Usually, in the midst of the mushroom season, the question arises: how to cook chanterelles, in addition to pickling and freezing. And of course, first of all, many people start to fry fruit bodies with the addition of vegetables, sour cream and cream.

How can you cook chanterelles so that the dish will surprise and delight the household with its taste? It is worth saying that these fruit bodies can be used to prepare stews, salads, soups, julienne and casseroles. Mushrooms can be used in any form: fresh, dried, frozen and even pickled.

The suggested homemade recipes will help housewives choose an option showing how to cook chanterelle mushrooms. The main thing is to have all the necessary ingredients for cooking and the desire to make a culinary masterpiece.

How to cook fried chanterelle mushrooms and feed your family? Use a simple recipe and be amazed at how delicious it turns out.

  • Chanterelles - 1 kg;
  • Vegetable oil - 100 ml;
  • Garlic cloves - 3 pcs.

The recipe for how to cook chanterelles at home is described in stages.

  1. Peel the chanterelles, wash and put in boiling water.
  2. Boil for 15 minutes. after boiling and leave to drain for a while.
  3. Cut into cubes, place in a dry skillet and fry until the liquid evaporates.
  4. Pour in oil, stir and continue to fry until golden brown.
  5. Season with salt, pepper and add chopped garlic with a knife.
  6. Stir and continue to cook over low heat for 5 minutes.

Now, knowing how to cook fried chanterelles, you can experiment and create your own recipes.

How can you cook black chanterelles with mayonnaise

This little-known edible mushroom tastes the same as a simple chanterelle. How to properly fry black chanterelles?

  • Black chanterelles - 600 g;
  • Potatoes - 300 g;
  • Mayonnaise - 3 tbsp. l .;
  • Butter - 100 g;
  • Salt to taste;
  • Provencal herbs - 1 tsp

The recipe for understanding how to cook chanterelle mushrooms is described in stages.

  1. Peel the mushrooms, wash and place in boiling salted water.
  2. Boil for 15 minutes, let cool and drain, cut into slices.
  3. Put in a frying pan, where some of the butter has already been melted, fry for 20 minutes.
  4. Add a little salt, add Provencal herbs and mix.
  5. Peel the potatoes, wash and cut into thin cubes.
  6. Season with salt to taste and put in a separate frying pan, fry in the second half of the oil until golden brown over medium heat.
  7. Combine mushrooms and potatoes in one frying pan, add mayonnaise, mix.
  8. Cover and simmer for 5-7 minutes.

How to cook chanterelle mushrooms, fried in sour cream with wine

Fried mushrooms with sour cream are one of the most popular dishes for many. How to cook chanterelle mushrooms, fried in sour cream, to make it tasty and healthy for the whole family?

  • Chanterelles - 1 kg;
  • Semi-dry white wine - 1.5 tbsp.;
  • Sour cream - 1.5 tbsp.;
  • Butter - 3 tbsp. l .;
  • Hard cheese - 200 g;
  • Ground red and black pepper - ½ tsp each;
  • Salt to taste.

How to properly cook chanterelles with sour cream is described in the step-by-step description of the recipe.

  1. Rinse the mushrooms, cut into small pieces and place in a hot skillet with melted butter.
  2. Fry over medium heat for 10 minutes, pour in white wine, stir and simmer for 5 minutes.
  3. Salt to taste, add pepper, add cheese grated on a coarse grater and pour in sour cream.
  4. Stir, reduce heat to low, and simmer until liquid evaporates.
  5. Serve with butter toasted white bread.

Option how to cook chanterelles with onions

The next option, how to cook chanterelles with onions, has its advantages: the vegetable will add some piquancy and sweetness to the dish. In addition, cooking fried chanterelles with onions is a pleasure, just chop and fry them.

  • Pickled chanterelles - 700 g;
  • Onions - 4 heads;
  • Salt to taste;
  • Lemon juice - 3 tbsp. l .;
  • Green onions - 1 bunch.

How to cook chanterelles with onions correctly, will tell you step-by-step instructions.

