Many people like to pick mushrooms. But not everyone knows how to save them on for a long time. What you need to know about storing chanterelles?

Freezing

You can preserve mushrooms by salting them and canning them. Combined with fried potatoes they form amazing dish. Therefore, if you managed to harvest a considerable harvest, you can safely pickle the chanterelles. If you want to keep your first shipment this type this product, it is recommended to freeze it. In this case, you will receive the entire set of proteins, amino acids, and vitamins in one dish. Freezing such mushrooms is not too difficult.

The mushroom must be processed immediately after collection. If the temperature in the apartment is low, then these representatives of the mushroom kingdom can be stored for no more than 24 hours. Initially, it is necessary to carefully sort out the product, eliminating wrinkled and old specimens. Don't forget to clean the mushroom of various debris, such as sand or twigs, needles or leaves.

Storing such mushrooms is not at all troublesome. Take a close look at the back of the chanterelles' cap. This is usually where a lot of dirt accumulates. Rinse the product with a stream of water, then lay it on a towel to dry. Do not waste time on this stage, because excess moisture can only cause harm. After drying, put everything into containers (bags) and put them in the freezer.

Many housewives are interested in how to remove bitterness from chanterelles? This is very easy to do, you just need to boil them first. Pour the product into a saucepan, pour cold water, wait until it boils. Don't forget to add salt and remove any foam. The product should be cooked for no more than 20 minutes.

Then you need to drain the chanterelles in a colander, rinse them, and place them on a towel. Plastic containers or bags are best suited for freezing. It is necessary to freeze mushrooms in small portions, because defrosting them again is not recommended. You can also freeze stewed or boiled chanterelles along with the liquid. In the future, they will be the basis of hodgepodge, stew, and soup.

It is important to remember that storing this product for longer than four months is not recommended, and defrosting should be carried out at room temperature.

Drying

How to dry chanterelles? Initially, choose mushrooms that are suitable for drying. One way is to dry it in the sun. The chanterelles are strung on a thread and then hung over the balcony. In order for the mushroom to dry well, the place must be protected from insects and also well ventilated. Storage forest product(drying) does not allow moisture, dampness. This process takes approximately 1 week.

More reliable way- this is the drying of representatives of the mushroom kingdom in ovens or Russian ovens. You must first thoroughly clean the mushrooms. It is not recommended to wash them, otherwise they will absorb a lot of water. Then they start cutting: the caps are separated from the legs, the latter, if necessary, are cut into circles. Next, everything is laid out on a baking sheet or wire rack.

Preheat the oven to 45 degrees. When the chanterelles are somewhat dry, increase the temperature. Open the door slightly to allow free air circulation. The small hats will dry first, prepared mushrooms must be removed in time. Dried chanterelles can be used to prepare delicious dishes in winter.

Greetings, dear friends! The mushroom season will begin very soon, and it’s time to talk about interesting and delicious preparations from mushrooms for the winter, in particular about chanterelles. If you want to enjoy delicious chanterelles all year round, then you simply must know how to freeze chanterelles for the winter at home.

In this article I will tell you not only how to freeze chanterelles for the winter so that they don’t taste bitter, but I will also reveal the secrets of how to freeze chanterelles correctly so that ready meals the mushrooms were soft and juicy.

I hasten to “upset” you - you won’t be able to simply freeze chanterelle mushrooms raw. It will take a little effort, but in the end you will get delicious chanterelles, completely ready for use.

These frozen chanterelles are ideal as a filling for puff pastries, and fried potatoes. You only need to defrost the chanterelles at room temperature and add them to the dish. So, we freeze the chanterelles for the winter - step by step recipe with photos at your service!

Ingredients:

• 1 kg. chanterelles
• 3 liters of water
• 1 tbsp. butter (or 25 ml vegetable)
• 1 onion
• salt and spices

Additionally:

• boxes with lids for freezing
• or vacuum bags for freezing

How to freeze chanterelles for the winter at home:

Small chanterelles, like cloves, are ideal for freezing - in ready-made dishes they are soft, juicy and non-fibrous. If you get caught large chanterelles, then use only the caps for freezing, and use the stems on mushroom pate, or mushroom caviar.

We wash the chanterelles in large quantities cold running water to get rid of branches, dry leaves and particles of soil. If necessary, rinse several times.

