Chanterelle salad: recipes with photos. Salad with fried chanterelles Salad with pickled chanterelle mushrooms

This dish appeared on our holiday tables as an alternative to the usual herring under a fur coat. Chanterelle has gained popularity due to its delicate taste and bright, original appearance, which can decorate any feast.

How to prepare Chanterelle salad

Housewives love this dish for the simplicity that the preparation of Chanterelle salad provides. All you need to do is grind the meat or fish base and grate boiled or fresh vegetables. If using mushrooms, chop them and fry them with onions. The resulting prepared components will need to be laid in layers, coated with mayonnaise, or mixed in a large salad bowl.

Salad recipe Fox coat

If you want to serve a simple, tasty and bright appetizer for the holiday, pay attention to the Chanterelle salad recipe. There are a large number of options on how to do it. You can use chicken, herring or pink salmon as a base. It is customary to complement the dish with mushrooms, cheese and raw or boiled vegetables. Decorate the appetizer with olives, nuts and mayonnaise or sour cream.

With Korean carrots

• Cooking time: 30 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for the holiday table.
• Cuisine: European.

Chanterelle salad with Korean carrots and chicken turns out to be piquant, very tasty and satisfying. This dish will take its rightful place on the holiday table or as part of an everyday dinner. The ingredients combine perfectly with each other. For this salad, different types of serving are appropriate. You can make it into layers or mix all the ingredients with mayonnaise in a large salad bowl.

Ingredients:

• hard cheese – 200 g;
• greenery;
• Korean carrots – 200 g;
• salt;
• pickled cucumbers – 3-4 pcs.;
• chicken fillet – 2 pcs.;
• mayonnaise - to taste;
• garlic – 2 cloves.

Cooking method:

1. Place the chicken meat in salted water, boil until tender, then leave to cool. Divide the prepared breast into fibers.
2. You need to grate the cheese on a coarse grater and chop the herbs. Cut the pickled cucumbers into thin strips, pass the peeled garlic cloves through a press.
3. Combine the crushed ingredients with Korean carrots, add salt, and mix thoroughly. Season with mayonnaise before serving.
4. If you want to divide the dish into portioned vessels, do it in layers: first put the chicken, then carrots, cucumbers, sprinkle cheese shavings on top. Spread a mixture of garlic and mayonnaise between the ingredients.

With Chiken

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 93 kcal.
• Purpose: dinner/celebration.
• Cuisine: European.
• Difficulty of preparation: easy.

Salad Fox fur coat with chicken is popular at holidays and banquets. It is distinguished by its beautiful appearance and original taste. To prepare the dish, simple ingredients are used that the housewife can find in her kitchen or in the nearest store. The recipe will help delight your guests with an unusual, quick and tasty snack. Serve in portions or in a salad bowl.

Ingredients:

• champignons – 250 g;
• mayonnaise – 150 g;
• potatoes – 300 g;
• salt;
• carrots – 0.2 kg;
• ground black pepper;
• chicken breast – 0.3 kg;
• salt.

Cooking method:

1. The first step is to prepare the components. The chicken fillet should be left to cook, let the meat cool, and divide it into fibers.
2. Wash the champignons and chop finely. Peel the onion head and chop it. Combine both products in a frying pan with vegetable oil and fry until the mushrooms are ready.
3. The carrots need to be grated on a grater with small holes. Do the same with potatoes, which should first be boiled and cooled. Add a little salt to each ingredient.
4. The dish should be laid out in layers, each of which should be coated with mayonnaise: potatoes, chicken, champignons, carrots.
5. Let the salad sit in the refrigerator for a while to soak.

Chanterelle salad with herring

• Cooking time: 35 min.
• Calorie content of the dish: 194 kcal.
• Purpose: for a holiday.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chanterelle salad under a fur coat with herring appeared relatively recently, so it is often used at holidays as an original dish. The puff pastry has a bright, appetizing appearance. An interesting combination of products will appeal to guests and household members. The salad differs from the usual herring under a fur coat in its tenderness and freshness. The dish will add variety to your menu.

Ingredients:

• onions – 2 heads;
• egg – 3 pcs.;
• potatoes – 2 pcs.;
• mayonnaise – 200-250 g;
• lightly salted herring – 300 g;
• mushrooms – 300 g;
• carrots – 250 g.

Cooking method:

1. Since the recipe involves layering the ingredients, they need to be prepared in advance. Boil carrots and potatoes in their skins, then cool and peel.
2. Hard boil the eggs, let them cool, remove the shells.
3. The onion needs to be washed well under running water, peeled off, and chopped into small cubes. Place the product in a frying pan with oil, fry until golden brown.
4. The herring must be cleaned, bones removed, and cut into cubes. Place the prepared fillet in a separate bowl.
5. Rinse the champignons thoroughly and cut into 3-4 pieces. Place the mushrooms in a frying pan heated with vegetable oil and fry until the moisture has evaporated. Place the finished product in a separate bowl and let cool.
6. Grate a third of the carrots on a fine grater, the rest, eggs and potatoes on a coarse grater. Then, start laying out the salad in layers, covering it with mayonnaise at each stage, in the following sequence:

• grated potatoes;
• herring cubes;
• fried onions;
• finely grated carrots;
• egg layer;
• large carrot shavings.

With mushrooms

• Number of servings: 4-5 persons.
• Calorie content of the dish: 153 kcal.
• Purpose: snack/celebration.
• Cuisine: European.
• Difficulty of preparation: easy.

Chanterelle salad with champignons is a bright, tasty and aromatic dish. You can serve this puff pastry for a celebration or make it part of your everyday menu. Chanterelle is easy to prepare – you just need to process the necessary ingredients and place them on top of each other, combining them with mayonnaise. You can decorate the dish before serving at your discretion. The salad goes well with any side dish.

Ingredients:

• mushrooms – 200-300 g;
• dill – 1 bunch;
• mayonnaise - to taste;
• chicken – 1 pc.;
• onion – 1 head;
• potatoes – 3 pcs.;
• carrots – 2 pcs.

