How to cook chanterelles mushrooms for the winter: methods of preparation and cooking recipes with photos

Forest mushrooms are the favorite delicacy of many people. In the summer, on the shelves of markets and shops, many of their species appear - white mushrooms, honey agarics, russula, birch, oyster mushrooms. But especially popular among these products are delicious, beautiful and useful chanterelles. This ingredient is a part of soups, sauces, salads, side dishes, baking stuffs and much more. To preserve the useful qualities of chanterelles for a long time, there are them not only in the warm season, but also in winter, many housewives make various preparations for the cold season. Step-by-step their recipes read below.

Methods of preparation of chanterelles at home

Chanterelles contain a lot of necessary vitamins, microelements, for example, vitamin A, PP, BB, copper, zinc. In addition, these fungi have another important useful property - they are able to purify the liver due to a special substance ergosterol, available in the composition. In the winter it will not turn out to find fresh chanterelles in shops, therefore many mistresses buy this product in the summer, that then to prepare for a cold season. Then you can learn how to freeze fresh or boiled mushrooms, pickle them, preserve them, and whether they are drying the chanterelles for the winter.

Frozen fresh and boiled mushrooms

Frozen chanterelles will allow them to enjoy their fine taste qualities for a long time. Before you freeze mushrooms chanterelles, you need to choose the right product. Pay attention to the fact that the mushrooms were whole, even, young. It is advisable to take the chanterelles of today's collection, but they will fit yesterday's - you can find such ones on the market. Culinary experts recommend freezing fresh mushrooms, if there is such an opportunity. How to do it:

1. Clean the product of rubbish, dirt, trying not to soak too much with water, otherwise they will absorb it. Subsequently, this water will turn into ice when frozen.
2. If you bought young, elastic, whole mushrooms, freeze them whole - so the food will retain an attractive appearance after defrosting. If many chanterelles are broken, you can cut them into large chunks.
3. Ensure a smooth surface in the freezer. You can cover it with a piece of paper. On it lay out pre-cleaned mushrooms, they need to stand for several hours.
4. After a while, collect the well-frozen chanterelles in a bag, where they will be stored until the next defrost.

Frozen with boiling is excellent for mushrooms, which were purchased within a day or two after collection. This option should also be used by those who have too much damage to the ingredient, for example, broken into small pieces, and also to those who want to be safe from microbes by additional heat treatment. How to cook boiled mushrooms-chanterelles for freezing:

1. Clean, rinse the product to get rid of dirt.
2. Boil the water.
3. Throw mushrooms there, cook for no more than five minutes on high heat. Then put them in a colander, let the water drain, and the mushrooms - cool down.
4. When the ingredient is at room temperature, sort the chanterell mushrooms into packets. Ideally, one packet should contain 300-500 grams or 500-1000 grams. This is necessary to defrost food portionwise, otherwise with each defrost in this common package, the chanterelles will lose flavor.
5. After defrosting mushrooms must be immediately used. It is advisable to defrost them in the refrigerator so that they retain their appearance( this is more the case with fresh chanterelles).If you want, you can send fried mushrooms to the freezer, which then will be an excellent addition to soup, dressing, garnish. For this, fry them for about twenty minutes, then let them cool down and put them away in packages.

Salting

Salted mushrooms are food that is a complement to many national dishes and a good snack to the table, and nutritionists consider them more useful than pickled. Picking chanterelles for the winter is a process that every mistress can repeat. There are many options for this recipe, below is a hot way of salting.

How to salt the chanterelles:

1. Choose chanterelles. For salting, fine elastic mushrooms are ideal. If there are no small ones, take them with large hats, but with a short leg.
2. Clean the product. Boil the water, fill the chanterelles, cook for about twenty minutes. Then pour into a colander, pour in cool water.
3. Take suitable dishes. For this purpose, an enamel saucepan, a pot of clay, a glass jar, a wooden tub.
4. Lay out the first row of chanterelles, you can put a few cloves of garlic on them. Top with salt( 50 grams per kilogram of mushrooms).Make a few more of these series.
5. When the dishes are full, put the lid on top, oppression on it.
6. After the chanterelles begin to settle, you can continue to spread the ranks from the top. The pickle should cover the rows in a week. If this does not happen, oppression should be chosen heavier. At times, rinse it.
7. After four weeks, a delicious snack is ready. Keep refrigerated.

