Do I need to soak chanterelles before frying? How long to cook chanterelles before frying - secrets of housewives

Fried chanterelles are a traditional dish of Russian cuisine. However, not everyone knows whether chanterelles should be boiled before frying. It is enough to discover this secret to appreciate this simple dish. At the same time, the incomparable aroma, unsurpassed taste and high nutritional value of chanterelles make this dish worthy of the menu of an expensive restaurant.

Why do you boil mushrooms before frying?

Professional chefs and famous authors of books on culinary art unanimously advise boiling mushrooms before frying, or at least lightly scalding them with boiling water. The fact is that these wonderful gifts of the forest, close in nutritional value to meat, differ in one specific feature. During the growth process, the fungus absorbs all the chemicals contained in the soil. Therefore, almost the entire periodic table can end up in the frying pan if the mushrooms are not boiled first.

Short-term boiling allows you to clean the mushrooms from accumulated harmful chemical components. Therefore, for safety reasons, such additional heat treatment of mushrooms is recommended. It’s better to do it and not risk your health.

Sly little foxes

Chanterelles belong to a small group of mushrooms that simply do not grow in places with unfavorable environmental conditions. They, like champignons, saffron milk caps and porcini mushrooms, are a kind of natural indicator of the purity of the natural environment. Accordingly, many hazardous chemicals do not accumulate in them.

Therefore, when deciding whether to boil fresh chanterelles before frying, you should pay attention to three points:

3 decisive points: should you boil chanterelles before frying?

1. Collection time. If you know for sure that the mushrooms were picked several hours ago, you can refuse to boil them. But it’s worth scalding slightly with boiling water.

2. Gathering place. Chanterelles collected in the forest at a great distance from cities and highways can be fried immediately. First scalded with boiling water.

3. Serving the finished dish. Fried mushrooms that have been pre-boiled are somewhat inferior in appearance to chanterelles fried without
additional processing. Besides, it's still dangerous.

In order to serve elegant golden fried chanterelles, you should choose freshly picked mushrooms. Then you can refuse to boil them completely and preserve the beautiful appearance of the gifts of the forest.

How long should you cook chanterelle mushrooms?

Cook chanterelle mushrooms for 30 minutes, lowering them into boiling water and then skimming off the foam, just like honey mushrooms, valui and russula. And only then we put them in the marinade (if we marinate) or fry them. Or we cook the soup right away, because chanterelles do not darken the broth, just like boletus, boletus, aspen and champignons.

how long to cook chanterelles

Chanterelles (as well as honey mushrooms) are cooked for no more than an hour. After cooking, the mushrooms are completely ready for pickling, freezing, or frying.

Clean chanterelle mushrooms, removed from litter and washed, just pour water and put on fire, and after an hour, drain the water and do what was planned earlier. When cooking chanterelles, I don’t change the water (if you’re afraid, you can change it, it won’t make it worse, but there’s no such need), I don’t drain anything. If you cook chanterelles for freezing, you can add a little salt.

Chanterelles, collected far from the road, in a rich forest, are fairly clean mushrooms, and there is no need to cook them for a long time. As you know, cooking means destroying the structure and all the beneficial properties of the product. Before cooking, I advise you to simply wash the chanterelles very thoroughly, bring to a boil and cook over low heat for 25-30 minutes. It would be enough.

Chanterelles are very tasty, nutritious and clean mushrooms that can easily be pickled or fried.

We sort out the chanterelles and put them in a pan, pour water into it and wait until the water boils, then you need to periodically remove the foam from the pan, and when the mushrooms boil for about thirty minutes, we remove the mushrooms and rinse them under running water, you can use a colander. There is no need to cook longer, otherwise they will lose their quality.

After the chanterelles are boiled, you can use them to prepare various dishes, soups, main dishes, and mushroom caviar. They can be pickled or frozen for later use. Very tasty mushrooms.

