How to freeze fresh chanterelles for the winter: freezing methods. Fried chanterelle mushrooms - how to cook: the best recipes

Chanterelles are a specific mushroom. Some, like me, love them, others not so much. They are very good in pickles - they look healthy, tasty and strong.

Today I propose to consider 2 simple, but at the same time very tasty culinary dishes based on these yellow lamellar mushrooms. Please note that we use frozen chanterelles. In the summer, when we have it, of course, we cook from fresh mushrooms.

Fried chanterelles with sour cream in a frying pan

The easiest and fastest way is to fry mushrooms with sour cream. This recipe was once signature dish my grandmother.

We will need:

Chanterelles - 1.2 kg;
sour cream - 250 g;
onion - 150 g;
dill - 4 sprigs;
refined vegetable oil- 50 ml;
rock salt- 1-2 pinches;

Cooking method:

Defrost the chanterelles and rinse them under running water. Fresh mushrooms Instead of defrosting, soak it in water for 2 hours.
Pour water into the pan and add salt to it at the rate of 1 tbsp for every 1 liter of liquid. l. salt. We put it on fire. Immediately after the boil starts, put our mushrooms into it. Large chanterelles It is advisable to cut into several parts.
As soon as the mushrooms have sunk, turn off the gas and drain the water through a colander. It is important that the water drains off the mushrooms as much as possible. This may take some time.
Evenly transfer the prepared chanterelles to a heated frying pan with sizzling sunflower oil and fry them, stirring occasionally, for 7 minutes.
Do not remove the pan from the heat, add finely chopped onions. Fry for about 1 more minute, after which add sour cream, finely chopped dill, salt and pepper. Cover the mushrooms with a lid and let them simmer for another 2-3 minutes.

It is advisable to serve the dish on large flat plates with fresh black bread.

Chanterelle soup

We usually make soup from boletus, boletus, aspen and honey mushrooms, but sometimes we make soup from chanterelles. To prepare it, you should stock up on the following ingredients:

Chanterelles - 700 g;
water - 2.5 l;
potatoes - 450 g;
carrots - 110 g;
onion - 110 g;
garlic clove - 1 piece;
cream or sour cream 25% fat - 155 ml;
butter - 45 g;
refined sunflower oil- 20 ml;
dill - 4 sprigs;
rock salt - 1-2 pinches;
black ground pepper- 1 pinch.

Cooking method:

Defrost the chanterelles and rinse thoroughly under running water. Cut large mushrooms into several parts.
Pour water into the pan and put it on gas.
Peel and wash the potatoes, cut them small cubes and put it in a saucepan as soon as the water in it boils.
We clean, wash and finely chop the onions and carrots and sauté them in a mixture of vegetable and butter in a frying pan, avoiding frying.
In the frying pan where the vegetables were sauteed, lightly fry the chanterelles so that excess moisture evaporates from them and they brown a little.
As soon as the potatoes are cooked, add the sauteed vegetables to the pan. mushrooms and cream.
Cut the garlic into small pieces and lightly fry them in a frying pan, then add to the boiling soup.
Add salt and ground black pepper to taste, season with finely chopped dill, turn off the heat and leave the soup to simmer under the lid for about 10 minutes.

It turns out so delicious that you will simply “lick your fingers”!

Lately I’ve been trying to lead a healthy lifestyle as much as possible, I eat little fried food, but I can’t resist this recipe. Well, the soup with rustic sour cream and fresh crispy bread (crust) is just a fairy tale!

Chanterelles are one of the most popular forest mushrooms, especially for preparing mushroom soups, since after cooking they are very tasty and crispy, so in this article we will look at how to cook chanterelles (fresh, frozen and dried) correctly and for how long until cooked in a saucepan.

How long do you cook chanterelles (fresh, frozen, dried, before frying)?

The cooking time for chanterelles is not long, and the cooking and preparation for cooking these mushrooms is quite simple, so chanterelles are rarely wormy and practically do not need to be cleaned. Let's take a closer look at how long to cook chanterelles for various dishes:

How long to cook chanterelles in a saucepan? The average cooking time for chanterelles in a pan is 20 minutes after the water boils.
How long should you cook chanterelle mushrooms before frying? Before frying, the chanterelles are boiled for 15-20 minutes after boiling water in a saucepan (it is not necessary to cook the chanterelles before frying, but after this treatment all inconspicuous debris will be removed from them and they will be more juicy).
How long should I cook chanterelles before freezing? Before freezing, chanterelles need to be cooked for 20 minutes after boiling water in a saucepan.
How long to cook dried chanterelles? Dried mushrooms chanterelles must be cooked for 20 minutes after boiling water in a saucepan (before cooking, mushrooms must be soaked for 3 hours in cold water).
How long to cook chanterelles for soup? The mushrooms are placed in the pan at the beginning of cooking and after boiling the water is changed, after which the chanterelles must be boiled in new water for 15-20 minutes, after which vegetables are added to the broth.

