How to preserve chanterelle mushrooms for the winter: tips and secrets from experienced mushroom pickers. How to cook chanterelles in a frying pan so that they are not rubbery and do not taste bitter - Recipes with sour cream, potatoes and onions

Red, cute mushrooms are quite demanding in terms of processing when creating stocks. If you do something wrong, you can deprive them of their aroma, and the taste will acquire a hint of bitterness. How to cook chanterelles for the winter? Freeze them raw, boiled or fried? Let's consider different options.

Features of working with chanterelles

In the form of pickled pickles, these mushrooms are not as tasty as fresh ones, so the question naturally arises: how to freeze chanterelles for the winter. We provide the recipes in this article.

Only freshly harvested, strong, undamaged specimens are suitable for freezing. Wormy, old, with crumbling caps, it is better to cook and eat immediately. Refrigeration is not recommended raw chanterelles, because after a few weeks of storage in the freezer they acquire a bitter taste.

Have everything ready to freeze within sixteen to eighteen hours of harvesting. However, this rule is relevant for all mushrooms. The faster you process them (clean, rinse, prepare) after collection, the more aroma, taste and vitamins you will retain. And they will live longer in your refrigerator.

Frozen chanterelles are stored for three to four months. If it is possible to provide a temperature below -18 degrees, they will “live” for up to a year. More long time it is not recommended to store them, as there is a high risk of product spoilage.

So, chanterelle mushrooms: how to cook for the winter? You can freeze them raw, boiled or fried.

Method one: raw chanterelles

If you don't carry out heat treatment before freezing, the mushrooms retain their shape and flavor better. So let's find out how to properly freeze raw chanterelles for the winter.

Without pre-boiling there is a high probability that the mushrooms will acquire a bitter taste. To avoid such situations, some housewives advise carefully sorting through the chanterelles, removing dried out specimens and preparing only the freshest and highest quality ones for freezing. But it’s not necessary once at a time, so such preparation will have to be done at your own peril and risk.

After you have sorted the mushrooms, wipe them with a napkin. You can rinse it, but we don’t need extra ice. And the aroma will be better preserved during dry processing.

After cleaning, spread the chanterelles on a flat surface in one layer (on a plate, tray) and put them in the freezer for ten to twelve hours. After this, they can be poured into containers or bags.

Method two: boiled chanterelles

How to freeze chanterelles for the winter if you don’t trust raw mushroom preparations, and you want to be one hundred percent sure that bitterness will not appear? Just boil them a little.

Clean the mushrooms from debris and rinse thoroughly. If the mushrooms are too large, cut them into several pieces.

Boil water in a saucepan so that there is twice as much liquid as product. Add 1-2 teaspoons of salt per kilogram of mushrooms. Boil the chanterelles for five minutes. Be sure to remove any dirty film that forms on the surface of the water.

If you are still worried, you can increase the cooking time to ten minutes, but keep in mind that longer mushrooms are in boiling water, the more flavor they lose. Chanterelles cannot be kept in water for more than twenty minutes, otherwise they will lose their structure when frozen.

Next, drain the mushrooms in a colander, let them cool and dry them with a paper towel. Mushrooms absorb water well, which after freezing will turn into unnecessary ice. Place the mushrooms in containers or bags and put them in the freezer.

Unfortunately, boiling spoils it somewhat appearance mushrooms, so this method works well if fresh mushrooms have already lost their shape.

Method three: fried chanterelles

How to freeze fried chanterelles for the winter? Peel the mushrooms, chop and fry in a frying pan with vegetable oil within twenty minutes. It is necessary that all excess moisture evaporates. It is not advisable to use animal fats instead of oil, since in this case frozen mushrooms can be stored for no more than one month.

After this, wait until the mushrooms have cooled completely, then put them in bags or containers and freeze them in the refrigerator.

Unlike porcini mushrooms, boletus and boletus, it is not necessary to boil chanterelles before frying. Also, when frying, you can immediately add onions and greens.

Method four: “broth cube”

Now we’ll tell you how to freeze chanterelle mushrooms for the winter if you plan to use them mainly for making soups.

Prepare the mushrooms (peel, chop) and boil, but do not drain the broth. Wait for it to cool down.

Take plastic container and place a plastic bag in it. Place it in boiled mushrooms and fill with broth. And put it straight into the freezer like this.

When the broth has hardened, remove the resulting slab from the container and place it in the freezer.

