Freezing chanterelles for the winter at home. Ways to freeze chanterelles

So, the "silent hunt" was a success, and the baskets are full of delicious red mushrooms. If it is impossible to manage all the wealth at once, the question arises: how long can fresh chanterelles be stored in the refrigerator?

Features of storing mushrooms in the refrigerator

The nutritional value of chanterelles is incredibly high; it is not for nothing that their consumption in food has a long history. The most delicious mushrooms are fried and stewed, as well as salted and pickled.

Before sending the trophy to the refrigerator, you should:

sort out, selecting spoiled, old or wrinkled;
clean off dirt;
dry if wet;
spread in a thin layer.

Do chanterelles need to be washed? If necessary, you can, but they quickly soak and become watery. Therefore, it is recommended to wash them immediately before cooking, but if you intend to store them in the refrigerator, you should not. When washing is still inevitable (a lot of dirt on the mushrooms), you should try to thoroughly dry the washed mushrooms on a towel.

The greatest nutritional value is inherent in mushrooms 5 hours after harvest, then they lose their beneficial features.

Many mushroom pickers successfully store the collected delicacy in the refrigerator up to five days, but experts say that the guaranteed safe period of stay of fresh, unprocessed chanterelles in the refrigerator is one day. After this time, uneaten mushrooms are best boiled or frozen.

Other ways to harvest chanterelles for future use

The most gentle way of harvesting is freezing. Mushrooms can lie in the freezer for up to 4 months with most of their properties preserved. It is important to remember that re-freezing of any products is unacceptable, so it is better to arrange them immediately in portions in trays or containers, based on one preparation.

Before being sent to the freezer, mushrooms can be boiled for about twenty minutes, or you can leave them fresh. But raw chanterelles sometimes turn out to be bitter after defrosting, and this is less common with boiled chanterelles. Bitterness, however, does not depend on processing or storage, but solely on the place and conditions for the growth of mushrooms. Most often, specimens collected among a spruce forest or in a dry season can be slightly bitter.

You need to defrost the mushrooms gradually, at room temperature, otherwise the taste will be lost. Alternatively, all chanterelles can be fried and put into jars. In this form, the storage of mushrooms lasts up to six months, and for consumption it is enough just to warm them up.

One way to freeze

Boiled mushrooms are convenient because the semi-finished product is ready for quick use: fry the mushrooms in oil with vegetables - and an independent dish or soup dressing is ready. Boiled chanterelles will safely stand in the refrigerator for about 5 days.

Chanterelles in oil

In salted form, chanterelles are a savory crunchy cold appetizer or addition to second courses. Salting is done in a container with oppression: boiled chanterelles are sprinkled with salt at the rate of 50 g of salt per 1 kg of mushrooms and aged under pressure for about a month.

Pickled

The pickling recipe looks similar: put the boiled delicacy into jars and pour hot marinade from water, vinegar, salt, vegetable oil and spices. It is better to store salted and pickled chanterelles in the refrigerator for no more than a year.

How long useful chanterelles are stored in the refrigerator:

raw - day;
boiled - up to 5 days;
fried in oil - about 6 months;
frozen - up to 4 months;
in the marinade - no more than 12 months;
salty - up to 1 year.

Chanterelle caviar

Every lover of the red fruits of the forest probably has his own favorite method of preserving an appetizing delicacy for a long time. After all, it’s a shame if you can treat yourself to chanterelles only during a limited period of their collection, from August to October.

In addition, all harvesting methods, with the right recipe, retain the amazing taste and benefits of this mushroom. With a little effort, fragrant mushrooms, fried in butter or stewed with cream, may well be available all year round.

Wonderful red mushrooms, called the cunning fox, are rather capricious in the case of creating winter supplies. Illiterate and incorrect handling of tender mushrooms deprives them of their priceless aroma and adds bitter notes to the delicious taste. To avoid such incidents, you should thoroughly study the issue of winter storage of chanterelles. If everything is done correctly, in the cold season, chanterelles can be added to soups, salads, sauces, side dishes, and stuffing for pies.

Preparation and selection of mushrooms

Chanterelles are harvested at the right time. Do not engage in "hunting" for them after prolonged hot weather. After a long dry period during a period of increased humidity, the mushrooms are impregnated harmful substances that come from airspace. As a result, there is a risk of mushroom poisoning. Do not put old chanterelles that have begun to rot in the basket. Of course, the collection of any mushrooms is carried out in a clean natural area, they do not take specimens that grow near highways and in industrial areas.

To begin with, the collected mushrooms are carefully sorted out, choosing only whole, even, healthy specimens without damage to create a blank. Crumpled, crumbling chanterelles caught among the mushroom "catch" are advised to eat in the near future.

