Mushrooms - a special product, delicacy for any method of preparation. And in the winter - a delicacy of gourmets. What kind of person will refuse a mushroom soup, fried potatoes with mushrooms on a frosty winter night? A salted or pickled mushrooms a notable snack, even on a festive table. How to procure chanterelles for the winter, which way to harvest is preferred, you will now find out.
Contents:
- Drying
- Pickling
- Pickling
- Freezing
- Delicious recipes
- Pickled chanterelles
- Frozen roe chicken
- Freezing fried chanterelles
Chanterelles are particularly distinguished from the whole mushroom variety by their appearance. These fungi, as a rule, are typical for the forests of the middle zone of Russia. A delicious mushroom, has no poisonous doubles, for which they are especially appreciated in Western Europe.
There are several ways to prepare chanterelles for the winter. Mushrooms can be dried, salted, marinated, frozen. What is the best way to prepare chanterelles so that they do not lose their taste?
Drying mushrooms
Drying is one of the most popular ways of harvesting mushrooms over the winter. When dehydrated in mushrooms, the concentration of aroma is several times. The absolute champion in this method of billet is the white fungus.
Dehydrated chanterelles have a less pronounced flavor, but they can also be cooked with a good soup. And, in addition, drying does not require special culinary skills, spices, time. It is enough to rinse the mushrooms, drain and thread on a string. Dry in the air, and preferably in the sun.
Pickling mushrooms
Theoretically, you can salt all edible mushrooms. But in this way of harvesting, too, there are leaders. These are mushrooms, freckles, ryzhiki, russula. Chanterelles are salted much less often, many housewives believe that other ways of preparing them are easier and tastier. Nevertheless, there are many lovers and salted chanterelles.
Marinating
This is a method of processing with an acidic marinade, followed by a long exposure of the product in it with spices. To some people, pickling is represented as rolling mushrooms into cans. This method should be discussed separately.
Mushrooms - a delicate product, requiring certain skills, exact compliance with technology. Best of all, these rules are met in the factory. At home it is almost impossible to create such conditions. There are no trifles, everything, from washing the cans to sterilizing the finished product, should be performed perfectly.
In a jar with canned mushrooms, a deadly poison can form. It happened that even experienced mushroom pickers, who for many decades rolled mushrooms, were poisoned with a fatal outcome. It is better not to test fate.
You can marinate mushrooms, transfer them to jars and store them in the refrigerator, cellar, in the garage.
Marinated chanterelles are surprisingly tasty and are a real decoration of the festive table.
Freezing
Chanterelles are especially tasty in fresh form. They are fried, prepare a filling for pies and vareniki. Good chanterelles for cooking stew with potatoes in pots. All this charm can be kept for the winter by freezing the chanterelles.
Modern refrigerators have sufficiently capacious freezers, and the method of freezing food in the freezer compartment of refrigerators is the most advanced technology of blanks. If you have a separate freezer, then it makes sense to prepare for future use semi-finished products made from chanterelles.
Preparation for freezing involves several steps.
- Processing of chanterelles. First of all, the removal of damaged fungi. Chanterelles are rarely wormy. Removing of forest litter. Further mushrooms should be washed, very well pour a small handful of ordinary flour, pour a little water, then rinse with water under the tap. Flour is used as a light abrasive, cleaning inaccessible places.
- Cook mushrooms for at least 50 minutes in salted water, this will remove the bitterness.
- Strain, cool, spread out in packages and put in the freezer.
Recipes for the preparation of chanterelles for the winter.
Here are a few simple and delicious recipes for chanterelles.
Pickled chanterelles
Ingredients:
- mushrooms - 1 kg,
- water - 70 ml,
- vinegar 8% - 120 ml,
- salt - 20 c,
- sugar -. 10 c,
- allspice -. 5 peas,
- clove - 2 bud,
- laurel.
- Cut chicken legs in chanterelles, then rinse thoroughly. In the pot, pour in water, salt according to the recipe, processed mushrooms and cook for 45 minutes, removing the scum from the surface of the mushrooms.
- Add the vinegar to the mushrooms, stir and continue the brewing for another 5 minutes.
- At the very end of the cooking, put sugar and spices in the mushrooms. Try the solution for taste. If necessary, add salt and vinegar.
- Transfer the cooled mushrooms to sterilized jars, cover with plastic covers. Put in refrigerator or cellar.
- The product is usable after 20-25 days. When eaten, it is appropriate to rinse the mushrooms with cold water, allow it to drain, put the mushrooms in a salad bowl and season with oil, sprinkle with onions, cut into half rings.
Caviar fungal frozen
Ingredients:
- mushrooms boiled - 2 kg,
- bow - 200 c,
- carrot - 250g,
- lemon - 1 units,
- oil - 400g,
- garlic - 5 cloves,
- salt....,
- sugar,
- pepper.
- Pre-chopped chanterelles cut into small pieces.
- Clean, rinse and dice the onions, and grate the carrots on a large grater.
- In the brazier, add oil, warm it and fry onions and carrots on it, and then add mushrooms to them. Fry the mixture, stirring constantly, for 20 minutes.
- Pass hot mushrooms with vegetables and garlic through a meat grinder.
- Caviar to salt, pepper, add a pinch of sugar to enhance the taste, pour lemon juice, put it back in the brazier and warm for another 20 minutes, stirring constantly.
- Cool cooled caviar in plastic containers and put in a freezer. When in the winter you will get a container of caviar, then defrosted, be sure to heat it in a frying pan, add crushed fresh herbs.
Freezing fried chanterelles
Very tasty workpiece. In winter, the semi-finished product can be used for soup, complex garnish, stuffing in pies and vareniki.
Ingredients:
- mushrooms - 1 kg,
- butter - 350 gr.,
- salt 30 gr.
- Chanterelles to sort, rinse, cut into small pieces.
- in Kazan or Dutch oven, melt the butter, put it in the mushrooms, cover and cook for 40-50 minutes, stirring occasionally
- After that, fry the mushrooms in the same pot with the lid open until complete evaporation of juice.
- Finished chanterelle chill, cool it in a prepared container and put in a freezer.
Chanterelles are useful and tasty mushrooms. Preparing them for the winter can be in many ways, but it's best to freeze them.