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Fried Chanterelles with Onions in a Skillet
Instructions
I prepare the fresh chanterelles (1200 g). I buy them or forage them in the forest in season (July–September). Fresh chanterelles are bright orange, firm, with a characteristic "fruity" aroma. Old, withered chanterelles with dark spots are not suitable – they will be bitter. From 1200 g of raw mushrooms you get about 600 g of cooked mushrooms (they shrink by half).
A CRITICAL STEP: I CLEAN the mushrooms of debris – I gently wipe each mushroom with a soft brush or a damp cloth. I remove dry leaves, needles and soil from the caps and stems. Do not cut off the lower part of the stem – use it, as chanterelles are completely edible.
I transfer the cleaned chanterelles to a large bowl and cover them with cold water. I leave them to soak for 2 HOURS – the "secret" to removing any possible worms. Soaked in cold water, the chanterelles "release" the worms, which float to the surface.
After 2 hours I pour off the water along with any possible "guests". I rinse the chanterelles thoroughly in a colander under cold running water, removing any remaining sand and debris. The mushrooms should be completely clean before boiling.
I transfer the rinsed chanterelles to a large pot. I cover them with clean water so that it sits 2–3 cm above the mushrooms. Do not salt the water at this stage – salt would "draw out" the juice from the mushrooms and they would be tasteless.
I put the pot on medium heat and bring it to the boil. When the water boils, an abundant grey foam appears on the surface – this is normal for chanterelles. I MUST skim off all the foam with a slotted spoon – it contains the "bitterness" and impurities from the mushrooms. I reduce the heat to low.
I boil the chanterelles for 20 minutes from the moment of boiling over low heat, skimming off the foam from time to time. IMPORTANT: do not overcook the chanterelles for longer than 20 minutes – they will become tough and lose their characteristic flavour. The cooked chanterelles will shrink by half in volume and take on a dark orange colour.
I drain the cooked mushrooms in a colander and rinse them thoroughly under cold running water – this removes any remaining grey foam and cools the mushrooms so they are easier to fry. I let the water drain off for 5–10 minutes.
Meanwhile, I prepare the vegetables. I peel the onion (1 large) and cut it into small 5 mm cubes – a fine dice will "dissolve" into the finished dish. You can cut it into half-rings for a more "textured" effect. I peel the garlic (1 clove) and finely chop it or press it through a garlic press (optional).
I wash the dill and parsley (½ bunch) thoroughly, pat them dry and finely chop them – they will give the finished dish a "fresh" note. The herbs are added at the very end to preserve their aroma.
I heat a frying pan with vegetable oil (1 tbsp) well over medium heat. The layer of oil is thin – the chanterelles will release their own juice during frying. I add the chopped onion to the hot oil and fry it for 5–7 minutes until golden and soft, stirring from time to time.
I add the boiled chanterelles to the fried onion. I stir with a silicone spatula and fry over medium heat for 10 minutes, stirring from time to time. The chanterelles should brown slightly and take on a characteristic "fried" aroma. Do not cover with a lid – the excess moisture must evaporate.
If you like, 1 minute before the end of frying I add the finely chopped garlic – it gives the characteristic aroma of "mushrooms with garlic". Do not over-fry the garlic (it will turn bitter).
I add the sour cream 20% (2 tbsp) and salt to taste (about ½ tsp). I stir thoroughly – the sour cream will coat the chanterelles in a white, fragrant sauce. I season with ground black pepper to taste. I simmer under a lid for 5 minutes over low heat until the sauce thickens.
At the very end I add the fresh chopped dill and parsley. I stir and immediately remove the pan from the heat – the herbs should not "cook", otherwise they will lose their aroma. The fried chanterelles with onions in a skillet are ready! I serve them hot as a dish in their own right or as a side dish with young potatoes.
Tips
- 1
Always boil the chanterelles for 20 minutes before frying – this removes the bitterness and any possible worms.
- 2
Soak the chanterelles in cold water for 2 hours – the "secret" to removing worms and debris.
- 3
Do not cover with a lid while frying – the excess moisture must evaporate, otherwise the mushrooms will be "boiled". I make fried porcini mushrooms with sour cream on the same principle.
- 4
Do not overcook the chanterelles for longer than 20 minutes – they will become tough and "rubbery".
FAQ
How can you tell real chanterelles from false ones? +
The main differences. Real chanterelles: bright orange with wavy cap edges, the stem flows smoothly into the cap without a sharp boundary, the "orange" gills run down onto the stem, the flesh is firm and "rubbery", the smell is faintly "fruity", and no juice is released when they are cut. False chanterelles: a brighter "carrot" shade, a cap with smooth even edges, a stem separated from the cap by a clear boundary, and gills that are often reddish. False chanterelles are not deadly poisonous, but they can cause a mild stomach upset. If you are in doubt, do not pick them – buy them from trusted sellers at the market.
Can chanterelles be replaced with other mushrooms? +
Yes, the method suits many forest and cultivated mushrooms. Forest mushrooms: porcini ("king" mushrooms, boil for 30–40 minutes), orange-cap and birch boletes (boil for 20 minutes), slippery jacks (after peeling off the skin, boil for 15 minutes), honey fungus (boil for 25 minutes with two changes of water). Cultivated mushrooms: button mushrooms (no boiling, fry straight away), oyster mushrooms (no boiling), enoki (no boiling). For forest mushrooms, boiling is ESSENTIAL (it removes toxins and worms). For cultivated ones it is not needed. Chanterelles are a "classic" of Russian cooking thanks to their bright colour and characteristic "fruity" aroma.
How long do the cooked fried chanterelles keep? +
The cooked chanterelles keep in the refrigerator for up to 3 days in a tightly closed container. On the second day the flavour is even richer – the mushrooms become thoroughly soaked in the sour cream sauce. Before serving, reheat them in a frying pan with 1 tbsp of water under a lid for 3–5 minutes. Do not reheat them in the microwave – the mushrooms may turn "rubbery". You can freeze the cooked mushrooms for 1 month in airtight containers – before eating, thaw them completely in the refrigerator for 8 hours and warm them through. Raw boiled chanterelles (without frying) can be frozen for 6 months – a handy semi-prepared product for a winter mushroom soup or for frying.
What to serve with fried chanterelles? +
The classic serving is with young boiled potatoes and herbs (a Russian "grandmother's" classic). As a side dish – with fried chicken, beef cutlets, pork or shashlik. With pasta and spaghetti – the Italian interpretation (with parmesan). As a filling for pies and patties made from yeast dough. With buckwheat or rice as a vegetarian dinner. With dry white wine (Pinot Grigio, Sauvignon Blanc) – "mushrooms love white wine". With a dry red (Cabernet) for gourmets. For a country dinner with shashlik and grilled vegetables. Ideal for a Russian autumn feast during the mushroom season.
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