Mushrooms are recommended to be processed within sixteen to eighteen hours after collection. At a low temperature in the room, chanterelles are advised to store no more than a day. It is better to start processing immediately after going to the forest: the sooner the mushrooms are sent for storage after all the procedures, the more taste, vitamins and aroma will remain inside the product.

Storage methods

Freezing

Frozen mushrooms can be stored for three to four months. If the temperature is eighteen degrees below zero, the chanterelles will "stretch" the whole year. But storage for a longer period is not carried out, because the product may deteriorate.

Chanterelles are frozen raw, fried or boiled.

Freezing raw chanterelles

Without preliminary heat treatment, mushrooms retain a pleasant smell much better and appearance. reverse side freezing fresh chanterelles is the likelihood of a bitter aftertaste. To try to eliminate this possibility, choose only the highest quality and freshest mushrooms.

After selecting specimens suitable for freezing, they are wiped with a napkin, removing dirt, adhering twigs and blades of grass. Dry processing will preserve the flavor better. If the mushrooms are too dirty, they are washed. Some advise soaking the chanterelles for half an hour in a container with cold water so that all the dirt can get wet, after which the mushroom picker can easily remove all debris and clean the mushroom. Others recommend immediately rinsing the specimens under running water, being careful not to lower them too much into the water. Such a precaution is necessary so that the chanterelles do not absorb too much water, because after freezing it will turn into unnecessary ice.

Peeled mushrooms are laid out on a flat surface and put in the freezer for ten to twelve hours, so that each mushroom freezes separately. After the specified amount of time, the mushrooms are packaged in pre-prepared containers. It is not necessary to put the whole crop in one container, it is better to divide the entire volume into several portions. In the future, this will help to eliminate multiple freezing and thawing of the same specimens.

Freezing boiled specimens

If the possibility of bitterness scares, the collected product is frozen in boiled form. Twice as much water is poured into the container relative to the volume of boiled chanterelles available. One or two teaspoons of salt are added per kilogram of the product. Processed mushrooms are placed in boiling water and cooked for five minutes over high heat. You can increase the cooking time to ten minutes, but keep in mind that a long stay in boiling water takes away the aroma from the chanterelles. During cooking, a foam is formed, which must be removed. Then the mushrooms are turned over into a colander and the liquid is drained. In the final step, the mushrooms are allowed to cool, then dried using a paper towel to remove excess water. Mushrooms sorted in portions by containers are placed in the freezer.

Freezing fried chanterelles

Vegetable oil is poured into the pan, then the chopped processed mushrooms are placed and fried for twenty minutes until the unnecessary moisture evaporates. After cooling, the chanterelles are packaged in bags and sent to the freezer of the refrigerator. Some immediately add greens and onions when frying.

How to freeze chanterelles (video)

Conservation

Before preservation, the processed mushrooms are boiled for ten minutes, then the water is drained, new boiling water is poured and boiled again for twenty to twenty-five minutes. After cooking, the chanterelles are discarded in a colander. When preserving, different methods are used: mushrooms are salted, pickled and fried.

Salting chanterelles

Use cold and hot method.

With the cold method, one and a half kilograms of chanterelles, dill, salt and vegetable oil are required. Dill exposed to boiling water is put into sterile jars or other containers. Processed chanterelles are laid in layers, each layer is sprinkled with salt and chopped garlic. Dill with garlic is placed on top. For twenty-four hours, the product is in the refrigerator under the load. At the final stage, the containers are filled with vegetable oil, closed and placed in a cool place.
For hot salting, you will need one kilogram of chanterelles, eight laurel leaves and the same number of spicy cloves, garlic, allspice and four tablespoons of salt. Processed mushrooms, additives and a teaspoon of salt are placed in boiling water. Chanterelles are cooked for five to seven minutes, then placed in an enameled container, sprinkled with salt, garlic is added and poured with brine. Then put under pressure. A day later, salted mushrooms can already be added to dishes. If it is necessary to save them for consumption in the winter, then after fifteen minutes of cooking they are sorted into sterile jars and rolled up.

Canned fried mushrooms

Processed mushrooms are fried with the addition of vegetable oil. Then they are mixed with pre-fried onions, salt and spices are added. First, a small amount of butter is poured into the jar, onions and chanterelles are laid out. At the final stage, butter is added in large quantities to fill the empty spaces. Banks are rolled up, cooled and placed in the refrigerator.

Marinating chanterelles

Two hundred milliliters of vinegar and five hundred milliliters of water are mixed, spices are added and boiled for five to seven minutes. Garlic and onion are divided into four cloves. Mushrooms are sorted into jars, poured with marinade. After ten minutes, the marinade is poured into a saucepan and boiled for two minutes. The marinade is again poured into jars, they are rolled up and cooled, turned over.

Drying chanterelles

Before drying, mushrooms go through the same processing steps as during freezing. Chanterelles are dried in the oven at a temperature of sixty - sixty-five degrees, laying out in one layer. Properly dried mushroom does not crumble, does not break. Store dried chanterelles in bags or jars.

