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With the onset of the mushroom season, pleasant chores always begin. So, with the appearance of chanterelles in the forest, each mushroom picker tries to collect as many of them as possible in order to cook many different delicacies at home. It should be noted that dishes made from these mushrooms are tender and appetizing. In addition, the most delicious preparations for the winter are made from chanterelles. However, the success of the end result will depend on the correct preparation of the fruiting bodies. So, in addition to cleaning, you should know how to cook chanterelles, because this process is also very important in processing.

Peeling chanterelles before cooking

First you need to sort out the crop and discard the spoiled specimens. I must say that there are practically no worms in chanterelles, so their waste is minimal. The presence of a special substance contained in the pulp of fruit bodies makes worms and insects "avoid" them in every possible way. This advantage makes chanterelles even more attractive in the eyes of mushroom pickers.

Then you should take a sponge or toothbrush and wipe each cap, paying special attention to the plates. Such a "ritual" of purification will rid the fruiting body of adhering soil and leaves.

Then you need to remove the lower parts of the legs with a knife.

Rinse the mushrooms in plenty of cool water or soak for 20 minutes.

Now that the cleaning process is behind you, you can start cooking chanterelle mushrooms - how to do it right? First of all, you need to prepare an enamel pot, water and citric acid. The last component is added in order to preserve the natural color of the chanterelles after boiling. It should also be noted that heat treatment will rid the fruit body of small grains of sand that could not be removed during the initial cleaning.

Regardless of how you plan to cook the chanterelles - for the winter or for the next family meal, the process technique will have the same practical recommendations.

How to cook chanterelle mushrooms for first courses

First courses from fresh mushrooms have always been considered in demand on the tables of Russian families. So, time and experience can reveal many tricks and secrets regarding their preparation. In addition, the invention of many housewives does not stand still, therefore, along with the first courses, delicious sauces and pates appear, which makes it possible to diversify both everyday and festive menus. If you want to cook delicious rich soup, borscht, hodgepodge or other dish from fresh chanterelles, then advice on pre-boiling will be very timely.

How should you cook fresh chanterelles, and how much time should you devote to this process?

• The cleaned fruit bodies are immersed in an enamel container, filled with water so that it completely covers them, and put on fire.
• Add ½ tsp. citric acid and bring to a boil.
• Cook for 10-15 minutes, and then transfer to a colander and rinse with cool water.

How long to cook fresh chanterelles for freezing

It is best to freeze boiled mushrooms for the winter, as this will greatly simplify their further preparation. Many housewives planning to process the main product in this way are interested in: how exactly to cook chanterelles for freezing?

• Traditionally, mushrooms are cleared of forest debris before heat treatment.
• Then they take any enameled dish, put mushrooms there and fill it with water. The amount of water during boiling is 1.5 liters per 1 kg of peeled fruit bodies.
• Put on a strong fire, add a pinch of citric acid and wait for the water to boil.
• Reduce the intensity of the heat and continue to cook, skimming off the resulting foam.

How long should chanterelles be cooked for freezing? The process time is usually 15-30 minutes, depending on the size of the fruiting body and its type. So, the black chanterelle needs to be cooked for at least half an hour, and before that it must also be soaked for 1.5-2 days.

• The boiled mushrooms are laid out in a colander and left for a while to allow excess liquid to glass.
• After the final stage, you can start freezing the fruit bodies for the winter.

As you can see, boiling chanterelles before freezing is a snap. Even a novice hostess will perfectly cope with this procedure.

How to cook chanterelles before frying and for cooking for the winter

Fried mushrooms are a very tasty dish that regularly appears on tables in combination with various vegetables and spices. Should chanterelle mushrooms be boiled before frying and how to do it? Some argue that it is not at all necessary to carry out preliminary heat treatment before frying, since the fruit bodies then lose their rich taste and aroma. To do this, it is better to soak the mushrooms in milk for 2 hours, this will give them tenderness. However, most housewives prefer to slightly boil the chanterelles. I must say that black chanterelles are subject to mandatory heat treatment.

So, if you decide to cook chanterelle mushrooms for frying, then how to do it?

• Put the peeled fruit bodies in a saucepan and fill with water. You do not need to add citric acid, since the main product will still be fried and its color will change.
• Cook for 10 minutes, periodically removing the foam from the surface. This time is enough to prepare the chanterelles for frying.
• We put it on the wire rack and wait for the excess liquid to drain.

How to boil dried chanterelles for delicious meals

If you want to dry mushrooms, then any contact with water is contraindicated for them. Dry clean using a kitchen sponge or toothbrush. So, only dried fruit bodies can be boiled.

How should you cook dried chanterelles to make delicious meals?

• To begin with, the mushrooms are soaked for 2-3 hours in water or milk.
• Then they are cut into pieces and immersed in an enamel pot of water.
• Bring to a boil and cook for 20 minutes over low heat.
• They are transferred to the wire rack so that the excess liquid is gone, and then they are engaged in the preparation of the desired dish.

How best to cook frozen chanterelles before frying

Some housewives freeze mushrooms raw for the winter, and chanterelles are no exception. So it makes perfect sense to ask how to cook frozen chanterelles? It will not be difficult even for novice cooks to carry out a "ritual" of heat treatment for these fruit bodies. However, it should be noted that the boiling time will depend on the further preparation of the chanterelles.

• So, for the first courses, the mushrooms are boiled for 20 minutes, removing the foam from the surface. As in the previous versions, an enamel pot and water are used for this.
• So, fill the fruit bodies with water (at the rate of 2 liters of water per 1 kg of frozen product) and put them on the stove.
• After the start of the boil, cook for 20 minutes and discard in a colander. A sure sign of readiness is the settling of the fruit bodies to the bottom during the boil.

What is the best way to cook frozen chanterelles before frying? Everything is also very simple here:

• We take out a portion of frozen mushrooms from the freezer and immerse it in a bowl for boiling. In this case, the main product does not need to be defrosted beforehand, it can be put into the pot right away.
• Fill with water, lightly add some salt and send to the stove to boil.
• Cook over medium heat for 10-15 minutes, then remove the fruit bodies from the pan and use as directed. Important: black chanterelles are boiled for at least 30 minutes.