Note: before cooking, chanterelles can be soaked in milk for 1-1.5 hours so that after cooking there is no bitterness (bitterness is not always present, but it is possible if the mushrooms are older).

Having found out how long to cook chanterelles, we will next consider the process of preparing these mushrooms (how to peel and how to cook in a saucepan for preparing various dishes and before freezing for the winter).

How to cook chanterelles in a pan before frying, freezing or for soup?

Most often chanterelles are boiled for cooking mushroom soup, but they can also be boiled before frying, or to freeze for the winter, but in any case, the process of cooking them is the same. Let's look at how to cook chanterelle mushrooms in a saucepan step by step:

We clean the mushrooms selected for cooking from large debris on their surface (leaves, grass, needles), then place them in a colander and rinse thoroughly several times under running water. cold water.
The washed chanterelles are then soaked in cold water for 1-1.5 hours so that after cooking they are more tender and soft. You can also soak them in milk so that after cooking there is no possible bitterness in the mushrooms.
If the mushrooms were dried, then they are soaked before cooking for 3 hours, and frozen ones are first defrosted.
After soaking, wash the mushrooms and put them in a saucepan, add water (2 times more water than mushrooms) and bring the water to a boil in the saucepan over high heat.
After the water boils in the pan, reduce the heat so that the water does not boil too much and cook the mushrooms for at least 20 minutes, while as they form, remove the foam on the surface of the water with a spoon or slotted spoon. Also, do not forget to salt the water to taste (if the mushrooms will not be further used for preparing other dishes, which will be salted later).
When the chanterelles are cooked, drain the water from the pan through a colander and then use the chanterelles for their intended purpose. If you are cooking mushroom soup, the water is drained immediately after boiling at the beginning of cooking, and at the end there is no need to drain the broth, just add chopped potatoes and other vegetables.

In conclusion to the article, we can note that knowing how long to cook chanterelle mushrooms before frying, for mushroom soup or other dishes, you can quickly prepare them so that they turn out tasty and juicy. Your reviews and useful tips How to cook chanterelle mushrooms in a saucepan, leave it in the comments to the article and share it in social networks, if it was useful to you.

In the fall, after the rains, it is time to collect. Those collected in the forest are much brighter in taste compared to. , which will be discussed, are recognizable by their unusual appearance and differ excellent taste. They are usually dried. But below we will talk about how to prepare chanterelles for the winter at home, because only this method of harvesting can preserve everything as much as possible. beneficial properties mushrooms

Preparing mushrooms

Regardless of which harvesting method is chosen, they must be carefully sorted, cleaned of debris and soil, and rotten areas removed. Then rinse well to remove sand and dirt, special attention pay attention to the back of the cap, where almost all the dirt accumulates. Mushrooms should not be soaked in water. The lower part of the leg must be cut off. It is necessary to start processing chanterelles within the next 24 hours after collecting them, as they spoil very quickly and toxic substances accumulate in them.

Did you know? In medieval France, it was believed that chanterelles increased libido, so they were included in the groom’s menu without fail.

Freezing methods

There are two methods of freezing. The first is when the mushrooms are frozen in fresh. This method allows you to preserve as much as possible all the beneficial properties of mushrooms, vitamins and microelements. The disadvantage of this method is that not all collected mushrooms are suitable for it. For raw frozen It is necessary to select young chanterelles with an unopened cap. Large specimens acquire bitterness after this method of preparation.

Important!Another advantage of freezing boiled mushrooms is that they take up less space because they shrink in size during the cooking process.

The second method is freezing with preliminary boiling. With this method, they do not become bitter, but, unfortunately, they lose useful substances during cooking. There are several other reasons why chanterelles taste bitter after freezing. Bitterness may appear if all preparation steps have not been followed, for example, removing debris, rotten areas, or long-term storage before freezing. Mushrooms collected during a dry period or if they grew in a coniferous forest also have a bitter taste.