During the long period cold winter from the resulting semi-finished product you can easily prepare a tasty and fragrant soup or stewed potatoes with mushrooms.

Correct defrosting

It is important to know not only how to properly freeze chanterelles for the winter, but also how to defrost them. It is advisable to do this in stages. First move the mushrooms from freezer into the refrigerator (on the bottom shelf), and then complete the process with room temperature. It is not recommended to use the corresponding mode on the microwave for this purpose.

Thawed chanterelles should be cooked immediately. Leave them in the refrigerator for several days and cannot be re-frozen. Therefore, in the process of creating preparations, it is better to place chanterelles in containers in small batches - approximately in the amount that you plan to add to one dish.

If you have frozen mushrooms in different ways(raw, cooked, etc.), then for convenience, label the packages, since in the future it will be difficult to distinguish where each is.

Chilled mushroom semi-finished products can be fried, boiled, added to soups, used as a filling for baked goods or dumplings, etc.

What other chanterelle preparations are there?

We figured out how to freeze chanterelles for the winter. But there are other preparations for the cold season. For example, pickling. If you don’t want to bother with jars, you can simply dry the mushrooms.

Only chanterelle caps are suitable for drying, so you will have to do something different with the legs. Do not forget that only unspoiled mushrooms are “allowed” for harvesting.

You can dry them either in the oven at low temperatures (65 degrees or less), or in a natural way. Store in an airtight jar or bag.

They can last up to three years in this form if they are protected from high humidity, but it is better not to risk it and eat it within a year. Before use, they will need to be soaked in broth or water.

So, chanterelle mushrooms. How to cook for the winter? Freeze them raw, fried or boiled? Or maybe just pickle or dry it? The choice is yours.

Chanterelles are simply miracle mushrooms. Not wormy, bright, and very aromatic. Chanterelles fried with onions, sour cream, and potatoes are very tasty. These mushrooms make wonderful soup. Chanterelles can be boiled and frozen for the winter, as well as dried. But probably the simplest and quick recipe- This fried chanterelles.

Despite their low calorie content, 100 grams of chanterelles account for only 20 kilocalories; these mushrooms are an excellent main dish that does not spoil the figure and helps maintain weight. Amount of Proteins/Fats/Carbohydrates – 2/1/1 grams, including 7 grams of fiber. Chanterelle is almost 90% water.

Ingredients:

Chanterelles mushrooms - 600-1000 grams

Onion onions - 2 pieces

Oil vegetable or creamy - for frying

Salt

How to fry chanterelles

1 .Thoroughly clean the chanterelles from forest debris and soil. You can soak them for a couple of hours, then the debris will come off much easier, and most of the debris will simply float to the surface of the water. Wash the mushrooms, drain in a colander and let them dry.

2 . It's better to cut chanterelles large pieces, as they get very fried.

3 . Peel and cut the onion in any convenient way. Lightly fry in a frying pan with oil. It turns out very tasty if you fry chanterelles with onions in mixed butter (butter + vegetable) or only in butter. As soon as the onions begin to brown, add the mushrooms.

4 . Add salt, stir and leave to fry over medium heat. The chanterelles will give juice. You need to wait until it evaporates. Turn off the heat, cover the pan with a lid and let the chanterelles stand for another 10 minutes.

Delicious fried chanterelles are ready

Bon appetit!

Fried chanterelles

Chanterelles are beautiful red mushrooms with a wonderful taste and smell. Despite their small size, they contain a whole series microelements and vitamins that can prevent certain diseases, saturate the body with strength and health, improve a person’s overall well-being and, of course, satisfy hunger and satisfy taste buds.

Benefits of chanterelle mushrooms

Chanterelles are very useful for liver diseases, they also have a beneficial effect for diseases of the intestines and stomach. For example, chanterelles are excellent at fighting flatulence, constipation and indigestion, and they help restore appetite. These mushrooms also saturate the blood and are an excellent preventative against anemia (anemia), and, accordingly, dizziness associated with this disease. Chanterelle decoctions help restore the beauty of the skin, get rid of ulcers on its surface, get rid of papillomas, allergic reactions. Frequent use chanterelles help normalize nervous system, vitamins and elements that make up the mushroom stabilize the functioning and calm the central nervous system.

Chanterelles are indicated for problems with vision; as a preventive measure, they can be used when working with computers to quickly normalize vision. Mushrooms cope well with various manifestations of headaches caused by intraocular pressure. Many manifestations of eye diseases, for example: dryness and burning, inflammatory processes of the mucous membrane, can be relieved by consuming chanterelles systematically.