There are many ways to cook chanterelles. Personally, I do it this way. I sort them well, removing wormy and rotten ones. Then soak in cold water for 30 minutes. I scald it with boiling water and rinse it again. Cook in salted water for 20-30 minutes (depending on size).

I cook chanterelle mushrooms for 15-20 minutes if I plan to eat them soon, for example, fry them. I cook chanterelles in salted water. And if you are canning according to a recipe, then the nm (recipe) usually says how much you need to cook them.

You can make a wonderful soup from chanterelles, as well as puree soup. Chanterelles should be cooked for no more than half an hour; they are quite tender mushrooms.

When chanterelles are fried or risotto is prepared, most often they are not fried before cooking, but fried or stewed directly in a frying pan, without prior boiling. However, some housewives are accustomed to boiling almost all mushrooms before frying.

Be sure to boil chanterelle mushrooms for about half an hour before canning (marinating).

Cooking chanterelles is not difficult at all. Much simpler than many wild mushrooms. Take a saucepan, fill it with cold water, add (pre-washed chanterelles in cold water). Place on the fire and bring to a boil. Turn off the heat and skim off the foam. There is no need to boil chanterelles for a long time to preserve all their beneficial properties.

Place the chanterelles in a colander, cool and finely chop so that all the vitamins contained in these mushrooms are absorbed even better.

After that, you can do whatever you want with them - cook aromatic soup, fry, marinate, etc.

Bon appetit!

In general, you don’t have to cook them; they are much healthier in their raw form. They already have little useful value, and when boiled they completely lose their usefulness. If you can preserve them for 15-20 minutes, you can fry them

Chanterelles are pretty clean mushrooms. There is no need to boil them for a long time. 20 - 30 minutes of boiling is enough before preparing the dish you have in mind from chanterelles. If you are going to pickle chanterelles, then it is better to increase their cooking time and cook them in 2 waters, in order to be more confident that the spores that cause botulism will not remain on the mushrooms.

I also recommend reading about whether you need to cook chanterelles before frying.

You need to cook the chanterelles for 25-30 minutes. If you are going to fry the mushrooms in the future, you can reduce the cooking time to 15-20 minutes. Before marinating, it is advisable to cook the chanterelles for half an hour, and then prepare the marinade.

Chanterelles are very tasty mushrooms. As my grandmother says, they resemble chicken meat. Very soft and tender. Chanterelles have a delicate and light consistency. Therefore, they do not need to be cooked for long. Enough 20 minutes, so that these delicious mushrooms are ready.

Chanterelles are a very useful mushroom, it is absolutely edible, and is used in pharmaceuticals, and it does not need to be cooked for very long. Sufficient cooking time for chanterelle mushrooms is 15-20 minutes, and some mushroom pickers don’t even pre-cook them, but, for example, fry them fresh.

Chanterelle mushrooms are loved by many people. And there’s a reason: these mushrooms can be used to prepare many delicious dishes. In addition, they almost always look very appetizing and attractive. Pickled, salted and especially fried chanterelles can decorate any meal. Mushroom lovers are unanimous on this. But their opinions differ when it comes to the advisability of pre-cooking chanterelles.

This is all due to the inherent bitterness of chanterelles. Usually you get rid of it by first soaking the mushrooms and then boiling them.

But the bitter taste of these forest inhabitants can be caused by various reasons: place of growth, age, weather. Therefore, the methods of getting rid of it are different, as is the time needed for this. In some cases, pre-boiling is indispensable.

Do not fry raw

The question of whether it is necessary to boil chanterelles before frying should immediately disappear if it is +30 °C outside and there has been no rain for a month. In this case, the mushrooms will definitely taste bitter. Without many hours of soaking, changing water and boiling, you cannot get rid of the bitterness.

You should not fry chanterelles raw if you do not know where they were collected: mushrooms growing near coniferous trees are especially bitter. This also applies to mushrooms collected near the highway.

It’s better to lightly boil purchased frozen chanterelles: you don’t know where they grew and whether they were processed correctly before freezing. As a last resort, defrost, separate a small part, fry and taste. If they taste bitter, boil the entire batch before frying and drain immediately.