Raw

It’s very easy to freeze fresh chanterelles for the winter, without cooking, let’s look at how to do it:

After sorting, cleaning and washing, the mushrooms should be placed in a colander and allowed to drain excess water.
Next, spread them in one layer on a towel and let dry.
After this, the chanterelles can be immediately put into bags and sent to the freezer. But to avoid possible sticking, the mushrooms can be frozen by laying them out in one layer in the freezer, and then collected and placed in bags for further storage.

Did you know?The largest harvest of chanterelles - more than 72 tons per year - is harvested in Latvia. And the largest mushrooms of this variety grow in California, their average weight is about 0.5 kg.

Boiled

To prevent old large specimens from becoming bitter, as well as mushrooms collected during the dry period, they resort to freezing them in boiled form. Let's look at how to cook chanterelles for freezing:

Cover the mushrooms with water, add a little salt and bring to a boil. Cook for 15 minutes, collecting foam.
Next, drain the mushrooms in a colander, rinse with running water and place on a towel to dry.
After drying, place the mushrooms in the freezer in one layer and freeze. After freezing, put them in bags and put them back in the freezer.

How long can you store

Frozen chanterelles retain all their taste for 3–4 months; longer storage affects their taste. Obviously, when wondering how long you can store frozen mushrooms in the freezer, you should start from these dates and not keep them for more than 4 months.

Chanterelle mushrooms are deservedly popular in Russian cuisine and are in demand among domestic mushroom pickers due to their high quality, valuable and nutritional composition, as well as excellent taste characteristics. These are delicious and healthy mushrooms, always growing quite en masse, appear in several waves from early summer to autumn. The bulk of the fruiting bodies of chanterelles are formed between July and the last ten days of September.

However, the most best time It is customary to consider the summer months for harvesting: July and August, when these mushrooms have the highest nutritional value and a pronounced mushroom aroma. The fruiting bodies of chanterelles contain the substance chitinmannose, which is capable of enveloping and quickly destroying pests, so these mushrooms are never wormy and remain fresh for a long time, for which they are loved by many mushroom pickers.

Chanterelles are light-loving species, so they are collected on forest glades, along roads and clearings, as well as in open forests. The fruiting bodies of this lamellar mushroom They are quite fragile, so collection should be carried out very carefully, in wicker boxes or baskets. Mushrooms must be processed immediately after collection.

In a cool room, shelf life collected chanterelles is only a day. Even in the refrigerator it is not recommended to store fruiting bodies for several days, which negatively affects the quality and taste characteristics fruiting bodies Initially, you need to very carefully and thoroughly sort through the collected mushrooms, making sure to remove all crumpled and old fruiting bodies, as well as forest debris. Mushrooms should be washed very carefully, due to the increased fragility and fragility of the fruiting body.

How to freeze chanterelles (video)

Storing fried mushrooms

A good way to prepare chanterelles is winter period is to store them fried. Each kilogram of peeled and washed fruiting bodies in cold water should be dried a little on a towel and cut into small pieces. It is advisable to boil the mushrooms before frying. Pour vegetable oil into a well-heated frying pan, add boiled mushrooms, add about 40 g of medium-sized salt and three bay leaves.

Fry the mushrooms over medium heat for ½ hour until all the moisture has evaporated. Fill clean, pre-sterilized, dry jars tightly with mushrooms and add the remaining oil in the pan. Seal the jars tightly with lids, turn them over and cover with a warm cloth until cool. This product keeps well in the refrigerator for at least six months. Open workpiece With fried chanterelles should be used within four days.

If desired, the fried mushrooms can be frozen by distributing them into small containers or plastic containers, which will subsequently allow the use of such simple preparation as great addition for soups, mushroom dressing or when preparing side dishes.

How to store boiled chanterelles

Prepare something so delicious and useful workpiece very easy for winter:

clean the fruiting bodies from impurities, old or damaged areas and plant debris;
very carefully rinse the fruiting bodies several times under running water until dust and soil particles are completely removed;
pour clean sorted mushrooms into boiling water and boil for high fire no more than five to seven minutes;
drain the water and cool the mushrooms;
sort the cooled mushrooms into dry and clean plastic containers or small plastic bags;
Place bags or containers of mushrooms in the freezer.

The shelf life of frozen scalded chanterelles is approximately three months. Of course, such a product can be stored much longer, but each subsequent month of storage negatively affects the taste characteristics and quality indicators. It is very important not to expose boiled chanterelles repeated freezing, since repeated freezing makes the fruiting bodies unsuitable for subsequent consumption for food purposes.

