Salad with fried chanterelles and chicken. Salads with chanterelles

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Many people love mushrooms. Many people consider chanterelles to be among the most delicious gifts of the forest. In addition to excellent organoleptic qualities, they have other advantages: they are easy to prepare, and this process does not take much time, and thanks to their orange color, these wild mushrooms look decorative, making any dish more appetizing. If you want to please family members or guests with an unusual appetizer, you can prepare a salad with chanterelles. There are many recipes for this dish, so there is a version for any occasion.

Cooking features

Chanterelles belong to the first category of mushrooms. This means they are completely edible and taste great. Such gifts of the forest do not require complex and lengthy preparation. Preparing chanterelle salads does not take much time and does not require high culinary skills, but knowing some points will not be superfluous, especially for a cook who rarely prepares dishes from wild mushrooms.

Young chanterelles, which are small in size, are the most delicious. For a salad, just fry them. If you want them to brown, fry them over medium heat without a lid. If you want the chanterelles to become softer and more tender, you need to fry them over low heat until the juice released from them evaporates. Large chanterelles, especially those collected in hot, dry weather or growing near coniferous trees, may taste slightly bitter. Before frying, it is advisable to either soak them for 8-10 hours in cool water, changing it periodically, or boil them for 15-20 minutes.
You should not collect chanterelles near highways or industrial facilities. Mushrooms absorb toxic substances, which is why they can become harmful and even poisonous. When purchasing mushrooms from your hands, you cannot be sure of their safety, so you should use chanterelles for the salad, collected yourself or purchased in a supermarket.
Frozen chanterelles do not need to be thawed before cooking.
It is recommended to cool heat-treated products before adding them to the salad. When hot foods are combined with cold foods, snacks quickly turn sour. The exception is warm salads, which are served immediately after preparation.
Chanterelle salads can be regular or flaky. Layered salads are assembled several hours before serving, so that the ingredients have time to soak in the sauce, and are stored in the refrigerator. Regular salads are dressed shortly before serving to keep them fresh longer.

Chanterelle salads can be served for lunch or dinner as a cold appetizer or instead of a main course. It’s not a shame to put such dishes on the holiday table.

Layered salad with chanterelles, chicken and potatoes

chanterelles – 0.25 kg;
potatoes – 0.4 kg;
chicken breast fillet – 0.2 kg;
carrots – 100 g;
sweet pepper – 0.2 kg;
onions – 100 g;
hard cheese – 100 g;
vegetable or butter – 40 ml;
mayonnaise – 0.2 l.

Cooking method:

Wash the carrots and potatoes, boil them in their skins, and allow them to cool. Peel and grate, placing on different plates.
Boil the chicken breast, separate the fillet. Cut into small pieces.
Clean the mushrooms, wash them, and let them dry. Cut large specimens into several pieces.
Remove the skin from the onion. Finely chop.
Fry the onions and mushrooms in vegetable or melted butter.
Peel the pepper from partitions and seeds, cut into small cubes.
Place potatoes in a salad bowl or on a platter. Salt and pepper it, grease with mayonnaise.
Place carrots on the potatoes and coat them with sauce.
Place the chicken on the carrots and cover it with a mesh of mayonnaise.
Place the peppers and cover with mayonnaise.
Place mushrooms on top. There is no need to coat them with sauce.
Finely grate the cheese and mix it with mayonnaise. Place on top of the mushrooms.

Video recipe for the occasion:

This chanterelle salad recipe is one of the most popular and can be considered a classic.

Warm chanterelle salad

fresh chanterelles – 0.5 kg;
lettuce leaves – 100 g;
hard cheese – 50 g;
onions – 100 g;
garlic – 2 cloves;
olive oil – 100-120 ml;
lemon – 0.5 pcs.;
salt - a pinch;
ground black pepper - a pinch.

