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What is the boiling time for Chanterelle mushrooms?

Chanterelle mushrooms

Chanterelle mushrooms should be cleaned and boiled for 20 minutes in enamel pan full of salted water. Remove scum as it appears.

As an option, soak Chanterelle mushrooms in milk for 1 – 1,5 hours before boiling them.
Chanterelle are cooked for 30 minutes in the multicooker set to "Baking" program.

How to cook Chanterelle mushrooms

1. Clean thoroughly the Chanterelle mushrooms from debris and rinse several time in a colander before cooking them.
2. Soak the mushrooms in cold water or milk for half an hour to make them more soft.
3. Put the mushrooms in a pot.
4. Pour Chanterelle mushrooms with cold water in an amount twice more than the mushrooms themselves (2 glasses of water for 1 glass of Chanterelle mushrooms).
5. Add some salt; if you are going to use the boiled mushrooms in any other dishes do not salt the mushrooms, but the very dish during cooking it.
6. The Chanterelle mushrooms are cooked for 20 minutes at medium heat.
7. Skim off the scum from time to time which appears during boiling.
8. Drain water using a colander after the Chanterelle are cooked.
9. If you cook dried Chanterelle mushrooms it's better to soak them for three hours.
Then boil in slightly salted water for no more than 20 minutes.

How to cook the soup with chanterelles

The Ingredients of soup with chanterelles
A pound of chanterelle mushrooms, 300 grams of potatoes, 3 carrots, 2 onions, cream, parsley, bay leaf, pepper, salt.

Chanterelles Soup Recipe
Heat pre-washed and sliced chanterelles in water, when the water starts boiling change it and cook the mushrooms for 15 minutes more. Peel the potatoes and cut into slices, add to the pot of boiling water. Cut onions into thin half-rings, grate carrots and cook all on low heat with 1 tablespoon of flour and cream for a couple of minutes, then add to the soup. Add salt, pepper, and cook for another 10 minutes. Sprinkle with herbs, infuse for 10 minutes.


- It's easy to handle the Chanterelle mushrooms before boiling - you can only wash them in water. These mushrooms have an "immunity" from insects and worms due to the content of hinomanoz.
- Season for the Chanterelle mushrooms is from June to October.
- The very season is in the middle of August.
- The Chanterelle mushrooms mainly grow in the mixed or birch forests.
- They also grow from sandy soil, on open meadows or borders of the forest.
- These mushrooms always grow in groups so they are easy to pick up.
- They are hardly ever can be rotten and wormy.
- It is convenient to carry the Chanterelle mushrooms in the buckets and baskets as the mushrooms do not crumple even under their own heavy weight.
- During picking please be attentive not to pick pseudo-mushrooms - poisonous fungus- instead of the Chanterelle mushrooms.
- You should be aware that the pseudo-mushrooms have more round cap, bright colour and hollow stem.
- If you have a lot of mushroom you can freeze them.
- Notably, it is recommended to freeze boiled mushrooms, so that they don't have bitter taste and take less place in the freezer.
- If the mushrooms have bitter taste anyway, add some brown sugar during boiling.
- The Chanterelle mushrooms are low in calories and have only 19 kcal per 100 gram.
- Meanwhile the Chanterelle mushrooms are considered to be challenging food that's why one should eat them in limited quantities.
- Forest Chanterelle mushrooms are more preferable then others - they are more nutritional and crunchy.
- Artificially grown Chanterelle mushrooms have less rich favor and contain less nutrients.

The recipe of chanterelles in sour cream

The ingredients of chanterelle mushrooms in sour cream
A pound of chanterelle mushrooms, lower (light) part of the bundle of green onions, sour cream 30% fat - 3 tablespoons of salt and pepper - to taste.

Chanterelle mushroom recipe with sour cream
Wash Chanterelles, dry them, cut large Chanterelles. Chop onion and fry it in vegetable oil, add mushrooms, stir, add salt. Broil until the water evaporates and the mushrooms get golden (20-30 minutes). Then add the cream, stir, leave on low heat covered for 15 minutes. Chanterelle mushrooms in sour cream are ready!

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