Preserving in banks

Preserving is a great way to preserve useful substances contained in foods for a long time, and even in winter it is pleasant to please relatives and friends with appetizing appetizers with summer ingredients. Domestic canned chanterelles will certainly please the household in the cold season. What will be needed to cook the mushrooms with the help of preservation in glass jars:

• 3 kg of mushroom-chanterelles.
• A half liter of water.
• Three tablespoons of salt.
• Half a cup of sugar.
• A glass of 9% vinegar.
• Almost full glass of vegetable oil.
• Seasonings to taste.

How to cook:

1. Go through the mushrooms, clear of litter, sticky leaves, dirt. If they are too big, cut.
2. Put a pot of water, put the chanterelles there, bring the liquid to a boil. On fine fire, cook for half an hour. You may need to periodically remove the foam with a spoon.
3. Drain liquid, rinse ingredients under cool water.
4. Add sugar, salt, seasonings, pour vinegar, oil into the saucepan, bring the mixture to a boil. Put the mushrooms and chanterelles, cook for about ten minutes.
5. Clean the jars, put the mushrooms there.
6. Pour the marinade ingredients, carefully seal the container.
7. Sterilize the workpiece for ten minutes. Then turn the jar lid down, wrap it, wait until it cools down. Canned chanterelles are ready!

Drying

Drying is an easy way to preserve the taste, aroma and useful properties of mushrooms. In addition, red foxes perfectly succumb to it, this method is the most common when preparing mushrooms for winter. After drying, the product becomes much smaller, denser, which greatly simplifies its storage.

How to choose and dry delicious mushrooms-chanterelles:

1. Correctly choose mushrooms. It should be young, beautiful, elastic, not broken chanterelles. It is important that they are free of wormholes.
2. Clean the ingredient from dirt, but do not wash it. Before drying it can not be done. With your hands, carefully remove the sticky leaves, moss, twigs.
3. Cut the legs of chanterelles. During drying, only hats are used. If the mushroom caps are too big, thick, they too should be cut to speed up the drying process.
4. In the summer of the house you can dry the hats of chanterelles on the street. To do this, put them on a string, hang on a balcony or in another place, where direct sunlight hits. In severe heat, mushrooms must be dried for at least a week.
5. In the oven, put the temperature at sixty-five degrees, open the door a little to get air. Spread mushrooms on a baking tray. The drying time is determined individually. Hats of the same size will dry at the same time, and if the chanterelles are cut unevenly - some mushrooms will have to be removed earlier, and others should be left to dry.
6. Properly dried hats do not break, slightly bend in the hands. Have a pronounced flavor, reminiscent of fresh mushrooms.
7. Store the finished product in tightly closed dry glass or metal containers. Home recipes for fresh chanterelles for the winter with photos

   Each housewife wants to please the family with unusual dishes in the cold season. There are many interesting recipes that will make mushrooms tasty and original. Ready meals will become appetizing snacks for breakfast, lunch or dinner. Below you will learn how to cook mushroom garlic caviar, fried chanterelles in oil, salted salad and a classic recipe for pickled mushrooms.

   A simple recipe for cooking mushroom roe with garlic

   Caviar with mushrooms is an amazingly tasty dish. This snack for the winter you can smear on bread, add to spaghetti, use as a sauce for meat products. In addition, such caviar is easy to prepare, which will allow even a hostess without proper experience to easily prepare this dish. What components will be needed to make an appetizing winter snack:

   • A kilogram of boiled chanterelles.
   • Three cloves of garlic.
   • 150 grams of carrots, the same number - onions.
   • Sweet pea.
   • Half a spoonful of hot pepper.
   • Two carnations, a pair of bay leaves.
   • 100 grams of vegetable oil.

   How to cook:

   1. Clean, rinse the mushrooms. Slice them into small pieces. Boil the purified liquid, add spicy spices such as cloves, bay leaves, sweet peas. Throw the ingredient in boiling salted water, cook for twenty minutes.
   2. Pour the chanterelles into the blender, add a little broth from the boil. Grind the mushrooms. Slice the cloves of garlic in small pieces, drop it there.
   3. Fry grated carrots on a vegetable oil, finely chopped onions. Add the resulting mixture to the mushrooms.
   4. All this mass is transferred to the pan, simmer in shallow fire for about an hour. The first fifty minutes the lid should be closed, the remaining ten - open. So from the dish will leave unnecessary liquid.
   5. After cooking, add the red pepper to the chanterelles. If desired, supplement with other seasonings, flavor half a tablespoon of vinegar( 9%).
   6. Sterilize the jars. Spread mushrooms over them, block them. Wrap the rug, leave it to cool.

