Chanterelles have gained popularity for their amazing taste.
In addition, they do not break and do not require special pre-treatment.
Chanterelles are quite high in calories, but are well absorbed.
Cooking chanterelles in a slow cooker allows you to save all the benefits of mushrooms.
Chanterelles in a slow cooker - the basic principles of cooking
Chanterelles in a slow cooker are prepared in different ways. They are fried and stewed with cream, sour cream or vegetables. You can also make other tasty dishes from chanterelles: casseroles or pies.
Only freshly picked mushrooms are prepared, since chanterelles can be stored fresh only for a day. Chanterelles are sorted, cleaned of debris and leaves and washed as quickly as possible, because these mushrooms absorb water very quickly.
Chanterelles are fried in a slow cooker in the “baking” or “frying” modes for forty minutes, adding onions to the mushrooms.
To cook stewed mushrooms, fried chanterelles, pour sour cream or cream and cook in the stewing mode for another half hour. To get a full meal, chanterelles are stewed with vegetables.
Of course, do not forget about fresh herbs and spices.
Recipe 1. Fried Chanterelles in a slow cooker
Ingredients
chanterelles - 300 g;
100 ml lean oil;
salt;
bulb;
one and a half glasses of filtered water;
black pepper.
Cooking method
1. We sort the chanterelles, removing garbage and leaves. We spread the mushrooms in a sieve and rinse under the tap. Large specimens are cut into pieces. Dry slightly.
2. We shift the chanterelles into the multicooker bowl. Lightly pepper and salt. We pour drinking water to the mushrooms and activate the baking program for forty minutes.
3. We clean, rinse and finely chop the onion. After 20 minutes from the start of cooking, drain the water and add vegetable oil and chopped onions to the mushrooms.
4. Stir, and continue cooking, lid, stirring a couple of times in the process so that the chanterelles are fried on all sides. Serve fried chanterelles with potato garnish.
Recipe 2. Pie with chanterelles in a slow cooker
Ingredients
Dough
salt;
150 g sour cream;
baking soda;
150 g mayonnaise;
a glass of flour;
2 eggs.
Filling
cheese;
50 ml of sunflower oil;
200 g of chanterelles;
salt;
potato;
a piece of butter;
bulb.
Cooking method
1. Sort the freshly picked chanterelles from the garbage and rinse, laying on a colander.
2. Put a frying pan on a fire and heat oil in it. Lay out the mushrooms and sauté. Peel and finely chop the onion. Add the onion to the chanterelles, and continue to fry over medium heat, stirring ten minutes.
3. In a deep bowl, combine sour cream with mayonnaise, add eggs and soda, salt and mix well. Pour the flour gradually and knead the dough, the consistency of homemade sour cream.
4. Peel the potatoes, and cut into thin circles. Lubricate the bowl with a piece of oil. Pour out half of the dough and smooth with a spatula. Spread the fried mushrooms and onions evenly on the dough. Lightly salt on top. Put the potato circles and pour all the remaining dough.
5. Place the bowl in the multicooker and start the “baking” mode for an hour. Sprinkle the pie with cheese chips liberally, close the lid and leave in heating mode for ten minutes. Then take out the bowl and leave the cake in it until it cools down to a warm state.
Recipe 3. Chanterelles in a slow cooker with cream
Ingredients
sunflower oil;
300 g of chanterelles;
bulb;
salt;
100 ml cream;
ground black pepper;
Cooking method
1. We clean and finely chop the onion head. Pour the sunflower oil into the bowl, turn on the "frying" function and heat it. Add chopped onion to the butter and fry it until golden brown.
2. Sort the chanterelles from the garbage, put them in a sieve and rinse under the tap. Put on a napkin and dry. Cut large mushrooms in half.
3. Add the mushrooms to the fried onions, pepper, salt and mix. Pour in cream.
4. Start the "stewing" mode and cook the chanterelles in cream for half an hour. Serve a dish with rice or potato garnish and fresh vegetables.
Recipe 4. Casserole with chanterelles and potatoes in a slow cooker
Ingredients
ten boiled potatoes;
ground white pepper;
two bow heads;
salt;
a pound of chanterelles;
50 g of flour;
300 g of cabbage;
50 g sour cream;
two legs;
80 g of butter;
150 g of cheese;
2 eggs.