Next, lower the chanterelle mushrooms into boiling water along with the onion, cut in half. Constantly stirring the mushrooms with a slotted spoon, soak the chanterelles in boiling water for 15 minutes. My grandmother says that among chanterelles (especially purchased ones), there may be “false” poisonous chanterelles, which can be identified with the help of an onion - if the onion turns blue during cooking, it means poisonous mushrooms were still present in the party.

Place the chanterelle mushrooms in a colander and wait for them to cool a little.

Then, if desired, you can chop the chanterelles with a knife. It all depends on where you are going to use the frozen chanterelles next. If the filling is for pizza, pies, or dumplings, then it is better to chop it up so that you can use it later finished product. And if you plan to cook or stew, then you can leave the mushrooms as is.

Melt in a frying pan butter. If you plan to use frozen chanterelles for cooking Lenten dishes, then replace the butter with vegetable oil. It is thanks to the oil that frozen chanterelles, after defrosting in ready-made dishes, will remain soft and juicy.

Fry the chanterelles in oil for 5-7 minutes, stirring constantly with a spatula.

Add salt and black pepper to taste, remove from heat, and let the chanterelles cool completely.

Wonderful red mushrooms, called sly chanterelles, are quite capricious when creating winter supplies. Illiterate and incorrect handling of tender mushrooms deprives them of their invaluable aroma and adds to delicious taste bitter notes. To avoid such incidents, you should thoroughly study the issue of winter storage chanterelles. If everything is done correctly, in the cold season chanterelles can be added to soups, salads, sauces, side dishes, and filling for pies.

Preparation and selection of mushrooms

Chanterelles are collected in right time. They do not “hunt” for them after prolonged hot weather. After a long dry period, during a period of rising humidity, the mushrooms become saturated harmful substances which come from airspace. As a result, there is a risk of mushroom poisoning. You should not put old chanterelles that have begun to rot in the basket. Of course, any mushrooms are collected in a clean natural area; specimens growing near highways and in industrial areas are not taken.

To begin with, they carefully sort through, choosing to create the workpiece only whole, even, healthy specimens without damage. Crumpled, crumbling chanterelles found among the mushroom “catch” are advised to be eaten as soon as possible.

It is recommended to process mushrooms within sixteen to eighteen hours after collection. At low indoor temperatures, it is recommended to store chanterelles for no more than a day. It is better to start processing immediately after a trip to the forest: the sooner the mushrooms are sent for storage after all the procedures, the more taste, vitamins and aroma will be preserved inside the product.

Storage methods

Freezing

Frozen mushrooms can be stored for three to four months. If the temperature is eighteen degrees below zero, the chanterelles will “last” for a whole year. But storage for a longer period is not carried out, because the product may deteriorate.

Chanterelles can be frozen raw, fried or boiled.

Freezing raw chanterelles

Without preliminary heat treatment, mushrooms are preserved much better nice smell And appearance. The downside to freezing fresh chanterelles is the potential for a bitter aftertaste. To try to exclude this possibility, only the highest quality and fresh mushrooms are chosen.

After selecting specimens suitable for freezing, they are wiped with a napkin, removing dirt, adhering twigs and blades of grass. Dry processing will better preserve the aroma. If the mushrooms are too dirty, they are washed. Some people advise soaking the chanterelles for half an hour in a container of cold water so that all the dirt can soak off, after which the mushroom picker can easily remove all the debris and clean the mushroom. Others recommend immediately rinsing the specimens under running water, being careful not to submerge them too much. This precaution is necessary to ensure that the chanterelles do not absorb too much water, because after freezing it will turn into unnecessary ice.

Peeled mushrooms are laid out on a flat surface and placed in the freezer for ten to twelve hours so that each mushroom is frozen separately. Later specified quantity time, the mushrooms are packaged in pre-prepared containers. Do not put the entire harvest in one container, better all Divide the volume into several servings. In the future, this will help eliminate multiple freezing and thawing of the same specimens.

Freezing boiled specimens

If the possibility of bitterness is scary, the collected product is frozen in boiled. Fill the container twice more water relative to the volume of boiled chanterelles available. Add one to two teaspoons of salt per kilogram of product. The processed mushrooms are placed in boiling water and cooked for five minutes over high heat. You can increase the cooking time to ten minutes, but keep in mind that prolonged exposure to boiling water takes away the flavor from the chanterelles. During cooking, foam forms, which must be skimmed off. Then the mushrooms are tipped into a colander and the liquid is allowed to drain. On final stage let the mushrooms cool, then dry them using a paper towel to remove excess water. Mushrooms, portioned into containers, are placed in the freezer.

