In the oven Bake chanterelles at 200 degrees.

In a slow cooker Bake the chanterelles on the “Baking” mode.

Chanterelles in cream

Ingredients
Chanterelles - half a kilo
Onions - 1 head
Cream 20% - 200 milliliters
Cheese "Russian" - 100 grams
Salt - 1 teaspoon
Vegetable oil - 3 tablespoons

How to bake chanterelles in cream Wash and cut the chanterelles. Peel the onion and chop finely. Heat a frying pan, pour oil and add chanterelles. Fry the chanterelles for 15 minutes over medium heat without a lid, stirring.
Add the onion to the chanterelles and fry for another 10 minutes. Add salt and stir. Place the chanterelles in a baking dish, pour cream over them, and evenly grate the cheese on top. Preheat the oven to 200 degrees, place the baking dish on the middle rack of the oven. Bake chanterelles in cream for 15 minutes.

Casserole with chanterelles

Ingredients
Chanterelles - half a kilo
Potatoes - 1 kilogram
Onions - 1 head
Sour cream - 200 grams
Vegetable oil - 2 tablespoons
Cheese - 200 grams
Salt and pepper - to taste

How to bake casserole with chanterelles
Boil potatoes and make mashed potatoes. Wash the chanterelles and dry them slightly. Peel the onion and chop finely. Heat a frying pan, pour oil, add chanterelles, fry them for 15 minutes over medium heat without a lid. Then add the onion and fry the chanterelles and onions for another 10 minutes. Spread the puree in an even layer in a baking dish and make sides. Place fried chanterelles with onions inside the mashed potatoes. Peel and finely chop the garlic. Mix sour cream with garlic, salt and pepper, place on chanterelles. Sprinkle grated cheese on top. Preheat the oven to 180 degrees, place the baking dish in the oven and bake the casserole with chanterelles for 15 minutes.

Food prepared with these ingredients is delicious and filling. And if you bake food in the oven, the dish will be less caloric. The mushrooms used in the cooking process add a subtle flavor.

Ingredients

• Potatoes – 4 pieces
• Butter (for greasing)
• Greens (for decoration)
• Salt (to everyone's taste)
• Onion (onion) – 2 heads
• Chanterelles (mushrooms) – 0.5 kg.
• Vegetable oil (for frying)
• Cheese (preferably hard) – 150 gr.
• Sour cream – 200 gr.

Preparation of products

• First you need to wash the potatoes well. Place peeled vegetables in water.
• Sort out the chanterelles. There should be no mold or dry mushrooms among them. Rinse under strong running water. If the mushrooms are very small, put them whole in the dish; if they are large, chop them. Fry mushrooms in prepared oil. Only after this can the chanterelles be baked in the oven.
• Peel the onion.
• Grate the cheese on a coarse grater.
• Sort out the greens, wash and dry with a towel.

The dish can be prepared in a frying pan, in a mold, as well. Doesn't matter. How convenient for the hostess.

Cooking steps

1. Cut the potatoes (best into slices).
2. Chop the onion.
3. Grease the mold with butter.
4. Place potatoes and onions in layers.
5. Add salt to the food.
6. Add overcooked mushrooms.
7. Salt and pepper them.
8. Pour in sour cream.
9. sprinkle with cheese.
10. Preheat the oven to 250 degrees.
11. Place the chanterelles and potatoes in the oven.

Bake in the oven for about 30 minutes. When you get the potatoes in a mold or in pots, don’t forget to sprinkle them well with herbs.

If potatoes are cooked in pots, then pour sour cream over them, taking into account that the liquid will boil. That is, you cannot put food to the edge of the pot.

If you add garlic to the dish, it will become piquant.

Tomato lovers can put chopped tomatoes on the mushrooms before pouring sour cream. It turns out to be a beautiful and no less tasty dish.

Chanterelles with potatoes in sour cream are baked until a golden-looking crust forms. The dish will be a satisfying lunch and dinner. There is little active activity at work, so it is quite suitable for the moment when guests are expected to arrive unexpectedly. Potatoes and mushrooms will feed everyone well.

Total cooking time – 1 hour. Servings – 4

Bon appetit!

A very simple dish and very tasty. I love potatoes with sour cream and garlic, I often make this sauce for it. But to make the potatoes more flavorful, I sometimes bake them with garlic and sour cream. I also add chanterelle mushrooms. The combination is very appetizing and aromatic!
To speed up the process, I boil the potatoes until almost done. Because my mushrooms are already cooked and frozen, they just need to be reheated.
I peel potatoes, the quantity is arbitrary, depending on how many people you want to feed. I do not cut it finely, into about 4 parts. I put it on fire. Salt.

When it starts to boil, I add bay leaf and black peppercorns to make it more fragrant, I crush it.

While the potatoes are cooking, prepare the mushrooms! I have already thawed them, large ones can be cut in half.

