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Chanterelles are rightfully called one of the most useful forest gifts. They are rich in vitamins, amino acids and minerals that improve the condition of the skin, hair, restore vision, remove toxins from the liver, increase immunity and other protective functions of the body. You can cook a variety of dishes from them, as well as make preparations for the winter: dry, pickle, salt, freeze.

This article will focus specifically on harvesting chanterelles for the winter by freezing. For novice culinary specialists, this process may seem difficult, so some questions may arise, for example, how can chanterelles be frozen, and what is the duration of their storage?

Processing chanterelles before freezing

What is the best way to freeze chanterelles, and is it worth it to heat treatment before this process so that the mushrooms do not lose their beneficial properties? Consider several options for freezing chanterelles: raw, boiled and fried.

Before proceeding with the recipes for freezing chanterelles, you need to study the general rules for their preprocessing.

• Raw mushrooms should be processed as soon as possible. Such blanks will be much tastier and safer for health.
• Chanterelles are cleaned of forest debris, cut off the tips of the legs, if this has not been done in the forest, and washed in plenty of cold water.
• Before freezing, fresh mushrooms are selected only whole, without damage. Broken and large specimens are better for boiling or frying.
• Spread the mushrooms on a kitchen towel and dry for at least 3-4 hours. Although drying takes a long time, it cannot be neglected so that the remaining moisture in the freezer does not turn into ice.

Important: to keep the mushrooms fresh longer, you can sprinkle them with a small amount of salt before freezing.

How best to freeze chanterelles for the winter fresh

How to properly freeze fresh chanterelles for the winter so that later the product is not hazardous to health?

• 3 kg of fresh chanterelles;
• 70 g salt;
• Plastic containers or plastic bags.

1. After pretreatment and drying, the mushrooms are distributed in food plastic containers and a little sprinkled with salt.
2. You can use plastic bags: cover the chanterelles, salt, release all the air and tie tightly.
3. Put in a freezer and store at a temperature not lower than -18 ° C.

After thawing, such mushrooms can be quickly salted or pickled for any festivities.

How to freeze raw chanterelles without boiling: a step-by-step description

How to prepare chanterelles for the winter by freezing without heat treatment? In this variant, we suggest using the blanching process.

• 3 kg of chanterelles;
• 1 onion;
• 1.5 tbsp. l. salt;
• Food containers or plastic bags.

How to freeze raw chanterelles, excluding boiling, will show a step-by-step description.

1. Pour water into a saucepan, let it boil and add onions cut into 4 pieces with 1.5 tbsp. l. salt.
2. Peeled and washed chanterelles are spread in a thin layer in a colander.
3. Immersed in boiling brine for 2-3 minutes and immediately washed under a tap with cold water.
4. Allow to drain and lay out on a kitchen towel, leaving in this position for about 3 hours.
5. Carry out this procedure with mushrooms until they are fully used.
6. After drying, the mushrooms are distributed in a thin layer for serving and placed in the freezer for shock freezing. Set the temperature as low as possible for 2 hours.
7. Take it out, put it in bags or containers and put it back in the freezer, returning the previous temperature.

How to prepare boiled chanterelles for the winter by freezing

Pre-processing of boiled chanterelles before freezing is carried out in the same way as fresh ones.

Freezing after boiling is considered the most reliable way to prepare mushrooms for consumption. Many chefs use this option in order to save time later: mushrooms are simply defrosted, and then stewed, fried, pickled or boiled first courses.

How to properly freeze boiled chanterelles, preserving the aroma and taste of the fruit bodies? We offer a recipe that you will like for its simplicity and affordability.

• 2 kg of chanterelles;
• 2 tsp rock salt (not iodized);
• 1 onion;
• 2 carnations.

How to freeze boiled chanterelle mushrooms, a detailed description of the process will show.

1. Pour water into a saucepan so that it is 2 times more than the main product.
2. Add salt, cloves and onion, cut into 2 pieces, and let it boil.
3. Immerse the peeled and washed mushrooms in boiling brine and cook for 10 minutes, removing the resulting foam from the surface. If the boiling time is increased, then when frozen, the chanterelles lose their structure.
4. Place on a wire rack, drain well, and then spread in a thin layer on a kitchen towel and leave to dry for 2-3 hours.
5. Fold the fruit bodies into bags or food containers, press down and close.
6. Place in a freezer and store at a temperature not exceeding -18 ° C.

