How to prepare chanterelles for the winter, proven recipes

Good day, dear readers! Mushrooms are a high-protein high-calorie and at the same time dietary food. Among the variety, beautiful chanterelles stand out. Fastidious in the mushroom menu, Europeans even revere dishes from red-haired beauties.

These gifts of the forest do not lose their oily creamy taste even when processed for future use, so it is important to know and be able to cook chanterelle mushrooms for the winter.

There are different recipes for how to cook chanterelles for the winter, among them we highlight the following:

  • salting;
  • pickling;
  • freezing;
  • canning fried mushrooms;
  • cooking mushroom caviar or hodgepodge.

In this review, we will look at each of these methods in detail.

About chanterelles

Before talking about recipes for blanks, let's briefly dwell on the description of the mushrooms themselves and about where, when and how to collect them correctly.

In central Russia, chanterelles, depending on the amount of precipitation and temperature, are harvested from mid-June to the end of October, until frost. The greatest probability of their appearance in the forest comes after heavy rains with thunderstorms.

Yellow-orange beauties grow in mixed forests, preferring symbiosis with deciduous and coniferous trees, like:

  • aspen;
  • pine;
  • birch.

Difficult to confuse with other mushrooms in appearance, these bright yellow or orange fruiting bodies grow in clearings, often forming "witch circles" around a lone tree or bush.

Chanterelles do not have a clear division into a hat and a leg, one smoothly flows into the other. The height of the mushroom does not exceed seven centimeters, and the diameter is twelve.

A distinctive feature is pest resistance, so that even in the hottest weather, red mushrooms are rarely damaged by worms.

Preparing chanterelles for canning

Before you start processing chanterelles, you need to properly prepare them. It is advisable to clean and sort the mushrooms directly on the day of collection so that they do not lose their elasticity and freshness.

The procedure is as follows:

  1. Sort the mushrooms, clearing them of forest debris, pay special attention to the underside of the cap.
  2. Soak the mushrooms for 30-50 minutes in cold water.
  3. Wash the mushrooms and drain the water.
  4. Boil mushrooms in boiling water for 15-20 minutes to remove bitterness from them.

If you are going to process chanterelles with subsequent preservation in jars, you should prepare the required number of containers of the required volume ahead of time.

Freezing chanterelle mushrooms

Thanks to the development of household appliances, one of the most popular ways to preserve food, including mushrooms, is freezing. In order to freeze chanterelles, two methods are used:

  • freezing boiled mushrooms;
  • with pre-roasting.

Essentially, these recipes are no different, but at the output we get different products: in the first case - a semi-finished product for preparing first, second courses or salads, in the second - a finished dish.

frying

Chanterelles fried for the winter do not have to be frozen; mushrooms can be preserved in glass jars. In this case, do it like this:

  1. Butter is dissolved in a heated frying pan; chanterelles do not combine to taste with vegetable.
  2. Boiled mushrooms spread in a pan.
  3. On low heat, stirring regularly, fry the chanterelles until cooked for 30-40 minutes.
  4. Mushrooms are laid out in pre-sterilized jars.
  5. Pour oil from the pan so that it covers the mushrooms with a centimeter layer.
  6. Roll up with sterilized lids.

Store canned food prepared in this way in a cool place, for example, in a cellar. Before use, the mushrooms are fried again, adding onions, leeks or potatoes to them.

Marinating chanterelles

Chanterelles marinated for the winter will decorate the New Year or other holiday. Among other things, they will add a lively colorful touch to the table decoration, standing out among the decor with a bright sun spot.

Recipe for chanterelles with vinegar

Composition of products:

  • chanterelles - 1 kilogram;
  • salt - 45 grams (1.5 tablespoons);
  • sugar - 10 grams;
  • black pepper - 10 peas;
  • lavrushka - 2-3 leaves;
  • cloves - 3 buds;
  • garlic - 4-6 cloves;
  • vinegar (9%) - 100 milliliters;
  • water.

The procedure for pickling chanterelles is as follows:

  1. Rinse boiled mushrooms and pour fresh water.
  2. Add spices to the water except vinegar and garlic.
  3. Boil on a slow boil for 15 minutes.
  4. Add vinegar, boil for another 1-2 minutes.
  5. Arrange the mushrooms in sterilized jars, adding garlic to taste.
  6. Seize banks.

To taste, add the following ingredients to the recipe:

  • cinnamon;
  • horseradish leaves;
  • allspice.

Marinated chanterelles with butter

Pickled chanterelles according to the second recipe are tender and fragrant. For cooking, you need to take per kilogram of mushrooms:

  • water - 400 ml;
  • salt - 15 g;
  • granulated sugar - 10 g;
  • cloves - 2 pcs.;
  • black pepper - 2 pcs.;
  • bay leaf - 1 pc.;
  • vegetable oil - 2 tablespoons;
  • table vinegar (in 9 percent) - 20 ml;
  • onion - 100 g;
  • garlic - 2-3 cloves.

Deliciousness is prepared in the following sequence:

  1. Pour the required amount of water into the pan, based on the mass of boiled mushrooms.
  2. Add cloves, pepper, salt and sugar.
  3. Finely chop the onion and garlic, dip in the marinade.
  4. Pour oil with vinegar into the marinade, boil for 2-3 minutes.
  5. Put the chanterelles in a container and cook in the marinade for 20-25 minutes.
  6. Arrange the finished mushrooms in jars and cork.

Marinating without vinegar

The preservative in this recipe is not vinegar, but citric acid. Despite this, chanterelles prepared in this way can be stored in a cool room for up to twelve months.

For a kilogram of chanterelles you need to take:

  • water - 0.7 liters;
  • citric acid - 5 grams;
  • peppercorns - 5 pieces;
  • cloves - 3 buds;
  • bay leaf - 2 pieces .;
  • salt - 20 grams;
  • sugar - 40 grams.

The order of preparation is as follows:

  1. Prepare the marinade: put sugar, salt and spices into the water.
  2. Bring to a boil.
  3. Add mushrooms and boil for 8-10 minutes.
  4. Put citric acid and cook for another two minutes.
  5. Arrange the pre-boiled chanterelles in sterilized jars and pour over the marinade.
  6. We roll up, turn over, wrap - everything is as usual.

Salting chanterelles

There are two main options for salting chanterelle mushrooms: cold and hot. They differ in the use of water with different temperatures.

Cold way of salting chanterelles

In this recipe, mushrooms must also be pre-boiled, cooking is carried out without the use of hot brine, which is why the method is called cold. The composition of the products for this recipe, based on one kilogram of mushrooms:

  • salt - 60 grams;
  • dill - 3-4 umbrellas;
  • horseradish - 1-2 sheets;
  • garlic - 2 heads;
  • vegetable oil - 200 grams.

The salting sequence is as follows:

  1. We put spices and salt at the bottom of the pan and every two layers of mushrooms.
  2. From above we cover everything additionally with horseradish leaves and a plate.
  3. We put oppression, a stone, a jar of water, etc.
  4. Keep overnight at room temperature.
  5. Fill with sunflower oil to prevent air from entering the container and put it in the refrigerator.

Hot salting method

This method slightly reduces the value of salting in terms of vitamins, but the taste remains at a high level.

Ingredients for one kilogram of chanterelles:

  • salt - 2 tablespoons;
  • bay leaf - 2-3 pieces;
  • black pepper - 4-7 peas;
  • allspice - 4-7 peas;
  • carnation - 4 buds;
  • garlic - 2-4 cloves;
  • water - 1 liter.

We cook the mushrooms in this order:

  1. Pour the washed mushrooms with water and put the spices.
  2. Boil for half an hour.
  3. Place the mushrooms in the prepared pan.
  4. Cut the garlic into small slices and add the mushrooms.
  5. Fill with brine.
  6. Put oppression.
  7. After a day, remove the oppression, and rearrange the pan in the refrigerator.
  8. After another 24 hours, place the chanterelles in sterilized jars and seal.

Chanterelle mushroom caviar

Chanterelle caviar will be a good snack in the winter cold and not only. For its preparation according to the simplest recipe, you will need the following components:

  • chanterelle mushrooms - 5 kilograms;
  • onion - 1 kilogram;
  • parsley - 200-300 grams;
  • vegetable oil - 0.5 liters;
  • lemon juice - 100 grams;
  • salt - 100 grams;
  • ground black pepper - to taste.

Cooking order:

  1. Pass the boiled mushrooms through a meat grinder.
  2. Fry the finely chopped onion in a separate pan.
  3. Finely chop the washed and dried parsley.
  4. Combine the products by adding oil from the pan.
  5. At the end, pour in the lemon juice, pepper to taste.
  6. Arrange the finished caviar in jars and seal.

Solyanka from chanterelles

The last in line, but the best in taste will be a hodgepodge recipe for the winter with chanterelles. Composition of products for 2 kilograms of mushrooms:

  • cabbage - 2 kilograms;
  • carrots - 1 kilogram;
  • onion - 1 kilogram;
  • vegetable oil 0.5 liters;
  • vinegar essence 70% - 1 tablespoon;
  • salt, pepper to taste.

This yummy is prepared in this order:

  1. In a large saucepan, simmer vegetables with oil for 30-50 minutes until tender.
  2. Add mushrooms and cook for another half an hour.
  3. Add salt, pepper, vinegar and mix thoroughly.
  4. We lay out on prepared banks and cork.

Read on the site delicious recipes for preparing mushrooms for the winter:

Video - cooking mushroom caviar from chanterelles

It is worth adding that the cooking recipes described above are valid not only for how to prepare chanterelles for the winter, but also for many other mushrooms. Bon appetit and good mood. Share recipes with friends and leave comments.

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