Mushrooms can not be loved:they make amazingly tasty dishes. And of all that are recognized as edible. So there is no need to hunt exclusively for boletus: chanterelles in cream, for example, can be a real delicacy that even an avid gourmet will not refuse. And you can cook them in several different ways.
Finnish Chanterelle Soup
We borrowed a recipe from the Finns, but they say the soup is popular throughout Scandinavia. Will we join the fans of this dish?
We will need a liter of chicken broth.Meat can be disassembled and returned to the base, and you can put it on the preparation of the second, that's how the hostess wants. Mushrooms take half a kilo; we diligently wash them and slightly cut the legs. Steeping chanterelles is not required. If they are large, cut in half or quarters. In a thick-bottomed saucepan, melt a piece of butter, add a chopped onion and two garlic cloves in it. When they become transparent, add mushrooms. Stew them for long, five minutes will be enough. In the separated juice, stir a little three spoons of flour. Upon reaching mass homogeneity, pour in hot broth, add pepper and salt to it and add a glass of heavy cream. Another ten minutes, keep on the stove, remove and pour into plates. The soup with chanterelles in cream is eaten with a lot of parsley. And the bread to him is better to cut the black.
Specification to the recipe
In the original recipe, broth is required chicken.However, some housewives tried to experiment and assure that the chanterelle soup with cream using beef turns out to be even richer and more savory. Here, the pork is rejected by all the cooks: it turns out to be fatty, and the meat "clogs" both the flavor and the taste of mushrooms. With a turkey base, by the way, the result is recognized as gorgeous and richer in taste.
Fried Chanterelles in cream
Soup is good, but not enough.Mushrooms for the second - the correct choice of each true esthete. And build it easy. Take the bow at the rate of 2-4 weighty heads per kilo of the main product. Bulbs cut into half rings, which we sprinkle in oil (again creamy) to a pleasant goldenness. Then we lay the chanterelles and add fire, but not excessively. As the mushroom juice appears, squeeze a clove of garlic, mix and hold the pan on the hob until the excess liquid has evaporated. Then pour in a 200g glass of cream. At the same stage add a crumbled bunch of dill. Fire bolted to a minimum and simmer chanterelles in cream no longer than 10 minutes. Despite the ease of manipulation, the dish turns out delicious.
Cream chanterelles: a recipe from Italy
This time all the culinary efforts will givefull meal, which can be served on the second. Or offer for dinner (and it definitely will appeal to all eaters). Separately cook pasta favorite varieties and species. We warm up vegetable oil for mushrooms - it should not be much, about a spoon for 150 grams of chanterelles. In it we make a frying from a large chopped onion and rather large garlic cloves (two pieces). When the kind of frying will start to arrange, we will fall asleep the mushrooms cut at our discretion, we shake them up with basil, chopped to the maximum, preferably fresh, and simmer until the liquid considered excess is evaporated. Then pour cream (half a cup, the fat content of the special role for this recipe does not play) and wait for boiling. The final touch: cut the tomato into quarters, remove the seeds, cut into strips and add to the pan. How to boil, season with your favorite spices, spread on top of the paste and sprinkle chanterelles in cream with grated cheese. Of course, in the preferences of Parmesan, but any other solid variety is not worse.
But what about without potatoes?
Our people can hardly imagine a normal diet without their favorite tubers. Please: here are the chanterelles in cream, the recipe of which includes potatoes.
First, fry chopped onions, after himadd mushrooms. At the same moment and add some salt. After mixing, cover the pot with a lid and simmer until chanterelles are ready. Do not forget to interfere!
Now the sauce. For him, a quarter-liter of 10 percent cream is mixed with crushed garlic, salt, chopped greens and ground pepper (with a mixture of different varieties of pepper-peas).
Теперь берем жаростойкую посудину, раскладываем along the bottom of the small pieces of butter and begin to fill. The first layer is potato straw, the second is mushrooms with onions, another layer of potatoes will serve as a “lid”. Put a few more cubes of butter over the top and pour over the cream sauce. Baking will take about forty minutes, after which you can enjoy satisfying your appetite!
