In rainy weather they don't soak up excess moisture, and in the heat they don't dry out or fall apart. These mushrooms undoubtedly benefit your health, helping fight diseases of the pancreas, tuberculosis and cancer. They contain quite a lot of vitamins and minerals.
Recipes with chanterelles are very simple. They're used to make various soups, sauces and gravies; they're pickled, salted, dried, and even baked into pies. But most often you'll spot fried mushrooms on the table. It turns out especially appetizing if you add new potatoes and onion.
How do you cook this forest delicacy? Chanterelles stand out because they don't require long preparation — they're usually boiled for 20-25 minutes to preserve their pleasant aroma and rich flavor. Before cooking, carefully trim the stems (by about a third) and thoroughly rinse the caps free of debris. It's recommended to freeze the product strictly after bringing it to a boil, otherwise a bitterness will come through. If the mushrooms are dried, they need to be soaked in water or milk for 1-1.5 hours.
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