Chanterelles gained their popularity for their amazing taste.
In addition, they do not break and do not require special pre-treatment.
Chanterelles are high in calories, but they are well digested.
Cooking chanterelles in a slow cooker allows you to save all the benefits of mushrooms.
Chanterelles in a Multicooker - Basic Cooking Principles
Chanterelles in a slow cooker are prepared in different ways. They are fried and stewed with cream, sour cream or vegetables. Chanterelles can be cooked and other delicious dishes: casseroles or pies.
Only freshly picked mushrooms are cooked, since chanterelles can be stored fresh only for a day. Chanterelles sorted out, cleaned of debris and leaves and washed as quickly as possible, because these mushrooms very quickly absorb water.
Fry chanterelles in a slow cooker in 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 stewing mode for another half an 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 of vegetable oil;
- salt;
- onion;
- one and a half glasses of filtered water;
- black pepper.
Method of preparation
1. Chanterelles we sort out, removing garbage and leaves. Put the mushrooms in a sieve and rinse under the tap. Large specimens cut into pieces. Lightly dry.
2. We shift the chanterelles to the multicooker bowl. Slightly pepper and salt. We pour in drinking water to the mushrooms and activate the baking program for about forty minutes.
3. Clean, rinse and finely crumble the onion. After 20 minutes from the start of cooking, pour out the water and add vegetable oil and chopped onion to the mushrooms.
4. Stir and continue cooking, cover with a lid, stirring a couple of times in the process so that the chanterelles will roast on all sides. Serve fried chanterelles with potato garnish.
Recipe 2. Cake with chanterelles in a slow cooker
Ingredients
Dough
- table salt;
- 150 g sour cream;
- baking soda;
- 150 g of mayonnaise;
- a glass of flour;
- 2 eggs.
Stuffing
- cheese;
- 50 ml of sunflower oil;
- 200 g of chanterelles;
- salt;
- potato;
- a slice of butter;
- onion.
Method of preparation
1. Take freshly harvested chanterelles from rubbish and rinse, put on a colander.
2. Put the pan on the stove and heat the oil in it. Put the mushrooms and fry. Peel the bulb and finely shred. Add the onions to the chanterelles, and continue to fry over medium heat, stirring for ten minutes.
3. In a deep bowl, combine the sour cream with mayonnaise, add the eggs and soda, salt and mix well. Gradually add the flour and knead the dough, the consistency of homemade sour cream.
4. Peel the potatoes, and cut them into thin slices. Grease the bowl with a piece of butter. Pour out half of the dough and flatten with a spatula. Spread the fried mushrooms and onions evenly on the dough. Salt lightly on top. Put the potato circles and fill with all the remaining dough.
5. Place the bowl in the slow cooker and start the “baking” mode for an hour. Liberally sprinkle the cake with cheese chips, close the lid and leave in heating mode for ten minutes. Then remove the bowl and leave the cake in it until it cools to a warm state.
Recipe 3. Chanterelles in a multicooker with cream
Ingredients
- sunflower oil;
- 300 g of chanterelles;
- onion;
- table salt;
- 100 ml of cream;
- ground black pepper;
Method of preparation
1. Onion head clean and finely crumbled. Pour sunflower oil into the bowl, turn on the “frying” function and heat it. Add chopped onion to oil and fry it until golden.
2. Chanterelles sort out the garbage, put them in a sieve and rinse under the tap. Put on a napkin and dry. Cut the large mushrooms in half. 3. Add the mushrooms to the fried onions, pepper, salt and mix. Pour the cream.
4. Start the “quenching” mode and cook chanterelles in cream for half an hour. Serve the dish with a side dish of rice or potatoes and fresh vegetables.
Recipe 4. Casserole with chanterelles and potatoes in a slow cooker
Ingredients
- ten boiled potatoes;
- white ground pepper;
- two onions;
- salt;
- half a kilo of chanterelles;
- 50 g of flour;
- 300 g cabbage;
- 50 g sour cream;
- two legs;
- 80 g butter;
- 150 g of cheese;
- 2 eggs.
