How to freeze fresh chanterelles for the winter: freezing methods

It is necessary to carefully sort all specimens before freezing chanterelles for the winter - it is better to prepare whole chanterelles raw, and boil crumpled or broken chanterelles before putting them in the freezer. Such a preparation will allow not only to preserve the pleasant aroma of wild mushrooms, but also help to get rid of the special bitter taste inherent in them.

Freezing boiled chanterelles

1. Put the prepared raw materials into a saucepan, pour drinking water. In this case, the amount of liquid should be twice as much as the mass of mushrooms intended for freezing for the winter.
2. Bring the contents of the pan to a boil, remove the foam with a spoon with holes.
3. Reduce heat to medium intensity, cover with a lid.
4. Cook chanterelles before freezing for as long as it takes for the mushrooms to remain elastic - about 20 minutes.
5. Drain the liquid, put the mushrooms in a colander and put in a deep container with ice water - this procedure will help the product retain its structure when stored in the freezer.
6. Remove the chanterelles with a slotted spoon, put on a sieve to drain excess liquid and blot on a paper towel or cloth towel.
7. Before putting into portioned bags with a fastener, you should carefully consider the moisture content of the product - the less moisture remains on the mushrooms, the better. You can even blow the workpiece with a cold hair dryer.
8. Squeeze out the air from the bags and close. Send to the freezer.

Important to remember! In household refrigerators, the temperature regime in the freezer compartment is rarely below -18 degrees, so boiled and frozen chanterelles can be stored for no longer than 4 months.

How to freeze chanterelles for the winter without processing (fresh)

The harvested crop of fragrant and bright mushrooms should be processed as quickly as possible, as they quickly deteriorate in a warm room. Before you properly freeze the chanterelles, it is necessary to select the youngest and strongest specimens - in the "mature" trophies, when frozen in the refrigerator, a bitter substance forms.

Be sure to rinse the mushrooms under running water so that there are no grains of sand or spruce needles left inside the caps, between the plates.

Important! Soaking chanterelles before you plan to freeze them for the winter should not be. Excess moisture will spoil the structure of the mushrooms and reduce their aromatic properties, for which this species is famous.

Spread the washed raw materials on a fabric or paper substrate and blow with a slightly cold hair dryer.

Transfer to a tray or cutting board and refrigerate. After a day, pour frozen chanterelles into containers with a lid or ziplock bags and put them in the freezer for storage for the winter at home.

Chanterelles for mushroom soup

This method of harvesting allows you to get the perfect semi-finished product for a fragrant first course.

Ingredients:

fresh chanterelles;
black peppercorns;
salt;
Bay leaf.

Cooking:

1. Cut large mushrooms and broken caps into small pieces, rinse thoroughly. Cut the legs into 4 parts: first along, then - across both halves.
2. Fold the workpiece into a plate - this is necessary in order to correctly determine the amount of water to obtain a rich mushroom broth.
3. Place the chanterelles in a cooking pot of the appropriate volume - one plate of chanterelles to freeze for the winter, add two plates of water.
4. Bring the contents of the container to a boil, reduce the heat to a minimum. Boil for 15 minutes without a lid, removing foam and floating debris with a slotted spoon.
5. Add spices and salt to taste with mushrooms. After 5 minutes, remove the pan from the stove and cool to room temperature.
6. Remove the cooled chanterelles from the broth with a slotted spoon, put them in containers, filling them 2/3.
7. Pour the base for mushroom soup with broth, not reaching the edges of the container by 1 cm.
8. Cover with a lid, send to the freezer.
9. After a day, carefully remove the frozen briquettes, put them in a bag and send them back to the refrigerator.

In the future, use chanterelles according to the recipes for preparing first courses, only add them at the end of cooking, after potatoes and roots, so that the delicate aroma does not disappear, and the frozen mushrooms retain their structure.

Tip: if the family loves mashed soups, the base for them can be prepared immediately before freezing. To do this, grind the boiled raw materials in a meat grinder or in a blender with a small amount of strained broth, decompose the resulting mass into portioned bags with a ziplock. Release the air and freeze.

Subtleties of freezing fried chanterelles

The advantage of such a preparation is the fact that it is not necessary to pre-cook the mushrooms before frying.

Harvesting process:

1. Rinse the mushrooms under the tap, put on a sieve and let the water drain.
2. Dry on a towel, cut large specimens into several pieces.
3. Heat refined oil in a deep frying pan. Send mushrooms to a frying dish in small portions - so that they are covered with a golden crust, and not boiled in their own juice.
4. Spread the fried chanterelles on a sieve, and then in bags with a zipper.

You can store such stocks for up to 4 months, adding them, if necessary, to vegetable stews or using them as a filling in homemade cakes.

How to freeze chanterelles so that they do not get bitter?

How to freeze chanterelles for the winter so that they do not taste bitter in cooked dishes? Consider the article useful tips that will help get rid of unpleasant bitterness in mushrooms. Thanks to our recommendations, every housewife will be able to prepare a large number of mushrooms for the winter.

Compound:

Freshly picked chanterelle mushrooms.

Cooking:

The first step is to prepare the mushrooms for the freezing process, for this they need to be sorted out and all debris and leaves removed. Then rinse the mushrooms in running water to remove all the sand.

It is advisable to wash each mushroom individually directly under the cap. If you rinse the mushrooms poorly while eating, sand will crackle unpleasantly on your teeth. After that, all the mushrooms can be transferred to a colander and rinsed again.

First you need to pour the required amount of water into a deep pan. Make sure that the amount of liquid poured is twice the number of chanterelles. To measure the amount of water, you need to take one plate of mushrooms and two plates of liquid. Turn on medium heat and place the pan with chanterelles. After boiling the liquid with a slotted spoon, you need to remove all the resulting foam. After a few minutes, the fire can be slightly reduced. After that, the container must be covered with a lid and continue to cook the chanterelles for 20 minutes.

After 20 minutes, the liquid from the mushrooms must be carefully drained, put in a colander and wait until all the liquid has completely drained. Place mushrooms on paper towels to remove excess liquid.

For freezing, it is advisable to use plastic bags with a ziplock. Dried mushrooms can be put in prepared bags. One package contains one portion of chanterelles, you must remember this. It is better not to freeze a whole kilogram of mushrooms for the winter in one package, of course, if you are not going to cook so many mushrooms at once. After spreading all the chanterelles into bags, gently squeeze all the air out of them.

If desired, it is better to use suitable plastic containers for the freezing process. In such containers, you can freeze mushrooms along with the broth in which they were cooked. After waiting for the final freezing of the chanterelles, you can transfer them to suitable bags, and then close them tightly.

Bitterness from mushrooms is removed during the cooking process. It should be remembered that mushrooms after cooking can be stored for no more than four months. As for fresh mushrooms, they can be stored frozen for up to 10 months. For such a freezing, it is better to use whole mushrooms without bruises, and slightly spoiled mushrooms can be boiled and then frozen.

Cut the mushrooms into medium pieces or leave whole. Transfer the prepared mushrooms to a flat dish or plate and place in the refrigerator for several hours. Then arrange the chanterelles in batches in portions. The storage temperature of mushrooms should be no more than 18 degrees.