What to do with chanterelles: recipes for the winter
In this article, just a few ways will be considered that help each housewife to determine what can be done with chanterelle mushrooms for the winter.
Boiled or fried potatoes with mushrooms, as well as rich soup or salad, have long taken root on the tables of many families. However, this is not all dishes that use these fruiting bodies. What do they do with chanterelles for the winter to please their family and diversify the daily menu?
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What to do with chanterelle mushrooms after harvest: initial treatment
To begin with, mushrooms must undergo primary processing.
Clean off forest debris, cut off the tips of the legs and clean the hats.
Pour in plenty of water and leave for 20-30 minutes, occasionally stirring the mass with your hands. Certain types of chanterelles, for example, black, should be soaked for 12 to 24 hours.
Put on the wire rack and give a few minutes to drain.
Further, according to the selected recipes and step-by-step descriptions, each cook will know what to do with the chanterelles. The end result is a tasty, nutritious and aromatic mushroom preparation, which will be a great addition to any side dishes.
What to do with black chanterelles: pickling for the winter
Black chanterelles are considered delicious mushrooms, albeit conditionally edible. What do black chanterelles cook with them and how are they prepared for the winter? The process of salting these fruiting bodies does not cause difficulties, so even a novice housewife can repeat it.
- 2 kg of soaked mushrooms;
- 100 g of salt;
- 10 cloves of garlic;
- Currant leaves;
- 6 dill umbrellas.
There are many options for salting, but what do chanterelles of this species do with mushrooms? Consider a detailed description of the hot method of salting black chanterelles.
After soaking, the mushrooms are boiled in salted water with the addition of ¼ tsp. citric acid. Discard in a colander, washed with cold water and left to drain.
The bottom of the enameled pan is covered with currant leaves, which must first be scalded with boiling water.
Pour a layer of salt on top and distribute the chanterelles over the entire surface with the caps down.
A layer of salt is poured onto each layer of mushrooms, as well as chopped garlic cubes and dill umbrellas.
Squeeze on top of the inverted plate and put the load so that the mushrooms let juice. Take out to a cool basement and leave for 20-30 days so that the mushrooms are well salted.
What is better to do with chanterelles: a recipe for fried mushrooms
Many experienced housewives share their recommendations and offer options for what to do with chanterelles for the winter.
For example, fried mushrooms are an excellent way of processing, which will decorate with your appearance any main dish as a side dish.
- 3 kg of soaked chanterelles;
- 1 kg of onion;
- Salt to taste;
- 1 tsp ground black pepper;
- 3 tbsp. vegetable oil;
- A pinch of cinnamon.
- Cut soaked chanterelles and put on a dry frying pan.
- Fry over medium heat until all the liquid from the mushrooms has evaporated.
- Pour in oil and fry until golden brown.
- Cut onions in half rings and fry until soft, add to the mushrooms.
- Salt, pepper and add cinnamon, mix and continue to simmer for 40 minutes. If there is little oil left, add more and continue to fry for 15 minutes.
- Arrange in sterilized dry jars, top up with oil and roll up.
Chanterelle mushroom pickling
There is another popular method of harvesting for the winter, which will tell you what you can do with chanterelle mushrooms - this is pickling.
- 2 kg of chanterelles;
- 1 liter of water;
- 100 ml of vinegar 9%;
- 1.5 tbsp. l salts;
- 100 g of sugar;
- 5 carnations;
- 4 pcs. bay leaf and allspice.
Such mushrooms will complement both the everyday and the festive table. Cooking pickled chanterelles is not difficult at all, especially since the taste of the finished snack will please everyone who eats it.
- Peel the mushrooms, cut off the tips of the legs and rinse.
- Boil for 30 minutes and put in a colander to drain.
- Prepare the marinade: combine all the spices in the water and let it boil.
- Introduce the mushrooms into the boiling marinade and boil for 20 minutes.
- Arrange the pickled chanterelles in sterile dry jars, squeeze with a spoon to remove the "air" pockets.
- Pour marinade to the very top, close with tight plastic lids.
What to do with frozen chanterelles: food options
For many housewives, freezing is considered an excellent option for homemade cooking. Mushrooms can be frozen in a fresh, boiled and even fried form.
What can be done with frozen chanterelles, what dishes to cook? For example, fresh frozen chanterelles make an excellent mushroom soup.
- For this, fruiting bodies are thawed and boiled with vegetables and spices until cooked.
- You can also grind mushrooms and vegetables with a blender after preparing the first dish, resulting in a deliciously delicious soup puree.
- Julienne, sauces are made from boiled frozen chanterelles and make caviar, adding onions and carrots.
- Fried frozen chanterelles can be added to potatoes or stewed with meat.
Any frozen chanterelles will be a great addition to other dishes. However, it is important to know that mushrooms cannot be re-frozen. Such improper actions will lead to a loss of taste and aroma of the main product.