As for old mushrooms, if you decide to cook them, first wash them well, remove damaged areas, cut the stem halfway through and soak for 10 hours. Then boil for half an hour. Roast and taste. If there is bitterness, it is better not to eat at all.

It may happen that a foreign mushroom accidentally adjoined the batch of chanterelles you purchased or collected. For example, a false fox. This is not fatal, but in this case, even boiling will not help get rid of the unpleasant taste of mushrooms.

Fry raw

If you are sure of the origin of the mushrooms, and the chanterelles themselves are young, plump, without flaws, and there has been no drought, you can safely start frying them. And the sooner the better. Fresh fried chanterelles with onions are the best dish that can be prepared from these mushrooms.

Prepare:

chanterelles (1 kg),
large onions (2 pieces),
salt,
vegetable oil (50 ml),
butter (50 g),
water (100 ml).

First, thoroughly wash the mushrooms and cut off the tips of the stems (the most bitter part of the chanterelles).

Pour vegetable oil into a large frying pan, heat it a little and fill it with mushrooms (you can fill it with a heap - they will fry several times). At minimum temperature, simmer the mushrooms until they release juice (15 minutes). Add water (100 ml) and continue to simmer for the same amount, covering with a lid and slightly increasing the temperature.

Then add salt, cover with coarsely chopped onion and mix. After 10 minutes, add butter and mix again. In 15 minutes, a wonderful dish with a stunning aroma will be ready. The final touch is finely chopped dill or young onions.

Spices

When frying mushrooms, as well as with other methods of preparing them, do not get carried away with spices and herbs. A good portion of onions is a sufficient addition to the fried mushrooms. And if you still don’t have enough spiciness, then add seasonings in limited quantities.

When wondering how long to cook chanterelles, you need to understand that these mushrooms do not always need pre-treatment. For example, if you plan to make soup, multi-ingredient pie filling, or fry products, cooking will only negatively affect their texture. When you need to prepare a component for a salad or cold appetizer, you cannot do without such heat treatment. It won't take much time. Regardless of the condition of the chanterelles, the duration of their cooking will be from 15 to 30 minutes. The main thing is not to forget about a number of nuances that have a significant impact on the quality of the final result.

Some useful facts about chanterelles and their processing

Like any mushrooms, chanterelles are distinguished by their specificity. In order not to waste a lot of time without getting the desired result, they need to be handled correctly.
Problems will not arise if you always understand the following points:

Tip: Despite their delicate texture and low calorie content, chanterelles belong to the group of foods that are considered heavy food for the body. Even if there are no digestive problems, these components should not be included in the menu too often.

Today you can increasingly find mushrooms grown artificially. Practice shows that in terms of health and taste characteristics they are significantly inferior to forest products.
In order not to collect or unknowingly acquire false chanterelles, which are poisonous, you need to remember three distinctive features. False products have a brighter color, a hollow stem and a more regular round cap.
While bright mushrooms do not tolerate soaking in water very well, being in a dairy environment only has a positive effect on them. If before cooking chanterelles, you soak them in milk for 1.5-2 hours, you can guarantee the absence of bitterness and obtain the most delicate texture of the component.

The benefits of properly prepared boiled chanterelles lie not only in their nutritional value. The component contains many vitamins and microelements necessary for the normal functioning of organs and systems. Considering the fact that the product stimulates the strengthening of bones, increasing the body's resistance and energy production, it is recommended for use by people of all ages.

How to cook chanterelles in a saucepan?

It is recommended to cut the chanterelles, cleared of debris and washed several times under running water, into quarters, running along the length of the stem. If the mushrooms are very large, chop them even more. Now you need to do the following:

Place the preparations in a saucepan and fill with water. For 1 part product there should be 2 parts liquid. Place the container on the fire and bring to a boil.
If the mushrooms are used for salad or immediately eaten, they can be salted. When you plan to cook them further, it is better to do without adding salt.
Cook the product for about 20 minutes using medium heat. Periodically it is necessary to remove the foam; it is better not to cover the pan with a lid. If the ingredients are kept in boiling water for too long, they will have a rubbery texture.
Place the finished products in a colander and wait for all the excess liquid to drain.