Freezing fried chanterelles

Vegetable oil is poured into a frying pan, then chopped, processed mushrooms are placed and fried for twenty minutes until unnecessary moisture evaporates. After cooling, the chanterelles are packaged in bags and sent to freezer refrigerator. Some people immediately add greens and onions when frying.

How to freeze chanterelles (video)

Conservation

Before canning, the processed mushrooms are boiled for ten minutes, then the water is drained, new boiling water is added and boiled again for twenty to twenty-five minutes. After cooking, the chanterelles are discarded in a colander. When canning, different methods are used: mushrooms are salted, pickled and fried.

Pickling chanterelles

Use cold and hot method.

1. The cold method requires one and a half kilograms of chanterelles, dill, salt and vegetable oil. Dill exposed to boiling water is placed in sterile jars or other containers. The processed chanterelles are laid in layers, each layer is sprinkled with salt and chopped garlic. Dill and garlic are placed on top. For twenty-four hours the product remains in the refrigerator under load. At the final stage, the containers are filled with vegetable oil, closed and placed in a cool place.
2. For hot salting you will need one kilogram of chanterelles, eight laurel leaves and the same number of flowers spicy cloves, garlic, allspice and four tablespoons of salt. Place processed mushrooms, additives and a teaspoon of salt into boiling water. The chanterelles are cooked for five to seven minutes, then placed in an enamel container, sprinkled with salt, garlic is added and filled with brine. Then they put him under oppression. After a day, salted mushrooms can already be added to dishes. If it is necessary to preserve them for use in the winter, then after fifteen minutes of cooking they are sorted into sterile jars and rolled up.

Preservation of fried mushrooms

Processed mushrooms are fried with the addition vegetable oil. Then they are mixed with pre-fried onions, salt and spices are added. First they pour it into the jar a small amount of butter, add onions and chanterelles. At the final stage, butter is added in large quantities to fill empty spaces. The jars are rolled up, cooled and placed in the refrigerator.

Pickling chanterelles

Mix two hundred milliliters of vinegar and five hundred milliliters of water, add spices and boil for five to seven minutes. Garlic and onion are divided into four cloves. Mushrooms are sorted into jars and filled with marinade. After ten minutes, the marinade is poured into a saucepan and boiled for two minutes. The marinade is again poured into the jars, rolled up and cooled upside down.

Drying chanterelles

Before drying, mushrooms undergo the same processing steps as when frozen. The chanterelles are dried in the oven at a temperature of sixty to sixty-five degrees, laid out in one layer. A properly dried mushroom does not crumble or break. Store dried chanterelles in bags or cans.

If you approach the preparation of chanterelles responsibly, in cold weather winter evenings you can enjoy them wonderful taste together with the whole family.

How to pickle chanterelles (video)

Chanterelles - beautiful, useful and delicious product. If you pickle, can, dry or freeze chanterelles, you can enjoy them all year round. In this article we will tell you how to store chanterelles correctly - so that they do not lose great taste and presentable appearance.

Source: pixabay.com

Preparing mushrooms for storage

Chanterelles must be carefully prepared before storing. They should be processed as quickly as possible: sorted, remove crumpled, wormy or old specimens, and clear the remaining mass of sand, leaves, branches, needles and other debris. If the apartment is not hot, store fresh chanterelles a maximum of a day is possible.

When preparing mushrooms, you need to carefully process them. reverse side cap, on which a lot of dirt usually accumulates. To do this, chanterelles are washed under running water, then laid out on a towel and dried.

If the mushrooms grew in a spruce forest or were collected in a dry summer, they may taste bitter even after freezing. To remove the bitterness, the chanterelles need to be boiled first. They are poured into a saucepan, filled with cold water and put on fire. After boiling, the product must be salted, foam removed and cooked for 15-20 minutes. Boiled chanterelles should be drained in a colander, rinsed with cold water and dried on a towel.

Important! You can only eat mushrooms that you are 100% sure are safe. Approach the selection and preparation of mushrooms with full responsibility.

Source: pixabay.com

How long can chanterelles be stored in the refrigerator?

