Collecting mushrooms is so exciting that you canonly envy those people who have the opportunity to engage in quiet hunting every year. If you, after going into the woods, meet a scattering of bright orange lights with a wavy hat, then you know - you found a mushroom box of chanterelles. Just be careful - there are still false chanterelles, to collect and eat, which can not in any case. But they are easy to distinguish from edible. The false caps have even edges, so look closely at the top of the mushrooms.
Chanterelles are not only beautiful, but also amazingdelicious mushrooms. They grow almost throughout the territory of our country, where birch, coniferous or mixed forests meet. They can be collected from early spring until late autumn. What they stand out from all the other mushrooms, besides their festive coloring, is that they are never wormy. But not only this feature makes chanterelles so popular - they are also extraordinarily tasty. In order to spoil these mushrooms, you need to make a lot of effort, since fry the chanterelles by force even a complete layman in the culinary arts. Now you will see for yourself.
Before frying chanterelles, they are necessarysoak for half an hour in water, so that it is easier to wash off the adhered sand and needles that are present on the surface of the mushrooms. You do not want the sand to creak in your teeth, and the needles clog the wonderful taste of fried chanterelles. Therefore, all the mushrooms must be thoroughly washed in running water, everything that is not amenable to washing is cut off, and the chanterelles themselves are cut into roughly the same pieces. If they are small enough, you can put them on a frying pan entirely.
Washed and chopped mushrooms are placed in a deepfrying pan, water and put on fire. Cover does not need to be covered, as fries can only be fried after the water has evaporated. While our mushrooms are boiling in a frying pan, cut the onion and fry it in butter. Boil the young potatoes until half cooked and throw them back in a colander. Once the water in the frying pan has boiled, add butter, and potatoes. Stir, salt, sprinkle with pepper and fry for about 5-10 minutes. Let the potato also be covered with an appetizing crust. Then reduce the heat, add sour cream to the dish, cover the frying pan with a lid and simmer for another five minutes. Serve the dish, you need sprinkled with finely chopped herbs.
The beginning is almost the same as in the previous onerecipe - mine, cut, place in a pan, pour water and keep it on high fire until the water boils completely. As soon as the water evaporates, throw a piece of butter into the frying pan (you can, of course, take a vegetable, but it's still creamy, as frying chanterelles on it will be much more delicious). Then add the sliced potatoes and fry, not forgetting to stir, about 10 minutes. Now you need to salt, put the chopped onion to mushrooms and potatoes and continue cooking, until it gets a golden hue. At the end of frying, you can sprinkle a dish with herbs, and you can decorate ready-made mushrooms with potatoes and simply in a plate.