If you need to keep the mushrooms hot for some time, it is recommended to hang them directly in a colander over a pan of gently boiling water. True, you should not abuse this approach. The texture of the product may not deteriorate, but there will be little benefit left in it.

Features of using a multicooker and pressure cooker

Mushrooms are pre-processed regardless of how they are planned to be boiled. If for some reason you don’t want to resort to the traditional option of temperature exposure, you can try one of the following:

In a slow cooker. Place fresh, defrosted or soaked ingredients in the multicooker bowl, fill with water in a ratio of 1 to 2. Add a little salt and close the lid. Cook the preparations on the “Baking” mode for 30 minutes. Unfortunately, this approach cannot remove foam, so the final product may have an unpleasant aftertaste. It is better to use a special basket for steaming ingredients. In this case, a little water is poured into the bowl of the device, the “Steam” mode is set, and the timer starts for 40 minutes.

In a pressure cooker. Place the prepared mushrooms in the bowl of the device, add salt and spices. You can additionally add a little chopped onion and a pinch of citric acid for taste. Close the lid and set the timer for 15 minutes. The finished product remains to be thrown into a colander and further used for its intended purpose.

Some housewives cook chanterelles, and other mushrooms, in the microwave. The option is not very troublesome and quite fast, but you will have to select the exposure time yourself, depending on the volume of the product being processed and the power of the device.

How should you boil chanterelles for soup?

In this case, the components need to be prepared as usual. Despite the fact that some cooks add already boiled products to the finished soup, it is wiser to use the following approach:

Place the chopped pieces in cold water. Bring them to almost readiness, boiling for 15 minutes. Drain the liquid and place the boiled product in a colander.
While the remaining ingredients are being processed, you need to prepare the broth for the soup, for example, from a bouillon cube.
Finely chop the carrots and onions, sauté in vegetable oil, add the mushrooms and simmer for another 5 minutes.
Place the potatoes cut into small cubes and the prepared mushroom fry into the prepared broth. We cook all this until the potatoes are ready, i.e. approximately 10 minutes.

The soup prepared in this way will have a mild mushroom aroma. All components will cook evenly, providing the dish with a pleasant texture.

The nuances of boiling frozen and dried chanterelles

In this case, everything is very simple, the frozen and dried components only need to be brought to a standard state and can be boiled. If fresh food has been frozen for some reason (which is not recommended), first place it in the refrigerator for several hours, then finish defrosting at room temperature. The components are washed several times and boiled exclusively in a sweet solution, because... bitterness will most likely be present.

With dried preparations everything is much simpler. They should only be soaked for 2-3 hours, after which we change the water and begin boiling the products. It is enough to keep them in boiling water for 20 minutes after boiling to bring them to readiness.

Each product has beneficial properties and contraindications, we recommend that you read the article about

These are one of the most delicious and aromatic mushrooms, and finding them in the forest is the cherished desire of every mushroom picker. To treat yourself to delicious mushroom dishes, you need to know how long to cook the chanterelles so that they are ready to eat. Mushrooms should not be undercooked, but overcooked chanterelles also lose their taste and aroma.

All wild mushrooms are cooked until cooked before frying. To cook fresh chanterelles with potatoes, onions and sour cream in a frying pan, you need to cook them strictly according to time.

Place the prepared mushrooms in a saucepan, add water and bring to a boil. Add salt and spices to taste, cook small or cut into pieces for 20 minutes, whole medium and large mushrooms for 30 minutes after boiling.

How long to cook chanterelles before freezing

Freezing foods allows you to preserve their taste and benefits. Mushrooms that are already completely ready for consumption are prepared in this way. To do this, add water to the mushrooms prepared for freezing, bring to a boil, add salt and spices. Cook for 30 minutes; these frozen chanterelles can be added to all mushroom dishes.

