How to cook chanterelles: practical recommendations

With the onset of mushroom pores, pleasant chores always begin. So, with the appearance of chanterelles in the forest, each mushroom picker tries to collect them as much as possible in order to cook many different goodies at home. It should be noted that the dishes from these mushrooms are tender and mouth-watering. In addition, delicious preparations for the winter are made from chanterelles. However, the success of the final result will depend on the proper preparation of the fruiting bodies. So, in addition to cleaning, you should know how to cook chanterelles, because this process is also very important in processing.

Cleaning chanterelles before cooking

First you need to sort out the crop and discard damaged specimens. I must say that in chanterelles there are practically no worms, so their waste is minimal. The presence of a special substance contained in the pulp of fruiting bodies makes worms and insects “avoid them” in every possible way. This advantage makes chanterelles even more attractive in the eyes of mushroom pickers.

Then you should take a sponge or a toothbrush and wipe each hat, paying special attention to the plates. Such a “ritual” of purification will rid the fruiting body of adhering soil and leaves.

Then you need to remove the lower parts of the legs with a knife.

Rinse the mushrooms in a large amount of cool water or soak for 20 minutes.

Now that the cleaning process is left behind, you can start cooking chanterelle mushrooms - how to do it right? First of all, it is necessary to prepare an enameled pan, water and citric acid. The last component is added in order to preserve the natural color of the chanterelles after boiling. It should also be noted that heat treatment will save the fruiting body from small grains of sand that could not be removed during the initial cleaning.

Regardless of how you plan to cook the chanterelles - for the winter or the nearest family meal, the process technique will have the same practical recommendations.

How to cook chanterelle mushrooms for first courses

The first dishes of fresh mushrooms have always been considered popular on the tables of Russian families. So, time and experience can reveal many tricks and secrets regarding their preparation. In addition, the fiction of many housewives does not stand still, therefore, along with the first dishes, delicious sauces and pastes appear, which allows you to diversify both everyday and holiday menus. If you want to make a delicious rich soup, borscht, hodgepodge or other dish from fresh chanterelles, then tips for preliminary boiling will be very timely.

How to cook fresh chanterelles, and how much time to devote to this process?

• The peeled fruit bodies are immersed in an enameled container, filled with water so that it completely covers them, and put on fire.
• Add ½ tsp. citric acid and bring to a boil.
• Cook for 10-15 minutes, and then transfer to a colander and rinse with cool water.

How long to cook fresh chanterelles for freezing

Boiled mushrooms are best frozen for the winter, as this will greatly simplify their further preparation. Many housewives who plan in this way to process the main product are interested in: how to cook the chanterelles for freezing?

• Traditionally, before heat treatment, mushrooms are cleaned of forest debris.
• Then they take any enameled dishes, spread the mushrooms there and fill them with water. The amount of water during boiling is 1.5 liters per 1 kg of peeled fruit bodies.
• They put on a strong fire, pour a pinch of citric acid and wait until the water boils.
• Reduce the intensity of the fire and continue to cook, removing the resulting foam.

And how long should you cook the chanterelles for freezing? The process time is usually 15-30 minutes, depending on the size of the fruiting body and its type. So, the black fox must be cooked for at least half an hour, and before that it must also be soaked for 1.5-2 days.

• Boiled mushrooms are laid out in a colander and left for a while, so that the glass is excess liquid.
• After the final stage, you can begin to freeze fruiting bodies for the winter.

As you can see, cooking chanterelles before freezing is not difficult. Even a novice hostess will perfectly cope with this procedure.

How to cook chanterelles before frying and for cooking for the winter

Fried mushrooms are a very tasty dish that regularly appears on tables in combination with various vegetables and spices. Should I cook chanterelle mushrooms before frying and how to do it? Some argue that it is not necessary to pre-heat before frying, since the fruiting bodies then lose their rich taste and aroma. To do this, it is better to soak the mushrooms in milk for 2 hours, this will give them tenderness. However, most housewives prefer to boil chanterelles slightly. I must say that black chanterelles are subject to mandatory heat treatment.

So, if you decide to cook chanterelle mushrooms for frying, then how to do it?

• We lay the peeled fruit bodies in a pan and fill with water. Citric acid can not be added, as the main product will still be fried and its color will change.
• Cook for 10 minutes, periodically removing foam from the surface. This time is enough to prepare the chanterelles for frying.
• We shift to the grate and wait until the excess liquid drains.

How to cook dried chanterelles for cooking delicious dishes

If you want to dry mushrooms, then any contact with water is contraindicated for them. Dry clean using a kitchen sponge or a toothbrush. So, only dried fruit bodies can be boiled.

How to cook dried chanterelles to prepare delicious dishes from them?

• To begin with, the mushrooms are soaked for 2-3 hours in water or milk.
• Then cut into pieces and immersed in an enameled pot of water.
• Bring to a boil and cook for 20 minutes over low heat.
• They are transferred to the grate so that the excess liquid is gone, and then they are engaged in cooking the desired dish.

What is the best way to cook frozen chanterelles before frying

Some housewives freeze raw mushrooms for the winter, and chanterelles are no exception. Therefore, it is reasonable to ask how to cook frozen chanterelles? Conducting a “ritual” of heat treatment for these fruiting bodies is not difficult even for novice cooks. However, it is worth noting that the boiling time will depend on the further preparation of the chanterelles.

• So, for the first dishes, mushrooms are boiled for 20 minutes, removing foam from the surface. As in previous versions, an enameled pan and water are used for this.
• So, fill the fruit bodies with water (at the rate of 2 liters of water per 1 kg of frozen product) and put on the stove.
• After the boil begins, cook for 20 minutes and lay it in a colander. A sure sign of readiness is the subsidence of fruiting bodies to the bottom during boiling.

And what is the best way to cook frozen chanterelles before frying? Everything here is also very simple:

• We take a portion of the frozen mushrooms from the freezer and immerse it in a bowl for boiling.In this case, the main product does not need preliminary defrosting, it can be immediately put in a pan.
• Fill with water, slightly add salt and send to the stove to boil.
• Cook over medium heat for 10-15 minutes, then remove the fruiting bodies from the pot and use them as intended. Important: black chanterelles are boiled for at least 30 minutes.