  1. Peel the onion, cut into half rings, put half in heated vegetable oil and fry until a pleasant yellowish color.
  2. Rinse the pickled mushrooms, cut into pieces and add to the onion.
  3. Set the fire to medium mode, fry the mushrooms for 10 minutes.
  4. Season with salt, if necessary, and then pepper and add the rest of the onion.
  5. Stir, cover, reduce heat to low and fry for 5-7 minutes.
  6. Add chopped green onions, pour in lemon juice, mix and leave under a closed lid for 5 minutes.

How to quickly and tasty cook fresh chanterelles with tomato paste

How to cook fresh chanterelles to get a fragrant, tasty and satisfying dish? From such fruit bodies, you can make an amazing delicacy by frying them with vegetables.

  • Fresh chanterelles - 700 g;
  • Bulgarian pepper and onions - 200 g each;
  • Water - 2 tbsp.;
  • Tomato paste - 200 ml;
  • Garlic cloves - 2 pcs.;
  • Olive oil - 5 tbsp. l .;
  • Dry red wine - 3 tbsp. l .;
  • Corn flour - 1.5 tbsp. l .;
  • Parsley greens - 1 bunch;
  • Salt to taste.

How to quickly and deliciously cook chanterelles is described in this recipe.

  1. Onions, garlic cloves and bell peppers are peeled, diced and fried in oil for 10 minutes. over medium heat.
  2. After preliminary cleaning, mushrooms are cut into pieces, laid out with vegetables and fried for 10 minutes. over low heat.
  3. Wine is added, 1 tbsp. water, tomato paste and salt, mix, turn on medium heat and simmer for 10 minutes.
  4. The remaining water is mixed with flour, whipped and poured into the mushrooms.
  5. Fry for 10 minutes with constant stirring. over low heat, add finely chopped parsley.
  6. The fire turns off, the roast is left on the stove for another 5-7 minutes to infuse.

How to cook chanterelles in a slow cooker: a recipe with step by step photos

When cooking mushrooms, many housewives use a home “helper” - a slow cooker. How to cook chanterelles in a slow cooker so that all your household members are happy with the dish?

  • Fresh chanterelles - 700 g;
  • Mushroom broth - 500 ml;
  • Buckwheat groats - 300 g;
  • Onions - 4 heads;
  • Garlic cloves - 5 pcs.;
  • Butter - 50 g;
  • Salt to taste.

We offer a recipe with step-by-step photos that clearly show how to cook chanterelles in a slow cooker.

Boil the pre-peeled mushrooms for 15 minutes, drain well and cut into pieces.

Heat butter in a multicooker bowl, put chopped mushrooms.

Switch on the "Fry" mode and fry with the lid open for 10 minutes.

Pour in the onion, cut into half rings, fry for another 5 minutes.

Sort the groats thoroughly, rinse several times and add to the mushrooms and onions.

Pour with mushroom broth, salt to taste, mix and turn on the "Buckwheat" mode, setting the time to 30 minutes.

In 10 minutes. until the sound signal, open the lid of the multicooker and add chopped garlic cloves.

Stir and close the lid again, wait until tender.

How to cook frozen chanterelles: salad recipe

How to cook deliciously chanterelle mushrooms in the form of a salad to decorate a festive feast? For this option, it is better to take frozen fruit bodies. Preparing a salad is quite simple and quick, the main thing is to have all the ingredients on hand.

  • Frozen chanterelles - 700 g;
  • Potatoes - 6 pcs.;
  • Butter - for frying;
  • Eggs - 5 pcs.;
  • Red onion - 2 heads;
  • Pickled cucumbers - 3 pcs.;
  • Mayonnaise - 200-250 ml;
  • Parsley greens - 1 bunch.

How to properly cook frozen chanterelles is described in detail in the recipe.

  1. The potatoes are boiled "in their uniforms", cooled down and rubbed on a grater with large divisions.
  2. After defrosting, the mushrooms are cut into pieces, laid out in a dry frying pan and fried until the liquid has completely evaporated.
  3. Introduced 2 st. l. butter, salt is added and the mass continues to fry until golden brown.
  4. Hard-boiled eggs are peeled, minced, red onions and cucumbers are cut into cubes.
  5. In a deep salad bowl, all the prepared ingredients are laid out in layers, which are greased with mayonnaise.
  6. Layers of food are randomly laid out, but eggs should be the top layer.
  7. The salad is placed in the refrigerator and garnished with chopped parsley before serving.