How long to cook chanterelles for soup

For this dish you need to take ready-made mushrooms. If you use frozen ones, you need to add them along with the potatoes, 20-25 minutes before they are ready.

To cook fresh chanterelle mushrooms for soup, add water, bring to a boil, add salt and spices to taste. How many minutes to cook mushrooms depends on their size: small and pieces for 20 minutes, and medium and large ones for 30 minutes from the moment of boiling.

How long to cook chanterelles for pickling

Pickled chanterelles are a very tasty preparation for the winter. Already cooked mushrooms are placed in jars for pickling. How many minutes to cook the chanterelles until tender before marinating depends on their size. Small and pieces are boiled for 20 minutes, medium and large - 30 minutes from boiling.

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Do not fry raw

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Cleaning chanterelles before cooking

First you need to sort through the harvest and discard spoiled specimens. It must be said that there are practically no worms in chanterelles, so their waste is minimal. The presence of a special substance contained in the pulp of fruiting bodies forces worms and insects to “avoid” them in every possible way. This advantage makes chanterelles even more attractive in the eyes of mushroom pickers.

Then you should take a sponge or toothbrush and wipe each cap, paying special attention to the plates. This “ritual” of cleansing will rid the fruiting body of adhering soil and leaves.

Then you need to remove the lower parts of the legs with a knife.

Rinse the mushrooms in plenty of cool water or soak for 20 minutes.

Now that the cleaning process is behind us, you can start cooking chanterelle mushrooms - how to do it correctly? First of all, you need to prepare an enamel pan, water and citric acid. The last component is added to preserve the natural color of the chanterelles after boiling. It should also be noted that heat treatment will rid the fruiting body of small grains of sand that could not be removed during initial cleaning.

Regardless of how you plan to cook chanterelles - for the winter or for the next family meal, the process technique will have the same practical recommendations.

How to cook chanterelle mushrooms for first courses

First courses of fresh mushrooms have always been considered popular on the tables of Russian families. Thus, time and experience can reveal many tricks and secrets regarding their preparation. In addition, the imagination of many housewives does not stand still, so along with the first courses, delicious sauces and pates appear, which allows you to diversify both everyday and holiday menus. If you want to prepare a delicious rich soup, borscht, solyanka or other dish from fresh chanterelles, then tips on pre-boiling will be very timely.

How should you cook fresh chanterelles, and how much time should you devote to this process?

The peeled fruit bodies are immersed in an enamel container, filled with water so that it completely covers them, and put on fire.
Add ½ tsp. citric acid and bring to a boil.
Boil for 10-15 minutes, and then transfer to a colander and rinse with cool water.

How long to cook fresh chanterelles for freezing

It is best to freeze boiled mushrooms for the winter, as this will greatly simplify their further preparation. Many housewives planning to process the main product in this way are interested in: how exactly to cook chanterelles for freezing?

Traditionally, before heat treatment, mushrooms are cleaned of forest debris.
After that, take any enamel bowl, put mushrooms there and fill it with water. The amount of water during boiling is 1.5 liters per 1 kg of peeled fruiting bodies.
Place on high heat, add a pinch of citric acid and wait until the water boils.
Reduce the heat intensity and continue cooking, skimming off any foam that has formed.

How long should you cook chanterelles for freezing? The process time is usually 15-30 minutes, depending on the size of the fruiting body and its type. So, black chanterelle needs to be cooked for at least half an hour, and before that it must also be soaked for 1.5-2 days.

Place the boiled mushrooms in a colander and leave for a while to drain excess liquid.
After the final stage, you can begin freezing the fruiting bodies for the winter.

As you can see, cooking chanterelles before freezing is not at all difficult. Even a novice housewife can handle this procedure perfectly.

