Chanterelles in a slow cooker with sour cream and potatoes. Chanterelles fried with potatoes in a slow cooker

If you want to cook a tasty and interesting dish for dinner, try making chanterelles with potatoes using a multicooker. Fresh, forest-smelling mushrooms go well with onions. In addition, such a dish is prepared incredibly quickly, hassle-free and even a novice chef can easily cope with it.

Fried potatoes with chanterelles in a slow cooker

Ingredients:

• fresh chanterelles - 510 g;
• potatoes - 320 g;
• onion - 45 g;
• refined oil - 120 ml;
• fresh dill - for decoration;
• spices.

Preparation

So, we sort out the chanterelles, rinse and boil for about 15 minutes. Then carefully discard them in a colander, cool and cut into slices. We process the onion, chop it into small cubes and throw it into the multicooker container, pouring a little vegetable oil there. Fry it on the "Pastry" until transparent. After that, add boiled mushrooms to it, mix and cook together for 20 minutes on the same mode, stirring occasionally.

Peel the potatoes, rinse and cut into strips or cubes. As soon as the sound signal sounds, we send it to the vegetables, stir it and season it with spices to taste. We close the appliance with a lid and fry the dish for 40 minutes, setting the Baking program. After half an hour, mix everything thoroughly again and simmer until tender.

We lay out the finished meal on plates, decorate with chopped dill and serve.

Chanterelles in sour cream with potatoes in a slow cooker

Ingredients:

• fresh chanterelles - 510 g;
• white onion - 55 g;
• spices;
• water;
• potatoes - 240 g;
• sour cream - 65 ml;
• fresh greens - for serving;
• vegetable oil - for frying.

Preparation

We sort the chanterelles, rinse well and cut into slices. Pour water into the crockery of the multicooker and turn on "Steam cooking". After boiling, throw the mushrooms and cook them for 5 minutes, and then carefully put them in a colander. Wipe the bowl dry, grease with vegetable oil and brown the onion, chopped in half rings, 10 minutes.

Peel the potatoes, cut them into small pieces and send them to the onions. We fry the vegetables for 5 minutes, and then throw the mushrooms and switch the device to "Stew". We cook the dish for 20 minutes, and then season with spices, add sour cream, stir and cook potatoes with chanterelles in a slow cooker for another 5 minutes. We serve the food hot, garnishing with any fresh chopped herbs if desired.

Braised chanterelles with potatoes in a slow cooker

Ingredients:

• chicken fresh fillet- 510 g;
• fresh chanterelles - 210 g;
• leeks - 65 g;
• - 65 ml;
• potatoes - 410 g;
• spices;
• water - 55 ml;
• basil - for serving.

Preparation

Before cooking chanterelles with potatoes in a slow cooker, we prepare everything necessary ingredients... We wash the chicken breast, pat it with a towel and cut into small pieces. Put the meat in the multicooker bowl, add a little olive oil and turn on the "Fry" mode. Brown the chicken for 10 minutes, stirring with a special spatula.

Wasting no time, we sort out the chanterelles and rinse them thoroughly. Cut large mushrooms into pieces, and leave small ones whole. We send them to chicken breast, mix and sauté with meat for 10 minutes.

Peel the leeks, chop them into rings and put them in a slow cooker, continuing to fry everything together for another 10 minutes. Cut off the whole peel from the potato, chop it into small cubes, put it to the ingredients, pour in a little water and season the dish with spices to taste. We transfer the device to the "Rice" mode and detect it for 20 minutes.

After that, we lay out the dish on plates and serve, sprinkling with fresh chopped basil.

If you brought mushrooms from the forest, be sure to fry them with potatoes. The dish will turn out - you will lick your fingers. Just imagine, soft, in some places with a fried crust pieces of potatoes with crispy mushrooms - and all this is on your plate. We will not present, but we will take and cook this yummy.

So, we take:

• boiled mushrooms chanterelles (the more, the better and tastier);
• 0.5 kg of peeled potatoes;
• salt to taste;
• 4 tablespoons of sunflower oil.

Preparation

1. Traditionally, potatoes are fried in a pan. We will move a little away from the usual cooking method and use a multicooker. This household kitchen appliance will become in the country, if there is no electric or gas stove, a real lifesaver in cooking, because it replaces pots and pans.

We sort out the mushrooms, wash them and set them to boil. Usually they are kept on the stove after boiling for 1-1.5 hours. Then we discard the chanterelles in a colander and let all the liquid drain. In this dish, you can also put mushrooms boiled in advance, which, for example, have already stood in the refrigerator overnight.