Add sour cream. The more the better, I have 6 tablespoons. This is about 200 grams, but I usually put more, it’s just that this is all that’s left of the borscht))

Sprinkle with frozen dill.

I stir.

If you make it with raw potatoes and mushrooms, you will also need to add water.
Now I’ll add the most delicious thing - garlic! And I'll mix it again.

I spread the potatoes.

I put mushrooms and sour cream on top. I distribute it evenly.

I bake in the oven at 200 degrees for about 20 minutes. You can also sprinkle cheese.
Here is the finished dish! The aroma is amazing, while it was cooking you could choke on your saliva)))

Everyone got the hang of it instantly, with an extra touch)

Bon Appetit everyone!

Cooking time: PT00H40M 40 min.

A simple recipe for chanterelles baked in the oven step by step with photos.

Chanterelles can be cooked in different ways; I really like baking chanterelles with onions and potatoes in the oven. The dish turns out very tender and at the same time rich. This casserole is good for dinner.

Let's prepare chanterelles baked in the oven at home. Boil the potatoes first. Mushrooms also need to be boiled until tender, and then fried with onions and simmered with cream and spices in a frying pan. Mix the boiled potatoes with the egg and place them on a baking dish; distribute the mushroom and onion filling on top. Sprinkle with grated cheese and bake in the oven for 15 minutes. Good luck!

Number of servings: 4-5

• National cuisine: home kitchen
• Type of dish: Hot dishes, Casserole
• Recipe difficulty: Simple recipe

• Preparation time: 7 minutes
• Cooking time: 1 hour
• Number of servings: 4 servings
• Calorie Amount: 138 kilocalories
• Occasion: For lunch

Ingredients for 4 servings

• Chanterelles - 800 grams
• Onions - 2 pieces
• Cream - 150 Milliliters
• Potatoes - 4-5 pieces
• Egg - 1 piece
• Hard cheese - 120 grams
• Salt and pepper - To taste
• Vegetable oil - To taste

Step by step

1. We thoroughly wash the chanterelles and boil them in boiling, salted water for 15 minutes.
2. Heat vegetable oil in a frying pan and fry chopped onion in it. Then add the mushrooms and cook together for 10 minutes.
3. Pour in the cream, add salt and pepper. Stir and continue simmering for another 10 minutes.
4. Mix boiled and mashed potatoes with egg. Place the resulting mixture on a baking dish, distributing the potatoes evenly over the surface.
5. Place chanterelles and onions on top. Sprinkle with grated cheese and bake the dish in the oven for 15 minutes, temperature 200 degrees.
6. Bon appetit!

Chanterelles are prepared in various ways. But they taste best when fried. There are countless recipes, but the essence is still the same - cut the mushrooms, evaporate excess moisture from them in a frying pan, pour in oil and combine with something tasty, for example, potatoes, onions, meat and sour cream.

Nuances of choosing and preparing mushrooms

Choice: Chanterelles are one of the safest mushrooms. Their structure is not porous, but rather dense, so these mushrooms absorb toxic substances from the air to a minimum. There is a false variety of these mushrooms, with a smooth edge of the cap and nodules on the plates. You need to remember this when buying chanterelles from your hands.

Preparation: these mushrooms also have one significant culinary disadvantage: they are less easily absorbed in the body, unlike porcini mushrooms. But this can be easily fixed. To get the maximum benefit, it is recommended to chop them properly.

Preparation: fried chanterelles in sour cream is the simplest and most common dish. There is only one little secret: first fry the mushrooms in vegetable oil, and at the end of cooking, add sour cream. If you fry them immediately in sour cream sauce, they will turn out boiled and not fried.

Fried chanterelles in sour cream in a frying pan

Fried chanterelles are an accessible and inexpensive dish, but always beautiful. Add a couple of spoons of sour cream, and you get a simple delicacy. It is good to serve this dish with buckwheat, rice, boiled or fried potatoes as a side dish.

Cooking method:

How to cook stewed chanterelles with potatoes

Sour cream gives chanterelles and potatoes a special tenderness. No sour cream, replace with cream. But no matter what fermented milk product you choose, chanterelles will still dominate the dish, because the aroma of wild mushrooms is very strong.

Ingredients:

• 0.4 kg of freshly picked chanterelles;
• 0.5 kg of young potatoes;
• 1 medium-sized onion;
• 0.3 kg sour cream;
• 1 bunch of dill;
• 100 g refined oil;
• spices + salt - to taste.

You will need to cook: 55 minutes. One serving contains: 150 kcal.

