emmabrewda.com

The red color of these beautiful mushrooms has always attracted lovers of "quiet hunting". Chanterelles are delicious and aromatic fruiting bodies that are beneficial to human health.

Many novice housewives would like to know about cooking chanterelles for the winter. It's worth noting that these mushrooms are great for any processing method: pickling, salting, freezing, stewing and frying.

We offer you to familiarize yourself with the most popular recipes for cooking chanterelle mushrooms for the winter. After trying all the options, you can surprise family members with a variety of dishes made from these mushrooms. Although harvesting chanterelles is a serious and troublesome business, you will never regret spending your time on canning.

• Before you start cooking chanterelles for the winter, you should carry out the appropriate initial processing.
• Clean the fruit bodies from the remnants of grass, leaves and moss.
• Cut off the ends of the legs, add plenty of water and rinse with your hands.
• Drain the water, fill it with a new one, add 2 tbsp. l. salt in 2 liters of water, mix well and leave for 2-3 hours.
• After soaking, drain the liquid, and rinse the fruit bodies under running water, after which you can proceed to the main processing processes.

Recipe for cooking pickled chanterelle mushrooms with garlic for the winter

The recipe for cooking pickled chanterelles for the winter will help every chef to make a savory snack for any festive feast. It is perfect for all types of side dishes or as a stand-alone snack.

• 2 kg of soaked chanterelles;
• 10 cloves of garlic;
• 150 ml vinegar;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 3 carnations;
• 2 bay leaves;
• 10 black peppercorns.

The recipe for cooking pickled chanterelle mushrooms for the winter should be done according to the step-by-step description suggested below.

1. After soaking, the mushrooms are boiled for 10 minutes, constantly removing the foam.
2. Remove from boiling water and transfer to a colander.
3. Rinse with hot water and put back in a saucepan.
4. Pour 1 liter of water, let it boil and add salt, sugar, vinegar and all spices (cut the garlic into slices), except for vinegar.
5. Boil for 15 minutes, pour in vinegar and cook for another 5 minutes.
6. At the bottom of the sterilized jars, put a clove and 2 cloves of garlic, cut into pieces.
7. Take out the fruit bodies with a slotted spoon and immediately distribute them to the banks.
8. Strain the marinade and pour the mushrooms to the very top.
9. Close with tight lids, insulate and leave to cool.
10. They are taken out to a cold place, and after 7-10 days the mushrooms are ready for consumption.

Recipe for cooking salted chanterelles with pepper and garlic for the winter

The recipe for cooking salted chanterelles for the winter will help preserve all the nutritional properties of mushrooms for several months. Such a blank can be used as a base for sauces or for stews with meat.

• 2 kg of chanterelles;
• 100 g of rock salt;
• 10 allspice and black peppercorns each;
• 5 pieces. bay leaves;
• 6 cloves of garlic;
• 4 carnations.

We offer you to visually watch a video of the recipe in which the preparation of chanterelles for the winter is carried out using the salting method:

1. Pour the soaked chanterelles with cold water, let it boil and add salt with spices, except for garlic.
2. Boil after boiling for 20 minutes, and then put in a colander to completely drain.
3. Place the mushrooms in an enamel saucepan, sprinkle with garlic cubes and stir.
4. Pour with brine so that the liquid completely covers the mushrooms.
5. Cover with an inverted plate and press down with a load, leaving for 24 hours.
6. Remove the load, and put the pan with mushrooms in the refrigerator for 12 hours.
7. Transfer the chanterelles to sterilized jars, pour with brine.
8. Close the jars with screw caps and take them to the cellar.

Mushrooms prepared in this way are stored until the next mushroom harvest.

Recipe for cooking fried chanterelles with carrots and onions for the winter

The recipe for cooking fried chanterelles for the winter is quite simple. Even a novice culinary specialist can cope with it, because the mushrooms will just need to be fried. In winter, the incredible taste and aroma of fried mushrooms at the dinner table will leave no one indifferent.

• 2 kg of chanterelles;
• 500 g of carrots and onions;
• 100 ml vinegar 9%;
• 1 tbsp. l. Sahara;
• Salt to taste;
• 250 ml of vegetable oil;
• 7 black peppercorns;
• 3 bay leaves.

Thanks to step-by-step photos, the proposed recipe for cooking chanterelles for the winter will come true simply and quickly:

Cut the soaked mushrooms into pieces and place in a dry frying pan. Fry over medium heat until the liquid evaporates completely.

In a separate frying pan, fry the onion chopped in half rings until golden brown, and then add the grated carrots, fry until soft.

Combine mushrooms and vegetables, boil the juice a little, add salt, add sugar, peppercorns and bay leaf. Simmer for 30 minutes, pour in vinegar and continue simmering for 10 minutes.

Arrange in sterilized jars, roll up with boiled lids and leave in a room to cool completely. Take out to the basement and store for no more than 6 months.

Recipe for cooking chanterelle mushroom caviar with carrots for the winter

Cooking chanterelles in the form of caviar for the winter is a completely simple recipe that every culinary specialist can handle. The dish is very delicate and aromatic to taste. In addition, it is excellent as a side dish for meat and potatoes.

• 1.5 kg of chanterelles;
• 3 carrots;
• 4 onions;
• 5 cloves of garlic;
• 150 ml of vegetable oil;
• 3 pcs. cloves and bay leaves;
• 1 tsp ground black pepper.

The recipe for cooking caviar from chanterelle mushrooms for the winter is best done according to the step-by-step description presented below.

1. The peeled chanterelles are cut into pieces and placed in an enamel pot with cold water.
2. As soon as the water with mushrooms boils, bay leaves and clove inflorescences are added.
3. Boil the chanterelles in broth with spices for 30 minutes, drain, leaving 1 tbsp. liquids.
4. Transfer the mushrooms to a blender, add a little broth and puree.
5. Peel carrots and onions, wash, cut into pieces and fry in oil until golden brown.
6. After cooling, the vegetables are mashed and combined with the mushroom mass.
7. Simmer in a thick-walled saucepan over low heat for at least 1 hour.
8. Chopped garlic and ground black pepper are poured into caviar, mixed and simmered for 10 minutes.
9. The jars are filled with caviar, rolled up and, after cooling, taken to the basement.

How to freeze chanterelles for the winter: a simple recipe

Recipes for cooking chanterelles for the winter also allow you to freeze them. Many housewives prefer this simple option, since fresh mushrooms and with an amazing forest aroma will surprise your loved ones.

• Chanterelles;
• Salt.

1. Peeled chanterelles, rinse in cold water and scald with boiling water.
2. Place on a paper towel and dry for 2 hours.
3. Distribute in one layer to serve, sprinkle with salt and place in the freezer for 3 hours.
4. Put in plastic bags, release air, tie and send to freezer.