Peel the potatoes, rinse and cut into small thin cubes. We transfer to the multicooker bowl.

2. Next we put mushrooms there.

3. If you do not have chanterelles, but a lot of any other mushrooms, fry the potatoes with them.

Pour oil into a bowl, salt and mix.

4. With the lid closed, start the "Fry" mode.

5. He will give the potatoes the opportunity to fry. Then we switch the multicooker to the "Stew" mode and bring the dish to readiness (keep it for 20 minutes). By turning on the second mode, the potatoes will become soft from the inside. Do not forget to interfere periodically.

Chanterelles have won their popularity for their amazing taste.

In addition, they do not break and do not require any special pretreatment.

Chanterelles are high in calories, but they are well absorbed.

Cooking chanterelles in a slow cooker allows you to preserve all the benefits of mushrooms.

Chanterelles in a multicooker - the basic principles of cooking

Chanterelles cook in a slow cooker different ways... They are fried and stewed with cream, sour cream or vegetables. You can make others from chanterelles. delicious dishes: casseroles or pies.

Only freshly picked mushrooms are prepared, as the chanterelles are stored in fresh it is possible only for a day. Chanterelles are sorted out, cleaned of debris and foliage and washed as quickly as possible, because these mushrooms very quickly absorb water.

Chanterelles are fried in a slow cooker in the "baking" or "frying" modes for forty minutes, adding onions to the mushrooms.

To prepare stewed mushrooms, fried chanterelles, pour sour cream or cream and cook in the stewing mode for another half hour. To get a complete dish, chanterelles are stewed with vegetables.

Of course, don't forget about fresh herbs and spices.

Recipe 1. Fried chanterelles in a slow cooker

Ingredients

chanterelles - 300 g;

100 ml of lean oil;

bulb;

one and a half glasses of filtered water;

black pepper.

Cooking method

1. We sort out the chanterelles, removing debris and leaves. Put the mushrooms in a sieve and rinse under the tap. Cut large specimens into pieces. Dry slightly.

2. Transfer the chanterelles to the multicooker bowl. Pepper and salt lightly. Pour drinking water into the mushrooms and activate the baking program for about forty minutes.

3. Clean, rinse and finely chop the onion. After 20 minutes from the start of cooking, drain the water and add to the mushrooms vegetable oil and chopped onions.

4. Stir and continue cooking, covering with a lid, stirring a couple of times in the process, so that the chanterelles are fried on all sides. Serving fried chanterelles with potato side dish.

Recipe 2. Pie with chanterelles in a slow cooker

Ingredients

Dough

salt;

150 g sour cream;

baking soda;

a glass of flour;

Filling

50 ml of sunflower oil;

200 g of chanterelles;

potato;

a piece of butter;

bulb.

Cooking method

1. Sort out freshly harvested chanterelles and rinse them in a colander.

2. Put the pan on the fire and heat the oil in it. Place the mushrooms and fry. Peel the onion and chop finely. Add the onions to the chanterelles and continue to fry over medium heat, stirring occasionally, for about ten minutes.

3. In a deep bowl combine sour cream with mayonnaise, add eggs and soda, salt and mix well. Gradually add flour and knead the dough, consistency homemade sour cream.

4. Peel the potatoes and cut into thin slices. Lubricate the bowl with a piece of butter. Pour half of the dough and flatten with a spatula. Spread the fried mushrooms and onions evenly on the dough. Lightly salt on top. Arrange the potato slices and cover with the remaining dough.

5. Place the bowl in the multicooker and run the baking mode for an hour. Sprinkle a generous amount of cheese shavings over the pie, close the lid and leave in the 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. Clean the onion head and finely chop it. Pour sunflower oil into a bowl, turn on the "frying" function and heat it up. Add chopped onion to the oil and fry until golden brown.

2. Sort the chanterelles from the debris, put them in a sieve and rinse under the tap. Place on a napkin and pat dry. Cut large mushrooms in half.

3. Add mushrooms to fried onions, pepper, salt and stir. Top with cream.

4. Start the "braising" mode and cook the chanterelles in cream for half an hour. Serve with rice or potatoes and fresh vegetables.

Recipe 4. Casserole with chanterelles and potatoes in a slow cooker

Ingredients

ten boiled potatoes;

ground white pepper;

two onion heads;

half a kilogram of chanterelles;

• 300 g cabbage;

  50 g sour cream;

  two legs;

  80 g butter;

  150 g of cheese;

Cooking method

1. Peel and boil the potatoes until soft. Then drain and puree it by adding eggs, butter and flour. Knead until smooth so that no lumps remain. Pepper.