How to properly freeze boiled chanterelles for cooking first courses

How to properly freeze chanterelles for the winter after boiling, if they will be used to prepare first courses? The mushrooms are frozen together with the liquid, pouring everything into an airtight food container.

• 2 kg of chanterelles;
• 2 tsp salt;
• 2 liters of water;
• 2 pcs. bay leaf and carnation;
• 5 black peppercorns.

1. After cleaning and washing, the mushrooms are poured with boiling brine.
2. Brine: salt and spices are combined in 2 liters of water, allowed to boil and boiled for 5 minutes.
3. Mushrooms are boiled in brine for 15 minutes over low heat and the stove is turned off. If you want to shorten the cooking time, then the mushrooms should be cut into pieces.
4. Allow to cool completely and prepare for freezing.
5. A plastic bag is placed in a plastic food container.
6. Mushrooms are spread in it, poured with broth and, without covering with a lid, put into the freezer.
7. After complete hardening, the bag with frozen tiles is removed and placed in the freezer.
8. From the resulting semi-finished product in winter, you can very simply make a fragrant mushroom soup or stew potatoes with chanterelles in broth.

How to freeze fried chanterelles for the winter: a step-by-step description

There are many recipes for cooking chanterelles for the winter by freezing. However, if you do not have enough time to preserve the mushrooms, use frying and subsequent freezing.

How to consistently freeze fried chanterelles for the winter, a step-by-step description of the recipe will show.

• 2 kg of chanterelles;
• 100 ml of vegetable oil;
• 3 onions;
• 3 tsp salt;
• ½ tsp ground black pepper.

1. Peeled and washed chanterelles are cut into small pieces.
2. Pour 1/3 of the oil into a hot frying pan and spread the mushrooms. It is better not to use animal fats, otherwise such mushrooms are stored frozen for no more than 1-1.5 months.
3. Fry until all the liquid has evaporated.
4. Add the rest of the oil, add the diced onion and fry for 10 minutes.
5. Add salt, add pepper, mix and continue to fry for 5 minutes.
6. Remove from heat, leave to cool completely, and distribute into food containers.
7. Pressed so that the air comes out, covered with lids and sent to the freezer.

How to freeze chanterelles without spices at home

This recipe for cooking chanterelles by freezing for the winter does not provide for the addition of any spices and vegetables. Even the amount of vegetable oil should be limited. The main advantage of this method is that the mushrooms do not need to be boiled.

• 2 kg of chanterelles;
• 50 ml of vegetable oil.

How to freeze chanterelle mushrooms for the winter, you can find out from the step-by-step description.

1. Peeled and washed chanterelles are laid out in a dry hot pan and fried until the liquid evaporates.
2. Add vegetable oil and fry for 15 minutes over low heat.
3. Allow the mushrooms to cool slightly and lay out on paper towels to drain off all excess fat.
4. Mushrooms are packaged in a convenient way and sent to storage in the freezer.

After defrosting, such a blank can be used for pizzas, pies and cooking fried potatoes or meat.

Recipe for cooking chanterelles for the winter by freezing in sour cream or cream

Sometimes, when frying (without boiling), mushrooms can taste a little bitter. How to freeze chanterelles at home so that there is no bitterness in the dish?

We suggest using a recipe for cooking chanterelle mushrooms for the winter by freezing in sour cream or cream.

• 2 kg of chanterelles;
• 200 ml of 30% cream or sour cream;
• 3 cloves of garlic;
• 4 tbsp. l. vegetable oil;
• 2 tsp salt.

1. After preliminary cleaning, soak the chanterelles for 1 hour in cold water.
2. Boil for 10 minutes in salted water, constantly removing the foam.
3. Let it drain on a wire rack and fry in oil until golden brown.
4. Pour with cream and salt, stir, continue simmering for so long until the cream has evaporated to half.
5. Add chopped garlic and continue simmering for 10 minutes.
6. Remove from heat, allow to cool and then place in plastic containers.
7. Place in the freezer and store for no more than 3 months. With such an interesting semi-finished product you can surprise your guests and please your loved ones.

It is worth saying that the duration of storage of frozen mushrooms will depend on which method you choose.

• For fresh frozen chanterelles, it is recommended to store no more than 10 months in the freezer.
• For boiled chanterelles, the maximum shelf life is 3-4 months.
• Fried mushrooms should be stored in the freezer for no more than 3 months.