Cooking properly and delicious. A piece of sun - mushrooms chanterelles.

Chanterelle is one of the most favorite mushrooms of the majority of the inhabitants of our country. And such popularity is completely justified. Among all edible mushrooms, it occupies one of the most honorable places, because it has a number of useful properties for a person. To mix up mushrooms of a chanterelle with others it is simply impossible. These bright yellow or orange mushrooms really look like pieces of sun tangled in green grass.

Mushrooms chanterelles have a very specific appearance. They are integral, that is, the leg does not separate from the cap. Fruit body is a funnel, usually orange, with a smooth cuticle and thin plates on the underside. This fungus grows mainly in deciduous forests. But quite often it can be found in mixed, and sometimes even in coniferous, but this happens rarely. Quite a lot of chanterelles can be dialed in zones with a temperate climate. They usually grow in groups, as the mushroom pickers say - by large families. Solitary occur very rarely, but because if you see this small miracle in the grass, you can safely search around the whole family. Especially large yield mushrooms chanterelles give in 2-4 days after heavy rain.

By the content of vitamins and the amino acids necessary for the body, this fungus surpasses many other species. Dishes from it are included in therapeutic nutrition with various ophthalmologic disorders and diseases, because he is the champion in the content of most important trace elements, especially copper, zinc and, of course, carotene. The useful substances contained in these fungi help to improve the state of the eyes. Their use contributes to the improvement of the mucous membranes of the eyes and increases the level of resistance to various infections and viruses. In addition, since ancient times, chanterelles mushrooms have been used to treat sore throats, furunculosis and other diseases. They perfectly remove any inflammation, and also contribute to the removal of radionuclides from the body.

If we consider these fungi from the point of view of cooking, then they are referred to the third class, because it is acquired rather poorly. But this quality does not prevent actively using them. Eat chanterelles on a par with porcini mushrooms and champignons. They are perfectly combined with various vegetables and meat. They are added to sauces, minced meat and pastes. And the entire pretreatment consists only in very thorough washing and drying. But still, you should know how to make chanterell mushrooms correctly.

You can cook them in different ways. The most delicious they are in fried form, although this is the simplest dish in cooking. But in addition, chanterelles are dried, marinated and salted, even soups cook with them. There are many recipes for their preparation. Even the variants of fried chanterelles have been invented so much that they can not be counted, but the basis of them is still the same. It consists that the prepared chopped mushrooms need to be put on a frying pan and, after the water evaporates, add oil and fry. But after that you can add everything you like there - chopped potatoes, chicken meat, eggs, boiled spaghetti or pasta. You can use fried chanterelles as an additive to pizza or pie filling.

Many cooks consider it necessary to boil these mushrooms, before they are fried. Cook for about 20 minutes, adding lemon juice to the water so that the mushrooms do not lose their color. But this measure is usually superfluous. It is used just in case. And usually only in case of making sauces that are incredibly tasty. Here is the simplest of them. 200 gr. Chanterelles need to fry, pour 3-4 tablespoons. White wine, a little put out. Then add 4-5 tablespoons. Thick creamy fat and stew for about 3 minutes.

You can prepare mushrooms chanterelle in other ways. For example, you can extinguish them in sour cream. To do this, take the saucepan. Melt in it a tablespoon of butter and lightly fry the chopped clove of garlic (small). Then add a small finely chopped onion, fry a little and put half a kilogram of prepared chanterelles, salt, pepper and spices (if desired). When the mushrooms are fried, add 100-150 ml of non-acid sour cream and simmer under the lid for about 20 minutes. After that, allow the dish to stand for half an hour. Enjoy your meal!