The name of the chanterelle combines several types of valuable mushrooms, which in many countries are delicacies. They are characterized by high taste characteristics, have a dense and fleshy pulp. They are prepared in various ways. Simple and useful recipes on how to prepare these mushrooms for the winter are given in the article.
Selection and preparation of ingredients
Mushrooms should be purchased from trusted sellers. They must be resilient, dense, not dried out and not overripe. Chanterelles do not require mandatory pre-treatment: soaking and boiling. They need to be cooked only before freezing, because otherwise they will be bitter after defrosting. With all other cooking methods, it is only necessary to rinse the fruiting bodies and cut them as described in the recipe.
Recipes for harvesting chanterelles for the winter
Chanterelles are considered one of the most delicious and simple to prepare representatives of the mushroom kingdom. They are suitable for any cooking. You can boil, fry, stew, pickle, salt.
Since the period of fruiting bodies is short, in order to be able to eat meals with them throughout the winter, they can be dried or frozen. In the future, such a product can be used for cooking various dishes, for example, soups, sauces, side dishes. It preserves almost all vitamins, minerals and beneficial properties.Important! It is impossible to cook dishes from mushrooms, the collection of which was carried out near highways, railways, industrial enterprises, dumps. Fruit bodies quickly accumulate toxic substances and can be harmful to human health.
Drying
30-60 g8-10 hours
Nutritional value per 100 g:
Washed fruit bodies divided into 4 parts.
Lay in one layer on the trays of the electric dryer. Set the temperature + 45 ... + 70 ° С.
Put in the drying unit.
Periodically, every 2–2.5 hours, swap trays for even drying.
Dry for 8-10 hours.
Washed fruit bodies divided into 4 parts.
Lay in one layer on the trays of the electric dryer. Set the temperature + 45 ... + 70 ° С.
Put in the drying unit.
Periodically, every 2–2.5 hours, swap trays for even drying.
Dry for 8-10 hours.Video recipe
Freezing
8 kg 50 min.
Nutritional value per 100 g:
Wash and cut fruit bodies. Put them in pots.
To fill with water. Boil. Remove the foam.
Boil for 20 minutes.
Drain the liquid.
Throw the mushrooms in a colander. Cool. Fill in packages.
Wash and cut fruit bodies. Put them in pots.
To fill with water. Boil. Remove the foam.
Boil for 20 minutes.
Drain the liquid.
Throw the mushrooms in a colander. Cool. Fill in packages.Video recipe
Did you know? The name "fox" comes from the Old Slavonic "fox", which means "yellow".
Cold salting
2 l40 min.
Nutritional value per 100 g:
- Place the washed fruit bodies in the water that has boiled.
- Blanch for 5 minutes.
- Discard in a colander and drain.
- In a wooden container, place part of the chopped rings of garlic, dill seeds, cloves, a thin layer of salt.
- Lay the mushrooms in layers.
- Sprinkle each layer with salt, garlic, cloves, dill seeds.
- Put oppression on top.
- Put in a cold place for three days.
- Pour cooled calcined oil.
Hot salting
3.5 l3 days
Nutritional value per 100 g:
- Boiled mushrooms for a quarter of an hour.
- Rinse.
- Put in a pan.
- Add water.
- Boil.
- Add spices without garlic.
- Boil for half an hour.
- Transfer to a container covered with enamel.
- Add chopped garlic.
- Pour in hot brine.
- From above install oppression for a day.
- Remove the oppression and move the container for 1.5 days in the refrigerator.
- Distribute mushrooms in banks.
- Close with nylon caps.
- Move to a cool place.
Frying
2.5 L1–1.5 hours
greens (parsley, dill)
taste
spices (turmeric, basil)
0.5 tsp.
vegetable oil
100-150 ml
Nutritional value per 100 g:
- Rinse fruit bodies well.
- Put a pot with a liter of water on the stove.
- Boil.
- Enter 1 tbsp. l salt, bay leaf.
- Put the chopped fruit bodies in boiling water.