2. Sort the chanterelles and wash. Cut large mushrooms into pieces. Peel the onion and chop finely. Place the chanterelles in a skillet and lightly fry. Then add the chopped onion and continue frying for another ten minutes. Transfer the mushrooms to a plate and cool.

3. Wash the legs, dry and fry in a pan until tender. Cool them down and remove the meat from the bones.

4. Finely chop the cabbage, shake it slightly with your hands and fry in a pan, pouring in a little water so that the vegetable does not burn.

5. Cut the cheese into small cubes.

6. Cover the container of the device with parchment and grease it with oil. Lay out half mashed potatoes and flatten. Lay on it in layers:

- fried cabbage;

- chicken;

- fried chanterelles with onions;

- pieces of cheese.

7. Carefully place the remaining potato mixture over the filling. Lubricate the top with sour cream and sprinkle with grated cheese.

8. Lower the lid and activate the bake mode for forty minutes. Cool the casserole slightly and remove by pulling on the ends of the parchment. Cut the casserole into pieces and serve with 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;

400 g turkey fillet;

Cooking method

1. Rinse the turkey fillet under running water, dip with napkins and cut into oblong slices.

2. Sort the chanterelles, remove the leaves and debris. Rinse and cut into slices. Finely chop the cheese and peeled onions.

3. Transfer the meat, mushrooms and onions to the container of the appliance, pour over the cream and stir.

4. Activate the appliance in the "simmering" 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 rice or potatoes.

Recipe 6. Stewed chanterelles in a slow cooker with cabbage

Ingredients

half a kilo 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 tomato paste.

Cooking method

1. Finely chop the peeled onion and place in a multicooker container. Pour in oil.

2. Coarsely grate the carrots, having previously peeled them. Add to onions.

3. Sort the chanterelles, wash and send to the container. Start the frying program and cook, stirring constantly, until lightly browned.

4. Chop the cabbage into thin strips and place with the mushrooms. Add finely chopped garlic and tomato paste... Season with pepper and salt. Pour in quite a bit of water. Stir and put the device in the simmering 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;

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 roots and leaves. Transfer the mushrooms to a deep bowl and cover with drinking water for ten minutes.

2. Peel potatoes, wash and cut into strips.

3. Peel the onion and chop finely. Drain the water from the chanterelles and squeeze them lightly. Cut the mushrooms into medium pieces and place in the multicooker bowl.

4. Fill the contents of the bowl with water and turn on the "braise" program. Boil the chanterelles for an hour.

5. Peel and grate the carrots. Check the mushrooms are ready after 20 minutes. Finished chanterelles should sink to the bottom. Now add the chopped onions and grated carrots.

6. Following the vegetables, place the potatoes in strips into the container. Season with salt and stir. Continue cooking with the lid on.

7. Finely chop the peeled garlic cloves and add to the soup at the end of cooking. Put a piece of butter in the prepared soup, stir and pour into bowls. Serve the soup with croutons and sour cream.

Chanterelles can be boiled in a slow cooker and frozen for the winter.

Boil the mushrooms before frying or fry them raw. As soon as the chanterelles are in the pan, they will release their juice.

Do not soak the chanterelles before roasting. These mushrooms quickly and intensively absorb water.

You can make hearty salads with pickled or boiled chanterelles.

Chanterelles will always be everyone's favorite summer mushrooms, from which, for any reason and even without it, you can cook a real cooking masterpiece... They go well with almost any side dish, but they are no less successful in splendid isolation. Fried chanterelles fill the kitchen and the whole house with an exquisite aroma that immediately awakens a brutal appetite. Potatoes are best combined with chanterelles, they perfectly complement this forest ingredient. If before you were only interested in recipes for winter preparations from such mushrooms, we recommend that you reconsider your opinion.

Today we have prepared for you a collection of recipes based on a luxurious combination of potatoes and chanterelles:

Ingredients:

• fresh chanterelles - 1 kg.;
• potatoes - 0.8 kg.;
• onion- 0.1 kg.;
• carrots - 0.1 kg.;
• liquid sour cream - 0.25 l.;
• sunflower oil;
• nutmeg to taste;
• salt, pepper and dried herbs to taste.