Features of cooking fried chanterelles:

• There is no need to cook the chanterelles before frying them. If the mushroom is fresh and young, you should simply soak it in lightly salted water, and then, after drying it a little, throw it into a frying pan with onions.
• If the mushrooms are dried or have been sitting for a long time, boil them for 15-20 minutes over low heat before frying. To bring back the beautiful yellow mushrooms, drop a few drops into the water after the chanterelles boil lemon juice.
• To make the dish sweeter after cooking, fry the mushrooms in butter. First, sauté the onion in sunflower oil for 5 minutes. Then put it in a frying pan in which you melt the butter and immediately throw in the chanterelles.
• Cook chanterelles with various spices. Particularly suitable: oregano, dried basil, paprika or marjoram, you can add a little lemon or orange zest to create a special spicy note. Chanterelles go perfectly with sour cream and parsley, becoming soft and juicy.
• Chanterelles should be removed from the fire when they acquire a rich red hue. If you overcook a mushroom, it will become dark and dry.

Fried chanterelles- Very delicious dish! Be sure to pamper your loved ones with these healthy sunny mushrooms.

Beautiful red mushrooms that can be found in many forests are a treasure trove useful substances, and their taste and aroma will not leave even picky gourmets indifferent. Forest beauties can successfully become a component of any dish, however delicious option– properly carried out roasting.

How to fry chanterelles

Mushrooms of this type are famous for their flavor and aromatic qualities and beneficial properties. There are many options for how to prepare chanterelle mushrooms. They can be boiled, added to soup, or formed into a filling product. However, frying is considered the best way cooking, since it fully reveals the characteristics of mushrooms. You can fry it with carrots, onions, meat, potatoes, in mayonnaise or sour cream. Every recipe how to cook fried chanterelles, has its own unique qualities.

How to fry chanterelles in a frying pan

Many housewives are interested in how to fry chanterelle mushrooms, since this method of processing is aromatic and tasty. According to most recipes, you need to place the product in a preheated frying pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if you place them on a hot, dry surface and add fat after a while. This method gives the fried chanterelles a pleasant golden color and proper roasting.

How to fry frozen chanterelles

Mushrooms of this type cannot be stored for a long time at room temperature, so housewives are forced to immediately cook them or put them in the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms requires preliminary defrosting. Place the ingredients inside a deep container and leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry a little, start cooking them. Remember that they cannot be re-frozen.

Fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety and make it possible to use the dish as an independent dish, as an addition to side dishes, or as a filling for pies. Every cook will be able to choose an interesting, simple technology cooking.

Fried chanterelles with sour cream

1. Cooking time: 45 min.
2. Number of servings: 2-3 persons.
3. Calorie content of the dish: 107 kcal.
4. Purpose: for lunch/dinner.
5. Cuisine: Russian.

Preparing chanterelles fried in sour cream is not difficult even for a novice housewife. Fermented milk product in the composition of the dish gives it tenderness. If you don’t have sour cream in your kitchen, you can prepare the product with cream or milk. To this dish you can add buckwheat porridge or rice cereal, boiled or fried potatoes.

Ingredients:

onion – 1 head;

spices; vegetable oil – 2 tbsp. l.;

mushrooms – 0.5 kg; sour cream – 150 g; green.

Cooking method:

Cut peeled and washed large chanterelles in half, and leave small ones whole. Chop the onion into small cubes, fry it in a frying pan heated with olive or sunflower oil, until golden brown. Add chanterelles to the vegetable, stir. You need to fry the ingredients until the water evaporates. The mushrooms should become slightly browned. The next step in how to prepare the dish is to add sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Simmer the product for 10 minutes.

Chanterelles fried with onions

1. Cooking time: 30 min.
2. Calorie content of the dish: 63 kcal.
3. Purpose: for lunch/dinner.
4. Cuisine: Russian.
5. Difficulty of preparation: easy.

It’s very nice to come from the forest and cook fried chanterelles with onions. They will be an amazing aromatic and tasty addition to any dish. You can use mushrooms made this way as a snack. Adding onions will help make taste qualities the product is more piquant; you can add flavor using your favorite spices. The simplicity and taste of the dish will delight guests and household members.

Ingredients: onion – 1 head;

salt; chanterelles – 250 g;

ground black pepper;

butter – 40 g.