How to cook fresh or dried chanterelle meatballs with minced meat

Chanterelles can be fried with minced meat, which will add satiety and nutritional value to the dish. Knowing how to cook fried chanterelle mushrooms with the addition of minced meat, you can make delicious meatballs for a family dinner.

  • Chanterelles - (fresh - 500 g, dried - 150 g);
  • Minced meat - 400 g;
  • Fresh tomatoes - 2 pcs.;
  • Onions - 2 pcs.;
  • Hard cheese - 100 g;
  • Mayonnaise - 150 ml;
  • Salt and black pepper to taste;
  • Vegetable oil.

How to properly cook chanterelles with minced meat, you can learn from the following step-by-step recipe.

  1. After cleaning, wash the fresh mushrooms and cut into cubes, peel and chop the onion. If dried mushrooms are used, they must be soaked until they swell, then squeezed out and then proceed according to the recipe.
  2. Fry the mushrooms in vegetable oil until golden brown, then add half the onion and continue to fry for 10 minutes.
  3. Add the second part of the chopped onion to the minced meat, salt, pepper, mix.
  4. Shape meatballs of any size with your hands, fry in oil on both sides until golden brown.
  5. Place in a greased baking sheet, top with sliced ​​fresh tomatoes.
  6. Top with mushrooms and onions, beat eggs with mayonnaise, salt and pour over the meatballs and mushrooms.
  7. Sprinkle with grated cheese on a coarse grater on top and send to the preheated oven.
  8. Bake at 200 ° C for 30-40 minutes.
  9. Serve with mashed potatoes, pasta, bulgur and other cereals.

How to cook dry chanterelle soup with potatoes and onions

To make dried mushroom soup tasty, it must be cooked competently. How to cook dry chanterelles so that all your household members enjoy a delicious and satisfying first course.

  • Chanterelles - 70 g;
  • Potatoes - 7 pcs.;
  • Onions - 2 pcs.;
  • Carrots - 1 pc.;
  • Vegetable oil - for frying;
  • Water - 2 l;
  • Sour cream - for serving;
  • Dill and / or parsley;
  • Salt to taste.

How to properly cook chanterelle mushrooms is described in the attached recipe.

  1. Chanterelles are well washed and filled with warm water for 20 minutes.
  2. The water is drained, the mushrooms are washed and filled with water again so that it covers them.
  3. The potatoes are peeled, washed and cut into cubes, filled with 2 liters of water.
  4. Brew until tender, add to taste at the end.
  5. The onion is chopped, fried in oil until golden brown, chopped carrots are added and fried again.
  6. Mushrooms are squeezed by hand (no water is poured out), added to vegetables and fried for a few minutes on minimal heat.
  7. 1 tbsp is poured in. the remaining water from the mushrooms and stew for 15 minutes. until the liquid evaporates completely.
  8. The contents of the pan are laid out in a saucepan, added and brought to a boil.
  9. The fire is turned off, chopped greens are added and after 20 minutes. served with sour cream.

How to make dried chanterelle soup with noodles and cheese

It is also better to use dried chanterelles for this soup. How to cook dried chanterelles for a delicious and aromatic first course?

  • Dried chanterelles - 70 g;
  • 1 pc. onions and carrots;
  • Garlic cloves - 2 pcs.;
  • Vermicelli - 50 g;
  • Processed cream cheese - 100 g;
  • Vegetable oil - for frying;
  • Water - 2 l;
  • Salt to taste;
  • Bay leaf - 1 pc .;
  • Black peppercorns - 5 pcs.;
  • Parsley and / or dill.

How to properly cook dried chanterelles is described below in stages.

  1. Rinse the mushrooms thoroughly and soak overnight in cold water.
  2. In the same water (about 2 l), put the mushrooms and cook for 20 minutes.
  3. Fry carrots and onions in vegetable oil.
  4. Add vegetables to mushrooms, boil for 5 minutes.
  5. In the oil where vegetables were fried, fry the noodles, add to the soup.
  6. Let it boil for 5-7 minutes, and add melted cream cheese cut into pieces.
  7. Stir and let it boil until it is completely melted.
  8. Add garlic cloves, chopped with a knife, bay leaf and peppercorns.
  9. Let it boil for 3-5 minutes. and turn off the heat, leaving the soup on the stove to infuse.
  10. When serving, add chopped herbs to each plate for garnish.

