Cooking chanterelles for the winter in different ways

The red color of these beautiful mushrooms has always attracted fans of the “silent hunt”. Chanterelles are delicious and aromatic fruiting bodies that are beneficial to human health.

Many novice housewives would like to learn about cooking chanterelles for the winter. It is worth noting that these mushrooms are great for any processing methods: pickling, salting, freezing, stewing and frying.

We offer you to get acquainted with the most popular recipes for preparing chanterelle mushrooms for the winter. Having tried all the options, you can surprise family members with a variety of dishes from these mushrooms. Although harvesting chanterelles is a serious and troublesome business, you will never regret that you spent your time on canning.

• Before proceeding with the preparation of chanterelles for the winter, appropriate initial treatment should be carried out.
• To clear fruiting bodies of the remains of grass, leaves and moss.
• Cut off the ends of the legs, pour plenty of water and rinse with hands.
• Drain water, pour new, add 2 tbsp. l salt in 2 liters of water, mix well and leave for 2-3 hours.
• After soaking, drain the liquid, and rinse the fruiting bodies under running water, after which you can proceed to the main processing processes.

Recipe for winter pickled chanterelle mushrooms with garlic

The recipe for pickled chanterelles for the winter will help each chef to make a savory snack for any festive feast. It is perfect for all types of side dishes or as a separate snack.

• 2 kg of chanterelles soaked;
• 10 cloves of garlic;
• 150 ml of vinegar;
• 2 tbsp. l Sahara;
• 1 tbsp. l salts;
• 3 cloves;
• 2 bay leaves;
• 10 peas of black pepper.

The winter recipe for pickled chanterelle mushrooms should be done according to the step-by-step description below.

1. After soaking, the mushrooms are boiled for 10 minutes, constantly removing the foam.
2. Remove from boiling water and transfer to a colander.
3. It is washed with hot water and again laid out in a pan.
4. Pour 1 liter of water, let it boil and add salt, sugar, vinegar and all spices (cut the garlic into slices), except for vinegar.
5. Boil for 15 minutes, pour vinegar and boil for another 5 minutes.
6. At the bottom of sterilized cans, put a clove and 2 cloves of garlic, cut into pieces.
7. They take out the fruiting bodies with a slotted spoon and immediately distribute them to the banks.
8. Filter the marinade and pour the mushrooms to the top.
9. Close tight caps, insulate and leave to cool.
10. Take out in a cold place, and after 7-10 days the mushrooms are ready for use.

Recipe for winter salted chanterelles with pepper and garlic

The recipe for salted chanterelles for the winter will help preserve all the nutritional properties of mushrooms for several months. Such a workpiece can be used as a basis for sauces or for stewed potatoes with meat.

• 2 kg of chanterelles;
• 100 g of rock salt;
• 10 peas of allspice and black pepper;
• 5 pieces. bay leaf;
• 6 cloves of garlic;
• 4 cloves.

We offer you to visually watch a video of the recipe in which the preparation of chanterelles for the winter takes place by the method of salting:

1. Soaked chanterelles pour cold water, let it boil and add salt with spices, except for garlic.
2. Cook after boiling for 20 minutes, and then recline in a colander to completely drain.
3. Put the mushrooms in an enameled pan, pour over the garlic cubes and mix.
4. Pour in brine so that the liquid completely covers the mushrooms.
5. Cover with an inverted plate and crush with a load, leaving for 24 hours.
6. Remove the load, and put the pan with mushrooms in the refrigerator for 12 hours.
7. Transfer chanterelles into sterilized jars, pour brine.
8. Close the cans with screw caps and take them out to the basement.

Mushrooms prepared in this way are stored until the next mushroom harvest.

Recipe for winter fried chanterelles with carrots and onions

The recipe for winter fried chanterelles is quite simple. Even a novice cook will cope with it, because mushrooms will just need to be fried. In winter, the incredible taste and aroma of fried mushrooms at the dining table will not leave anyone indifferent.

• 2 kg of chanterelles;
• 500 g of carrots and onions;
• 100 ml of vinegar 9%;
• 1 tbsp. l Sahara;
• Salt to taste;
• 250 ml of vegetable oil;
• 7 peas of black pepper;
• 3 bay leaves.

Thanks to step-by-step photos, the proposed recipe for preparing chanterelles for the winter will come to life simply and quickly:

The recipe for the preparation of winter caviar from chanterelle mushrooms with carrots

Cooking chanterelles in the form of caviar for the winter is a simple recipe that every culinary specialist will cope with. The dish to taste is very delicate and aromatic. In addition, it is great as a side dish for meat and potatoes.

• 1.5 kg of chanterelles;
• 3 carrots;
• 4 onions;
• 5 cloves of garlic;
• 150 ml of vegetable oil;
• 3 pieces each cloves and bay leaves;
• 1 tsp ground black pepper.

The recipe for preparing caviar from chanterelle mushrooms for the winter is best done according to the phased description below.

1. Peeled chanterelles are cut into pieces and put in an enameled pan with cold water.
2. As soon as the water with mushrooms boils, add bay leaf and clove inflorescences.
3. Chanterelles are boiled in a broth with spices for 30 minutes, drained, leaving 1 tbsp. liquids.
4. Transfer the mushrooms to a blender, add a little broth and puree.
5. Carrots and onions are peeled, washed, cut into slices and fried in oil until golden brown.
6. After cooling, the vegetables are mashed and combined with the mushroom mass.
7. Stew in a thick-walled stewpan over low heat for at least 1 hour.
8. Chopped garlic and ground black pepper are poured into the caviar, mix and simmer for 10 minutes.
9. Cans are filled with caviar, rolled up and, after cooling, they are taken out to the basement.

How to freeze chanterelles for the winter: a simple recipe for cooking

Recipes for preparing chanterelles for the winter also allow them to freeze. Many housewives prefer this simple option, as fresh mushrooms and with a stunning forest aroma will surprise your loved ones.

• Chanterelles
• Salt.

1. Rinse the chanterelles in cold water and scald with boiling water.
2. Put on a paper towel and let dry for 2 hours.
3. Spread in a single layer on the spill, sprinkle with salt and put in the freezer for 3 hours.
4. Put in plastic bags, bleed air, tie and send to the freezer.