Cooking method:

Peel the onion and chop finely.
Wash the chanterelles, scrape them, removing forest debris. Dry. Cut large mushrooms into several pieces.
Finely chop the garlic with a knife.
Wash the lettuce leaves, dry them, tear them with your hands, and place them on a plate.
Squeeze the juice from half a lemon into a small bowl, add salt and pepper, and 80 ml of vegetable oil. Mix well.
Pour the sauce over the lettuce leaves.
Heat 1-2 tablespoons of oil in a frying pan.
Put onions and garlic in it, fry them for 2-3 minutes.
Add mushrooms. Fry them over medium heat, stirring occasionally and without covering the pan with a lid, for 10-15 minutes.
Place mushrooms on lettuce leaves.
Using a vegetable peeler, cut the cheese into thin chips.
Sprinkle the salad with cheese and serve without waiting for it to cool.

Despite the ease of preparation, the salad has a wonderful taste. Chanterelles dominate in it, and lettuce leaves, onions, garlic and a lemon juice-based dressing gently highlight their taste. The peculiarity of the salad is that it is served warm.

Belgian salad with pickled chanterelles and herring

lightly salted herring fillet – 0.3 kg;
pickled chanterelles – 0.2 kg;
potatoes – 0.5 kg;
beets – 0.2 kg;
onions – 0.2 kg;
apples – 0.4 kg;
wine vinegar (3 percent) – 5 ml;
vegetable oil – 40 ml;
parsley - to taste.

Cooking method:

Fillet the lightly salted herring, cut into thin slices, and place in a bowl.
Add the pickled chanterelles, drain the water, to the herring.
Wash the potatoes and beets, boil or bake separately from each other. Cool and peel.
Cut the beets into small cubes, place in a plate, pour a spoonful of oil, stir, and add to the main ingredients.
Cut the potatoes into the same pieces as the beets and place them in a bowl with the rest of the ingredients.
Peel and core the apples, sprinkle them with vinegar, stir and add to the other ingredients.
Cut the onion into thin half rings and add to the rest of the ingredients.
Pour the remaining oil over the food and stir.

All that remains is to transfer to a salad bowl, sprinkle with finely chopped herbs and serve. The salad resembles a vinaigrette, but has a unique taste.

Layered salad with chanterelles, Chinese cabbage and cheese

chanterelles – 0.2 kg;
chicken egg – 2 pcs.;
Chinese cabbage – 0.2 kg;
canned corn – 0.2 kg;
onions – 100 g;
hard cheese – 100 g;
mayonnaise – 0.2 l;
vegetable oil - how much will be needed;
salt, pepper, fresh dill - to taste.

Cooking method:

Wash the cabbage, dry it, finely chop it.
Cut the onion into small cubes.
Peel the mushrooms, wash them, let them dry, cut into medium-sized pieces.
Fry the mushrooms with onions, transfer to a salad bowl, and pour over mayonnaise.
Hard-boil the eggs and cool under running cold water. Peel, finely chop with a knife, place on mushrooms, cover with sauce.
Mix Chinese cabbage with mayonnaise and place in the next layer.
Drain the liquid from the can of corn, pour the grains onto the cabbage, smooth it out, and pour the sauce over it.
Coarsely grate the cheese and sprinkle it over the salad.

The appetizer according to this recipe turns out to be quite light, despite the use of high-calorie sauce, but if you are watching your figure, mayonnaise can be replaced with low-fat sour cream, mixing it with a small amount of lemon juice and ground black pepper.

How to decorate a salad with chanterelles

Chanterelles themselves are a decoration for the salad, giving it a bright and elegant look in autumn, but when serving the appetizer to the holiday table, it doesn’t hurt to think about additional decoration. You can offer several ideas for decorating chanterelle salads.

When preparing a salad of fried or pickled chanterelles, do not put them all in the salad - leave a few for decoration. They can be placed around the perimeter of the salad or placed in a mound in the center of the appetizer.
Fairytale and forest themes are suitable for decorating chanterelle salads. On the surface of the puff salad you can arrange mushrooms, herbs and vegetables in the form of a simple picture. You can make bees or mushrooms from olives. Cherry tomatoes and quail eggs can also turn into mushrooms. Cherry tomatoes can also be used to make ladybugs.
Flowers made from vegetables, eggs and other products included in the salad will also become a worthy decoration. By cutting the vegetables into thin slices, you can collect rosebuds from them. Plates of cheese or ham can easily be turned into calla lilies by rolling them into a ball and inserting a strip of pepper or cucumber into the center.
From corn grains, pieces of bell pepper and other ingredients, various figures can be laid out on the surface of the chanterelle salad, for example, the age of the hero of the day, the outline of an object symbolizing the holiday.
To give the chanterelle salad a noble appearance, simply sprinkle it with grated cheese or crushed nuts.