Knowing how to properly cook chanterelles, you can organize a full meal for the whole family.

How to cook chanterelles in eggs and cream

How to cook chanterelles in cream so that you can treat guests at the festive table?

  • Chanterelles - 1 kg;
  • Cream - 300 ml;
  • Eggs - 2 pcs.;
  • Garlic cloves - 5 pcs.;
  • Ground black pepper - 1 tsp;
  • Salt to taste;
  • Vegetable oil;
  • Dill greens - 10 branches.

The recipe with a photo will show you how to cook chanterelles with cream.

In some forests of Finland, whose climate is almost the same, from Karelia and many regions of the Russian North, amazing mushrooms grow - mustatorvisieni, considered gourmet throughout Europe, but for some reason little known in Russia. The scientific name for these mushrooms, which look like black, gray or brown flowers or curled dry leaves, is horn-shaped funnel, and the Latin name is Craterellus cornucopioides.
Why is it so and why is it not so popular in Russia?

The name "gray fox" is considered incorrect, although it is used everywhere on the Internet. Moreover, in Russia, Craterellus cornucopioides belongs to the fourth category of mushrooms and is not very favored, noting its low taste. But in Finland - and other foreign Europe, judging by Wikipedia - on the contrary, it is considered a delicacy.

I myself met mustatorvisieni in Finland a few years after moving. I remember that we sailed to the island on a motor boat precisely in order to find and collect these mushrooms, which do not grow everywhere, but you need to know places. Here is a neighbor and showed us this on one of the surrounding islands. He brought us to the most ordinary clearing - collect. And immediately he leans over and puts something in the bucket. And I stand and see nothing around. Then the husband came up and said: "You are standing on the mushrooms, here they are, look carefully!"
As soon as I got down on my knees, I saw these mystical funnels and - let's collect. And you get up - and again you see nothing.
Indeed, the horn-shaped funnel is very difficult to distinguish in dry grass.

In fact, this is a completely alien and mystical mushroom. Recently, we followed him on a motorboat to the islands with a friend: they were looking for and looking for him at the same place, they were completely desperate to find, only a few things - we don't see it, and that's all, out of grief we decided to go home - and then on the way back we saw whole colonies: as if the funnelman took pity on us and decided to show himself. And again we got four buckets!

Of course, I can only express my own guesses about the reasons for the popularity of the funnel maker in Europe. They are connected with the difference between the modern European attitude towards mushrooms from the Russian one: in recent years, Europeans have been collecting more and more mushrooms in which worms do not live at all and which do not need to be cleaned, skinned from a leg, like in a boletus, or a hat, like in a russula, a - just wash. Therefore, for example, the Finns prefer chanterelles and funnels to other mushrooms.
However, the funnelfoot has one more advantage: dishes with it have a very pronounced mushroom flavor, much more distinguishable than that of other mushrooms, especially when it is dried for a long time.

In Russia, especially in St. Petersburg, porcini mushrooms are probably more associated with the mushroom as such, and similar to boletus and aspen mushrooms, as well as traditionally used for frying russula. Even honey mushrooms are not collected in all families, what can we say about the funnel-hopper. The unpopularity of the funnel maker is also due to the fact that cheese soups, where it is especially good, are not prepared in Russia as often as in Europe. Well, spices and sauces in which it is used are not often found on the table with Russian cuisine.

Therefore, I will tell you how mustatorvisieni is prepared in the husband's family.



Drying in a tumble dryer horn-shaped funnel for the winter. Another 4 buckets are waiting for their turn for drying.
Before drying, each mushroom that looks like a petunia flower, only of a dark color, should be divided into two parts: it breaks easily, so we act with our hands, a knife is not needed. This must be done in order, firstly, to remove the snails, which are very fond of getting into it and other dirt, and, secondly, this way it dries faster.

After drying, mushrooms, which in dried form take up very little space, are best placed in paper boxes, and grind some in a coffee grinder to get a powder. , showed it here. They get an amazing taste from this! With a much stronger mushroom flavor than even dried whites.