Cooking method:

1. Boil the chicken carcass, carrots and potatoes. Finely chop the onion and chop the mushrooms. Fry both products in vegetable oil until the liquid evaporates.
2. The chicken needs to be cut and finely chopped.
3. Place the first layer of meat in the salad bowl. Spread mayonnaise on top. The next step will be grated potatoes, which also need to be covered with sauce.
4. Then add mushrooms and carrots. Coat each layer with mayonnaise.
5. You can decorate the dish with olives and herbs.

With herring and mushrooms

• Cooking time: 60 minutes.
• Calorie content of the dish: 196 kcal.
• Purpose: for a holiday.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chanterelle salad with herring and mushrooms is very flexible, so you can serve it in an original way, folded in the shape of a red animal. The fried onions and carrots, which will go on the top layer, will turn out to be the appropriate color. The remaining parts can be laid out with vegetables and mayonnaise. This snack will take its rightful place on any table. Guests will appreciate the taste of the product.

Ingredients:

• egg – 5-6 pcs.;
• onion – 1-2 heads;
• herring – 1 pc.;
• pickled mushrooms – 300 g;
• salt – 1-2 pinches;
• potatoes – 3-4 pcs.;
• carrots – 3 pcs.;
• mayonnaise - to taste.

Cooking method:

1. Boil potato tubers until soft in their skins. The herring needs to be cleaned and the bones removed.
2. Cut the onion into small cubes and pass the carrots through a coarse grater. Place the vegetables in a frying pan heated with oil and fry until golden brown. Cool the finished mixture.
3. Prepare a serving plate. Place grated potatoes on the bottom of the dish, add a little salt, and brush with mayonnaise.
4. Cut the herring as finely as possible. Place the fish on top of the previous layer.
5. Divide the previously sautéed vegetables in half. Spread one part over the surface of the fish and cover with mayonnaise.
6. Chop the mushrooms and place in the next layer. Then distribute the boiled, grated eggs. These components need to be greased with a little mayonnaise and salted.
7. The rest of the roasted vegetables will become the top of the salad.

Watch the video recipe for the Fox coat salad with herring and fried champignons.

With pink salmon

• Cooking time: 25 min.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 129 kcal.
• Purpose: dinner/celebratory table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salad Fox coat with red fish is a puff dish. When cooking it, you need to lay out the food in a certain sequence. An easy recipe with photos will help you do this correctly and beautifully. Even a novice housewife can handle these instructions. The dish will come out bright, aromatic and tasty. This option is especially popular with people who don't like herring.

Ingredients:

• carrots – 2 pcs.;
• champignons – 250 g;
• vegetable oil;
• canned pink salmon – 1 can;
• cheese – 150 g;
• potatoes – 2 pcs.;
• cucumber – 1 pc.;
• egg – 1 pc.

Cooking method:

1. Boil potatoes and carrots in different containers, since vegetables have different cooking times. Before immersing fruits in water, wash them thoroughly.
2. Boil a hard-boiled egg. Drain the oil from the jar of pink salmon. Place the fish itself on a plate and mash well using a fork.
3. Remove the boiled vegetables from the peel and grate using a grater. Do the same with the egg.
4. Wash the champignons, cut into slices. Fry the mushrooms in hot vegetable oil until cooked.
5. Chop the cucumber into strips.
6. The next step in how to prepare a dish is assembling it. Coat each layer with mayonnaise. You need to combine the ingredients in the following order: canned fish, potatoes, cucumber, egg, grated cheese, carrots.

Layers

• Cooking time: 1 hour 15 minutes.
• Number of servings: 6-8 persons.
• Calorie content of the dish: 191 kcal.
• Purpose: holiday.
• Cuisine: European, Russian.
• Difficulty of preparation: easy.

The recipe for Chanterelle salad in layers will be useful for novice housewives who love to surprise guests. The snack is easy to prepare from simple ingredients. When laying out the potatoes, you can form the ears and tail of the animal on the margins of the plate. The fox's face is easy to create using grated egg whites and chopped olives. The orange color of the top layer will make the salad bright and appetizing.

Ingredients:

• herring – 1 pc.;
• vegetable oil – 1 tbsp. l.;
• carrots – 2 pcs.;
• olives – 100 g;
• mayonnaise – 150-200 g;
• potatoes – 4 pcs.;
• eggs – 2 pcs.;
• onion – 1 head;
• mushrooms – 200 g.

Cooking method:

1. The first step in how to cook Chanterelle is processing the vegetables. Wash the potato tubers and carrots thoroughly and cook them. Peel the onion and cut into small cubes.
2. Boil chicken eggs hard.
3. Heat a frying pan with sunflower oil. Fry the onion until golden brown. Add finely chopped mushrooms. Cook until excess juice evaporates, stirring.
4. Cool the cooked vegetables and pass through a grater with medium-sized holes. Place into separate containers.
5. Remove skin and bones from the herring. Cut the remaining fillet into small pieces.
6. Take a flat plate, lay out a layer of fish, brush with mayonnaise.
7. Place fried mushrooms on top, followed by potatoes. Lubricate the surface with mayonnaise.
8. Place grated carrots on top of the sauce.
9. Finely grate the egg whites and chop the olives. Use these products to create a design of a fox's face, ears and tail.

With fried chanterelles

• Cooking time: 25 min.
• Number of servings: 1 person.
• Calorie content of the dish: 93 kcal.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Chanterelle salad with fried mushrooms is a great option for a quick, nutritious snack. The recipe has the correct ratio of proteins, fats and other nutrients, so it can be used by people who are on a diet. Pumpkin seeds can be replaced with nuts of any variety. The fresh taste of the light dish will not leave you indifferent.

Ingredients:

• feta cheese – 20 g;
• arugula – 20 g;
• olive oil;
• chanterelles – 70 g;
• black pepper;
• garlic – 1 clove;
• egg – 1 pc.;
• pumpkin seeds – 5 g;
• salt.

Cooking method:

1. Pour a small amount of vegetable oil into the frying pan. Place washed, peeled chanterelles. Add garlic, cut into several pieces, to the mushrooms. Season the ingredients with salt and pepper and fry for no more than 5 minutes.
2. Wash the arugula well and dry. Add salt, pepper and olive oil, stir.
3. Place the arugula leaves on a wooden plate, place the chanterelles on top, and remove the garlic.
4. Add some finely grated feta cheese.
5. Garnish the salad with half a hard-boiled egg, sprinkle with pumpkin seeds, salt and pepper.