If you approach the preparation of chanterelles responsibly, on cold winter evenings you can enjoy their wonderful taste with the whole family.

How to pickle chanterelles (video)

Chanterelles are mushrooms that attract both adults and children with their bright and unique appearance. In addition, they have a wonderful taste and a special smell. Chanterelles are also good because they almost never have wormholes in their pulp. The pulp of the mushroom is juicy and fleshy, dense at the edges and very light in the middle. If you press on the cut, the flesh turns slightly pink. This mushroom grows in a wide variety of climatic conditions, therefore it is well known to all the inhabitants of our country. It is collected in the summer-autumn period, and in order to preserve the taste and aroma for the winter, you need to know how to freeze chanterelles correctly.

An amazing feature is the ability to eat these mushrooms raw, although they have a rather specific taste. Apparently, therefore, most mushroom pickers and gourmets prefer them only cooked. Few people refuse treats if such mushrooms.

Collecting the gifts of the forest, every fan of quiet hunting seeks to prepare the collected mushrooms for the winter, using many recipes and storage methods. Chanterelles are often simply frozen, although many connoisseurs of the kitchen salt and marinate them.

Fans of mushrooms prefer to eat them salty, but the peculiarity of these lies in the fact that under the influence of heat treatment and salt, almost all of their useful properties are lost. For long-term storage, most mushroom pickers prefer to freeze chanterelles raw. Easier harvested crop store in the freezer. An important condition is careful processing by freezing:

Young mushrooms are suitable for freezing, which must be selected during sorting during pre-processing.
All selected fruiting bodies are thoroughly washed in a container with plenty of water, then additionally washed under running water.
Lay out on a paper towel and pat dry to remove excess moisture.

During processing, mushrooms should not be soaked. After drying, the entire prepared crop is laid out in specially prepared bags or containers and placed in a freezer for long-term storage. This method of harvesting is fast and convenient, but not everyone suits it. The fact is that very often chanterelles are bitter after freezing with further use.

How to get rid of bitterness

In order to freeze these delicious mushrooms for the winter, there are several ways, but freezing remains the most popular. The freezing recipe is quite simple, but before proceeding with the processing of mushrooms, you need to understand why frozen chanterelles are bitter:

First of all, the age of the fungus is important. You can avoid the appearance of bitterness by freezing young mushrooms, those that have not yet opened their hats.
Freeze selected mushrooms immediately after harvest. After a day, even the youngest chanterelles are no longer suitable for freezing.
Do not soak the product before freezing.

Cooking frozen chanterelles is easy, but sometimes (if the harvesting rules are violated) it becomes necessary to remove bitterness. To do this, you will need to resort to prolonged soaking or boiling in salt water. Water with salt will help get rid of bitterness, in which mushrooms are immersed for 10-12 hours or boiled in it for 20-30 minutes. After this treatment, it is necessary to allow the water to drain completely, throwing the contents of the pan into a colander, and only then continue cooking. You can effectively remove the bitterness if the collected mushrooms are dried. Then they are soaked and cooked in any chosen way.

Cooking: interesting recipes

When choosing how to cook frozen chanterelles, it should be taken into account that a large amount of liquid is released during stewing, which will need to be constantly drained. Otherwise, it will not be possible to get rid of bitterness to the end. That's why the best way to cook frozen chanterelles is considered to be frying prepared mushrooms.

You can fry the chanterelles that were stored in the freezer after they thaw and all the water drains from them:

Fried frozen chanterelles

After all the liquid has drained from the thawed mushrooms, they are boiled in salt water for 20 minutes and the liquid is allowed to drain again. At this time, onions are prepared, cut into half rings, garlic and herbs are chopped. Heat vegetable oil in a frying pan (you can add a small part of butter) and put prepared mushrooms.

If you selected small and young mushrooms before freezing, you can not cut them, but adults must cut them so that they are all the same size. So they cook at the same time. After evaporation of the remaining liquid, onion and garlic are introduced. Now it remains to fry the chanterelles until golden brown. You can salt and pepper at the end of cooking, as the chanterelles have already been boiled in salt water. Sprinkle with herbs before serving.

Chanterelles in cream

Given that chanterelles are very bitter when stewed, they are pre-soaked and boiled in salt water. After that, you can lightly fry, transfer to a saucepan and pour 30% cream so as to cover the mushrooms. Evaporate the cream over low heat until half of the initial volume remains, add garlic and herbs to the saucepan. You can add seasonings that suit your taste. Simmer over low heat for 10-15 minutes.

When starting to harvest chanterelles for the winter, you should choose the most suitable method, given how much chanterelles are stored in the refrigerator. They can be kept in the freezer for no more than three months, so during this time you need to choose the right recipe and cook them to please the household and surprise the guests.

