Arkhangelsk Forests Yield Abundant Chanterelles: How to Fry Them Right
A simple and tasty recipe
The mushroom season continues in Arkhangelsk Oblast. One of everyone«s favorite mushrooms is the chanterelle. And the simplest dish you can make from them is a quick fry-up. However, there are some nuances.
Some hostesses fry chanterelles without cutting them. You can cut them, but the main thing is not to chop them too finely
Evgenia, a resident of Arkhangelsk Oblast, told 29.RU how to properly fry chanterelles.
You definitely won«t ruin the dish with sour cream and dill, but if these ingredients are missing, it will still be tasty
— Nothing complicated, but there are a couple of points. First, it«s important to wash the mushrooms thoroughly but gently after cleaning. I»ve heard from someone that it«s not necessary, but chanterelles have many folds; if you don»t want to ruin the taste with sand, better not be lazy.
Done. Enjoy your meal!
Second, it«s important to evaporate the water from the chanterelles, as Evgenia says. She places whole or coarsely chopped mushrooms on a heated skillet with oil, salts to taste, doesn»t cover them, and when the moisture evaporates, adds onion.
— If you add the onion right away, it will be boiled and tasteless. But of course, to each their own. Usually, one small onion is enough for one skillet; chop it as finely as possible.
And add it when the mushrooms are almost ready.
The third important point is not to overcook.
— Chanterelles are a very healthy mushroom, and if you overcook them, they may lose important properties. I fry at 180°C (356°F) for about 15 minutes.
At the last stage, literally five minutes before removing the skillet from the heat, Evgenia adds two tablespoons of sour cream to the chanterelles. And at the very end, before serving, dill.
— We serve chanterelles with various sides. Or just eat them with bread. The tastiest part is dipping bread into the already empty skillet, the hostess smiles.