Drying technology

Initially, you should review the collected mushrooms and select the strongest, young specimens suitable for drying. After manual cleaning, it is not recommended to wash mushrooms, since in this case the drying process is delayed and the storage of dried products is deteriorated.

One of the most popular and widespread is the method natural drying mushrooms in the sun. In this case, the fruiting bodies of the mushrooms should be carefully strung on a thread and then hung in a place well lit by sunlight and blown by the wind. The process of such natural drying takes no more than ten days.

Cleaned of forest debris and impurities, sorted mushrooms should be chopped in small pieces and place on a baking sheet or wire rack, which should be placed in an oven preheated to 45-50 o C. After the mushrooms have dried a little, you need to take a short break and finally dry the chanterelles with the oven door slightly open.

Properly dried mushrooms completely retain not only all their nutritional properties, but also a characteristic mushroom aroma. Dried chanterelles should be stored in gauze bags, which must be placed in a well-ventilated, dry and clean room. Standard temperature regime for storing dry mushrooms should be about 12°C. It is very important to regularly inspect dried mushrooms to prevent them from becoming moldy. Also, if necessary, periodically dry the mushrooms in the oven.

Dried mushrooms must be soaked in water for a couple of hours before use. room temperature. Water after soaking can be used when preparing first courses or mushroom sauce. It is practiced to soak dry chanterelles in milk, which improves the taste of the prepared dish. If desired, dried mushrooms can be processed into mushroom powder, storage of which in winter has a number of advantages:

small volume allows you to very effectively save storage space;
cooking takes a minimum amount of time and does not require pre-soaking mushrooms;
mushroom powders belong to the category of more complete mushroom dishes, as they are absorbed as quickly and easily as possible.

You can grind dried mushrooms either in a hand mortar or using a coffee grinder or a special pepper grinder. It is best to store dry mushroom powder in clean glass containers with hermetically sealed lids. Average shelf life of mushroom powder without loss of flavor and nutritional qualities is about two years.

Features of salting and preservation

Salted mushrooms are a complement to many dishes national cuisine and are used as a good cold snack. As a rule, it is used for pickling chanterelles. hot way, allowing you to get not only very tasty, but also healthy mushroom preparation:

it is advisable to use small and dense fruiting bodies that can retain their shape and appearance in progress heat treatment;
the selected mushrooms should be carefully but thoroughly cleaned of debris and rinsed several times in cool water;
pour the prepared fruiting bodies into boiling water and boil for a quarter of an hour, then drain the water and rinse the mushrooms with cold water;
place chanterelles in layers enamel pan, sprinkling with layers of salt at the rate of 50 g per kilogram of mushrooms;
put a lid on top and press down.

Chanterelles for the winter: recipe (video)

The process of pickling mushrooms lasts about a month, after which the finished product must be stored in the refrigerator.

Canning chanterelles is no less popular among housewives. This method perfectly allows you to preserve all the beneficial properties of mushrooms for a long time. Used for canning glass jars, and the whole process is carried out in several stages, including boiling and pouring the mushrooms laid out in jars with marinade based on a liter of water, three tablespoons of salt, ½ cup of sugar and a glass table vinegar.

Sealed and sterilized jars with mushroom preparation should be stored in a cool and dry place for no more than a year.

Working with mushrooms seems very difficult for novice housewives, especially when it comes to fresh products. Questions arise regarding the duration of storage in the freezer and heat treatment - or lack thereof. Is it possible to freeze chanterelles for the winter so that they do not taste bitter and retain all their beneficial properties?

How to freeze mushrooms for the winter

If you are thinking about harvesting chanterelles, you need to start by studying general rules on freezing mushrooms. Professionals advise taking into account that:

To save raw product process it as quickly as possible, and not after a week of storage. It is best to collect and immediately start working with mushrooms. This way the preparation will be tastier and safer.
Before any processing, all mushrooms must be washed and then sorted. Soak for an hour and a half, rinse, examine in order to select spoiled or damaged ones. It is better to fry or boil broken ones before freezing, but whole ones can be left raw.
After washing, the mushrooms need to be dried well so that the moisture they absorb does not later turn into ice.
You should not soak the product for a long time - pour it in and clean it immediately.
Drying is long, it can take 4-5 hours, but it cannot be neglected.
For long-term storage The product can be salted before freezing.
Large mushrooms must be cut into thick slices.