   Harvesting fried in chanterelles sauce

   Fried mushrooms, cooked for the winter, is an excellent option that can decorate any ordinary dish. For example, you can add this mixture to fried potatoes or boiled porridge: simple food will turn into a festive garnish. For cooking you will need:

   • Mushrooms chanterelle 2-3 kg.
   • Salt.
   • Vegetable oil 2 liters. You can also use animal or vegetable fat or butter.

   How to cook fried mushroom mixture:

   1. Clean mushrooms from litter, rinse. Cut too large ingredients.
   2. Boil water, put the product there. Cook for fifteen minutes, drain the water, rinse the mushrooms. Then boil a new one, add the chanterelles again, cook for another quarter of an hour. You must also drain the last water.
   3. Melt the butter( or fat) in a frying pan. If you chose a vegetable, pour it in large quantities.
   4. Cover the mushrooms with a lid. Stew for half an hour.
   5. Open the cover. A quarter of an hour wait until the liquid evaporates. Add salt to taste.
   6. Sterilize the jars by rinsing them with water with soda, or pour over with boiling water. Boil the iron lids. Plastic - wash well, pour boiling water.
   7. Place mushrooms in containers. Pour in the hot oil after roasting a layer of one and a half centimeters. If the oil remains low, heat it up again.
   8. Store for about half a year in a cool place.

   Unusual salad-hodgepodge

   Salad-hodgepodge is an unusual dish that will surely be enjoyed by the household and guests in the cold season. The ingredients of this treat will remind everyone of the warm days of summer, because the original recipe includes cabbage, tomatoes and summer forest mushrooms. Prepare this dish will not be difficult. What components will be included in the appetizing unusual billet for the winter:

   • Five kilograms of chanterelles.
   • Three kilos of cabbage.
   • Two kilograms of tomatoes.
   • Two and a half kilos of onions.
   • Four glasses of vegetable oil.
   • Nine tablespoons of salt.
   • Seasonings.

   How to cook:

   1. Rinse, peel the mushrooms.
   2. Boil in salted pure water for about ten minutes.
   3. Slice onions, fry for fifteen minutes in portions to allow the vegetable to be fried evenly.
   4. Cut the cabbage in medium strips, put the tomatoes in cubes, put together with onions in a separate bowl. There pour in oil - about three and a half glasses.
   5. Pour the chanterelle mushrooms, add salt, stir.
   6. Fry the mixture for forty minutes.
   7. Spread the hodgepodge in 0.5-liter cans, close them. Forty minutes in boiling water on low heat.
   8. Remove the jars, dry them, wrap them until it cools down.

   Pickled chanterelles in the banks of the

   Pickled chanterelles will be an excellent snack for a casual or festive table. Prepare the forest mushrooms is not difficult, for this will require a small amount of ingredients. The taste of a ready-made dish with chanterelles is sure to please everyone who tries them. What ingredients are needed to create an appetizing mushroom snack for the winter:

   • 1 kg of chanterelles.
   • Liter of water.
   • 100 g of vinegar( 5%).
   • Salt to taste.
   • 100 g of sugar.
   • Pepper, two bay leaves, cloves.

   How to pickle chanterelles for the winter in cans:

   1. Clean mushrooms, cut off the legs.
   2. Boil for half an hour, let the chanterelles drain in a colander.
   3. Bring to a boil marinade( water, salt, vinegar, sugar).
   4. Cook the mushrooms in the marinade for twenty minutes.
   5. In the dry jars, place the chanterelles( to the top should remain 1 cm), pour the marinade until the mushrooms are completely covered.
   6. Cover the parchment, tie it.
   7. Store in a cool place.

   Video: how to cook chanterelles mushrooms quickly and tasty

   Prepare chanterelles for the winter can every housewife, most importantly, choose the right recipe and follow the instructions exactly. To make mushrooms tasty, you need to carefully monitor their condition during cooking. Help prepare delicious chanterelles the following video, where the presenter shows all the stages of creating an appetizing dish. At the end, you get delicious, beautiful fried mushrooms, which in winter will be an excellent addition to any garnish, a good snack for a casual table. Look at the interesting video all the steps of creating the original mushroom dish: