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Fried chanterelles with garlic

2 servings

20 minutes

Fried chanterelles with garlic are a true delight for mushroom dish lovers. Chanterelles, with their delicate nutty flavor and subtle woody aroma, become especially appetizing when properly fried. In Russian cuisine, this recipe holds a special place as chanterelles have long been gathered in forests and prepared at home. The addition of garlic makes the dish more piquant, giving it a slight spiciness and richness. Golden, crispy mushrooms pair perfectly with potatoes or buckwheat, creating a cozy rustic taste. This dish is suitable for both everyday dinners and festive tables, delighting with its aroma and simplicity of preparation.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
284.5
kcal
4.7g
grams
27.5g
grams
4.9g
grams
Ingredients
2servings
Chanterelles
500 
g
Garlic
2 
clove
Vegetable oil
50 
ml
Cooking steps
  • 1

    Place fresh chanterelles in a large container and cover with cool water. Let them soak for 10-15 minutes depending on the cleanliness of the mushrooms. Then rinse them under running water. Clean the mushrooms themselves, paying attention to the pores under the cap.

    Required ingredients:
    1. Chanterelles500 g
  • 2

    Place the cleaned mushrooms on a paper or regular towel and let them dry for 5-10 minutes to remove excess water.

  • 3

    Heat a dry skillet over medium heat and add the mushrooms. Large chanterelles can be cut or broken in half. After a while, the mushrooms will start to release water.

  • 4

    Continue frying them without a lid over medium heat until all the water evaporates, about 5 minutes. It's better not to stir the mushrooms; you can shake the pan by the handle to distribute them evenly. When a little water remains, add finely chopped garlic and vegetable oil and increase the heat.

    Required ingredients:
    1. Garlic2 cloves
    2. Vegetable oil50 ml
  • 5

    Fry the mushrooms until golden brown, about 5-7 minutes. The cooked mushrooms can be served with boiled potatoes or buckwheat.

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