With dried apricots

• Cooking time: 20 min.
• Number of servings: 3 persons.
• Calorie content of the dish: 102 kcal.
• Purpose: dinner, snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Chanterelle salad with dried apricots is a bright option for a light and healthy snack. It has a sweetish taste and can replace desserts with sugar, which are harmful to our body. This dish would be appropriate on a festive or everyday table. The aroma and external appetizing can interest adults and children. A small list of ingredients makes preparation quick and inexpensive.

Ingredients:

• nuts – 50 g;
• carrots – 0.4 kg;
• lemon balm – 2 g;
• sour cream – 50 ml;
• lemon – 15 g;
• dried apricots – 80 g.

Cooking method:

1. Peel the carrots, grate and distribute into serving bowls.
2. Rinse the dried apricots, cut into thin strips, and mix with carrot chips with gentle movements.
3. You need to chop the nuts and sprinkle them on the salad.
4. Garnish the dish with a sprig of lemon balm and lemon slices.
5. Place the prepared snack in the refrigerator for 10 minutes.
6. Add sour cream dressing before serving.

How to make Chanterelle salad - cooking secrets

Some simple recommendations will help you prepare a salad under a fox fur coat correctly:

• If the dish involves the use of herring, then place it in a salad bowl after 2-3 minutes. remember the fish with your hands. It will release juice, which will make the salad tastier.
• It is recommended not to boil carrots, but to simmer them, then the vegetable will become more tender. If you need a fresh component, grate it on a coarse grater.

Video: Fox fur coat salad

Tender pulp, barely

perceptible fruity

nutty aroma

and spicy taste.

Yes, yes, we are talking about those same chanterelles that occupy an honorable second place in popularity after porcini mushrooms and are considered the cleanest mushrooms; they are never wormy. That is why they do not need to be soaked in salt water before cooking, as many other mushrooms require. In terms of “purity”, only champignons can be compared with chanterelles.

Chanterelles appear already in June and until almost mid-October they delight avid mushroom pickers with their presence. Bright mushrooms go well with meat, fish and seafood, cheese, vegetables and herbs. Chanterelle dishes have a wonderful taste and aroma.

It won’t take much time to prepare chanterelle dishes, but among everyone who tries them, you will be known as an unsurpassed cook.

Appetizer of chanterelles with tomatoes and sweet peppers

Ingredients:
250 g chanterelles,
250 g tomatoes,
500 g sweet pepper,
40 g onion,
40 g vegetable oil,
parsley and salt - to taste.

Preparation:
Peel the pepper and chop into strips. Peel the tomatoes and cut into slices. Finely chop the onion and fry together with the chanterelles in vegetable oil until golden brown. After this, pour a small amount of water over the chanterelles and onions, simmer under the lid for 15 minutes and cool. Place all the products in a salad bowl, add salt, mix gently and sprinkle with chopped parsley.

Ingredients:
6 eggs
100 g chanterelles,
1 medium onion,
2 tbsp. butter,
greens, salt, pepper - to taste.
For the sauce:
4 tsp mayonnaise,
4 tsp sour cream.

Preparation:
Boil the eggs hard. Cut the eggs into two halves and remove the yolk. Chop the onion. Boil the mushrooms in salted water, let them cool and chop finely. Melt the butter in a frying pan and fry the onions and mushrooms first separately, then combine and fry for another 2 minutes. Mash the yolks with a fork. Add mushrooms and onions to them and mix thoroughly, add salt and pepper to taste. Carefully fill the egg whites with a teaspoon with the resulting mass. Place greens in a salad bowl and eggs on top. Serve with sauce: mix mayonnaise and sour cream.

Chanterelles stewed with sauerkraut

Ingredients:
600 g chanterelles,
1 kg sauerkraut,
4 tbsp. vegetable oil,
100 ml sour cream,
1 tbsp. flour,
2 onions,
pepper and salt - to taste.

Preparation:
Rinse the sauerkraut well, squeeze it out, and simmer in vegetable oil until half cooked. Sort the chanterelles, wash and fry in oil until half cooked, then mix with cabbage. Fry chopped onion in vegetable oil, add toasted flour, sour cream, bring to a boil and pour into cabbage with mushrooms. Stir and simmer for 10-15 minutes.

Omelette with chanterelles and hunting sausages

Ingredients:
200 g fresh chanterelles,
2 hunting sausages,
3 eggs,
2 pieces of black bread,
1 small bunch of dill,
50 ml cream,
1 tsp butter,
1 tsp olive oil,
¼ tsp. ground black pepper,
¼ tsp. salt.

Preparation:
Heat the butter and olive oil in a frying pan, add the mushrooms, salt and pepper and fry without covering. Cut the sausages into small pieces and add to the mushrooms, stir and fry everything together. Take two pans of different diameters. Pour water into a large saucepan, put it on the fire, place a smaller one on top, break eggs into it, pour in cream, salt, pepper and, stirring occasionally with a whisk, cook until the omelette thickens. Dry the bread in a toaster, chop the dill. Place the omelette on bread, top with mushrooms and sausages and sprinkle with dill.

Chanterelle salad with cheese

Ingredients:
8 lettuce leaves,
300 g fresh chanterelles,
200 g cheese,
½ bunch of green onions,
½ bunch of parsley
2-3 cloves of garlic,
30 g butter,
4 tbsp. vegetable oil,
2 tbsp. vinegar,
1 tsp sweet mustard,
salt - to taste.

Preparation:
Cut the salad into small pieces and divide them into 4 servings on plates. Cut the greens and cheese into strips. Peel the chanterelles and cut them into small pieces if necessary. Heat the butter in a frying pan and lightly fry the mushrooms in it. Place the mushrooms on plates with the salad, sprinkle with cheese strips and chopped herbs. Mix vinegar with 5 tbsp. water, vegetable oil, mustard and salt, add squeezed garlic juice and pour this marinade over the salad.

