Chanterelle mushrooms and recipes for preparing them for the winter

Wild mushrooms are a favorite delicacy of many people. You can meet fragrant, delicious gifts of nature in the summer in the markets or in the store in fresh and frozen form. The range offered is large: from white mushrooms to oyster mushrooms.

Chanterelles, beautiful and useful for the human body, are especially popular. They are added in the preparation of soups, cold appetizers and salads, as a side dish or topping for pastries. To preserve all the positive properties, the product is preserved in summer and autumn, and in winter they enjoy a bright taste and aroma. To your attention are several recipes for cooking mushrooms, that is, chanterelles for the winter.

Pickled mushrooms

Harvested forest fruits over time acquire a rich taste of spices and other additional ingredients used in canning. It is for this reason that it is important to choose the right marinade for preparing forest gifts. Each person has their own preferences, therefore, you can add additional spices to your liking.

This snack option has a sweet and sour flavor and will perfectly complement the festive table, a simple family dinner. Before you start pickling chanterelles, be sure to check out this recipe.

Products:

fresh mushrooms - 3 kg;
table vinegar - 300 ml;
granulated sugar - 55 g;
table salt - 120 g;
black peas - 6 pcs.;
garlic - 15 cloves;
Lavrushka - 4 sheets;
carnation - 4 inflorescences;
filtered marinade liquid - 2 liters.

Cooking process:

Sort freshly picked chanterelles, remove rotten fruits, debris. If necessary, clean, rinse thoroughly. Put in a capacious pan, fill with clean water and put on the hob. Bring to a boil on medium heat. With regular stirring, cook for a quarter of an hour.
Strain, fill with liquid, after boiling it. Pour non-iodized salt, granulated sugar and seasonings, cook for 15 minutes, turn off the heat and pour in the acid.
Arrange the peeled garlic cloves in clean sterile jars, then mushrooms and marinade tightly. Well close, turn over. After cooling, remove to a cold place.

simple recipe

Having brought a rich harvest of mushrooms from the forest, almost every housewife dreams of how to quickly cook chanterelles for the winter. This recipe is no worse than more complex analogues. The main advantage is that it takes little time to cook, and it is allowed to try the workpiece after 24 hours.

Products:

mushrooms - 1.7 kg;
parsley - 30 g;
dill - 30 g;
essence - 20 ml;
onion turnip - 100 g;
lavrushka - 2 sheets;
sweet peas - 3 pcs.;
carnation - 2 inflorescences;
salt to taste.

The order of work is as follows:

Mushrooms sorted, peeled and washed. Pour warm boiled water into a saucepan, dissolve non-iodized salt in it. Put the fruits, cover and leave for 1 hour.
Throw the chanterelles in a colander, rinse with filtered liquid. Put in a saucepan, pour water again, put on the stove, cook after boiling for a quarter of an hour.
Peel the onion from the husk, chop into strips 2-3 mm thick. Put it in a saucepan, add acid, non-iodized salt and spices. Bring to a boil, cover.
Rinse greens, dry, finely chop. Remove the husk from the garlic. Put the prepared ingredients on the bottom of clean glass jars, mark the mushrooms and marinade tightly on top. Seal tightly, turn over, and after cooling, put in the refrigerator.

Chanterelles are not only tasty, but also healthy

Salted chanterelles (cold method)

This option to salt chanterelles has undoubted advantages, as it is considered the simplest and most convenient. Mushrooms are tasty, fragrant and crispy. Perfect for a festive feast with strong alcohol.

Products:

mushrooms - 3 kg;
vegetable oil to taste;
garlic - 150 g;
dill umbrellas - 10 pcs.

Before you start preserving forest fruits, they must be properly prepared. Sort, remove rotten parts, fruits and various garbage. Rinse thoroughly under running water. Fill a saucepan with liquid and bring to a boil. Put the mushrooms, cook for 10-15 minutes.
Boil water again in a separate container. Throw the chanterelles into a colander, and put them back into the prepared container with the contents. Continue cooking for another half hour. Strain through a sieve, wait for the excess moisture to drain completely.
Wash jars with soap and dry in the oven. Divide the heads of garlic into cloves, peel each one, rinse. Chop into slices. Put a layer of garlic on the bottom of the prepared containers, then salt, spices (optional) and mushrooms. We continue to lay out the products until they are completely over. The final layer should be garlic and sprigs of fresh dill.
Place a small press on top, and put the structure in the refrigerator. Leave it like this for 24 hours. After the time has elapsed, fill the jars with the contents with oil, so that the mushrooms with spices are completely hidden. Close tightly and refrigerate for further storage.

Hot pickling method

Products:

chanterelles - 2 kg;
carnation - 16 inflorescences;
Lavrushka - 16 sheets;
table salt - 40 g;
garlic - 12 cloves;
sweet peas - 12 pcs.

Sort freshly picked mushrooms, remove debris and rinse thoroughly. Fill the pot with water, add salt (1 teaspoon), seasonings. Bring to a boil and add mushrooms. Reduce heat to medium, continue cooking for 8 minutes.
Pour liquid (2 l) into a saucepan, add salt, the remains of sweet peas, bay leaves, cloves. Bring to a boil, remove from heat. Cover up.
Strain the chanterelles through a sieve. Peel garlic cloves, rinse and chop finely. Put mushrooms and garlic in layers in an enameled bowl, salting each layer a little. Pour hot brine, put under pressure and put in a cool room for 24 hours.
After the time has elapsed, place the container with the contents on the stove, boil for a quarter of an hour. Pack in sterile jars, tightly twist, turn over, and after cooling, put in the cellar.

Fried chanterelles for the winter

Cooked mushrooms for the winter are tasty, fragrant. From such an appetizer you will get an interesting and unusual caviar with a light creamy aftertaste. If you want to diversify the menu in the winter, it's time to start cooking fried mushrooms.

Products:

mushrooms - 2 kg;
onion turnip - 150 g;
butter - 60 g;
salt not iodized to taste;
white pepper to taste.

Sort the chanterelles, remove rotten fruits, debris and dirt. Rinse thoroughly under running water. Put in a saucepan, pre-filling it with liquid. Salt a little, put on the stove, cook for half an hour. To give a brighter flavor during the preparation of the main ingredient, it is allowed to add a small peeled onion and a few peas of allspice. After the time has passed, strain through a sieve, wait for the excess moisture to drain completely.
Put the pan on the stove, put the butter and melt. Add dried mushrooms, fry over medium heat.
Peel the onion from the husk, rinse and cut into strips 2-3 mm thick. After all the moisture has evaporated from the mushroom fruits, it is necessary to add onions, add a little more oil, salt, pepper to taste. Mix well.
Wash jars with soap and dry in the oven. Pack in sterile containers, pour the butter evenly. Roll up, turn over, and after cooling, remove to a cold place.

Chanterelles with onions

Pickled chanterelles with onions for the winter are easy to prepare, but the process takes a lot of time. However, the finished dish turns out so tasty that you do not regret the efforts spent at all. Spices and spices are added to taste, so the flavor of the snack improves.

Products:

mushrooms - 2 kg;
onion turnip - 200 g;
lemon - 4 fruits;
garlic - 50 g;
vegetable oil - 180 ml;
table vinegar - 600 ml;
Lavrushka - 4 sheets;
salt to taste;
pepper to taste.

We act like this:

Pre-process chanterelles: sort out, remove rotten fruits, debris. Rinse thoroughly under water. Place on disposable paper towels and pat dry.
Rinse the lemons, cut into 2 equal parts. Using a fork or spoon, squeeze the juice out of each part. Connect it together with prepared mushrooms. Fill the container with water, salt a little, put on the stove and bring to a boil. Cook for a quarter of an hour.
Peel the onion, wash and chop into thin strips. Pour acid into a small saucepan, add seasoning and peeled lemon pulp. Bring to a boil, add onions, pour in oil and heat at medium temperature for 7 minutes.
Wash jars, dry in the oven. Peel the garlic cloves, rinse. Put clean garlic cloves on the bottom of the prepared container, place mushrooms on top and fill the container with marinade. Roll up, turn over and refrigerate. Remove to the cellar.

Chanterelles with vegetables for the winter

Products:

fresh mushroom fruits - 3 kg;
juicy tomatoes - 2 kg;
capsicum sweet pepper - 2 kg;
onion turnip - 1 kg;
carrots - 1.4 kg;
granulated sugar - 100 g;
vinegar 9% - 200 ml;
oil - 180 ml;
rock salt - 90 g.

The algorithm of actions is as follows:

Before canning, chanterelles need to be processed: sorted, sorted, cleaned and washed. Put in a saucepan, fill with filtered liquid and put on the stove. After boiling the contents, salt a little, continue cooking for a quarter of an hour. Throw on a sieve, rinse the fruits and wait for the moisture to drain completely.
Put the prepared mushrooms on a dry surface of the pan, fry until the excess water has completely evaporated. Remove from stove, cool.
Wash the tomatoes, remove the stem and cut into slices. Peel the pods of sweet pepper from seeds, rinse and chop into half rings. Peel off the onions, rinse and chop into strips. Wash clean carrots, grate into strips.
Pour oil into a saucepan, heat up. Add tomatoes first, simmer on medium heat for 6 minutes. As soon as tomato juice appears, throw onions, peppers, and after 2-3 minutes, mushrooms, carrots. Pour salt, sugar, mix and reduce heat.
After the formation of vegetable juice, cover and leave to stew for an hour. 5 minutes before the end of cooking, pour in the acid, mix.
Pack hot salad in clean, sterile jars. Close tightly, turn over, wrap with a fur coat. After cooling, remove to the cellar.

Harvesting fresh chanterelles at home is a universal method in which the beneficial substances and vitamins found in mushroom fruits are maximally preserved. Regular use of forest gifts will help strengthen the immune system, increase efficiency, prevent the development and formation of cancerous tumors, and also acts as a prophylactic for gastrointestinal diseases.