1. Gently wash the chanterelles under running water and free them from forest debris. Peeled food should be cut into smaller pieces if the food is too large. You can leave small mushrooms in their original form, so they will not only be tasty, but also very attractive in appearance.
2. Next, you need to cook vegetables. It is necessary to peel onions and fresh carrots from the peel, wash and chop thoroughly. Heat vegetable oil in a deep frying pan, fry the onion on it until soft, and then add the carrots grated on a coarse grater to it. Stir well and brown the golden mixture, and then add the mushrooms to the hot surface.
3. Cooking chanterelles with vegetable mixture it is necessary until the liquid completely evaporates from them. In the meantime, you should peel the potatoes, wash them and turn them into neat medium-sized cubes. It should be thoroughly fried until a delicious golden crust in a separate frying pan. In order for everything to work out, you need to turn on the fire to the maximum mode and stir the potatoes in a timely manner.
4. When the potatoes are fried to the required condition, add mushrooms with fried vegetables, spices, nutmeg, salt and a glass of liquid sour cream to it. Stir the dish until smooth, so that each bite is soaked in fragrant sour cream sauce and spices. Cover the boiling mixture with a lid, and then all that remains is to bring the chanterelles in sour cream with potatoes until fully cooked.
5. This dish with sour cream will certainly appeal to your whole family. Ready potatoes with chanterelles are best served hot. Don't forget to sprinkle fried mushrooms with chopped dill or parsley potatoes. Bon Appetit!

Ingredients:

• chanterelles - 1 kg.;
• potatoes - 0.5 kg.;
• sunflower oil - 0.1 kg.;
• rock salt to taste.

1. If you have already tried chanterelles in sour cream with potatoes, and you want to cook new recipe in a slow cooker, this dish is perfect for such an occasion. An especially relevant option for a summer residence where there is no gas, but there is electricity, on the basis of which this works. kitchen appliances... First, you need to carefully sort out the mushrooms, wash them and boil them for 60-90 minutes.
2. The finished chanterelles should be transferred to a colander so that they drain. If you have already boiled mushrooms, you can use them to prepare a meal. This will not change the taste of the final product.
3. The potatoes need to be peeled, washed and cut into thin slices or small cubes. Then transfer the chopped vegetable to the multicooker bowl, put the dried mushrooms on top. Add a little sunflower oil, salt and spices to them, mix the ingredients thoroughly. All that remains is to close the lid and set the equipment to the frying mode.
4. For an incredibly delicious meal, brown the potatoes until appetizing crust... Next, you need to switch the multicooker to the stewing mode and cook it for 20 minutes. This will make the potatoes crispy on top and soft on the inside. Stir the potatoes from time to time. As soon as the potatoes with chanterelles in the multicooker are ready, put them on portioned plates and season with herbs before serving.

Ingredients:

• chanterelles - 0.3 kg.;
• potatoes - 6 pcs.;
• olive oil to taste;
• soy sauce to taste;
• dried basil greens;
• curry and coriander.

1. What could be more tender and fragrant than potatoes in the oven under forest mushrooms? For such a case, ordinary or young potatoes are most suitable, which must be thoroughly washed with a stiff brush. The recipe provides that the potatoes should be thoroughly dried, and then cut into large slices. As for freshly picked chanterelles, they must also be thoroughly cleaned and washed.
2. The frying pan must be rubbed with sunflower oil. Place the chopped potatoes in a deep bowl, season with olive oil and soy sauce and sprinkle with a little cumin if you like it. Only then can the potatoes be evenly distributed over the frying surface and sent to the oven, which was preheated to 180 degrees.
3. Preheat a skillet over medium heat with a little olive oil... Pour some curry and coriander into it. When they are warmed up along with the oil and a piquant aroma spreads through the kitchen, chopped mushrooms should be added there. You need to fry the chanterelles until golden brown, and then simmer them for 20-30 minutes. If own juice mushrooms will not be enough, add some boiled water to them. At the end of cooking, add chopped garlic and salt and pepper to taste in a skillet.
4. At this point, the potatoes will be almost completely ready. Put the fried chanterelles on it, distribute them evenly over the surface, and also send them to the oven for another 15 minutes. This will make both ingredients spicy and aromatic. The potatoes with chanterelles are ready in the oven! Bon Appetit!

Ingredients:

• young potatoes - 8 pcs.;
• fresh chanterelles - 0.3 kg.;
• onions - 0.1 kg.;
• sunflower or butter for frying;
• rock salt to taste.