Chanterelle salad “Lazy”

Ingredients:
300 g chanterelles,
1 onion,
1 boiled egg,
sour cream, fresh herbs, spices - to taste.

Preparation:
Boil the cleaned and thoroughly washed chanterelles in salted water for 10-15 minutes. Then finely chop them with a knife or pass through a meat grinder. Fry the onion in a separate pan and add to the mushrooms. Grind the egg and herbs. Mix all ingredients, add sour cream, salt and pepper to taste.

Chanterelle salad with tomatoes

Ingredients:
500 g chanterelles,
2 tomatoes
1 onion,
2 boiled eggs,
50 g butter,
100 ml sour cream,
parsley, dill and salt - to taste.

Preparation:
Wash the mushrooms thoroughly under running water, place them in salted water and cook for 10 minutes. Then drain the water and cool the chanterelles. Finely chop the onion, place it in a frying pan with butter and fry until golden brown. Chop the eggs. Scald the tomatoes with boiling water, remove the skin and cut into small cubes. Wash and chop the dill and parsley. Place the prepared ingredients in a salad bowl, add salt to taste and pour sour cream over them.

Soup with chanterelles and champignons “Mushroom Tale”

Ingredients:
400 g chanterelles,
100 g champignons,
2 tbsp. butter,
2 tbsp. flour,
500 ml meat broth,
125 g sour cream,
grated nutmeg, salt, pepper - to taste.

Preparation:
Clean the chanterelles and champignons from specks and other debris, wipe thoroughly with a damp towel and cut into slices. Melt the butter in a saucepan and, stirring, simmer the mushrooms in it. Then sprinkle with flour and continue to simmer for some more time. Pour in the meat broth and bring to a boil while stirring constantly. Remove about ⅓ of the mushrooms from the soup, puree the contents of the pan, then add the mushroom slices back to the soup. Finally, season the soup with sour cream, salt and pepper to taste and lightly season with nutmeg. Pour the finished soup into bowls and serve, garnished with green onions or parsley leaves.

Chanterelle soup with processed cheese

Ingredients:
500 g chanterelles,
2 potatoes,
1 carrot,
1 onion,
2 processed cheeses,
vegetable oil - for frying,
herbs, salt, spices - to taste.

Preparation:
Place well-washed chopped chanterelles in a saucepan, add water and cook for 15-20 minutes. Add the potatoes cut into strips and cook over low heat for about 15 minutes. Fry finely chopped onions and carrots in a frying pan with vegetable oil. Combine the fried vegetables with the soup. Place processed cheese cubes into the soup and stir gently until the cheese is completely dissolved. Season the soup with salt and pepper to taste and serve, sprinkled with chopped herbs.

Chanterelle cream soup

Ingredients:
800 g chanterelles,
200 g shallots,
50 ml porcini mushroom broth,
50-70 g cream,
3-4 cloves of garlic,
2 sprigs of thyme,
3-4 sprigs of parsley,
50 ml olive oil,
salt, pepper - to taste.

Preparation:
Wash the chanterelles thoroughly and dry. Set a handful of chanterelles (the smaller ones) aside. Cut the remaining part and the shallot into pieces and fry in olive oil with a sprig of thyme and garlic cloves, lightly crushed with a knife. Then cool and remove the thyme and garlic. Puree in a blender. Add the porcini mushroom broth and return the puree to the pan. Fry the remaining chanterelles whole in olive oil. Before removing from heat, add salt and pepper, add finely chopped garlic and parsley. Heat the chanterelle puree, add cream, salt and pepper. Place the cream soup in a plate, add fried chanterelles and thyme sprigs for decoration.

Chanterelle stew with vegetables

Ingredients:
400 g chanterelles,
2 carrots,
1-2 turnips,
2 onions,
5-6 potatoes,
2 tbsp. tomato puree,
3 tbsp. butter,
½ cup sour cream,
dill, salt - to taste.

Preparation:
Fry peeled, washed and sliced ​​mushrooms, as well as diced carrots, turnips and chopped onions, separately in oil. Then put everything in a saucepan along with potatoes, cut into thin circles, pour boiling water and tomato puree and simmer until tender for 25 minutes. Then add sour cream, sprinkle with dill and boil again.

Ingredients:
300-400 g chanterelles,
½ onion,
2 tbsp. l. cream cheese,
100 g cream,
½ tsp. flour,
olive and butter - for frying,
salt, pepper, nutmeg and dried garlic - to taste.

Preparation:
Wash the chanterelles, boil in boiling, salted water for 5 minutes. Drain in a colander and let the water drain. Dry the chanterelles in a dry frying pan. When the moisture has evaporated, add olive oil, butter and finely chopped onion. Fry over high heat for 7 minutes, add salt and pepper, add nutmeg, sprinkle with flour and stir. Add the cream cheese, let it melt, then add the garlic, cream and bring, stirring, to a boil. Turn off the heat and let the finished dish sit for 5 minutes.

Chanterelle goulash

Ingredients:
500 g chanterelles,
2-3 onions,
½ sweet red pepper,
150 g sour cream,
1 partial tbsp. flour,
salt and pepper - to taste.

Preparation:
Cut large mushrooms into 2 or 3 parts, leave small ones as is. Place the mushrooms in a saucepan, add water, bring to a boil and cook for 5-7 minutes. Then drain the water and fry the mushrooms along with the onion cut into half rings in vegetable oil for 5 minutes. Then add the pepper cut into strips, add 100 ml of water, salt and pepper, cover with a lid and simmer over low heat for 25-30 minutes. Add sour cream and flour to the pan, mix well, cover again and simmer for another 7 minutes. Serve goulash with new potatoes.