Cooking method:

1. Peel the thin skin off the young potatoes with a brush. Rinse the tubers well and boil in salted water;
2. Sort out the chanterelles. Cut large specimens, leave small ones whole;
3. First, fry the diced onion in a frying pan with hot oil;
4. Add the prepared chanterelles to the golden onions, cover with a lid and simmer for 10 minutes;
5. Remove the lid from the frying pan, simmer the mushrooms over maximum heat until all the moisture has evaporated;
6. Dilute the sour cream with water and pour this mixture over the mushrooms. Season to taste;
7. Simmer in sour cream over low heat, covered, with constant stirring, for 15 minutes;
8. Add boiled potatoes to the chanterelles and simmer for another 10 minutes. During this time, the young potatoes will absorb the sour cream and the aroma of wild mushrooms;
9. Place the finished dish on plates and sprinkle with chopped dill.

How to stew mushrooms in a slow cooker

It is good to serve crumbly buckwheat porridge with chanterelles stewed in sour cream. Its taste is soft, slightly nutty, and it especially suits mushrooms and onions.

For cooking you will need:

• 0.4 kg of freshly picked mushrooms;
• medium sized onion;
• refined sunflower oil – 150 grams;
• 400 ml mineral water;
• salt + spices – add to taste.

Total cooking time: 60 minutes. Calories per serving: 135 kcal.

Cooking method:

1. For cooking, use only fresh chanterelles. Therefore, first, sort them out from forest debris, rinse them with cold water and lay them out on paper towels;
2. Place the prepared mushrooms in the bowl of the device. Add your favorite spices and salt. We recommend using regular ground pepper;
3. Fill the contents of the bowl with water, set the timer to “Baking”, the program will set the time from 40 to 45 minutes;
4. Take care of the onions: peel, chop;
5. After 20 minutes. after turning on the timer, drain the water from the bowl, add refined oil, chopped onion, stir;
6. During cooking at intervals of 10 minutes. you need to stir the mushrooms;
7. In 7 min. until the end of cooking, pour sour cream over the mushrooms;
8. After the signal appears on the device, remove the bowl and transfer the contents to a plate.

Chanterelles with potatoes baked in pots

Chanterelles go well with lean meat – chicken fillet is ideal. In this case, white meat is fried almost instantly; it is extremely important not to dry it out over the fire. And sour cream added at the right time will make lean meat more tender.

Ingredients:

• freshly picked chanterelle mushrooms – 0.5 kg;
• chicken fillet – 0.3 kg;
• 20% sour cream – 40 grams;
• young potatoes - 12 small tubers;
• 1 medium sized carrot;
• 1 regular onion – 75 g;
• fine salt + favorite spices - to taste.

Cooking time: 50 min. Calories per serving: 130 kcal.

Cooking method:

1. Be sure to wash the mushrooms, clean them of debris, insects, and damaged areas;
2. Rinse the peeled chanterelles with cold water and place them in a colander;
3. We recommend not chopping the chanterelles, but using them in their entirety, this gives the dish a special appeal;
4. Place the chanterelles in a saucepan, add water, and place on the stove. When the water boils, reduce the heat and cook uncovered for half an hour. At this time, it is necessary to remove the resulting foam;
5. When cooking in pots, choose small potatoes of the same size; they cook faster. Remove the thin peel from each tuber and cover the potatoes with cold water;
6. Peel the onion and finely chop it, cut the carrots into slices, as thin as possible. Note: carrots can be chopped in any way, even using a grater;
7. Heat vegetable oil in a frying pan, fry the chopped vegetables over low heat until a beautiful golden hue;
8. In the same frying pan, fry the diced chicken fillet;
9. Place 40 grams of sour cream, spices, and salt in a bowl. We recommend using dry dill and a mixture of different peppers;
10. Place fried vegetables, meat, and potatoes into the same bowl. Stir so that each tuber is covered in sour cream;
11. Place the prepared mushrooms on top, mix carefully so as not to spoil the appearance of the chanterelles;
12. Rinse the ceramic pots and place the contents of the bowl in them. Moreover, it is better to fill the pots halfway so that the potatoes are well baked;
13. Preheat the oven. Cover the pots with lids, put them in the oven for 40 minutes, remove when the potatoes are completely ready;
14. Serve in pots.

The secret to properly fried chanterelles is that they should have a golden brown crust on the outside and be tender on the inside. A frying pan or oven gives this effect. Otherwise, freedom for culinary imagination. To make the dish tasty and safe, consider the following:

1. An important point: the chanterelles must be thoroughly fried without a lid so that they do not steam in the pan. Excess water will only spoil the taste and appearance of the dish;
2. Chanterelles can spoil quickly, so they should be cleaned and cooked on the day they are collected;
3. There is no time for processing, put it in the refrigerator uncleaned and unwashed;
4. You can’t keep chanterelles in a bowl of water for a long time. They should be quickly rinsed in a colander, then dried with a paper towel;
5. For cooking, you cannot use utensils containing copper, tin, or cast iron;
6. The ingredients will stew well in ceramic pots, just don’t forget to cover them with a lid;
7. Ready-made meals can be stored in the refrigerator for no more than 30 hours. But treats with potatoes are best consumed earlier.

Bon appetit!