And for the soup, you can use both powder and completely dried mustatorvisieni halves, only in this case they must first be soaked for two hours in cold water and then cut into pieces. I have never eaten a more delicious mushroom soup, just some kind of Finnish mushroom fondue, not soup! I'll tell you about it in the next culinary post.
Also, the horn-shaped funnel is added to, a traditional dish in Finland.

Black chanterelles belong to edible mushrooms of the 4th category, they are also called tube-or horn-shaped funnels. They are widespread in the European part of Russia, western and southern Siberia and in the Far East.

Black chanterelle - little-known and mysterious mushroom

Description of the mushroom

The black chanterelle is fully consistent with its name: the fruit body is black or black-gray in color, the shape resembles a tube.

The diameter of the cap is from 3 to 8 cm, the edges are wavy, the surface is black, in dry weather it becomes brownish.

The pulp is also black, with a gray tint, aromatic and pleasant to the taste. The stem is hollow, rigid, narrowed at the base, about 1 cm in diameter, height from 5 to 12 cm, together with the underside of the cap, covered with a waxy coating.

Fungi most often grow in colonies.

Useful properties and contraindications

The fruit body is rich in phosphorus, potassium and calcium, but at the same time it is a dietary product. The protein content is 28.3%.

Also, the black chanterelle includes vitamins A, D and group B. Like other mushrooms, it is contraindicated for people with hypersensitivity of the digestive system.

Where to grow and when to collect

The most fertile places: Karelia, Kaliningrad, Pskov and Tver regions, Altai, Southern Urals and Siberia. Harvested from mid-June to late October. Despite such a long time period allowing to bring home these gifts of the forest, nevertheless, according to experienced fans of "quiet hunting", it is August-September that is considered the months when you can collect the richest "catch" of these incredible mushrooms.

The black chanterelle grows not only where the yellow chanterelle is usually sought. She prefers to settle on clay and calcareous soil in moist deciduous and mixed forests, in open sunny areas with a large number of fallen leaves.

Forms mycorrhiza with spruce and broadleaf species: oak, linden and hazel.

It is also often found on the sides of paths and ditches, in mountainous areas.

Due to the black color, it is difficult to notice the mushrooms, but not far from one specimen you can find a whole clearing, because they grow in large colonies.

In order not to look for funnels for a long time next year, you should use this technique: soak the caps of several mushrooms during the day, break them into small pieces and scatter them in a promising place. Sowing must be watered with the resulting infusion.

You can confuse the black chanterelle with only two types of mushrooms: the wavy chanterelle and the gray chanterelle, and only from a distance. Coming closer, you will see that a smooth collar will be noticeable on the wavy, and the gray has vein-like plates.

How to cook properly

Only the tubular funnel of the fruiting body is used for food, the rough base of the leg is removed. The easiest way to do this is on the spot - in the forest, so as not to carry home what will be thrown away anyway.

Chanterelle is used in fried and stewed dishes, soups, sauces and seasonings. It works well with mushroom spreads with creamy sauce and risotto. It also goes well with wine when preparing sauces for meat.

In European countries, this specimen is very much appreciated, it is considered a delicious product, and the French even call it a "truffle on a leg".

You need to cook for 20-30 minutes, during which time the fruit acquires a more intense black color.

Irina Selyutina (Biologist):

During cooking, part of the pigments from the fruit body of the black chanterelle goes into the water and the broth takes on a color that resembles oil in shade. Therefore, people who first encounter these mushrooms should not panic. Drain the broth, rinse the mushrooms (optional) and fry as usual.

To prepare the soup, you can take both mushroom powder from black chanterelles and dried halves. They must be soaked for 2 hours in cold water and then cut into pieces.

And when dried, the mushroom aroma increases, so the mushroom is dried for future use. It is better to do this in an electric dryer at a temperature of 40-50 ° C.

Mushrooms are pre-broken or cut lengthwise into two parts. Thus, it is easier to remove debris and snails from the tube, which are very fond of getting there. This simple operation will allow the drying process to proceed faster.

Medical use

If you intend to independently prepare a drug based on chanterelles at home, then you must definitely contact a specialist for recommendations.

Also, thanks to the studies of Western scientists, it was revealed that the polysaccharides contained in the mycelium are endowed with antitumor properties.

