With buckwheat, carrots and onions

2-350 minutes

1. Peel the onions and carrots, chop finely (carrots - with thin strips).
2. Pour the vegetable oil into the multicooker bowl, select the “Fry” mode from the program list and fry the chopped vegetables from all sides (usually this takes no more than 10 minutes).
3. Sort the chanterelles, wash and cut into medium cubes (small copies can be cut into just a few parts).
4. Pour the crushed mushrooms into the bowl and after stirring with onions and carrots, fry the mixture for another 10 minutes. Cancel the selected program and transfer the vegetables to a different container.
5. Sort and rinse the buckwheat groats, and then pour it into the bowl of the multicooker, completely covering the buckwheat with water.
6. Choose the program “Buckwheat” or “Grains” and leave the grains to cook until tender.
7. Add the previously prepared mushroom mixture to the finished porridge and after stirring, you can serve the dish to the table.

With beef and tomato paste

3-480 minutes

1. Rinse the selected piece of beef under running water and pat the meat well with paper towels, thereby drying it from all sides.
2. Cut the beef with medium cubes (with a side of about 1.5–2 cm), salt and roll each slice in flour.
3. Turn on the slow cooker, add vegetable oil to the bottom of the bowl and lay out the meat.
4. Fry the beef for 10 minutes in the "Frying" or "Baking".
5. Peel and chop onions into small cubes, grate the peeled carrots on a coarse grater, and then transfer the vegetables to the meat, frying everything together for another 10 minutes.
6. Rinse the pickled chanterelles in clean water and, chopping into small pieces, also pour into the crock-pot, mixing everything well.
7. After a minute, add sour cream, tomato paste to the mixture and mix everything well again.
8. After a few minutes, pour a glass of water to the vegetables with meat, close the lid of the unit and set the stewing mode to 40 minutes.
9. At the end of the cooking process, mix the dish again and place on serving plates for serving.

Casserole with chanterelles and potatoes

Sliced ​​dish can be served with white sauce or sour cream.

3-460–80 minutes

1. Peel and boil the potatoes, mash it in mashed potatoes, then add eggs, butter and flour.
2. Pepper, knead the mixture until smooth, without leaving lumps.
3. Sort and wash the mushrooms well. Cut into large pieces large pieces.
4. Peel and finely chop the onions.
5. Sprinkle the chanterelles into a preheated pan and lightly fry in a small amount of vegetable oil.
6. Add chopped onions to the mushrooms and continue to fry for another 10 minutes over medium heat, then transfer to a plate and leave to cool.
7. Wash and then pat the meat with paper towels and fry in a pan until cooked. Cool the legs and remove the meat from the bones.
8. Thinly chop the cabbage, slightly crush it with your hands and fry it in a pan with the addition of a small amount of water (the vegetable should not burn).
9. Cut cheese into small cubes.
10. Cover the crock-pot with parchment baking paper and lightly grease the surface with butter.
11. Put about half of the previously cooked mashed potatoes on the bottom, and on it place in layers layers of cabbage, chicken, chanterelles with onions and cheese, leveling each of them.
12. Cover the filling with the remaining potato mass, grease its surface with sour cream and sprinkle with a small amount of grated cheese.
13. Close the multicooker with a lid and select the “Baking” mode for 40 minutes.
14. Cool the finished casserole a bit (just open the lid), and then remove it from the bowl by pulling the edges of the parchment paper.

Fried chanterelles

270–80 minutes

1. Sort and wash fresh chanterelles under running water so that they do not have time to be overloaded with liquid.
2. Put mushrooms in a multicooker bowl, salt and pepper.
3. Fill the chanterelles with water and in the “Baking” mode cook for 40-45 minutes, stirring regularly and checking for the presence of liquid. 20 minutes after the start of cooking, drain the water and add vegetable oil.
4. While the mushrooms are fried, peel the onion, finely chop it, and then pour into the bowl with vegetable oil. Over the next 7-10 minutes, stir the mushrooms, not letting them burn.

At the end of the cooking process (accompanied by a sound signal), you can immediately put the chanterelles in a separate plate and serve with a side dish, for example, potatoes or buckwheat porridge. You can fry mushrooms in a pan, but in a slow cooker they turn out more juicy.

Chanterelle Soup

6-780 minutes

1. Sort and wash fresh chanterelles, ridding them of adhering debris and dirt.
2. Peel potatoes and onions, slicing them with thick straws and large cubes, respectively. Grate the peeled carrots on a coarse grater.
3. Put the mushrooms in a slow cooker, fill with three liters of water and leave to cook in the “Stew” or “Soup” mode for 1 hour.
4. 20 minutes after the start of cooking, check the readiness of the mushrooms and if they have already sunk to the bottom of the bowl, add chopped onions and grated carrots to them.
5. After a few minutes, pour the cubes of potatoes, salt and pepper the soup of your choice. Add crushed garlic if desired.
6. After the device sounds a beep, add a piece of butter and a little greens - chopped parsley or dill to the dish. Mix well and leave to brew under a closed lid for 5 minutes.
7. Pour the soup into portions and serve with bread, croutons or garlic buns to the table, which will only emphasize its taste.

Julienne with sour cream

To the table, julienne can be served either in the form in which it was prepared, or additionally decorated with chopped greens.

230–40 minutes

1. Peel the onion and cut it into half rings.
2. Clean and rinse the chanterelles under running water, thoroughly cleaning them of any adhering debris (to rid the mushrooms of excess moisture, pat them at the end of the wash with a paper towel).
3. Cut the mushrooms into slices or small flat slices.
4. Pour the vegetable oil into the multicooker bowl and heat it in the "Frying" mode for 2 minutes.
5. Transfer the onions and mushrooms into the appliance container and stirring regularly, fry on all sides for 5–7 minutes.
6. Salt and pepper the mushrooms, stirring everything again with a silicone spatula.
7. Add the grated cheese to the bowl and evenly distributing it on the surface of the onion-mushroom mixture, pour the cream.
8. Select the “Baking” mode or the “Auto-cook” function (with a temperature of 110 ° C) in the device menu, close the lid tightly and press the “Start” button. In any of these modes, the baking time should be 10 minutes.
9. After a beep sounds, unplug the appliance and carefully remove the hot bowl. The same silicone spatula will help portion the dish.