Ingredients:
300 g chanterelles,
1 onion,
2 tbsp. heavy cream or sour cream,
1 tsp wheat flour,
grated hard cheese, vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the prepared mushrooms into small slices, finely chop the onion with a knife. Place the onion in a frying pan with heated oil and, stirring, fry until half cooked. Add the chopped chanterelles, stir and continue cooking until the liquid has completely evaporated. Add heavy cream, ground black pepper and salt to taste to the future julienne, stir, simmer for 1-2 minutes. Pour wheat flour into the pan, mix thoroughly with the remaining ingredients so that there are no lumps, and simmer for another 2-3 minutes. Preheat the oven to 180ºC. Place the creamy mushroom mixture in cocotte makers or ceramic pots, sprinkle with grated cheese, place in the oven and cook for 5 minutes. When the cheese has melted and covered the dish with an appetizing golden crust, carefully remove the julienne pots from the oven and serve immediately, garnishing with finely chopped parsley or dill. Your mushroom julienne will be more satisfying if you cook it with the addition of tender chicken fillet.

Meatloaf with chanterelles

Ingredients:
400 g pork,
200 g chanterelles,
1 onion,
1 parsley root,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Pound the pork thoroughly to form a thin layer. Finely chop the peeled onion and parsley root and fry in oil along with the washed chanterelles. Place a layer of filling on the layer of pork, pepper, salt and roll into a roll. Tie with thread to prevent the roll from unrolling, wrap in foil and place on a baking sheet and bake in an oven preheated to 180ºC for 30-40 minutes.

Frittata with chanterelles and bacon

Ingredients:
150 g fresh chanterelles,
4 eggs,
100 ml milk,
3 slices bacon
1 slice of bread
cheese, salt - to taste.

Preparation:
Rinse the chanterelles well and place on paper towels for 5-10 minutes to drain. Then dry them in a well-heated frying pan without oil until the liquid evaporates. Then add oil and fry until light golden brown. Place the prepared chanterelles on a plate and leave for a while; place the pieces of bacon and bread cubes cut into small slices into the frying pan and fry for 3-5 minutes. Beat eggs with salt and milk in a bowl. Divide the chanterelles, bacon and croutons equally into two pots, pour in the milk-egg mixture, sprinkle with cheese and cook in the oven for 20-25 minutes at 200ºC.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

We invite you to try Chanterelle salad - it’s fast, satisfying and tasty! This salad does not require much effort, but the result will pleasantly surprise you. Also, this salad does not require large expenditures; one can even say that it is a budget option, since every housewife always has a lot of products in the refrigerator. This is a wonderful salad that everyone will like - both adults and children.

There are many variations and varieties of this salad, the main ingredient always remains indispensable - carrots, which are without a doubt very healthy and tasty. Carrots can be fresh, boiled or Korean - here each housewife chooses to her own taste. Additional ingredients can be the usual vegetables and sausage, as well as seafood, dried apricots and sesame seeds.

When preparing “Chanterelle” you can show your imagination and creativity, but it is best to make such a salad with children, because it can be prepared either in portions for each person or in the shape of a chanterelle.

How to prepare chanterelle salad - 15 varieties

Chanterelle salad with mushrooms

A delicious salad that will please everyone. You can “collect” it with your child, which will make it even tastier.

Ingredients:

• Onions - 1 pc.
• Ham 300 gr.
• Hard cheese - 50 gr.
• Olives - 50 gr.
• Mayonnaise - to taste
• Champignons - 300 gr.
• Carrots - 3 pcs.
• Eggs - 3 pcs.
• Pickled cucumbers - 3 pcs.
• Potatoes - 4 pcs.

Preparation:

1. Boil the champignons in salted water and chop finely.
2. We boil potatoes and carrots in their skins, then cool. When the vegetables have cooled, grate them on a coarse grater. We do the same with boiled eggs.
3. Peel the pickled cucumbers and finely cut them into cubes. Chop the onion, then pour boiling water over it to get rid of the bitterness.
4. We chop the ham, and cut the olives first lengthwise, then across (this will make it easier to “draw” with them).
5. Grate the cheese on a fine grater.
6. Take a wide dish and lay it out in layers: first potatoes, then ham, then mushrooms and onions, then eggs and cucumbers. Lubricate each layer with mayonnaise.
7. From above we begin to create the appearance of a chanterelle - from carrots, olives and cheese.

Salad "Sly little fox" with Korean carrots

The salad is similar to the classic version, but boiled chicken fillet adds tenderness and lightness.

If you want to make this salad dietary, then steam the chicken and use low-fat cream instead of mayonnaise.

Ingredients:

• Boiled chicken breast fillet - 2 pcs.
• Pickled cucumbers - 3 pcs.
• Korean carrots - 200 gr.
• Cheese - 200 gr.
• Garlic - 2 cloves
• Mayonnaise
• Greenery

Preparation:

Boil the fillet in salted water, cool and cut into strips. Cut the cucumbers into strips, grate the cheese on a coarse grater. Pass the garlic through a press and combine with mayonnaise. This salad can be served in a common salad bowl, or you can make it in portions.

If served in a salad bowl: mix fillet, cheese, cucumbers and carrots, season everything with mayonnaise and stir. If serving in portions: place in layers in salad bowls, wine glasses or glasses and add mayonnaise between layers.

Portioned salad "Chanterelle"

A very tasty salad for those who watch their figure. Olive oil goes well with all ingredients.

Extra virgin olive oil is best suited for salad, as it will only have a positive effect on your body.

Ingredients:

• Chicken breast fillet - 2 pcs.
• Korean carrots - 200 gr.
• Hard cheese - 200 gr.
• Pickled cucumbers - 3-4 pcs.
• Pickled mushrooms (honey mushrooms) - 200 gr.
• Garlic - 2 cloves
• Olive oil for dressing
• Greens - to taste
• Salt - to taste

Preparation:

1. Boil chicken fillet in salted water until tender, then cool. Grate the cheese on a coarse grater. Peel the garlic.
2. Slice or tear the chicken breast into fibers. Cut the cucumbers into strips. Pass the garlic through a press. Wash the greens, dry and finely chop. In a deep bowl, combine chicken meat, Korean carrots, cucumbers, cheese, honey mushrooms, garlic and herbs.
3. Add salt to taste and mix everything well. Before serving, season the Chanterelle salad with oil.
4. You can serve the salad in portions; to do this, put the food in glasses or small salad bowls in layers: breast, carrots, honey mushrooms, cucumbers, cheese. Combine garlic with olive oil and pour on top. Decorate with greens.