If after picking mushrooms you do not have time to process them, storing them at low temperatures. Chanterelles can be stored in the refrigerator for 24 hours. If the mushrooms are wet, the shelf life without processing is reduced to several hours, so it is recommended to immediately boil the chanterelles (in this form they can be kept in the refrigerator for up to 5 days).

Source: depositphotos.com

You can also pour the brine in which they were boiled over the chanterelles, which will provide a flavorful base for fish soup, solyanka or other soup.

It is necessary to place one serving of mushrooms in each container, since they re-freezing will lead to loss of quality. The shelf life of frozen chanterelles is no more than 4 months. The product must be defrosted at room temperature.

For long-term storage It is recommended to dry the mushrooms. The easiest way is to dry it in the sun. In this case, the prepared chanterelles are strung on a strong thread and placed in a well-ventilated, dry place protected from insects. The process takes at least 1 week.

Another popular method is drying chanterelles in the oven. Dry mushrooms should be cleaned, the caps separated from the stems, cut into slices if necessary and placed on a wire rack or baking sheet. The mushrooms are placed in an oven heated to 45 ℃ and slightly dried. After removing the primary moisture, the temperature is increased and the chanterelles are removed from the baking sheet as they dry. During processing, you need to open the door slightly for free air circulation and remove excess moisture. Chanterelle mushrooms can be stored in dried form throughout the winter.

A microwave is also used for drying. Sliced ​​chanterelles are kept at minimum power for 20 minutes. Next, the microwave oven is ventilated for about 5 minutes, after which the process is repeated until the mushrooms are completely dry. If the chanterelles are overdried, it is recommended to grind them in a coffee grinder, then mix them with spices and add them as a seasoning to mushroom dishes.

Source: depositphotos.com

Knowledge of how to store chanterelles will help enrich winter diet A very healthy and nutritious natural product.

Video

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Text: Anna Cherkun

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The autumn mushroom season poses a question for avid mushroom pickers about which mushrooms are best to seal in jars and which to freeze. But the most pressing problem is how to do all this, especially since not everyone likes to tinker with mushrooms. The process is very labor-intensive. So, one of the questions that worries all lovers of delicious mushrooms is: “Can chanterelles be frozen?” Not only is it possible, but it is necessary!

Preparation

First of all, the mushrooms need to be sorted for worms, mold, etc. Although many mushroom pickers say that this type of mushroom does not need a thorough examination, this must be done. Is it possible to freeze old and wrinkled chanterelles? No, that doesn't make any sense. It is better to immediately fry such a product with potatoes. But fresh mushrooms need to be cleaned of natural debris. All leaves, twigs and sticks are thrown away. Keep in mind right away that mushrooms need to be frozen in the first 24 hours after picking, and provided that they need to be kept at a low temperature all this time. For example, in the refrigerator. Before harvesting chanterelles, rinse them thoroughly under running water. Under the cap, due to its ribbing, up to 80% of all possible forest dirt accumulates. After washing, place the chanterelles on cheesecloth or a waffle towel to dry. When freezing, there is no need for excess moisture!

Freezing, method No. 1

Dry young mushrooms can be immediately placed in containers and placed in the freezer. without pre-cooking? Yes, yes, yes and yes again! But exclusively young people. Do you doubt the age of mushrooms? Then it’s better to boil it so it doesn’t become bitter later. By the way, can this be avoided if salt is added to dry mushrooms along with the liquid? It is necessary if you want to cook soup or stew from them later.

Freezing, method No. 2

Boiled mushrooms do not need to be dried! They can be cooled in the room together with the water in which they were boiled, and then placed in the freezer. This preparation will be a good basis for mushroom soup in winter. They need to be defrosted only at normal temperature, not in the microwave or water.

Freezing, method No. 3

Many, fearing for the condition of the mushrooms (so many people get poisoned later!), boil them first. And this is also correct. During boiling, be sure to remove the foam, add salt to the water, and ensure that the product is well cooked. 20-25 minutes of active boiling is enough for the mushrooms to fully cook. Then they need to be thoroughly dried on a towel, put into bags and put in the low-temperature compartment of the refrigerator.

Frozen chanterelles can be stored for 3-5 months. of these dishes always begin with defrosting the product naturally. Soup, stew, vegetables with chanterelles - there are a lot of options, choose to your taste! Remember if there was pre-cooking, then the mushrooms are stored somewhat less. Is it possible to freeze chanterelles for a longer period? Not recommended, they lose theirs taste qualities and they are bitter.