How to cook chanterelles before frying and for cooking for the winter

Fried mushrooms are a very tasty dish that regularly appears on tables in combination with various vegetables and spices. Should chanterelle mushrooms be cooked before frying and how to do it? Some argue that it is not at all necessary to carry out preliminary heat treatment before frying, since the fruiting bodies then lose their rich taste and aroma. To do this, it is better to soak the mushrooms in milk for 2 hours, this will make them tender. However, most housewives prefer to lightly boil the chanterelles. It must be said that black chanterelles are subject to mandatory heat treatment.

So, if you decide to cook chanterelle mushrooms for frying, then how to do it?

Place the peeled fruiting bodies in a saucepan and fill with water. You don’t need to add citric acid, since the main product will still fry and its color will change.
Cook for 10 minutes, periodically skimming foam from the surface. This time is enough to prepare the chanterelles for frying.
Transfer to a wire rack and wait for excess liquid to drain.

How to cook dried chanterelles for delicious dishes

If you want to dry mushrooms, then any contact with water is contraindicated for them. It is necessary to carry out dry cleaning using a kitchen sponge or toothbrush. So, only dried fruit bodies can be boiled.

How should you cook dried chanterelles to make delicious dishes from them?

To begin with, the mushrooms are soaked for 2-3 hours in water or milk.
Then they are cut into pieces and immersed in an enamel pan with water.
Bring to a boil and cook for 20 minutes over low heat.
They are transferred to a wire rack so that excess liquid is removed, and then they prepare the desired dish.

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How to cook chanterelles

Before cooking, chanterelles must be cleaned of adhering twigs, leaves and blades of grass and washed. Due to the content of the specific component quinomannose, these mushrooms are excellent at resisting insects, so cleaning them does not cause much difficulty. You need to rinse them several times in a colander under running water and start cooking.

Thoroughly washed mushrooms are placed in boiling water. Large pre cut into several pieces along the stem. Add twice as much water to 1 part of mushrooms. Chanterelles are placed in boiling water and cooked for 15-20 minutes, stirring gently and skimming off any foam that forms. It is advisable to use enamel dishes for cooking.

They can be boiled not only in pans; modern household cooking appliances are perfect for this. The only disadvantage of this kind of boiling is the inability to remove the foam, which can somewhat deteriorate the taste of the product. Cooking methods:

IN microwave. Place the prepared chanterelles at the bottom of the container, add spices, salt, onion, garlic clove, add water and cover with a lid or cling film. Cook at maximum power for about 20-25 minutes.
IN multicooker. Place at the bottom of the container, add spices, fill with water, and close. Mushrooms are cooked for about 20 minutes in the “Baking” mode.
IN pressure cooker. Everything is the same as in the previous case, but select the “Porridge/steam” mode for 15 minutes.
IN steamer. Place mushrooms and spices in the upper bowl of the device, and pour water into the lower bowl. Close the lid and turn on the steamer for 15 minutes.

If the chanterelles are intended for direct consumption, then it is better to salt them during the cooking process and add the desired spices. For mushrooms that, after cooking, will be used for preparing various dishes or further freezing, it is better not to use salt. Adviсe:

To preserve the orange color after cooking, add a pinch of citric acid to boiling water.
To avoid bitterness in boiled chanterelles, when preparing large autumn specimens, add a little sugar, preferably brown for a piquant taste.
Many people soak chanterelles for 1.5-2 hours before cooking. A good remedy for bitterness and softening is soaking in milk for the same time.

How long does it take to cook chanterelles?

You can more accurately determine the cooking time for chanterelles by their size and age. Small young mushrooms cook faster than large adult mushrooms. An undercooked product is tough, while an overcooked product loses its characteristic structure. How long to cook chanterelle mushrooms depends on the recipe of the chosen dish:

soft, pre-soaked mushrooms are suitable for salad or pasta,
For soup or filling in pies, it is better to prepare tougher chanterelles.

Until ready

The washed, chopped mushrooms are placed in boiling water for 15 to 20 minutes. The surest indicator that they are fully cooked is that they sink completely to the bottom of the pan. Added spices or herbs, onion, salt, bay leaf, sugar, citric acid have a slight effect on the change in cooking time. Do not forget stir constantly contents of the pan, skim off the foam.

