Meat marinated with chanterelles may sound unexpected and raise many questions – what is the marinade composition, how to cook, what to mix, should the mushrooms be fried, dried, or crushed? It’s much simpler – you don’t need to worry about anything because it has already been thought out and done for you. “Norfa” meat product technologists serve the steak with chanterelle marinade “on a plate” – you just need to cook it and enjoy.
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A surprise for gourmets – chanterelle-flavored marinade
Low-calorie, rich in fiber, minerals, and vitamins, chanterelles create a perfect duet with meat dishes. Pork or chicken seasoned with chanterelles gains a divine flavor, and if a splash of cream is added – the creaminess plays as the final chord of perfection.
Meat technologists have figured out how to combine this forest flavor and aroma with a marinade. “Norfa’s” chief butcher Dainius Bartošius reveals the secret of the marinade composition: crushed dried chanterelles or their extract, onions, cream-flavored spices, pepper, garlic, and aromatic herbs.
At “Norfa” you will find three new products with chanterelle-flavored marinade: pork neck with bone, pork ham with skin, and chicken steaks. According to D. Bartošius, all products are popular and loved by customers. The best-selling neck steak is soft and juicy, and especially delicious with the new flavor marinade.
The pork ham with chanterelle marinade requires a longer cooking time, but the result will repay your patience – you will want to repeat and give thanks.
For those in a hurry, chicken steaks with chanterelle marinade are recommended – you won’t have to wait long for tender white meat: one, two, and delicious fried bites jump onto the plate.
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Chicken drumsticks and steaks with chanterelle aroma
Even more new chicken products with chanterelle marinade this season are offered by UAB “Rivona.” According to technologist Daiva Vaišvilienė, there are two options – chicken drumsticks and steaks.
Buy chicken drumsticks with chanterelle marinade in the “Norfa” weighed meat section in the quantity that hungry mouths will gather at the table. Many like drumsticks – they are tender and juicy; count at least several drumsticks per serving because one or two will definitely not be enough.
“Even if you don’t have a modern grill, that’s no obstacle to enjoying a delicious chicken steak. Choose convenient cooking containers in which chicken steaks with chanterelle marinade are packed,” recommends D. Vaišvilienė.
About 150 tons of various chicken products are produced monthly in the “Rivona” poultry processing plant. Lithuanian pork is prepared in the meat plant and delivered daily to “Norfa” stores according to sales demand. On average, 1500 tons of pork are sold monthly at “Norfa.”
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Chicken thighs with chanterelle sauce
Ingredients:
- 4 pcs chicken drumsticks from “Norfa” weighed meat section,
- a few handfuls of fresh chanterelles,
- 1 teaspoon garlic salt,
- a bunch of dill or parsley,
- ½ cup cream.
Preparation:
- Dry the chicken thighs and rub them with garlic salt.
- Heat a pan, add oil, and fry the thighs on all sides until nicely browned.
- Add chopped chanterelles and sauté.
- Add greens, pour in the cream, and heat a little more.
- Place the chicken in a baking dish and bake in the oven at 180 degrees for about 15-20 minutes.
Enjoy your meal!
