Chanterelles have a slightly peppery taste. There are a few things to keep in mind when preparing them so that they don’t lose their characteristic aroma.

The most important things at a glance

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• Wash chanterelles or not?
• Cleaning chanterelles: Here’s how
• Clean the chanterelles with flour
• Prepare chanterelles: Here’s how
• Recipes: Delicious chanterelle dishes

Chanterelles are the first wild Mushrooms of the year. They are yolk to golden yellow. Her hat is first round, then funnel-shaped. You can collect them yourself, especially in old, little-used coniferous and deciduous forests.

The mushrooms like to grow in the forest in a community with beeches, oaks, spruces, birches and pines. Specimens under one centimeter hat size do not belong in the collection basket. Because the fungus should have time to disperse its spores so that the next generation of fungi can grow.

Wash chanterelles or not?

Before preparing chanterelles, you should thoroughly clean the mushrooms from dirt. However, washing the delicacy with water or even in a bowl in a water bath is taboo. Because chanterelles quickly soak up water, lose their aroma and then quickly taste bland.

Tip: To make chanterelles last longer, you can dry the mushrooms. You can read how this works here.

Cleaning chanterelles: Here’s how

Instead, use a kitchen brush or mushroom brush to clean the mushrooms of soil, moss, leaves, and needles. Alternatively, you can rub the chanterelles with kitchen paper. Cut out bruises and soft parts with a sharp knife, cutting off the stem ends.

By the way: You can also freeze chanterelles. However, you have to pay attention to a few things.

Clean the chanterelles with flour

You can make a water exception if you have a large batch of chanterelles to clean . Then you can clean the mushrooms with flour. Put the chanterelles in a colander and dust them with some flour. If you swing the sieve vigorously, the mushrooms are “polished” by the flour and thus cleaned.

However, you should then free the mushrooms from the excess flour and have to rinse them with water – the chanterelles threaten to become mushy and bland after soaking. So dab them well with a kitchen towel.

Tip: This cleaning method saves time. It is best to try the variant with a small amount of flour first and then do the taste test.

Prepare chanterelles: Here’s how

Info: Chanterelles are among the foods richest in iron – just like spinach, black salsify, lentils, beef, pork schnitzel, oatmeal, rye and wholemeal wheat bread.

The preparation in the pan is simple: Heat up some butter and sear the mushrooms for about four minutes. Because then the pores of the mushrooms close and they don’t become tough. After ten more minutes over moderate heat, the chanterelles are ready.

Recipes: Delicious chanterelle dishes

Chanterelles are a delicacy and the selection of recipes is varied: Whether with fish, game or vegetarian, whether warm or cold – there is something for every taste.

Chanterelle soup with a crispy topping

Allow about 30 minutes to prepare the soup.

Ingredients for four servings:

• 150 g frozen puff pastry
• 600 grams of chanterelles
• 800 ml vegetable broth
• 1 garlic clove, chopped
• 2 tbsp parsley, chopped
• salt pepper
• 2 egg yolks
• 2 tbsp cream
• flour for rolling

Preparation:

1. Defrost the puff pastry and prepare the chanterelles: clean, wash, drain and roughly chop except for a few.
2. Slowly boil the chopped mushrooms with the broth, the garlic clove and the parsley and let them simmer uncovered for 30 minutes until reduced by about half. Season with salt and pepper, then let cool.
3. Roll out the puff pastry on some flour. Cut out four round discs that are 3 centimeters larger than the diameter of the soup bowl.
4. Preheat the oven to 225°C. Pour the mushroom broth into four soup bowls and add the remaining chanterelles. Brush the rims of the cups with egg yolk.
5. Brush the edges of the puff pastry with egg yolk as well and place the pastry slices with the coated side on the cups. Press firmly all around to seal contents airtight.
6. Whisk the remaining egg yolk with the cream and spread over the dough. Then bake the whole thing in a preheated oven at 225 °C for about 15 minutes.

Energy and nutritional values ​​per serving:
Energy value: 197 kcal / 828 kJ
Protein: 4 g
Carbohydrates: 12 g
Fat: 15 g

Chanterelle casserole with vegetables

Allow about 20 minutes for the casserole to prepare.

Ingredients for four servings:

• 500 grams of chanterelles
• Salt
• 1 eggplant
• 1 leek
• 3 beefsteak tomatoes
• 1 onion
• 1 clove of garlic
• 3 tbsp oil
• 200 ml vegetable broth
• 2 eggs
• 150 g freshly grated Gouda

Preparation:

1. Prepare the chanterelles: clean, brush clean and steam in a little salted water for about five minutes. Then remove the mushrooms and let them drain.
2. Then prepare the aubergines: clean, wash, dry and cut into slices about one centimeter thick, lightly salt and leave for 15 minutes. Then wash, dry and cut into cubes.
3. Then it’s the turn of the leek: clean, wash and cut into rings. Likewise the tomatoes: wash, dry, remove the stalk and dice the tomatoes into small pieces.
4. Finally, prepare the onion and garlic: peel, dice and sauté in oil.
5. Add the aubergines, leeks, tomatoes and mushrooms one after the other and simmer vigorously for three minutes. Boil everything with the broth, remove from the stove and let it cool down a bit. Then stir in the beaten eggs.
6. Pour everything into a casserole dish and sprinkle the casserole with the cheese. Bake in a preheated oven at 180°C for about 25 minutes until golden brown.
7. You can serve a baguette with the casserole.

Tip: Aubergines have a slightly bitter taste. To mitigate this, slice the aubergines thickly, sprinkle generously with salt and leave to steep for up to half an hour. Then rinse them thoroughly under running water and pat dry. This process extracts the bitter substances from the eggplant.

Energy and nutritional values ​​per serving:
Energy value: 320 kcal / 1340 kJ
Protein: 19 g
Carbohydrates: 6 g
Fat: 25 g

Rabbit fillets with chanterelles and fresh figs

Plan a preparation time of about 40 minutes for this dish.

Ingredients for four servings:

• 2 saddle of rabbit fillets
• oil for frying
• 1 small head of oak leaf lettuce
• 175 grams of chanterelles
• 2 spring onions
• 20 grams of butter
• 2 sprigs of thyme
• Salt, freshly ground white pepper
• 4 ripe figs
• 2 tablespoons sherry vinegar
• 2 tbsp crème de cassis
• 3 tbsp olive oil

Preparation:

1. Fry the fillets in oil for about 3 to 4 minutes. Take them out, wrap them in aluminum foil and set them aside.
2. Prepare the lettuce: wash, shake dry, tear into pieces and set aside.
3. Clean chanterelles and green onions. Wash the spring onions and cut them into fine rings.
4. Fry the chanterelles in the butter until the water has evaporated.
5. Prepare the thyme: wash, shake dry and pluck the leaves from a stalk. Set aside the remaining thyme.
6. Add the spring onion and thyme to the chanterelles in the pan and let them simmer. Season everything with salt and pepper and leave to cool.
7. Prepare the figs: peel, halve and cut into wedges.
8. Make a vinaigrette of sherry vinegar, crème de cassis, oil and a pinch of salt and toss with the salad. Remove the fillets from the foil and cut them into slices.

Arrange the lettuce on a large platter and spread the chanterelles over it. Place the rabbit fillets on top and garnish with figs and the remaining thyme.

Calorific and nutritional values ​​per portion:
Calorific value: 220 kcal / 920 kJ
Protein: 10 g
Carbohydrates: 7 g
Fat: 16 g

Source:uslifestyler

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