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.
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.
- Chanterelles: 500 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.
- Garlic: 2 cloves
- Vegetable oil: 50 ml
5
Fry the mushrooms until golden brown, about 5-7 minutes. The cooked mushrooms can be served with boiled potatoes or buckwheat.