Cooking chanterelles for the winter: recipes for homemade mushroom preparations

For each mushroom picker, chanterelles are a natural “storehouse” of high value. In their composition, they have a large level of substances, vitamins and minerals useful for the body. That is why it is necessary to take care of harvesting chanterelles for the winter.

Interestingly, these fruiting bodies are never damaged by worms. In addition, they have a high degree of safety during transportation. Cooking chanterelles for the winter, regardless of the method, makes a good contribution to the variety of home preservation and replenishes the daily diet with vitamins.

From such delicious mushrooms, you can prepare a rich and nutritious soup, fry potatoes with them or stew meat. However, this is not all dishes that are combined with chanterelles. So, they can be pickled, salted, fried, frozen and even dried.

How to prepare chanterelles for cooking for the winter?

There are a lot of recipes for preparing chanterelle mushrooms for the winter. We offer you several options showing how to preserve mushrooms. It will be especially useful for many novice cooks to learn about the proper harvesting of chanterelles for the winter. However, before starting the cooking process, you need to prepare the mushrooms:

• clean from forest debris: the remains of grass, moss and leaves;
• put them in a container with plenty of water, rinse and cut off the bottom of the legs;
• rinse again and leave in water for 20-30 minutes so that all sand, if any, comes out of the plates;
• Lean back onto the grate so that the glass is liquid, and only then proceed with processing.

A simple winter recipe for pickled chanterelles

This recipe is notable for its simplicity and affordability. If you collected chanterelles in the forest, then all the other ingredients will always be found in your kitchen. A simple recipe for preparing chanterelles for the winter includes the presence in the brine of 9% vinegar and onions, which will make the mushrooms taste unique.

• 1 kg of chanterelles;
• 150-170 ml of vinegar 9%;
• 5 cloves of garlic;
• 3 onion heads;
• 500 ml of water;
• 3 tsp Sahara;
• 3 tsp non-iodized salts;
• 5 bay leaves;
• 5 peas of allspice and black pepper.

In this version, we will close the chanterelles cooked for the winter in jars with twisting lids, since nylon and simple metal will not work.

1. Pre-cooked chanterelles boil in boiling water for 10 minutes.
2. We take out and lay on the wire rack to completely drain, and in the meantime prepare the marinade.
3. In water, mix vinegar, all spices (garlic, cut into thin strips, onion in half rings) and boil for 5 minutes.
4. We distribute the mushrooms in jars, pour hot marinade and leave for 15 minutes.
5. Pour the marinade into the pan, let it boil and boil for 5 minutes.
6. Again, fill the cans with the marinade mushrooms, twist the lids and turn over.
7. We insulate on top with an old plaid and leave to cool completely. Pickled chanterelles can be tasted in 2 days.

We harvest chanterelles for the winter: pickling recipe with photo

If you want to make something unusual from chanterelles, then marinate them with lemon. Fruit bodies will turn out to be piquant and will go well with any side dishes. In addition, various salads can be prepared from them. So, we harvest chanterelles for the winter by collecting the following products:

• 1.5 kg of chanterelles;
• 150-170 ml of vinegar 9%;
• 8 tbsp. l vegetable oil;
• 2 medium lemons;
• Salt to taste;
• 1 liter of water;
• 4 things. bay leaf;
• 3 cloves;
• 5 peas of black and white peppers.

We suggest using a step-by-step recipe for preparing chanterelles for the winter with a photo.

How to cook chanterelle mushrooms with parsley for the winter in jars

The recipe for cooking chanterelles for the winter in jars is a great option, allowing you to save all the beneficial substances contained in the mushrooms. Such a treat will delight your household with its unique taste. Try pickling fruit bodies in vegetable oil with parsley, you will love it!

• 2 kg of chanterelles;
• 3 tbsp. l salts;
• 4 tbsp. l Sahara;
• 200 ml of vegetable oil;
• 2 bunches of green parsley;
• 3 tbsp. l vinegar 9%;
• 5 peas of black and allspice;
• 4 buds of cloves;
• 700 ml of water.

How to cook chanterelles for the winter with the addition of oil and fresh herbs?

1. After preliminary cleaning and washing, pour the mushrooms in boiling water and boil for 15 minutes.
2. While the fruit bodies are boiling, prepare the marinade: combine all the spices and spices (except parsley) in water, let it boil for 5 minutes.
3. Put boiled chanterelles in the marinade and boil for another 10 minutes.
4. Pour chopped parsley, mix and turn off the heat.
5. Arrange the mushrooms in jars, immediately pour the marinade and tightly close the lids.
6. Allow to cool completely under the rug and refrigerate.