Before frying

Remember how to cook chanterelles before frying or other cooking processes correctly - no longer than 15 minutes. The boiling process allows you to avoid small debris getting into the prepared dish, and it is more difficult to overcook such mushrooms than raw ones. Many housewives do not want to boil this product before frying to preserve its taste and aroma. Whether you need to boil chanterelles before frying depends:

depending on the desire of the cook, preferences for the taste of fried chanterelles;
age of mushrooms (old, bitter ones are best processed);
ecological state of forests (collected near cities, roads).

For soup

When preparing soups with boiled chanterelles, the mushrooms are often boiled first. To obtain a fragrant decoction, it is advisable to prepare soup from raw chanterelles. After boiling, the first water is drained and new water is added, peeled vegetables are added, and the cooking process continues for about half an hour with continuous stirring.

Before freezing

Before freezing, it is advisable to boil the chanterelles, cooking time is 15-20 minutes, When finished, drain the water. You can also freeze uncooked mushrooms, but cooking them will greatly save space in the freezer and additionally eliminate forest debris in the preparation.

Dried

All dried chanterelles must be boiled before use. Before cooking, they are soaked in cold water for at least 3 hours. Drain the water and place the mushrooms in a pan of boiling water; after boiling, do not forget to reduce the heat. Nuances:

During the cooking process, the contents must be stirred;
the process takes 20-25 minutes;
excess water is allowed to drain.

Frozen

There is no need to thaw frozen chanterelles first, just place them in a pan of boiling water and stir thoroughly. After boiling, the heat is reduced, and depending on the planned mushroom dishes, spices and salt are added. Remember how long to cook frozen chanterelles - half an hour is enough and at the end of cooking, you need to drain the water, and the mushrooms are ready to eat.

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Our answer to this question will be ambiguous. This is due to the fact that steam treatment for mushrooms such as porcini, champignons, saffron caps, boletus and chanterelles is not necessary. However, if you are afraid of being poisoned and are still determined to boil them, then you will not bring them significant harm. The only thing that may suffer as a result of heat treatment is the taste and appearance of the mushrooms. Therefore, if you still plan to first hold them on fire in boiling water, then do it for a short time. Do you need to boil chanterelles before frying? Also, when making a decision, you need to take into account the condition of the mushrooms. They should only be boiled fresh, but neither dried nor frozen. Carefully inspect the mushrooms and rinse them thoroughly. If forest delicacies are clean and whole, then you can safely refuse cooking. But if there are mushrooms with barrels,
If they are damaged or have stains that cannot be washed off, it is still better to heat them. How to cook them correctly?

Already 20 minutes after the water in the pan with mushrooms has boiled, you can safely turn off the fire. This time is enough to kill all harmful microorganisms in the product. It is advisable to soak the chanterelles in water for at least half an hour before cooking, and then start cooking. By the way, if you are afraid that the mushrooms will taste bitter, you can replace the liquid with milk during soaking. The taste after cooking will be creamy, soft and completely without bitterness.

How to boil chanterelle mushrooms?

First, rinse them thoroughly and remove with a knife all the places that could not be washed. Next, place the mushrooms in a saucepan and cover with water or milk for 30 minutes to 90 minutes. After time has passed, drain the liquid. Pour into a saucepan
twice as much water as there are mushrooms in the container. Place on the fire, after adding the onion (if it turns blue during cooking, this means that one of the mushrooms is poisonous) and a bay leaf, and 20 minutes after boiling your chanterelles will be ready. If the mushrooms will later be used in another dish or fried, then it is not necessary to salt them during cooking. Otherwise, add a pinch of salt to the pan before steaming. Be sure to skim the foam from the surface of the water when cooking chanterelles. After the mushrooms have been boiled, drain them in a colander and rinse under cold water.

So, now you know whether you need to boil chanterelles before frying. When deciding to process mushrooms, carefully evaluate their condition.

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