanterelles, 2 ounces of butter, and 3.5 ounces of grated Parmesan. Season with salt and pepper. After 2-3 minutes, serve, sprinkling the dish with more Parmesan.

A delicious idea for a snack or appetizer to serve at a home party.

Clean the chanterelles (10-14 ounces) and cut larger ones into pieces. Finely chop 2 cloves of garlic and sauté in clarified butter, then add the mushrooms and fry for another 5 minutes. Toast 4 slices of bread in a toaster or on a pan. Prepare 4 poached eggs – boil 1 quart of water in a saucepan, acidify it with 2 tablespoons of vinegar or lemon juice, stir to create a whirlpool, pour the egg into the center, stop stirring, and cook for 3 minutes. Remove gently with a slotted spoon and drain on a paper towel. Place a portion of chanterelles on each slice of bread, and a poached egg on top. Season with salt and pepper, and sprinkle with chopped chives.