The easiest way to elevate an appetizer is to place it on lettuce leaves.

Salads with chanterelles are hearty, tasty, and look appetizing. They can be prepared on weekdays and for the holiday table. It is difficult to find a person who will refuse such a delicious treat. Both supporters of a healthy diet and gourmets who love to eat delicious food will be able to choose a snack option in accordance with their gastronomic preferences.

Prepare a delicious and satisfying salad with chanterelles and new potatoes for lunch or dinner!

This salad is very nutritious and satisfying, and also spicy due to the ingredients in the dressing. Potato salad with fried chanterelles is prepared from the usual simple ingredients, but still it is not ordinary! It can be eaten either warm or chilled. Try this great fall salad!

Take the main products from the list.

Prepare the dressing ingredients.

Wash the young potatoes well, cut them lengthwise into slices and boil them straight with thin skins - it’s healthier: potassium is retained in the tubers (I did this in the microwave - 8-10 minutes at maximum power, adding a couple of tablespoons of water). Fry the chanterelles in a frying pan with sunflower oil as usual.

Combine dressing ingredients and stir well.

Place a pile of potato slices on the bottom of the salad bowl.

Scatter the fried chanterelles over the potatoes.

Add thinly sliced white onion into half rings.

For taste and beauty, add finely chopped dill and green onions.

Generously pour the prepared dressing over the salad: it is what creates the flavor bouquet of the salad.

Serve the chanterelle salad as an appetizer or as a separate dish. This salad can be served warm. You can add roasted nuts and crackers, they are added as desired. Bon appetit!

Detailed description: recipes for chanterelle salads from the chef for gourmets and housewives from various sources.

Warm potato salad with chanterelles and bacon

potatoes – 400g; bacon – 100g; chanterelles (fresh) – 400g; salt, pepper - to taste; for salad dressing: apple cider vinegar – 1 tbsp; olive oil – 1 tbsp; mustard – 1 tbsp; salted capers (chopped) – 1 tsp; green onions - to taste.

Vegetable stew with chanterelles

chanterelles – 1kg; onions – 2-3 pcs.; tomatoes - about 2 kg; eggplants – 4 pcs.; sweet pepper – 4 pcs.; garlic – 5 cloves; salt (without top) – 1/2 tbsp. l.; sugar – 1/2 tsp; ground black pepper - to taste; ground red pepper - to taste; oil

Warm salad with chanterelles

mushrooms (chanterelles) – 500g; smoked brisket (or bacon) – about 100g; greens (lettuce or parsley) - to taste; vegetable oil - to taste; garlic – 2 cloves; salt, ground black pepper - to taste; baguette – 2-3 pieces

section: Mushroom salads

Vegetable salad with chanterelles

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Salad “Ekaterina”

noodles, champignons, chanterelles, russula, egg, lettuce, garlic, grape vinegar, olive oil, green onions, butter, vegetable oil, pepper, salt...

section: Pasta salads, Mushroom salads

Chanterelle salad with scallops

scallops (peeled), chanterelles, onions (finely chopped), garlic (chopped), butter, olive oil, lettuce, parsley, salt, pepper...

section: Seafood salads, Mushroom salads

Chanterelle salad with cheese

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Chanterelle salad

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Chanterelle salad with tomatoes

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There is no topical video for this article.

section: Mushroom salads

Warm chicken salad with mushrooms and quail eggs

chanterelles, porcini mushrooms, champignons, lemon juice, onions, chicken (fillet), melted butter, sour cream, white wine, salt, nutmeg, pepper, dill, celery, quail egg...

section: Mushroom salads, Chicken salads

Warm salad of chanterelles, feta cheese and pasta

olive oil, chanterelles, garlic, shallots, lemon, thyme (chopped, fresh), pasta (ditalini pasta), salt, black pepper (freshly ground), wine vinegar (white), parsley (chopped), feta cheese, chives onion, …

section: Mushroom salads, Cheese salads, Pasta salads

Chanterelles are one of the most used mushrooms in cooking, which even after heat treatment does not lose its taste and appearance. In order for the salad with fried chanterelles to turn out delicious, the mushrooms must be pre-soaked. It's better to do it in milk. The product must be kept in liquid for at least 1.5 hours. Salads can be made from fried and pickled chanterelles.