Method of preparation
1. Peel the potatoes and boil until soft. Then drain the liquid and mash it, adding eggs, butter and flour. Knead until homogeneous so that no lumps remain. Pepper it.
2. Chanterelles sort out and wash. Cut large mushrooms into slices. Peel the bulb and finely crumble. Put the chanterelles in the pan and fry slightly. Then add chopped onion and continue to fry for another ten minutes. Put the mushrooms in a plate and cool.
3. Wash chicken legs, dry and fry in a pan until cooked. Cool them and remove the meat from the bones.
4. Chop cabbage thinly, shake hands lightly and fry in a frying pan, pour in a little water so that the vegetable does not burn.
5. Cut the cheese into small cubes.
6. Capacity of the device cover with parchment and oil it. Spread half the mashed potatoes and smooth them. Layer on it:
- fried cabbage;
- chicken;
- fried chanterelles with onions;
- pieces of cheese.
7. Carefully lay out the remaining potato paste on the filling. Top lubricate sour cream and sprinkle with grated cheese.
8. Lower the lid and activate baking mode for forty minutes. Cool the casserole slightly and remove by pulling on the ends of the parchment. Slice the casserole and serve, watering with white sauce and sour cream.
Recipe 5. Chanterelles in a multivariate with turkey
Ingredients
- chanterelles - 100 g;
- white cheese - 100 g;
- a glass of cream;
- salt;
- 400 g turkey fillet;
- spices.
Method of preparation
1. Rinse the turkey fillet under running water, dip it in napkins and cut into oblong slices.
2. Chanterelles sort out, remove the leaves and trash. Rinse and slice. Cheese and peeled onions finely chopped.
3. Put the meat, mushrooms and onions into the container of the device, cover with cream and mix.
4. Activate the appliance in “quenching” mode and cook for an hour. Then open the lid, remove the container and transfer the contents to the plate. Garnish with greens and serve with a side dish of rice or potatoes.
Recipe 6. Braised chanterelles in a slow cooker with cabbage
Ingredients
- half a pound of cabbage;
- 300 ml of drinking water;
- onion head;
- garlic - two cloves;
- carrot;
- ground black pepper;
- 75 ml of vegetable oil;
- kitchen salt;
- 200 g of chanterelles;
- 75 g of tomato paste.
Method of preparation
1. Peeled onion finely crumble and put in a multicooker container. Pour the oil.
2. Coarsely rub the carrots, pre-peeling it. Add to the bow.
3. Chanterelles sort out, wash and send to the tank. Run the program "frying" and cook, stirring constantly, until light rudiness.
4. Chop the cabbage into thin strips and lay it on the mushrooms. Add finely chopped garlic and tomato paste. Pepper and salt. Pour in quite a bit of water. Mix and put the device into 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;
- onion;
- three liters of drinking water;
- butter - 20 g.
Method of preparation
1. Fresh chanterelles to sort out, remove the roots and leaves. Put the mushrooms in a deep plate and cover with drinking water for ten minutes.
2. Peel the potatoes, wash and cut into strips.
3. Peel and finely chop the onion. Drain the chanterelle water and squeeze them slightly. Mushrooms cut into medium pieces and put in a bowl multicooker.
4. Fill the bowl with water and turn on the quenching program. Cook the chanterelles for an hour.
5. Peel and rub carrots. After 20 minutes, check the readiness of the mushrooms. Finished chanterelles should sink to the bottom. Now add chopped onions and grated carrots.
6. Following the vegetables, send the julienne potatoes into the container. Salt and mix. Continue cooking, covered with a lid.
7. Chop the garlic cloves finely chop and add to the soup at the end of cooking. Put a piece of butter in the finished soup, mix and pour into plates. Serve the croutons and sour cream soup.
Chanterelles in a Multicooker - 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. Once the chanterelles are in the pan, they will give their juice.
- Do not soak chanterelles before roasting. These mushrooms quickly and intensively absorb water.
- You can make hearty salads with pickled or boiled chanterelles.
