emmabrewda.com

Wild mushrooms are a popular treat for most people. However, chanterelles are considered especially tasty and healthy. These fruiting bodies are used for making salads, soups, sauces, side dishes, as well as filling for pizzas and pies. What to do with chanterelle mushrooms after harvesting in order to preserve all their beneficial properties for a long winter?

In this article, several ways will be considered that will help each housewife decide what can be done with chanterelle mushrooms for the winter.

Boiled or fried potatoes with mushrooms, as well as rich soup or salad have long taken root on the tables of many families. However, these are not all dishes that use these fruiting bodies. What do they do with chanterelles for the winter to delight their family and diversify the daily menu?

What to do with chanterelle mushrooms after collection: initial processing

First, the mushrooms must undergo primary processing.

Clean off forest debris, cut off the tips of the legs and clean the caps.

Pour in plenty of water and leave for 20-30 minutes, stirring the mass from time to time with your hands. Certain types of chanterelles, for example, black ones, should be soaked for 12 to 24 hours.

Place on a wire rack and allow to drain for a few minutes.

Further, according to the selected recipes and step-by-step descriptions, each cook will know what to do with the chanterelles. The end result is a delicious, nutritious and aromatic mushroom preparation that will be a great addition to any side dishes.

What to do with black chanterelles: salting for the winter

Chanterelles are considered a delicious mushroom, albeit conditionally edible. What do they do with them and how are black chanterelles prepared for the winter? The process of salting these fruiting bodies does not cause difficulties, so even a novice hostess can repeat it.

• 2 kg of soaked mushrooms;
• 100 g of salt;
• 10 cloves of garlic;
• Currant leaves;
• 6 dill umbrellas.

There are many options for salting, but what do chanterelles of this species do with mushrooms? Consider a detailed description of the hot method of salting black chanterelles.

After soaking, the mushrooms are boiled in salted water with the addition of ¼ tsp. citric acid Drain in a colander, rinse with cold water and leave to drain.

The bottom of the enamel pot is covered with currant leaves, which must first be scalded with boiling water.

Pour a layer of salt on top and distribute the chanterelles over the entire surface with the caps down.

A layer of salt is poured onto each layer of mushrooms, as well as diced garlic and dill umbrellas.

Press down on top with an inverted plate and put a load so that the mushrooms let the juice. Take it to a cool basement and leave for 20-30 days so that the mushrooms are well salted.

What is better to do with chanterelles: a recipe for fried mushrooms

Many experienced housewives share their recommendations and offer options for what is best to do with chanterelles for the winter.

For example, fried mushrooms are an excellent processing method that will decorate any main dish with their appearance as a side dish.

• 3 kg of soaked chanterelles;
• 1 kg of onions;
• Salt to taste;
• 1 tsp ground black pepper;
• 3 tbsp. vegetable oil;
• A pinch of cinnamon.

1. Cut the soaked chanterelles and place in a dry frying pan.
2. Fry over medium heat until all the liquid from the mushrooms has evaporated.
3. Pour in oil and fry until golden brown.
4. Cut the onion into half rings and fry until soft, add to the mushrooms.
5. Season with salt, pepper and add cinnamon, stir and continue to fry over low heat for 40 minutes. If there is not enough oil left, add more and continue to fry for 15 minutes.
6. Arrange in sterilized dry jars, top up with oil and roll up.

Marinating chanterelle mushrooms

There is another popular way of harvesting for the winter, which will tell you what you can do with chanterelle mushrooms - this is pickling.

• 2 kg of chanterelles;
• 1 liter of water;
• 100 ml vinegar 9%;
• 1.5 tbsp. l. salt;
• 100 g sugar;
• 5 carnations;
• 4 pcs. bay leaf and allspice.

Such mushrooms will complement both everyday and festive meals. It is not at all difficult to cook pickled chanterelles, especially since the taste of the finished snack will delight everyone who will eat it.

1. Peel the mushrooms, cut off the tips of the legs and rinse.
2. Boil for 30 minutes and put in a colander to drain.
3. Prepare the marinade: combine all the spices in water and let it boil.
4. Add the mushrooms to the boiling marinade and simmer for 20 minutes.
5. Arrange the pickled chanterelles in sterile dry jars, press down with a spoon to remove the "air" pockets.
6. Pour marinade to the very top, close with tight plastic lids.

What to do with frozen chanterelles: food options

For many housewives, freezing is considered an excellent homework option. Mushrooms can be frozen fresh, boiled or even fried.

What can you do with frozen chanterelles, what dishes to cook? For example, fresh frozen chanterelles make an excellent mushroom soup.

• To do this, the fruit bodies are thawed and boiled together with vegetables and spices until fully cooked.
• You can also grind mushrooms and vegetables with a blender after preparing the first course, resulting in an amazingly delicious puree soup.
• From boiled frozen chanterelles prepare julienne, sauces and make caviar, adding onions and carrots.
• Fried frozen chanterelles can be added to potatoes or stewed with meat.

Any frozen chanterelles will be a great addition to other dishes. However, it is important to know that you cannot re-freeze mushrooms. Such inappropriate actions will lead to a loss of taste and aroma of the main product.