1. To cook the chanterelles, you first need to soak them briefly in cold water. Just 30 minutes is enough. This will allow you to quickly and easily get rid of dirt and sand. As for worms and spoiled spots, they must be carefully trimmed. Mushrooms can be left intact or cut a little, if necessary.
2. Boil a saucepan with cold water and adding a small amount of salt, and then add the peeled and chopped chanterelles there. You need to cook food for 15 minutes. After that, the broth should be drained, and the chanterelles should be cooled slightly and dried with a paper towel.
3. You need to peel the onions, cut them into thin slices, and then cook on sunflower oil until the vegetable is tender. Only then can the prepared mushrooms be added to the pan. You do not need to fry them with potatoes, since the young potatoes will be cooked separately. Finished chanterelles will greatly lose in volume during cooking and acquire a brighter shade. Check the ingredients for salt, bring to readiness and transfer to a separate bowl.

Wash the young potatoes well and cook in the skins. Cut the finished vegetables into thin rings and dry. Heat a large amount of vegetable oil in a skillet, add chopped potatoes and cover. Stir occasionally over medium-high heat potatoes. Fried mushrooms and onions should be added to the finished ingredient, gently mix and salt. Serve hot. Fried chanterelles with potatoes are perfect for a festive table.

One of the most mouth-watering mushrooms it is considered to be chanterelles. Such mushrooms taste impeccable, and are also very high in calories, but at the same time they are very easy to digest and therefore do not cause problems for those who follow their forms. But let's not forget that, after all, mushrooms are a rather complex and difficult product for the body, for this reason it is simply necessary to learn how to cook them correctly.

Cooking chanterelles in a multicooker is the easiest way to create perfect meal... It is worth noting that it is a pleasure to cook them in an irreplaceable kitchen assistant, because this work requires very little time and effort.

Why are chanterelles ideal mushrooms?

There are only two points that will make any chef pay attention to this particular type of mushroom.

• First, chanterelles are one of the most delicious mushrooms... Juicy, aromatic, light - that's all about them.
• Secondly, preparing mushrooms for further cooking takes very little time. Rinse the chanterelles thoroughly and quickly under the waste water.

By the way, this is one little secret: so that these mushrooms do not lose their useful and taste properties, they need to be rinsed very quickly. The fact is that chanterelles very quickly absorb moisture and, as a result, lose their taste.

An important rule for cooking fresh chanterelles

It is very important to understand: chanterelles must be fresh, the shelf life of such mushrooms in an unprocessed form is a day. Therefore, if you are not sure that you will have time to cook a dish from them within the next 24 hours, then it is better to give preference to dried or frozen chanterelles.

Simple and delicious recipe: fried chanterelles in a slow cooker

We will need:

• chanterelles - 400 grams;
• onion - 1 piece;
• vegetable oil - 120 grams;
• mineral water - 1.5-2 glasses;
• salt and spices (to taste).

1. Fresh mushrooms are used to prepare this dish. Therefore, the first step is to sort out the chanterelles, get rid of any debris, leaves and twigs. Then, as discussed above, quickly rinse the mushrooms under cold water and dry a little with paper towels.
2. We put clean chanterelles in the bowl of our multicooker. Add salt and spices (common black pepper works best).
3. Then fill the mushrooms with water and select the "Baking" mode, the cooking time is 40-45 minutes.
4. Now let's get to the bow. We clean it, and then finely chop it.
5. After 20 minutes after the start of cooking, you must drain the water and add the vegetable oil, and then pour the onion into the bowl and mix thoroughly. During the subsequent time, you need to stir the mushrooms every 7-10 minutes.
6. After the final signal, transfer the chanterelles to a separate plate and serve. The best side dish to such a dish, by the way, it is considered boiled potatoes or buckwheat porridge.

Popular recipes for chanterelles in a slow cooker

Mushrooms such as chanterelles can be used to cook a wide variety of dishes in a multicooker. The most common are:

• stewed chanterelles with potatoes or chicken;
• mushroom pie, which, by the way, can be combined with various other vegetables or meat;
• potato casserole with chanterelles;
• fragrant mushroom soup(this dish will turn out to be more delicious if you use fresh chanterelles);
• stewed mushrooms in a creamy sauce;
• spicy vegetable salads(pickled chanterelles should be used to prepare such dishes).

You can also prepare chanterelles for the whole year. To do this, you just need to boil the mushrooms in a slow cooker, transfer them to a suitable dish and send them to the freezer.

All these chanterelle dishes will turn out to be very tasty if you adhere to the correct cooking algorithm in a multicooker. And the multitude step by step recipes with a photo you will find below.