How to freeze fresh chanterelles for the winter

Many culinary specialists, who do not have time for harvesting preserves, prefer to freeze the mushroom crop. How to freeze fresh chanterelles for the winter fresh, so that later you can cook any dishes from them?

• Main product;
• Rock salt (not iodized).

How to cook chanterelle mushrooms for the winter by freezing, will tell you a step-by-step description of the recipe.

1. We wash the mushrooms cleaned from forest debris in water and immediately lay them on a wire rack to drain and dry.
2. We spread the product on a spacing in one layer (with caps down) and sprinkle with a small amount of salt.
3. We put in the freezer for shock freezing for about 2 hours.
4. We take out the spacing, put the mushrooms in plastic bags, release the air and tie.
5. We again place the fruit bodies in the freezer, setting the equipment to the usual freezing mode.

It is worth noting that re-freezing of mushrooms can not be carried out, as this adversely affects their taste. Defrosting is carried out by putting packages of mushrooms on the shelf of the refrigerator.

Freezing boiled chanterelles for the winter

It is worth saying that the method of freezing is one of the advanced technologies for harvesting fresh fruit bodies. Those who have freezers are very fond of filling them with similar products. However, freezing chanterelles for the winter can take place not only fresh. This procedure is also designed for boiled and fried fruit bodies.

• Chanterelles
• Salt;
• 5 buds of cloves;
• Bay leaf.

The preparation of chanterelle mushrooms for the winter by freezing involves several stages:

1. After preliminary cleaning, the mushrooms are thoroughly washed in water and laid out on a drainage grid.
2. Spread in boiling salted water with the addition of bay leaf and cloves.
3. Cook over low heat for 20 minutes, constantly removing foam from the surface.
4. Washed with hot water, spread in a colander to drain, and then on a kitchen towel.
5. After cooling, the mushrooms are laid out in food-grade plastic containers or plastic bags.
6. They put it in the freezer and leave until the moment when you need to cook some mushroom dish.
7. It is worth saying that in the package there should be such a quantity of mushrooms that is enough for one dish, since repeated freezing is not allowed.

Fried chanterelles with onions for the winter

Chanterelles fried for the winter will go well with boiled or stewed potatoes. To preserve fried mushrooms, you must observe the proportions indicated in the recipe and sterility.

• 1.5 kg of chanterelles;
• 500 g of onions;
• 1 tbsp. vegetable oil;
• 100 g butter;
• ½ tbsp. l salt.

The recipe for harvesting chanterelles for the winter by roasting requires compliance with step by step instructions.

1. Pre-cleaned and washed chanterelles should be poured with water and put on fire.
2. Cook for 10 minutes, constantly removing foam from the surface.
3. Put boiled mushrooms on a wire rack to drain, and then on a kitchen towel.
4. In a deep frying pan, heat part of the vegetable oil, put the mushrooms and fry until golden brown, stirring regularly from possible burning.
5. Peel the onion, cut into half rings and fry in a separate frying pan in oil until soft.
6. Combine the mushrooms and onions, salt and continue to simmer for 15 minutes, stirring regularly again.
7. Melt the butter and fill the bottom of the sterilized cans.
8. Put mushrooms with onions and pour the remaining vegetable oil.
9. Close with plastic covers, allow to cool completely and refrigerate.

The recipe for caviar from chanterelles with onions and carrots for the winter

The recipe for caviar from chanterelles for the winter is a very simple process. But despite this, in the winter days such a simple snack will pleasantly surprise you and your family members with an incredible taste and aroma.

• 2 kg of boiled chanterelles;
• 300 g onions;
• 400 g carrots;
• 400 ml of vegetable oil;
• 1 lemon
• 7 cloves of garlic;
• Salt to taste;
• ½ tbsp. l Sahara;
• 2 tsp (without top) black ground pepper.

Chanterelle caviar for the winter is prepared in stages.

1. Mushrooms are cut into small cubes and fried in a small amount of oil until golden brown.
2. Peel the carrots and onions, washed and chopped: onions - in cubes, carrots - on a coarse grater.
3. Fry in oil until cooked and add mushrooms to them, continue to fry for 20 minutes over low heat.
4. Remove from the stove, allow to cool to 30 ° C and grind using a meat grinder.
5. Return the mass to the pan, add crushed garlic, salt, pepper, add sugar and pour over lemon juice.
6. Mix and fry for another 20 minutes, pouring vegetable oil.
7. They are laid out in sterilized jars, closed with plastic lids and insulated.
8. After cooling, put the workpiece in the refrigerator and store no more than 4 months.

