Sprinkle with flour, but you don’t need to soak and boil: the secrets of cooking chanterelles from Vladimir Yaroslavsky

Restaurateur and MasterChef judge Vladimir Yaroslavskywho previously told the recipe for the Brownie dessert, shared the secrets of cooking chanterelles on Instagram.

“The secrets of cooking chanterelles! Chanterelles are a wonderful summer gift of nature! Tell me, do you like it?) Choose only fresh and not withered mushrooms. Usually the chanterelle is dense, yellow, like a lemon or orange. Without worms inside, or a little eaten by forest dwellers - I take this. And if there are brown spots - usually not (if small - you can remove it with a knife). I reject old mushrooms. Despite some bitterness, chanterelles do not need to be soaked. Rinse well with plenty of water. Sometimes chanterelles contain sand, which is difficult to wash. My secret: I sprinkle the already washed chanterelles with flour, directly on the plates, and carefully distribute it over the mushrooms. Let stand for 10 minutes and rinse in a large sieve or colander. Flour swells, and when we remove it, it “takes” fine dust (sand) with it,” he said.

According to the chef, it is best to fry chanterelles over high heat in one layer in a steel or non-stick frying pan.

“I poured oil, warmed it up - threw the chanterelles, let them fry on one side, only after that I mix and add a little salt. Don’t fry too much! If you stir any mushrooms from the very beginning or put a thick layer, they will release the juice, stick and fry poorly. You do not need to boil chanterelles in advance! When the mushrooms are fried, I throw them on a sieve, add chopped garlic to the pan, reduce the heat a little and fry for about 30 seconds, add mushrooms, salt, pepper and add chopped parsley, thyme or oregano, a piece of butter, warm up for 10 secondsYaroslavsky says.

He adds that the chanterelles are stored in his box in the refrigerator for 5 days.

“When I need them, I warm them up a little right in the pan and it’s ready! I use such mushrooms for making sauces, in any pasta, risotto, as an additional side dish to any hot dish - even white fish, even meat, or just even boiled or fried potatoes. Chanterelles go well with roasted hazelnuts or hazelnut butter. Try it, it’s delicious!” – wrote the restaurateur.

As FACTS wrote, the previously famous culinary specialist Tatyana Litvinova told how best to cook champignons (champignons), and the culinary and pastry chef Alla Zheliznyak shared a recipe for fragrant mushroom pate.