Black chanterelles are delicious and rather rare mushrooms. They contain many useful components, which is why many lovers of quiet hunting are so eager to harvest a whole crop.

Gray chanterelle in mushroom encyclopedias it can also pass as horn-shaped funnel or funnel-shaped craterellus. Grows in rather large clusters and bunches from August to October in deciduous-coniferous forests. For an inexperienced mushroom picker, the mushroom causes only one feeling to kick this mushroom, and go on looking further, only normal mushrooms. Of course, the view is still the same: unprepossessing, similar to the output part of a musical pipe, black in color, it grows in piles, as grebes usually like to grow. An experienced mushroom picker knows that it surpasses even a real yellow chanterelle in taste and aroma. And to compete with the yellow chanterelle - a mushroom attributed to the first category - we still have to try.

The funnel-shaped cap of brown-black or gray-black color has a diameter of 3 to 8 cm. In adult mushrooms, the cap is covered with a characteristic whitish bloom (spores) and seems to be powdered. The leg is hollow inside, narrowed downward, up to 12 centimeters in length. The flesh of the mushroom is gray-black or black, very fragile. The color of the flesh does not change even when the chanterelles are dried. The pulp of the mushroom has a pleasant smell.

Photos of black chanterelle mushroom


Description of gray chanterelle in literary sources

Chanterelle mushroom recipes

A very tasty mushroom in a culinary sense. Mushroom soups and sauces are especially tasty. Very often the gray chanterelle is dried and made from dried chanterelles mushroom powder. The aromatic mushroom powder is used in various dressings, sauces and other dishes.

Black chanterelles are close relatives of common chanterelles, although they differ from each other in color and shape. You can cook various dishes with these delicious wild mushrooms.

Black chanterelles can be gathered in the forest

  • Servings: 4
  • Cooking time: 15 minutes

How to cook black chanterelles with chicken fillet

Chicken fillet is a dietary product. Supplement it with unusual mushrooms so that your diet is not boring and bland.

How to cook:

  1. Rinse the mushrooms and cut them lengthwise, check that worms do not get deep into the legs. Cut the onion into half rings. Fry the chanterelles with mushrooms in vegetable oil.
  2. Season the chicken fillet with salt and pepper, fry it in vegetable oil for 2 minutes. from each side. It is necessary for it to grasp slightly with a crust.
  3. Place on each piece of fillet on a layer of mushroom mass, pour with sour cream, salt, pepper, sprinkle with chopped herbs and grated cheese. Instead of sour cream, you can use classic unsweetened yogurt.
  4. Cover the skillet with a lid and cook the fillets over low heat for 5 minutes. Serve hot.

This quick roast will leave the fillet juicy and tender, without overdrying it.

Black Chanterelle Meatloaf Recipe

It is difficult to surprise guests with the usual meatloaf. However, if there is an unusual black filling inside the roll, it will definitely attract attention. For the dish you will need:

  • 1.2 kg of minced meat;
  • 300 g of chanterelles;
  • 2 potatoes;
  • 100 g semolina;
  • 1 egg;
  • 150 ml of water;
  • 1 onion;
  • 300 g of boiled rice;
  • a few peas of white pepper;
  • cayenne pepper to taste
  • salt to taste.

Cooking technology:

  1. Grate the potatoes on a fine grater.
  2. Combine the minced meat with semolina, potatoes, egg, water, salt and cayenne pepper. Let the minced meat brew.
  3. Fry mushrooms with onions in vegetable oil. Season with salt and add white pepper.
  4. Place the minced meat rectangle on the foil. Put boiled rice on top of it. Place the chanterelles with onions on the rice. Roll up the foil to make a tight roll. Transfer it to a baking sheet.
  5. Bake the roll for 35 minutes. at a temperature of 200 ° C.

Slice the roll before serving and place on a plate. In the center of the plate, place the leftover fried chanterelles and onions that you used for the filling. It is beautiful, and besides, this is how guests can appreciate the pure taste of these unusual mushrooms. This roll goes well with mashed potatoes and fresh vegetable salads.

As you can see, the unusual soot-colored chanterelles go well with meat and poultry. They make the dish delicious and festive.