Method of preparation: Mushrooms must be cleared of debris, washed and cut into several pieces. The onion should be washed, peeled and chopped into small cubes. Melt the butter in a frying pan and fry the onion pieces in it. Stir during the process. Wait for the golden color to appear. Add mushrooms to the prepared onions. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated. After the water has evaporated, add salt and pepper to the dish, stir and cook the mushrooms until golden brown.

Chanterelles fried with potatoes in a frying pan

1. Cooking time: 35 min.
2. Number of servings: 3-4 persons.
3. Calorie content of the dish: 87 kcal.
4. Purpose: for dinner/lunch.
5. Cuisine: Russian.
6. Difficulty of preparation: easy.

The recipe with a photo of how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It's better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get tasty and quick dish which is suitable for hearty lunch or dinner.

Ingredients:

vegetable oil - for frying;

onion – 1 head;

chanterelles – 300 g;

potatoes – 0.5 kg;

salt.

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Anything can be prepared from chanterelles. They can be fried, boiled, dried, pickled, pickled. Mostly fresh chanterelles are used in the dishes.

But you can use dried and frozen mushrooms.

How to cook chanterelles

It’s not for nothing that I call them chanterelles royal mushrooms. The taste and texture are pleasant. And of course the beautiful appearance of the mushrooms. Chanterelles have one secret that few people know. They contain a substance that destroys worm eggs. Thanks to this, chanterelles are almost never wormy.

Before preparing dishes from chanterelles, you need to know about the benefits they bring to our body.

• high carotene content;
• beneficial effect on mucous membranes and vision;
• rejuvenation of skin and hair;
• getting rid of excess salts in the body;
• cleansing the liver and improving its function;
• reduction of fatigue;
• control of helminths;
• improvement of motor activity;
• removal of heavy metals from the body.

Contraindications:

• should not be given to children under 8-10 years of age;
• Do not eat it for people who suffer from gastrointestinal diseases.

As you can see, apart from individual contraindications, chanterelles do not cause any harm.

Amazingly delicious dish. Tender and fragrant.

Products:

• broth (vegetable or meat) - 1 liter;
• dry white wine - 100 ml;
• chanterelles - 0.5 kg;
• onion - 1 pc.;
• butter - 30 grams;
• cream (low-fat) - 250 ml;
• salt, thyme and pepper - to taste.

Melt butter in a saucepan. We put thyme in it. Dice the onion and add it to the butter and thyme. Fry until transparent. Add chanterelles to the onions and fry further.

Pour broth into the fried mixture. Remove the thyme, salt and add spices to your taste. Bring to a boil and pour in white wine. Boil again and cook the soup for three minutes.

Puree the cooked soup using a blender. Add cream and stir. Let the soup simmer and bring to the desired thickness. Can be diluted clean water or broth.

The soup is served with herbs and croutons.

How to cook chanterelles deliciously and simply? Of course, fry it. And the recipe for cooking mushrooms in sour cream will not leave anyone indifferent.

Products:

• chanterelles - 500 g;
• white onion - 1 pc.;
• garlic – 3 small cloves;
• salt, spices and herbs - to taste;
• sour cream - 7 tablespoons;
• oil for frying (you can use either butter or sunflower).

How to cook chanterelles in sour cream sauce:

Pre-soak the chanterelles in cold water for half an hour. Wash and cut into large pieces.

Pour water into a saucepan and bring it to a boil. Throw mushrooms into it. Cook for fifteen minutes and drain. If desired, you can skip cooking the mushrooms and start frying them immediately.

Chop the onion and garlic. Fry them in oil until soft. Add mushrooms and fry for twenty minutes. Salt and add sour cream. Fry for another three minutes and turn off.

Serve with greens.

Some cooking features:

• sour cream moderately acidifies fried mushrooms;
• It is best to use butter for frying chanterelles;
• When serving, greens are desirable; they balance the taste of mushrooms and sour cream.

The recipe is elementary. And the dish is eaten in one moment.

Products:

• chanterelles - 200 grams;
• large onion - 1 pc.;
• butter - 30 grams;
• cream (low-fat) - 200 ml;
• white dry wine- 50 ml;
• garlic - 2 cloves;
• thyme - 1 branch;
• zest of one lemon;
• salt - to taste;
• pepper - to taste;
• parmesan - 50 grams;
• spaghetti - 250 grams.

Boil the spaghetti.