Chanterelle salad with noodles

A budget version of your favorite salad. Noodles make it even more satisfying and tasty. Perfect for a party or picnic outdoors.

Ingredients:

• Noodles (instant vermicelli, 1 package) - 60 gr.
• Carrots - 1 pc.
• Chicken egg - 2 pcs.
• Garlic - 1-2 teeth.
• Mayonnaise - 150 gr.
• Milk - 2 tbsp. l.

Preparation:

1. Vermicelli should be broken as small as possible.
2. Sprinkle with vermicelli spices.
3. Mix 2 tablespoons of mayonnaise with 2 tbsp. spoons of milk, add to the noodles and mix well.
4. Set aside for half an hour to steam.
5. Hard boil the eggs and peel them.
6. Peel the carrots and grate them on a “Korean” grater.
7. To the swollen vermicelli add eggs, grated on a coarse grater, carrots and mayonnaise mixed with chopped garlic.
8. Mix everything well.
9. Line a deep salad bowl with cling film.
10. Place the salad in a salad bowl, compact it well and let it brew for another half an hour.
11. Carefully turn the salad onto a plate and remove the film.

Crab sticks go well with carrots, which is why this salad is so delicious. After one serving you want more and more.

Ingredients:

• Crab sticks - 200 gr.
• Korean carrots - 150-170 gr.
• Olives - 10 pcs.
• Eggs - 2 pcs.
• Salt (optional)
• Mayonnaise (to taste)

Preparation:

1. Cut crab sticks into cubes and olives into circles.
2. Boil the eggs, cool and also cut into cubes
3. Place Korean carrots in a bowl.
4. Mix the salad with mayonnaise, add salt if necessary.
5. Serve the salad immediately.

Very simple salad "chanterelle"

A salad that is not like what we are used to. Very simple but tasty. It can be served as a separate dish or stuffed with vegetables, such as zucchini or eggplant.

Instead of mayonnaise with palm oil, you can use regular mayonnaise with the addition of heavy cream or sour cream.

Ingredients:

• Fresh carrots - 5 pcs.
• Garlic - 4 cloves.
• Palm oil mayonnaise
• Salt and pepper

Preparation:

1. Wash and peel the carrots. Peel 4 cloves of garlic.
2. Grind the carrots and garlic in a meat grinder, add salt and pepper to taste.
3. Season with mayonnaise.

A salad that will please both gourmets and children. Very tasty, satisfying and easy to prepare.

Instead of dried chanterelles, you can use pickled or fresh ones, which need to be washed well and fried in vegetable oil.

Ingredients:

• Carrots - 1 pc.
• Dried chanterelles - 20 gr.
• Lemon juice - 1 tbsp.
• Turmeric - 0.5 tsp.
• Flaxseed oil - 1 tsp.
• Black pepper, celery (or sea) salt - to taste
• Green onions - a few feathers
• Lettuce leaves - for decoration

Preparation:

1. Soak the mushrooms in cold, clean water for several hours or overnight. Squeeze. Cut into small pieces.
2. Grate the carrots on a Korean carrot grater using the fine shredding attachment.
3. Finely chop the green onions.
4. Mix flaxseed oil, lemon juice and turmeric.
5. Gently mix all ingredients in a salad bowl. Add salt and black pepper to taste. Mix again.

Decor:

Place the Chanterelle carrot salad on a lettuce leaf and serve.

This is a completely different salad from “Herring under a fur coat with beets.” Mushrooms add a touch of piquancy. Very tasty and satisfying, which will become the whole family's favorite salad.

Ingredients:

• Herring fillet - 2 pcs.
• Mushrooms - 300 gr.
• Boiled potatoes - 4 pcs.
• Boiled carrots - 2-3 pcs.
• Onion - 1 pc.
• Mayonnaise
• Pitted olives - half a jar
• Boiled eggs - 2 pcs.
• Vegetable oil for frying

Preparation:

1. Cut the onion into small cubes and fry over low heat.
2. Chop the mushrooms, add to the onion and fry until tender.
3. Peel the potatoes and carrots and grate them on a coarse grater.
4. Cut the herring into cubes
5. Lay out the salad in layers - herring, then mayonnaise. Place mushrooms and onions on top. Next are the potatoes from which we form the appearance of a chanterelle. Spread with mayonnaise and lay out the last layer - carrots.
6. Grate the eggs on a fine grater, cut the olives into small strips. Make ears, a nose, a tail from olives, and white fluff on the muzzle from eggs. We also make eyes from olives.

To make boiled vegetables easy to peel, you need to fill them with cold water after cooking. After this, the skin is easily removed.

A very tasty and unusual salad. The duck breast makes it festive and special. Having tried it once, you will never want to eat another “Chanterelle” again.

Ingredients:

• Duck breast, boiled or baked - one large
• Marinated mushrooms - 5-6 tablespoons
• Hard cheese, sharper - 300 gr.
• Boiled potatoes - 2 pieces, if small - 3 pieces.
• Korean carrots - 250 gr.
• Onion - one small
• Garlic - a couple of cloves
• Eggs - 4 pcs.
• Olives and olives - 10 pieces each
• Mayonnaise
• Dill, parsley - several sprigs each

Preparation:

1. For a salad with mushrooms and duck fillet, the breast should be boiled or baked in foil and finely chopped.
2. Grate potatoes, hard-boiled eggs and cheese on a coarse grater.
3. Cut the mushrooms into arbitrary pieces, but not large.
4. Chop the onion (it is better to take a sweet salad onion).
5. Crush the garlic with a knife, and then finely chop it (it is not advisable to put it through a press)
6. If the olives are pitted, chop them with a knife; if they have pits, remove the pit first.
7. Chop the greens very finely and combine with mushrooms and duck, add onion and garlic.
8. Now lay out the salad in layers. Each layer should be lightly pressed with your palms, but without fanaticism, there is no need to compact it. Then the pressed layer should be lightly greased with mayonnaise.

