emmabrewda.com

Chanterelles have become famous in cooking thanks not only to their taste, but also to their unique properties. Raw chanterelles have a powerful antiparasitic effect, which is used in folk medicine to cleanse the human body of parasites.

However, chanterelles are forest mushrooms that grow in the wild, so the question arises: Do chanterelles eat raw? It is worth saying that the main antiparasitic substance of these fruit bodies can collapse at a temperature of 60 ° if they are boiled or fried. Therefore, in folk medicine, the use of raw chanterelles for food is allowed, without heat treatment.

Can chanterelles be frozen raw and how to do it?

But if you are going to feed your family without the purpose of carrying out prevention, then raw chanterelles can be prepared for the winter. Is it possible to freeze raw chanterelles for the winter, and how to do it correctly?

• To begin with, the mushrooms are sorted out, removing damaged specimens and existing defects.
• Cut off the tips of the legs, remove large debris and fill it with cold water.
• Stir quickly in water and spread on a large metal mesh so that all excess liquid is glass.
• When cleaning chanterelles, you do not need to use water, so that when frozen they do not lose their shape.
• Note that the shelf life of chanterelles in the freezer does not exceed 6 months.

How to freeze raw chanterelles after pre-cleaning

There is a possibility that if the mushrooms are not cooked, they become bitter. Can chanterelles be frozen raw and then eaten after thawing? Yes, you can, so the decision is always yours.

1. After preliminary cleaning, mushrooms should not be washed so that the caps are not saturated with water.
2. Each piece must be wiped with a damp kitchen sponge or paper towel - this will help preserve the quality of the mushrooms for a long time.
3. Put the chanterelles on a tray in one layer and send them to the freezer for 8-10 hours, setting the temperature to a minimum.
4. After freezing, transfer the fruit bodies to food containers or plastic bags.
5. Return the mushrooms to the freezer and store at a temperature not lower than -15 °.
6. It is better to lay out the mushrooms in small portions, about 500-700 g per bag, and store until use.

You can cook any dish from frozen chanterelles, including salads and pie fillings.

How to freeze chanterelles after blanching

Can chanterelles be frozen raw by pre-blanching in boiling water? In this case, the mushrooms can be washed after the initial cleaning, since they will come into contact with hot water in the future.

1. The mushrooms are thoroughly washed in a large amount of water and immediately laid out on a wire rack to drain.
2. A small batch of chanterelles is placed in a colander and lowered for 1-2 minutes. into boiling salted water.
3. Place on a kitchen towel to cool and dry.
4. The mushrooms are laid out in one layer on a tray, placed in the freezer for 12 hours and set to the minimum temperature.
5. They are laid out in food containers with lids or in plastic bags, pressing and releasing air.
6. The packages with mushrooms are again placed in the freezer for long-term storage and the temperature is set not lower than -16 °.
7. Note that freezing raw chanterelles is as easy as shelling pears, even a novice cook can handle this process.

Recipe for freezing raw chanterelles in broth

Do chanterelles freeze raw in broth and how is it done correctly? We offer a simple option for freezing fruit bodies in the freezer for those who like mushroom first courses.

This recipe for freezing raw chanterelles is considered ideal if you plan to cook soup in the future.

1. Chanterelles, prepared by the standard method of cleaning from forest debris, are laid out in an enamel pan.
2. Pour in plenty of water, add 1 tbsp. l. salt, stir and bring to a boil, but do not boil.
3. They are thrown into a colander, waiting for the liquid to drain completely and the mushrooms to cool.
4. Spread out in food containers, in which plastic bags are placed in advance, and topped up with broth (completely cooled down).
5. The containers are sent to the freezer for 5-7 hours.
6. After freezing, the packages along with the contents are removed from the containers.
7. They transfer the briquettes to other packages and place them again in the freezer until the moment when the semi-finished product is in demand.
8. These chanterelles can be used to make soup or even a second dish, such as a stew.
9. The semi-finished product is stored for no more than 6 months, without being subjected to repeated freezing.

Can raw chanterelle mushrooms be eaten without heat treatment?

What other way can you prepare raw chanterelle mushrooms for the winter so that they do not lose their nutritional properties? Cold salting is considered popular, because it turns out a snack that is excellent in taste.

• 2 kg of fresh chanterelles;
• 3 tbsp. l. salt;
• 10-15 cloves of garlic;
• 6-8 dill umbrellas;
• Sunflower oil.

Can you eat raw chanterelle mushrooms if they have not been cooked? If you adhere to the cooking rules described below, nothing will threaten you.

Mushrooms prepared for salting, which have gone preliminary cleaning, rinse in running water.

Scald with boiling water for 5 seconds. and place on a kitchen towel to drain and cool.

Put the dill umbrellas on the bottom in sterilized jars, put the chanterelles on top (in layers) and sprinkle with salt. Put the garlic crushed in cubes on top of it, as well as 1 dill umbrella each.

Press down on top with oppression and put the cans on the refrigerator shelves for 24 hours. After the allotted time, remove the oppression and pour the calcined sunflower oil into each can so that it completely covers the mushrooms, which will protect them from mold. Close the cans with nylon lids and put them back in the refrigerator. ... After 3 weeks, the mushrooms can be eaten.

Eating raw white chanterelles: a recipe for how to cook mushrooms

This recipe is suitable for raw white chanterelles. This mushroom tastes more sour than the usual red chanterelle, so it is better to salt it with garlic and black pepper.

• 2 kg of chanterelles;
• 2-3 st. l. salt;
• 10 cloves of garlic;
• 20 black peppercorns;
• Black currant leaves;
• 1 umbrella of dill in a jar.

It is quite simple to prepare raw chanterelles using the cold salting method, because they do not need to be boiled.

1. We wash the peeled white chanterelles in a large amount of water.
2. Put on a sieve or wire rack and leave to drain for a while.
3. Put clean and dry currant leaves in prepared sterilized jars.
4. Distribute the chanterelles on top, sprinkling each layer with salt, pepper and slices of garlic.
5. We spread the dill umbrellas with the top layer and press down with a load so that the mushrooms are pressed and let the juice out.
6. Leave the cans in the refrigerator for a day, and then remove the oppression and close them with nylon lids.
7. Take the workpiece to the basement and after 20 days the mushrooms are ready to eat.

It is worth noting that cold salted chanterelles fully retain all nutrient properties and substances in their composition.