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Chanterelle Spread with Carrot and Onion for Winter

A really tasty mushroom spread! Eat it right away or put it up for winter. Chanterelles are one of our family's favorite mushrooms. We usually fry them or make soup with them, but I tried this recipe for a change — and we loved it!

AdelinaAuthor avatar
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Caviar with carrots chanterelles and onions for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 75 % 9 g
Carbohydrates 17 % 2 g
86 kcal
GI: 100 / 0 / 0
  • Before you make the chanterelle spread, wash the mushrooms, cut them into medium pieces, and boil them in salted water, adding the allspice, bay leaves, and cloves. Boil the chanterelles for 15–20 minutes total. Then, without squeezing out the broth, put the mushrooms in a bowl (you'll need a kilogram of boiled chanterelles for this recipe) and blend them. Add the finely chopped garlic. Finely chop 1 large onion and 1 large carrot and sauté them in a skillet with vegetable oil. Add the vegetables to the mushroom mixture and stir. Transfer to a pot and simmer over low heat, covered, for 50 minutes. Then uncover and simmer the mushroom mixture for another 10 minutes. At the very end, add the red pepper and stir well. The chanterelle spread is ready. Eat it right away or can it for winter — in which case spoon the hot spread into sterilized jars, seal tightly, and store somewhere cold. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Chanterelles - 13  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Allspice - 263  kcal/100g

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