• Place half of the carrots as the first layer.
• The second layer is half potatoes and cheese.
• Third - olives + black olives (half).
• The fourth layer is half of all eggs.
• The fifth is a mixture of mushrooms, duck and greens.
• Sixth - eggs (what's left).
• Seventh - olives + black olives.
• Eighth - potatoes and cheese.
• And the “coat” of carrots completes everything.

Cover with film and refrigerate for four hours.

You can decorate the salad with small pickled mushrooms and herbs.

An interesting salad that will be a highlight on the holiday table. Dried apricots and apples add a sweet flavor that goes well with carrots. Instead of walnuts, you can use peanuts or seeds.

Ingredients:

• Carrots - 2 pcs.
• Dried apricots - 250-300 gr.
• Walnuts - 200-250 gr.
• Green apples - 2 pcs.
• Garlic - 3 cloves
• Mayonnaise
• Salt, pepper, herbs

Preparation:

1. Wash and dry the dried apricots.
2. Grate fresh carrots on a coarse grater.
3. Cut dry dried apricots into small cubes and add to carrots.
4. Chop the walnuts and add to the carrots and dried apricots.
5. Cut the apple into small pieces and add to the bowl with the rest of the ingredients.

Salad dressing:

Squeeze the garlic into the mayonnaise and mix well.

Season the salad with dressing, mix well, add spices to taste and place in a beautiful salad bowl.

Garnish with herbs and refrigerate for several hours to soak the salad.

Fox tail salad

A delicious salad that looks very beautiful on the holiday table.

Ingredients:

• Red beans in their own juice - 200 gr.
• Korean carrots - 100-150 gr.
• Smoked sausage - 150 gr.
• Onion - 1 pc.
• Champignons - 200-250 gr.
• Mayonnaise - 200 gr.
• Salt - to taste.

Preparation:

1. Chop the onion, finely chop the champignons, fry it all in vegetable oil.
2. Cut the sausage into thin strips, add Korean carrots.
3. Drain the water from the beans.
4. Combine everything, mix, season with mayonnaise. Add salt.
5. Garnish with Korean carrots. Add greens if desired.

Chanterelle salad with baked chicken fillet

A modified recipe for a classic salad. Baked chicken fillet adds something special that cannot be compared with anything else.

Ingredients:

• Baked chicken fillet - 100 gr.
• Pickled cucumbers - 2 pcs.
• Korean carrots - 200 gr.
• Cheese - 75 gr.
• Garlic - 2 cloves.
• Mayonnaise or sour cream
• Greens to taste

Preparation:

1. Place the carrots in a deep bowl.
2. Finely chop the cucumbers and add to the carrots.
3. Grate the cheese on a coarse grater and add to the rest of the ingredients.
4. Pre-bake the chicken breast. Cut into small cubes and add to ingredients. Squeeze the garlic and add mayonnaise or sour cream. Mix everything well and decorate with herbs.

Bake the breast in foil, after rubbing the meat with your favorite spices. You don’t need to add salt to the salad, since carrots, chicken fillet, and cucumbers are already seasoned.

Vegetarian "Little Chanterelle"

Very tasty and healthy salad! Perfect for a picnic.

If you want to make it more dietary and healthy, all vegetables can be cooked in a steam bath.

Ingredients:

• Carrots - 300 gr.
• Cauliflower - 200 gr.
• Potatoes - 200 gr.
• Zucchini - 200 gr.
• Sour cream - 200-300 gr.
• Vegetable oil
• Salt pepper
• Dill for decoration

Preparation:

1. Boil all vegetables except zucchini until tender. Cool, remove the skin and grate.
2. Cut the zucchini into thin strips and fry in vegetable oil. Mix potatoes, zucchini, cauliflower and half a carrot. Salt, pepper, add sour cream and mix well.
3. Place the salad on a flat bowl and shape it into a hemisphere. Top the salad tightly with the remaining carrots and garnish with herbs.

Salad "Chantelle"

A classic recipe for this salad. Delicious, easy to prepare, beautiful, and most importantly, not a single family member will go hungry.

Ingredients:

• Chicken fillet - 2 pcs.
• Fresh cucumbers - 2-3 pcs.
• Korean carrots - 200 gr.
• Cheese - 200 gr.
• Garlic - 2 cloves
• Mayonnaise
• Greenery

Preparation:

1. Boil the chicken fillet in salted water until tender, cool, then separate into fibers with your hands.
2. Cut the cucumbers into thin strips.
3. Grate the cheese on a coarse grater.
4. Mix chicken fillet, cheese, cucumbers, Korean carrots, add garlic passed through a press and finely chopped herbs. Season with mayonnaise, stir and let sit for a few minutes.

Sea "Little Chanterelle"

A salad that will undoubtedly be king on your table. Guests will be pleasantly surprised by this combination of ingredients. This is a completely unusual variation of the Chanterelle salad, which you will remember for a long time.

Ingredients:

• Marinated shrimp - 200 gr.
• Marinated mussels - 100 gr.
• Marinated squid rings - 100 gr.
• Fresh cucumber - 2 pcs.
• Korean carrots - 400 gr.
• Olive oil for dressing
• Spices to taste
• Sesame for decoration

Preparation:

1. Cut the squid rings in half to make strips. Wash the cucumbers, do not peel them, cut thinly along the entire length. To make this easy, you can use a vegetable peeler. Pour cold water over the cucumber strips and let them sit for 20 minutes.
2. Meanwhile, mix seafood in a bowl and add olive oil. Mix well, add spices. Place in a heap on a plate. Drain the cucumbers and dry with a paper towel. In a clean bowl, easily combine the cucumber strips and carrots. Without squeezing too much, randomly place the vegetables on top of the seafood. Drizzle with olive oil.
3. Heat a dry frying pan and heat the sesame seeds in it. Garnish the finished salad with sesame seeds.

Mushrooms are popular gifts from the forest that people have learned to use over the years to prepare a wide variety of dishes. It all depends on what kind of product you have to deal with in this case. When it comes to chanterelles, they are usually boiled and then fried or used as an additive for soup. Sometimes fragrant red umbrellas are dried or preserved, turning them into homemade preparations. But many housewives don’t even know how delicious a salad can be made, for example, if you deviate a little from the usual rules. In cooking, it turns out, there are dozens of different options for preparing such a dish. As an example, we can consider some of them.

