In cooking, there is probably nothing more delicious than airy and fragrant homemade cakes. The article proposes a step-by-step recipe for a light, “melting in the mouth”, easy to make a pie with chanterelles.
Selection and preparation of ingredients
You need to pick mushrooms on your own in July-September - this is the time of their fruiting. These same months need to be guided when buying at retail outlets. The best in taste are called fruits harvested in the fall: they are more saturated with aroma and taste, less watery.
Did you know? Most fungi absorb toxins and salts of heavy metals, radioactive compounds from the atmosphere and soil. Chanterelles, however, not only do not absorb harmful elements, but also help to remove them from the body.
At home, the mushrooms are cleaned of adhering particles of soil and grass, moss, washed with running water. If any places are not washed, you need to scrape with a knife, but do not leave dark areas.
When purchasing mushrooms, take a look at the quality certificate of the product, as the chanterelle has doubles
Chanterelle Cake Recipe
8120 minutes
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
The dough is prepared first: the margarine needs to be melted and cooled.
In a deep bowl, mix dairy products, margarine, 2 eggs, salt, sugar.
Sift flour here with the baking powder. Knead elastic dough.
Form a ball from the dough, wrap it with cling film and put in the refrigerator.
Chop the potatoes with medium-sized cubes and brown in sunflower oil in a pan until soft.
Fried washed and sliced chanterelles fried with finely chopped onions for about 10 minutes.
Grate cheese on a coarse grater.
Remove the dough from the refrigerator and divide into two parts: one for the base with sides, 2/3 of the total mass, the second is the top of the pie. Roll out the base of the pie and place it in a baking sheet greased with vegetable oil, letting the edges slip onto the edge of the baking sheet.
The filling will be three-layer: the first layer is potato, the second onion-mushroom, the third cheese.
Roll out the top thinly and, covering the filling, pinch the edges with the sides of the base.
Lubricate with the remaining egg and bake at + 200 ° С for 15 minutes, then, reducing the temperature to + 180 ° С, another 20 minutes.
The dough is prepared first: the margarine needs to be melted and cooled.
In a deep bowl, mix dairy products, margarine, 2 eggs, salt, sugar.
Sift flour here with the baking powder. Knead elastic dough.
Form a ball from the dough, wrap it with cling film and put in the refrigerator.
Chop the potatoes with medium-sized cubes and brown in sunflower oil in a pan until soft.
Fried washed and sliced chanterelles fried with finely chopped onions for about 10 minutes.
Grate cheese on a coarse grater.
Remove the dough from the refrigerator and divide into two parts: one for the base with sides, 2/3 of the total mass, the second is the top of the pie. Roll out the base of the pie and place it in a baking sheet greased with vegetable oil, letting the edges slip onto the edge of the baking sheet.
The filling will be three-layer: the first layer is potato, the second onion-mushroom, the third cheese.
Roll out the top thinly and, covering the filling, pinch the edges with the sides of the base.
Lubricate with the remaining egg and bake at + 200 ° С for 15 minutes, then, reducing the temperature to + 180 ° С, another 20 minutes.Video recipe
Important! After frying the mushrooms with onions, let the oil drain well, otherwise the filling will turn out to be too greasy and wet.
Chanterelles are combined with almost all side dishes, vegetables and meat, so they are always out of place in cakes, pies, casseroles and other pastries. Make a cake according to the recipe, and it will make your feast special.