This unforgettable red fungus grows from July to September mainly in coniferous forests. The main point in cooking chanterelles is pre-soaking. They can be soaked not in ordinary water, but in milk for an hour and a half. This way they will turn out incredibly tender. At the moment, there are many recipes using this mushroom: marinade for the winter, frying, pies, soups, snacks. Separately, it is worth mentioning the chanterelle salad, which also has many variations.

Surely many people pickle for the winter, and these mushrooms are no exception. Such a preservative can be served without a doubt. You just need to chop the onion into half rings and chop the greens, then mix everything with the chanterelles. Let the appetizer salad brew and you’re done.

No less simple and tasty is the recipe with pickled chanterelles.

You will need:

chanterelles (marinated) - 200 gr.,
ham - 200 gr.,
gherkins (or pickles) - 4-5 pcs.,
onion - 1 pc.,
olive oil - 30-50 gr.,
a bunch of parsley.

Cut the onion into half rings, cut the ham into strips, and chop the gherkins as finely as possible. Wash the parsley and separate one leaf at a time. Mix everything with mushrooms and season with oil.
If you don't have ham, you can replace it with another sausage or lean meat. The salad will not lose its taste due to this. The dish is prepared in no more than 10 minutes, which will definitely save your time spent in the kitchen.

Chanterelles with chicken

Chicken salads are very popular at holiday feasts. If you are tired of the usual recipes, you should pay attention to a dish called “Rus”.

Ingredients:

150 gr. ,
1 chicken breast,
can of corn,
1 large tomato
1 sweet pepper,
mayonnaise, sour cream,
greens - optional.

Pour water into the pan with the chicken, add salt and set to boil. If the fillet was not frozen, it will take 10 minutes to cook. Meanwhile, chop the chanterelles, cut the tomatoes and peppers into cubes.

Now let's get to the chicken. After it has boiled, cool it and cut it into small pieces. Mix all ingredients. For dressing, use mayonnaise and sour cream in equal proportions. The salad will look even more interesting if served in large tartlets.

Recipes with fried chanterelles.

Option 1. Potato.

All mushrooms go well with potatoes; this relationship can also be used in salad. The recipe is:

potatoes - 3-4 pcs.,
chanterelles - 400 gr.,
tomatoes - 2 pcs.,
lightly salted cucumbers - 3 pcs.,
onion - 1 pc.,
Chinese cabbage - 250 gr.,
salt, herbs,
vegetable oil.

Wash the mushrooms well and cut into small pieces. Chop the onion into half rings and fry with the chanterelles over low heat until the moisture has evaporated, then cook for another 5 minutes.
At this time, boil the potatoes in their skins. It must first be thoroughly washed with a sponge. Then finely chop the Chinese cabbage, tomatoes and cucumbers. The form can be arbitrary.

Drain the water from the container with the potatoes and let them cool (you can soak them in cold water for a few minutes). Peel and cut into cubes. Mix all ingredients, add herbs and salt. A simple and unusual salad is ready. You can also try to diversify it with chicken.

Option 2. Sophisticated.

This salad is laid out in layers and looks no worse than a restaurant dish.
Ingredients for 1 serving:

chanterelles - 70 gr.,
boiled egg - 1 pc.,
goat cheese (or feta) - 20 gr.,
nuts (any) – 5 gr.,
arugula - 30 gr.,
garlic - 1 clove,
balsamic vinegar and olive oil - to taste,
salt and black pepper - to taste.

Finely chop a clove of garlic (or press it), fry in a frying pan with chanterelles and olive oil. Mushrooms must be whole, so it is better to choose small ones. Season with salt and pepper, stir occasionally. Cook for 5-8 minutes.

Arugula should be washed and dried in advance. Then mix it with olive oil and a little salt. Place it on a plate. Place fried mushrooms on the arugula (can be replaced with pickled ones if desired) without garlic.