The simplest option

The most popular is the salad with fried chanterelles and bacon. It is very easy to prepare and requires a minimum amount of ingredients. To work you will need:

for 0.5 kilograms of mushrooms, 100 grams of smoked bacon, 2 cloves of garlic, some herbs (parsley or lettuce), vegetable oil, ground black pepper and 3 pieces of baguette.

Preparing a salad with fried chanterelles is quite simple:

1. First of all, the mushrooms need to be peeled, washed and cut lengthwise into 2 or 4 pieces, depending on the size. The smallest specimens can even be used entirely.
2. Then cut the bacon into thin slices and fry them until crisp in a hot frying pan. Prepared products can be immediately transferred to a salad bowl.
3. In the same frying pan, fry the chanterelles until all the liquid that is formed has evaporated. At the final stage, add a little salt.
4. Take another frying pan and fry chopped garlic in oil. The remaining dried pieces can be discarded.
5. In the resulting aromatic oil, fry the baguette, cut into cubes.
6. Collect all ingredients in a salad bowl, pour in oil and mix well.

The finished salad with fried chanterelles should be supplemented with chopped herbs. This will give it freshness and flavor.

Original combination

Using various additional ingredients, you can prepare a very interesting salad with fried chanterelles. The recipe for one of these options requires the following products to be on the desktop:

for 500 grams of fresh mushrooms, a quarter cup of walnuts, 2 cloves of garlic, salt, 1 tomato, 100 grams of smoked ham, a little ground black pepper, a tablespoon of chopped herbs (parsley), 125 grams of lettuce leaves and 5 tablespoons of nut oil.

The whole process takes place in 4 stages:

1. First you need to fry the nuts in a frying pan. Then they should be crushed and the products should be allowed to cool.
2. Heat three tablespoons of oil in the same frying pan with garlic over low heat for two minutes. Then add the mushrooms and, increasing the flame, fry them with salt and pepper for 5-6 minutes.
3. Add the rest of the ingredients, chopped as desired, and heat everything over low heat for 2 minutes.
4. After this, the prepared ingredients should be collected in one bowl, add the remaining oil and mix.

Already in the plate, before serving, the dish should be decorated with chopped nuts.

Celebration of taste

Each dish should give a person not only gastronomic, but also aesthetic pleasure. In this sense, a salad with fried chanterelles and chicken can be considered an ideal option. It not only looks appetizing, but can also serve as a real decoration for the dining table. To prepare this dish you will need:

• for the main mixture - 200 grams of smoked chicken breast, 3 potatoes, a bunch of green onions, 60 grams of chanterelles, a tablespoon of butter and a sprig of parsley;
• for dressing - salt, ground pepper, as well as vegetable oil and balsamic vinegar in a ratio of 2:1.

According to the cooking technology, the dish is absolutely simple:

1. First, you need to sort the mushrooms, wash them, chop them if necessary (if they are very large), and then fry them for 10 minutes in butter.
2. Remove the poultry meat from the bone and cut into pieces no thicker than ½ centimeter.
3. Boil the potatoes in their skins, then peel and cut into thin slices.
4. Collect the prepared ingredients in a separate container and mix. To do this, it must be spacious enough.
5. Make the dressing by thoroughly whisking all the ingredients specified in the recipe with a fork.
6. Place the main products in a salad bowl and pour the aromatic mixture over them.

To decorate the finished salad, you can use parsley (or dill).

There is another option for how to prepare a salad with a photo; in this case it will come in handy, since the work uses a not entirely familiar set of products:

for 500 grams of fresh chanterelles the same amount of spaghetti (or other pasta), 1 lemon, 170 grams of shallots, salt, 200 grams of Feta cheese, 2 cloves of garlic, 3 tablespoons of white wine vinegar, 30 grams of chives, a little ground black pepper, 15 grams of chopped parsley and 2 teaspoons of fresh chopped thyme.

The procedure for preparing this salad is extremely simple:

1. First, the washed mushrooms must be cut into small pieces.
2. Using a fine grater, remove the zest from the lemon.
3. Chop the garlic and shallots and then fry them in vegetable oil until the products become softer.
4. Add thyme, mushrooms, zest to them and simmer everything together until the moisture has almost evaporated.
5. Add salt, vinegar and pepper.
6. Separately, boil the pasta in salted water with vegetable oil. When ready, drain the water and dry them a little.
7. Carefully add cheese, pasta, parsley and chopped chives to the mushrooms.

This salad is equally good either hot or cold.

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:

1. chanterelles (marinated) - 200 gr.,
2. ham - 200 gr.,
3. gherkins (or pickles) - 4-5 pcs.,
4. onion - 1 pc.,
5. olive oil - 30-50 gr.,
6. 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:

1. 150 gr. ,
2. 1 chicken breast,
3. can of corn,
4. 1 large tomato
5. 1 sweet pepper,
6. mayonnaise, sour cream,
7. 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:

1. potatoes - 3-4 pcs.,
2. chanterelles - 400 gr.,
3. tomatoes - 2 pcs.,
4. lightly salted cucumbers - 3 pcs.,
5. onion - 1 pc.,
6. Chinese cabbage - 250 gr.,
7. salt, herbs,
8. 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:

1. chanterelles - 70 gr.,
2. boiled egg - 1 pc.,
3. goat cheese (or feta) - 20 gr.,
4. nuts (any) – 5 gr.,
5. arugula - 30 gr.,
6. garlic - 1 clove,
7. balsamic vinegar and olive oil - to taste,
8. 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:

1. crab sticks – 250 gr.,
2. onions – 1 pc.,
3. chanterelles – 250 gr.,
4. egg – 3 pcs.,
5. mayonnaise – 3 tbsp. l.,
6. salt and black pepper (ground),
7. 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:

1. 2 kg chanterelles,
2. 3 kg of tomatoes,
3. 4 kg onions,
4. 1 head of garlic,
5. 300 ml sunflower oil,
6. greens – cilantro, parsley, dill,
7. salt – 2 tbsp. l. for approximately 2.5 liters of workpiece,
8. 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.