The recipe for salting chanterelles with garlic for the winter

Many housewives also like to salt chanterelles for the winter, using recipes with the presence of their favorite spices and spices. So, we suggest you familiarize yourself with the traditional cold method of salting, which even a novice cook can repeat.This appetizer is suitable not only for everyday use, but also for festive events.

• 2 kg of chanterelles;
• 100 g of salt;
• 5 cloves of garlic;
• Vegetable oil;
• Umbrellas of dill.

How to salt salted chanterelles for the winter will explain a step-by-step description.

1. Rinse the chanterelles cleaned from forest debris several times in plenty of water.
2. Fold in a colander and leave for 20-30 minutes to glass excess liquid.
3. Umbrella dill pour over boiling water and put on the bottom of an enamel pan, where salting of mushrooms will be held.
4. Put a layer of chanterelles on top, sprinkle with salt and chopped garlic.
5. Alternate layers of the main product and spices until they finish.
6. The last layer must be salt and dill umbrellas.
7. Cover with a lid whose diameter is less than the diameter of the pan and place the load.
8. Remove the mushroom container to a cold place and leave for 36 hours.
9. Put the chanterelles in sterilized jars, squeeze, releasing air, and pour 1/3 of the brine.
10. Heat the oil to 40 ° C and pour into jars to the very top.
11. Close tight caps, allow to cool and again take out in a cool place.

Salting of chanterelles with horseradish for the winter

In this recipe, chanterelles prepared for the winter by salting will be crispy and piquant thanks to garlic and horseradish leaves.

• 3 kg of chanterelles;
• 150 g of salt;
• 5 pcs. bay leaf and cloves;
• Horseradish leaves;
• Vegetable oil;
• 2 heads of garlic.

1. Pre-prepared chanterelles blanch in boiling water for 5 minutes.
2. We rinse and lay out on a wire rack so that the glasses drain and cool.
3. At the bottom of the sterilized jars, lay out clean horseradish leaves, pour a layer of salt on them.
4. Impose chanterelles, sprinkling them with chopped garlic, bay leaf and cloves.
5. Each layer of mushrooms should also be sprinkled with salt.
6. We put oppression, and for 36 hours we keep the cans in a cool room.
7. Pour hot vegetable oil into each jar, cover with lids and take it out to a cool place again.

Salty chanterelles prepared for the winter in this way, you can start tasting after 20-25 days. They are perfect for boiled or fried potatoes.

How to pickle chanterelles for the winter in banks: a step-by-step description

This option, showing how to salt the chanterelles for the winter in banks, will save the harvest until a new crop. At the same time, you can store mushrooms even in the pantry.

• 2 kg of chanterelles;
• 100 g of salt;
• 6 pcs. bay leaf and clove buds;
• 1 tsp mustard seeds;
• 7 cloves of garlic;
• 5 peas of allspice.

Correctly salt the chanterelles in the jars for the winter will help step by step description.

1. After passing the initial treatment from forest debris, chanterelles are washed in a large amount of water.
2. Boil for 20 minutes in salted water with the addition of 2 pinches of citric acid.
3. Take out on a lattice and allow to drain excess fluid.
4. Glass mushrooms are laid out in sterilized jars, pouring each layer with salt and other spices.
5. Press with a little oppression so that the chanterelles do not deform.
6. After a day, remove the yoke, cover the cans with lids and put in cold water.
7. Heat the water over low heat and sterilize the workpiece for 20 minutes.
8. Roll up, turn over and warm with an old blanket until it cools completely.

You can start eating this snack after 5 days.

Recipe for chanterelles salted for the winter: how to close mushrooms with cinnamon

This winter recipe for salted chanterelles will be carried out with the addition of cinnamon.

• 2 kg of chanterelles;
• 5 tsp salts;
• Cinnamon stick;
• 4 pcs. bay leaf and allspice;
• 4 cloves of garlic.

How to salt the chanterelles for the winter in banks, will tell a detailed description of the recipe.

1. Peeled and washed mushrooms pour boiling water and cook for 5 minutes over low heat.
2. Add a cinnamon stick, bay leaf and allspice, boil for 10 minutes.
3. Let the mushrooms drain and cool, and then put in an enamel pan, sprinkle with chopped garlic and salt.
4. Strain the broth in which the mushrooms were cooked, and fill them with jars of chanterelles.
5. Cover with lids, insulate with a blanket on top and leave in this position to cool completely.
6. After cooling, take out the cans into the basement.

This article described simple and tasty recipes for closing foxes for the winter. If in your arsenal there are similar conservation options, you can diversify your daily and holiday diet.