How to prepare raw chanterelles for the winter

Chanterelles became famous in culinary thanks to not only their taste, but also unique properties. Raw chanterelles have a powerful antiparasitic effect, which is used in folk medicine to cleanse the human body of parasites.

However, chanterelles are forest mushrooms that grow in the wild, so the question arises: do chanterelles eat raw? It is worth saying that the main antiparasitic substance of these fruiting bodies can be destroyed at a temperature of 60 °, if they cooked or fried. Therefore, in traditional medicine, the use of raw chanterelles in food is allowed, without heat treatment.

Is it possible to freeze chanterelles raw and how to do it?

But if you are going to feed your family without the goal of prevention, then raw chanterelles can be prepared for the winter. Is it possible to freeze chanterelles raw for the winter, and how to do it right?

• To begin with, the mushrooms are sorted out, removing damaged specimens and existing defects.
• Cut off the tips of the legs, remove large debris and pour cold water.
• Quickly mix in water and spread on a large metal mesh, so that all excess glass liquid.
• When cleaning chanterelles, you can not use water, so that when frozen they do not lose their shape.
• Note that the shelf life of chanterelles in the freezer does not exceed 6 months.

How to freeze raw chanterelles after pre-cleaning

It is likely that if the mushrooms are not cooked, they become bitterness. Is it possible to freeze chanterelles raw, and then eat them after thawing? Yes, you can, so the decision is always yours.

1. After preliminary cleaning, mushrooms should not be washed so that the hats are not saturated with water.
2. Each copy needs to be wiped with a damp kitchen sponge or a paper towel - this will help maintain the quality of the mushrooms for a long time.
3. Put the chanterelles on a tray in one layer and send to the freezer for 8-10 hours, setting the temperature to a minimum.
4. After freezing, transfer the fruiting bodies to food containers or plastic bags.
5. Return the mushrooms to the freezer and store at a temperature not lower than -15 °.
6. It is better to lay out the mushrooms in small portions, approximately 500-700 g in a bag, and store until use.

You can cook from frozen chanterelles any dishes, including salads and toppings for pies.

How to freeze chanterelles after blanching

Is it possible to freeze chanterelles raw by preliminary blanching in boiling water? In this case, the mushrooms can be washed after initial cleaning, as they will come in contact with hot water in the future.

1. Mushrooms are thoroughly washed in a large amount of water and immediately spread on a wire rack to drain.
2. A small batch of chanterelles is placed in a colander and lowered for 1-2 minutes. in boiling salted water.
3. They are laid out on a kitchen towel to cool and dry.
4. Mushrooms are laid out in one layer on a tray, put for 12 hours in the freezer and set the minimum temperature.
5. They are laid out in food containers with lids or in plastic bags, crushing and releasing air.
6. Again pack the mushrooms in the freezer for long-term storage and set the temperature to at least -16 °.
7. Note that freezing chanterelles raw is simple as simple as even a novice cook will cope with this process.

Raw Chanterelles Freeze Recipe in Broth

Do chanterelles freeze raw in the broth and how to do it right? We offer a simple option for freezing fruiting bodies in the freezer for those who love mushroom first courses.

This recipe for freezing raw chanterelles is considered ideal if you plan to make soup in the future.

1. Chanterelles prepared by the standard method of cleaning forest debris are laid out in an enameled pan.
2. Pour with plenty of water, pour 1 tbsp. l salt, mix and bring to a boil, but do not boil.
3. Throw in a colander, wait for the complete draining of the liquid and cooling of the mushrooms.
4. Spread in food containers in which plastic bags have been laid in advance, and top up with broth (completely cooled).
5. Send containers to the freezer for 5-7 hours.
6. After freezing, the bags along with the contents are removed from the containers.
7. The briquettes are transferred to other packages and placed repeatedly in the freezer until the time when the semi-finished product will be in demand.
8. From such chanterelles you can cook a soup or even a second dish, for example, stew.
9. The semi-finished product is stored for no more than 6 months, without undergoing repeated freezing.

Is it possible to eat raw chanterelle mushrooms without heat treatment?

What other way can you prepare raw chanterelle mushrooms for the winter so that they do not lose their nutritional properties? Salting is considered popular in the cold way, because it turns out an excellent taste appetizer.

• 2 kg of fresh chanterelles;
• 3 tbsp. l salts;
• 10-15 cloves of garlic;
• 6-8 dill umbrellas;
• Sunflower oil.

Is it possible to eat raw chanterelle mushrooms if they have not been cooked? If you adhere to the cooking rules described below, you are not in danger.

Eating white raw chanterelles: a recipe for how to cook mushrooms

This recipe is suitable for raw white chanterelles. This mushroom tastes more sour than the usual red fox, so it is better to salt it with garlic and black pepper.

• 2 kg of chanterelles;
• 2-3 tbsp. l salts;
• 10 cloves of garlic;
• 20 peas of black pepper;
• Blackcurrant leaves;
• 1 dill umbrella in a jar.

Preparing raw chanterelles by cold salting is quite simple, because they do not need to be boiled.

1. The washed white chanterelles are washed in a large amount of water.
2. Spread on a sieve or wire rack and leave for a while to drain.
3. In prepared sterilized jars, lay out clean and dry leaves of currant.
4. We distribute chanterelles on top, pouring each layer with salt, pepper and slices of garlic.
5. We lay out the dill umbrellas with the top layer and press down with the load so that the mushrooms are pressed and let the juice go.
6. Leave the banks for a day in the refrigerator, and then remove the yoke and close the nylon covers.
7. Take the preparation into the basement and after 20 days the mushrooms are ready for use.

It is worth noting that chanterelles, salted in the cold way, completely retain in their composition all the nutritional properties and substances.