- Cook for 5-10 minutes.
- Pour into a colander.
- Cut the pepper, cucumber into strips.
- Grind carrots on a grater with large holes.
- Cut the onion in half rings.
- Fry all ingredients separately in a pan with butter.
- When frying mushrooms add a mixture of 50 ml of water, 50 ml of vinegar, 0.5 tbsp. sugar, seasoning, herbs.
- Add fried carrots, onion half rings, peppers, cucumbers to the mushrooms.
- Stand for 5 minutes.
- Distribute the dish into sterilized jars.
- Screw on the covers.
Video recipe
Important! Since carrots absorb a lot of oil when frying, add another 100 ml of water to the pan.
Vinegar pickling
1.5 L 1 h.
allspice
4-5 peas
Nutritional value per 100 g:
Put washed fruit bodies in a pan.
Add 2-3 liters of water. Soak on moderate heat for 10 minutes.
Clean foam from time to time.
Take out fruiting bodies in a colander. Then return them to the pan again.
Pour 800 ml of fresh boiling water. Boil.
Introduce salt, sugar, spices.
Soak on the stove for 10 minutes. A couple of minutes before the readiness to introduce vinegar and dill.
Distribute the hot product into sterilized jars. Pour the marinade.
Screw on the covers.
Put washed fruit bodies in a pan.
Add 2-3 liters of water. Soak on moderate heat for 10 minutes.
Clean foam from time to time.
Take out fruiting bodies in a colander. Then return them to the pan again.
Pour 800 ml of fresh boiling water. Boil.
Introduce salt, sugar, spices.
Soak on the stove for 10 minutes. A couple of minutes before the readiness to introduce vinegar and dill.
Distribute the hot product into sterilized jars. Pour the marinade.
Screw on the covers.Video recipe
Marinating with oil
5 l 1 h.
vinegar essence
1.5 tbsp. l
Nutritional value per 100 g:
- Rinse fruit bodies and soak in a liter of water for 3-4 hours, adding a lemon and 10 g of salt.
- Throw the mushrooms in a colander and wait until all the liquid has drained.
- Cut them into 2–4 parts.
- To boil water.
- Put fruit bodies in boiling water.
- After boiling, stand for 20 minutes, removing the foam.
- Throw the mushrooms in a colander.
- Pour 2 liters of water into the pan.
- Introduce salt, sugar, bay leaf, pepper, cloves, sliced garlic, dill.
- Boil.
- Throw in the chanterelles.
- After the liquid has boiled over, cook for a quarter of an hour.
- Pour vinegar and vegetable oil a few minutes before cooking.
- Distribute the hot dish across the banks.
- Pour the marinade into the filled containers, after removing dill and bay leaf from it.
- Screw on with metal caps.
Marinating without vinegar
2 L1–1.5 hours
black peppercorns
4-6 pcs.
Nutritional value per 100 g:
- Boil fruit bodies in salted boiling water for 20 minutes.
- Flush them.
- Pour 0.7 L of water into the pan.
- Introduce salt and sugar.
- Wait for the marinade to boil.
- Throw in mushrooms, spices.
- After the liquid boils, stand for 10 minutes.
- Add citric acid before shutting down.
- Distribute mushrooms into sterilized jars.
- Pour the marinade.
- Screw on the covers.
- Place containers down with their necks.
- A day later, put in storage in the refrigerator.
Features of storage of blanks
Dried mushrooms must be stored in cardboard boxes, cloth bags or glass containers in a place where the sun does not penetrate and where there is no high level of humidity. Shelf life is 2 years. Frozen mushrooms are stored in the freezer and consumed throughout the year. The pickled product is stored in the refrigerator for six months.
So, you can prepare chanterelles for winter use in various ways. This will not be difficult even for a person who has never stood by the stove. The main thing is to choose high-quality fruiting bodies and follow the step-by-step cooking instructions.Did you know? The Big Sur Chanterelle Festival & amp; Cook Off During it, the best chefs of the country compete in the preparation of chanterelles in the most original way.