Grate the cheese on top, then place the poached egg. If it's hard-boiled, cut it in half. Drizzle the salad with balsamic vinegar. Sprinkle with nuts and cheese.

Option 3. Crab.

If you want to experiment but are afraid of making mistakes, this salad is for you. It has been tested by many people who were satisfied with the dish.
Compound:

crab sticks – 250 gr.,
onions – 1 pc.,
chanterelles – 250 gr.,
egg – 3 pcs.,
mayonnaise – 3 tbsp. l.,
salt and black pepper (ground),
for frying - olive oil.

Fry finely chopped onions and mushrooms in a frying pan with olive oil (10 minutes). It is better to add a little salt during cooking. Boil the eggs, then cool them and grate them on a coarse grater. Cut the crab sticks into small cubes.

Mix all ingredients with fried mushrooms, add salt if necessary. Crab salad with chanterelles will certainly please your guests, and they will want to know its recipe.

Mushroom salad for the winter.

Chanterelle salad can be preserved and enjoyed at any time of the year. To prepare a salad for the winter, you need the following recipe:

2 kg chanterelles,
3 kg of tomatoes,
4 kg onions,
1 head of garlic,
300 ml sunflower oil,
greens – cilantro, parsley, dill,
salt – 2 tbsp. l. for approximately 2.5 liters of workpiece,
black pepper (ground) - to taste.

Step 1. Wash the chanterelles and place in a deep saucepan with a thick bottom. Pour in oil and simmer over low heat, stirring constantly.
Step 2. Cut the onion into rings, add oil and fry over low heat until fully cooked.
Step 3. Tomatoes must be put through a food processor or mashed with a blender. The recipe requires first peeling them. To do this, dip the tomato in hot water and then in cold water. Then the skin will be easy to remove.
Step 4. Pour the tomato mass into a deep saucepan and cook. When the tomatoes boil, add stewed chanterelles, fried onions and finely chopped garlic. In addition, add salt and pepper to taste, and add chopped herbs. This salad “loves” a lot of greens, thanks to which it becomes more aromatic. Stir the mixture and leave to cook for 25 minutes.
Step 5. Sterilize the jars and place the salad in them, then roll them up for the winter. Turn them upside down and be sure to cover them with a warm blanket so that the mushrooms cool more slowly.

The preparation time for this delicacy is approximately 3 hours. You can serve this original appetizer with chicken or as a separate dish.

Each product brings its own uniqueness to the dish. That is why avocado and olives, ginger and garlic are added to salads. Mushrooms have their own flavor. Try making a salad with chanterelles and chicken. You will be able to please your family if you have pickled mushrooms stocked in your pantry since the summer. In the summer season, fresh ones are suitable, which have to be boiled first. However, the product from the jar has a sour taste from the vinegar, which transfers to the overall dish. The recipe is simple. The number of products can be determined arbitrarily. You don’t need a lot of chanterelles, but replacing them with other wild mushrooms is not advisable. The salad looks amazing when served and in the photo. Bright step-by-step photographs will help the housewife and create the mood before work.

To prepare a salad with pickled mushrooms you will need the following ingredients:

Canned chanterelles – 0.1 kg;
onion - 1 pc.;
eggs – 2 pcs.;
chicken meat (breast can be used) – 0.2 kg;
canned corn – 1 can;
bread - 2 slices;
mayonnaise - for dressing;
spices, a little salt - for boiling chicken meat.

How to prepare a delicious salad with chanterelles and chicken

Simple preparation of products is required in advance. Wash the chicken meat, put it in a pan with cold water, add salt and spices, and boil.

Boil the eggs in another pan for 10 minutes.

Slices of black bread are turned into smooth cubes, which are fried for 2 - 3 minutes in a small amount of sunflower oil. The crackers can be lightly peppered, as in the photo.

The salad assembly begins. Cut the cooled chicken into pieces.

Chop both eggs with a knife.

Open the corn and drain the liquid in the jar. Place the grains in a bowl.

Add cooled crackers made from black bread to the total mass.

Peel the onion and cut into small pieces with a knife.

All the ingredients are in place, it’s time to put the chanterelles in the bowl.

The best salad dressing is full-fat mayonnaise.

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