If you don’t know how to freeze chanterelles for the winter, use these instructions:

Sort through, remove debris, and fill with cold water for a couple of minutes.
Rinse, carefully cleaning the cap with reverse side. Drain into a colander.
After drying, divide the product into 2 groups based on the integrity of the mushrooms.
Large, undamaged mushrooms are laid out on a flat surface, covered with film, and put in the freezer. After a few hours, they are poured into a bag.
Specimens that are broken or have lost their attractive appearance are boiled or fried, cooled and packaged in plastic containers.

Is it possible to freeze fresh chanterelles?

We love this mushroom very much because it rarely harbors worms, and after drying and crushing it can save you from helminthiasis. Most housewives make jarred preparations: pickle or salt, because they do not understand how to freeze chanterelle mushrooms for the winter and whether this can be done without boiling them first. Professionals assure that fresh product not dangerous if you remember important points:

It is advisable to process the chanterelles within 18 hours. It is best to collect them in the morning and cook them in the afternoon, since the shelf life of fresh mushrooms is only a day; at the same time, they are becoming less and less safe every hour.
If a break is required between the time of collection and the start of work, pour the mushrooms into a saucepan and place in the refrigerator. Do not keep them warm under any circumstances.

Boiled chanterelles for the winter

Most reliable way product preparation – freezing after pre-boiling. This way it will not change the taste during storage. Most housewives like this algorithm because of the subsequent time savings: all that remains is to defrost the mushrooms, fry or stew for a few minutes, and you can eat. Follow these tips:

You can boil chanterelles for storing for the winter according to any recipe, except those that create broth: you need to preserve the taste and aroma inside the mushroom, and not give it to water.
If chanterelles go into soup in winter, you can freeze them with liquid in an airtight container.

How long should you cook mushrooms?

According to professionals, the length of stay of chanterelles in hot water should not exceed 20 minutes if you are going to freeze them after that. Taking into account defrosting and additional heat treatment of the workpiece, the total cooking time will increase, so the mushrooms may become tasteless or “rubbery” in consistency. How to freeze chanterelles for the winter by boiling them:

Classic way– short heat treatment: keep in boiling water for 5 minutes. Chop the mushrooms first so they cook faster.
For broths and stewing, the product is cooked at high power for longer - 10-12 minutes, adding salt to the water.
After cooking, be sure to get rid of moisture if the mushrooms do not go into soup.

Frozen fried chanterelles

This best way to receive finished product under time pressure. Some housewives do classic semi-finished product according to your favorite recipe, but professionals advise resorting to the standard scheme:

The chanterelles are washed, placed on a towel, and dried for about an hour.
Heat a frying pan with oil, fry the chopped pieces until the moisture leaves them. The approximate duration of this stage is 15-20 minutes.
The fried chanterelles are cooled, then removed into bags/containers.

How long can frozen mushrooms be stored in the freezer?

The length of time during which chanterelles will be safe for your health depends on the method of freezing them (raw, fried, stewed) and storage conditions:

Maximum length of stay fresh chanterelles V freezer- year.
The boiled product can be stored for 3 months.
Fried mushrooms It is advisable to freeze only for a month (they will not survive until winter).

Extending these periods reduces nutritional value product, although WHO claims that if the temperature is kept below -20 degrees, the mushrooms have an unlimited lifespan. Most housewives store them until next summer. However, please note that:

Defrosting is done through the bottom shelf of the refrigerator, even if you want to boil or fry the product.
Repeated change temperature conditions It is not allowed, as well as preparing dishes based on chanterelles for future use - they must be eaten on the same day.
It is advisable to make the preparations in portions: this will make it easier to use them later.

Why do chanterelles taste bitter after freezing?

Change taste qualities product in the process of harvesting for the winter is an infrequent phenomenon, but with regard to mushrooms such a problem is not excluded. According to professionals, the reason lies in a violation of technology. Knowing how to properly freeze chanterelles for the winter so that they do not change their taste, you will preserve the beneficial properties of the product. Here are the instructions:

Do not soak the mushrooms before processing - just rinse and dry.
Use young, dense specimens.
Boil lightly: fill with cold water, boil, add salt. The boil should remain for a quarter of an hour, after which dry and package them in containers or bags.
Do not store the product for longer than 3 months - after the expiration date, the taste begins to deteriorate.