Salads with Chanterelles

Salads with Chanterelles

Mushrooms are loved by many. Many of the most delicious gifts of the forest include chanterelles. In addition to excellent organoleptic qualities, they have other advantages: they are easy to prepare, and this process does not take much time, and thanks to the orange color, these forest mushrooms look decorative, making any dish more appetizing. If you want to please family members or guests with an unusual snack, you can make a salad with chanterelles. There are many recipes for this dish, so for every reason there is a version.

Cooking Features

Chanterelles belong to the first category of mushrooms. This means that they are completely edible and have excellent taste. Such gifts of the forest do not require complex and long preparation. Cooking salads from chanterelles does not take much time and does not require high culinary skill, but knowledge of some moments will not be superfluous, especially for a chef rarely engaged in the preparation of dishes from forest mushrooms.

  • Young chanterelles, having a small size, are the most delicious. For salad, they are enough to fry. If you want them to brown, fry them over medium heat without a lid. If you want the chanterelles to become softer and more tender, you need to fry them over low heat until the juice released from them has evaporated. Large chanterelles, especially those gathered in hot, dry weather or grown near coniferous trees, can slightly be bitter. Before frying it is advisable to soak them for 8-10 hours in cool water, changing it periodically, or boil it for 15-20 minutes.
  • It is not necessary to collect chanterelles in the area of ​​highways or industrial facilities. Fungi absorb toxic substances, which can be harmful and even poisonous. Buying mushrooms from hands, you cannot be sure of their safety, therefore chanterelles should be used for the salad, collected by yourself or purchased in a supermarket.
  • Frozen chanterelles before cooking can not defrost.
  • It is recommended to cool products that have been heat-treated before adding to the salad. When you combine hot foods with cold snacks, they quickly turn sour. The exception is warm salads, which are served immediately after cooking.
  • Salads with chanterelles can be plain or flaky. Puff salads are collected a few hours before serving to the table, so that the ingredients have time to soak in the sauce, and stored in the refrigerator. Regular salads are filled shortly before serving to the table, so that they remain fresh longer.

Salads with chanterelles can be served for lunch or dinner as a cold snack or instead of a main dish. These dishes are not ashamed to put on the holiday table.

Layered salad with chanterelles, chicken and potatoes

Composition:

  • chanterelles - 0, 25 kg;
  • potatoes - 0, 4 kg;
  • chicken breast fillet - 0, 2 kg;
  • carrots - 100 g;
  • sweet pepper - 0, 2 kg;
  • onions - 100 g;
  • hard cheese - 100 g;
  • vegetable or butter - 40 ml;
  • mayonnaise - 0, 2 l.

Method of preparation:

  • Wash carrots and potatoes, boil them in uniform, let them cool. Clean, rub, spreading on different plates.
  • Boil chicken breast, separate the fillet. Cut into small pieces.
  • Clean the mushrooms, wash them, let them dry. Cut large copies into several pieces.
  • Free the onion from the husk. Finely chop.
  • Fry onion with mushrooms in vegetable or melted butter.
  • Pepper peeled from partitions and seeds, cut into small cubes.
  • Place potatoes in a bowl or dish. Salt and pepper it, brush with mayonnaise.
  • Put carrots on potato, spread it with sauce.
  • Place the chicken on the carrot, cover it with a mesh of mayonnaise.
  • Spread pepper, cover with mayonnaise.
  • Place mushrooms on top. They do not need to grease the sauce.
  • Finely rub the cheese, mix it with mayonnaise. Put on top of the mushrooms.

This recipe for chanterelle salad is one of the most popular, it can be attributed to the number of classic ones.

Warm Chanterelle Salad

Composition:

  • fresh chanterelles - 0.5 kg;
  • lettuce leaves - 100 g;
  • hard cheese - 50 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • olive oil - 100-120 ml;
  • lemon - 0, 5 pcs .;
  • salt - a pinch;
  • black ground pepper - a pinch.

Method of preparation:

  • Free the onions from the husk, finely chop.
  • Chanterelles wash, scrape them, removing forest litter. Drain. Cut large mushrooms into several pieces.
  • Finely chop the garlic with a knife.
  • Wash lettuce leaves, dry, tear them with hands, put them on a dish.
  • In a small bowl, squeeze the juice from half a lemon, add salt and pepper, 80 ml of vegetable oil. Mix well.
  • Pour over lettuce leaves.
  • Heat 1-2 tablespoons of butter in a pan.
  • Put onion and garlic in it, fry them for 2-3 minutes.
  • Add the mushrooms. Fry them over medium heat, stirring occasionally and not closing the pan for 10-15 minutes.
  • Put the mushrooms on lettuce leaves.
  • Chop the cheese with a peeler into thin chips.
  • Sprinkle the salad with cheese and serve to the table without waiting for it to cool.