Cooking method
1. Peel and boil the potatoes until soft. Then drain the liquid and mash it, adding eggs, butter and flour. Knead until smooth to avoid lumps. Pepper.
2. Sort the chanterelles and wash. Large mushrooms cut into pieces. Peel and finely chop the onion. Put the chanterelles in a pan and lightly fry. Then add the chopped onions and continue to fry, another ten minutes. Put the mushrooms on a plate and cool.
3. Wash the legs, dry and fry in a pan until cooked. Cool them and remove the meat from the bones.
4. Shred the cabbage finely, squeeze lightly with your hands and fry in a pan, pouring a little water so that the vegetable does not burn.
5. Cheese cut into small cubes.
6. Cover the appliance with parchment and oil it. Put half the mashed potatoes and flatten. Lay on it in layers:
- fried cabbage;
- chicken;
- fried chanterelles with onions;
- pieces of cheese.
7. Gently lay the remaining potato mass on the filling. Grease the top with sour cream and sprinkle with grated cheese.
8. Lower the lid and activate the baking mode for forty minutes. Cool the casserole lightly and remove by pulling the ends of the parchment. Cut the casserole into pieces and serve by pouring white sauce and sour cream.
Recipe 5. Chanterelles in a slow cooker with turkey
Ingredients
chanterelles - 100 g;
feta cheese - 100 g;
a glass of cream;
salt;
400 g turkey fillet;
spice.
Cooking method
1. Rinse the turkey fillet under running water, soak in napkins and cut into oblong slices.
2. Sort the chanterelles, remove the leaves and garbage. Rinse and cut into slices. Finely chop the feta cheese and peeled onions.
3. Transfer the meat, mushrooms and onions into the appliance bowl, fill with cream and mix.
4. Activate the device in the "quenching" mode and cook for an hour. Then open the lid, remove the container and transfer the contents to a plate. Garnish with herbs and serve with a side dish of rice or potatoes.
Recipe 6. Stewed chanterelles in a slow cooker with cabbage
Ingredients
a pound of cabbage;
300 ml of drinking water;
onion head;
garlic - two cloves;
carrot;
ground black pepper;
75 ml of vegetable oil;
table salt;
200 g of chanterelles;
75 g of tomato paste.
Cooking method
1. Chopped peeled onions finely and put in a multicooker bowl. Pour in oil.
2. Coarsely grate the carrots, having previously peeled them. Add to the onion.
3. Sort the chanterelles, wash and send to the container. Run the program "frying" and cook, stirring constantly, until light brown.
4. Chop the cabbage into thin strips and lay out to the mushrooms. Add finely chopped garlic and tomato paste. Pepper and salt. Pour in quite a bit of water. Stir and put the device into the quenching mode for half an hour. Close the lid and cook, stirring occasionally. Serve with sour cream or ketchup.
Recipe 7. Soup with chanterelles in a slow cooker
Ingredients
fresh chanterelles - 400 g;
salt;
three large potatoes;
two cloves of garlic;
carrot;
bulb;
three liters of drinking water;
butter - 20 g.
Cooking method
1. Sort out fresh chanterelles, remove the roots and leaves. Transfer the mushrooms to a deep plate and pour in drinking water for ten minutes.
2. Peel the potatoes, wash and cut into strips.
3. Peel and finely chop the onion. Drain the chanterelles and squeeze them slightly. Cut the mushrooms into medium slices and put them in the crock-pot.
4. Fill the contents of the bowl with water and turn on the quenching program. Boil the chanterelles for an hour.
5. Peel and grate the carrots. After 20 minutes, check the mushrooms are ready. Ready chanterelles should sink to the bottom. Now add chopped onions and grated carrots.
6. Following the vegetables, send the julienne potatoes to the bowl. Salt and mix. Continue cooking with the lid on.
7. Finely chop the garlic cloves, and add to the soup at the end of cooking. Put a slice of butter in the prepared soup, mix and pour into plates. Serve the soup with croutons and sour cream.
Chanterelles in a slow cooker - tips and tricks
Chanterelles can be boiled in a slow cooker and frozen for the winter.
Before frying, you can boil the mushrooms, or fry them raw. As soon as the chanterelles are in the pan, they will give away their juice.
Do not soak the chanterelles before frying. These mushrooms quickly and intensively absorb water.
You can cook hearty salads with pickled or boiled chanterelles.