Despite its ease of preparation, the salad has a wonderful taste. Chanterelles dominate in it, and lettuce leaves, onions, garlic and lemon juice-based dressing gently shade their taste. A special feature of the salad is that it is served warm.

Salad "Belgian" with pickled chanterelles and herring

Composition:

  • fillet of salted herring - 0, 3 kg;
  • pickled chanterelles - 0, 2 kg;
  • potatoes - 0.5 kg;
  • beets - 0, 2 kg;
  • onions - 0, 2 kg;
  • apples - 0, 4 kg;
  • wine vinegar (3 percent) - 5 ml;
  • vegetable oil - 40 ml;
  • parsley - to taste.

Method of preparation:

  • Cut the slightly salted herring into fillets, cut into thin slices, put in a bowl.
  • Pickled chanterelles, drain the water, put it to the herring.
  • Wash the potatoes and beets, boil or bake separately from each other. Cool and clean.
  • Cut beetroot into small cubes, fold into a plate, pour with a spoon of butter, mix, transfer to the main ingredients.
  • Cut the potatoes in the same slices as the beets, put in a bowl with the rest of the products.
  • Peel the apples, remove the cores from them, sprinkle them with vinegar, mix and put them to the other ingredients.
  • Onions cut into thin half-rings, add to the remaining components.
  • Pour over the remaining oil and stir.

It remains to shift to the salad bowl, sprinkle with finely chopped greens and serve. Salad resembles a vinaigrette, but has a unique taste.

Layered salad with chanterelles, Chinese cabbage and cheese

Composition:

  • chanterelles - 0, 2 kg;
  • chicken egg - 2 pcs .;
  • Chinese cabbage - 0, 2 kg;
  • canned corn - 0, 2 kg;
  • onions - 100 g;
  • hard cheese - 100 g;
  • mayonnaise - 0, 2 l;
  • vegetable oil - how much will leave;
  • salt, pepper, fresh dill - to taste.

Method of preparation:

  • Wash, dry and finely chop cabbage.
  • Onion cut into small cubes.
  • Clean the mushrooms, wash them, let them dry, cut into pieces of medium size.
  • Fry the mushrooms with the onions, put them in a salad bowl, pour mayonnaise.
  • Cook hard boiled eggs, cool under running cold water. Peel, finely chop with a knife, put on the mushrooms, cover with sauce.
  • Mix the Beijing cabbage with mayonnaise, put it in the next layer.
  • Drain liquid from the jar of corn, pour the grain onto the cabbage, smooth it, pour it over the sauce.
  • Coarsely rub the cheese, sprinkle on the salad.

Snacks for this recipe are quite easy, despite the use of high-calorie sauce, but if you follow the figure, you can substitute mayonnaise with low-fat sour cream, mixing it with a small amount of lemon juice and black pepper.

How to decorate a salad with chanterelles

Chanterelles themselves are the decoration of the salad, giving it a bright and elegant look in autumn, but when serving snacks for the festive table, it would not hurt to think about its additional decoration. You can offer a few ideas decorating salads from chanterelles.

  • When preparing a salad of fried or pickled chanterelles, do not put them all in the salad - leave a few copies for decoration. They can be spread out around the perimeter of the salad or put a slide in the center of the snack.
  • Fabulous and forestry themes are suitable for decorating chanterelle salads. On the surface of the puff salad, you can decompose mushrooms, herbs and vegetables in the form of a simple picture. You can make bees or mushrooms from olives and olives. Cherry tomatoes and quail eggs can also turn into mushrooms. It is also possible to make ladybirds from cherry tomatoes.
  • Flowers from vegetables, eggs and other products that make up the salad, will also be a worthy decoration. Cutting vegetables into thin plates, one can collect rosebuds from them. Plates of cheese or ham can be easily turned into calla lilies by folding them into a bag and inserting strips of pepper or cucumber into the center.
  • From corn kernels, pieces of Bulgarian pepper and other ingredients on the surface of chanterelle salad you can lay out various shapes, such as the age of the hero of the day, the contour of the object symbolizing the celebration.
  • To make a noble-looking salad with a chanterelle, sprinkle it with grated cheese or chopped nuts.

The easiest way to improve a snack is to lay it on lettuce leaves.

Chanterelle salads are nourishing, tasty, appetizing. They can be prepared on weekdays and for the holiday table. It is difficult to find a person who will refuse such a delicious treat. And supporters of healthy food, and food lovers who love to eat, will be able to choose the option of snacks in accordance with their gastronomic preferences.

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