How to freeze chanterelles correctly? Sometimes, after freezing, chanterelles develop bitterness. How to freeze chanterelles in the refrigerator - useful tips.

Beginning mushroom pickers do not always know how to freeze chanterelles correctly. Hence the statement that these mushrooms become bitter after freezing. Fresh chanterelles can be stored no more than a day. If there are a lot of mushrooms, then they must be quickly processed.

Mushrooms can be salted, but the beneficial properties of chanterelles are lost from exposure to salt. The easiest way to preserve is to freeze and store in the freezer of the refrigerator.

Before freezing chanterelles

Before freezing in any way, mushrooms must be prepared following simple rules.

It is impossible to keep fresh mushrooms warm for a long time - the quality of chanterelles is deteriorating every hour.
Mushrooms should be sorted and sorted. For freezing, choose young mushrooms.
Selected chanterelles must be cleaned of debris. I think that it will not be superfluous to rinse them in running water. Do not soak chanterelles before freezing. Put the washed mushrooms in a colander. When the water drains, spread the mushrooms in a thin layer on a paper towel to dry.

Ways to freeze chanterelles for long-term storage

There are only two most popular freezing methods.

First way. Washed mushrooms are laid out in containers or bags and placed in the freezer. But with this method of freezing and long-term storage, sometimes they have bitterness, which spoils the preserved mushrooms.

The second way. With this method, the mushrooms are not bitter, but lose some of their useful properties. Mushrooms are poured with water and brought to a boil. Salt can be added to boiling water. It is recommended to boil no more than twenty minutes. After boiling, the mushrooms are washed in running water and laid out on paper napkins in one layer to dry. After drying, lay out a thin layer on a pallet and place in the freezer. Next, the frozen chanterelles are laid out in bags and placed in the freezer for storage.

This is one of the most popular mushrooms. They are used in the preparation of dishes not only of traditional Russian, but also of European cuisine. Cooks are attracted by their exquisite taste, low calorie content, vitamin and mineral content. In order not to spoil the taste of the dish and not harm yourself and your loved ones, you need to know how much to cook chanterelles for making soups, frying, risotto, pies.

How to cook chanterelles

Before cooking, chanterelles must be cleaned of adhering twigs, leaves and blades of grass and washed. Due to the content of a specific component of chinomannose, these mushrooms perfectly resist insects, so cleaning them does not cause any particular difficulties. You need to rinse them several times in a colander under running water and start cooking.

Thoroughly washed mushrooms are placed in boiling water. Large pre cut into several pieces along the leg. For 1 part mushrooms, add twice as much water. Chanterelles are placed in boiling water and boiled for 15-20 minutes, stirring gently and removing the resulting foam. For cooking, it is desirable to use enameled dishes.

They can be boiled not only in pots, modern household appliances for cooking are perfect for this. The only drawback in this kind of boiling is the inability to remove the foam, which may slightly worsen the taste of the workpiece. Cooking methods:

IN microwave. Put prepared chanterelles at the bottom of the container, add spices, salt, onion, garlic clove to them, pour water and cover with a lid or cling film. Cooking should be at maximum power for about 20-25 minutes.
IN multicooker. We place on the bottom of the container, add spices, fill with water, close. Mushrooms are cooked for about 20 minutes in the "Baking" mode.
IN pressure cooker. Everything is as in the previous case, but we select the “Porridge / steam cooking” mode for 15 minutes.
IN double boiler. We put mushrooms and spices in the upper bowl of the device, pour water into the lower bowl. Close the lid and turn on the steamer for 15 minutes.

If the chanterelles are intended for direct consumption, then it is better to salt them during the cooking process, add the desired spices. For mushrooms, which after cooking will be used for cooking various dishes or further freezing, it is better not to use salt. Adviсe:

To keep the orange color after cooking, add a pinch of citric acid to boiling water.
To avoid bitterness in boiled chanterelles, when preparing large autumn specimens, add a little sugar, preferably brown for a savory aftertaste.
Many soak chanterelles before cooking for 1.5-2 hours. good remedy from bitterness and for softening - soaking in milk for the same time.

How long do chanterelles boil

You can more accurately determine the cooking time for chanterelles by their size and age. Small young mushrooms cook faster than a large adult mushroom. An undercooked product is hard, and an overcooked product loses its characteristic structure. How much to cook chanterelle mushrooms also depends on the recipe of the chosen dish:

soft, pre-soaked mushrooms are suitable for salad or pasta,
for soup or filling in pies, it is better to cook chanterelles harder.

Until ready

Washed chopped mushrooms are placed in boiling water for a period of 15 to 20 minutes. The surest indicator that they are fully cooked is that they are completely immersed in the bottom of the pan. Added spices or spices, onion, salt, bay leaf, sugar, lemon acid have little effect on the cooking time. Do not forget stir constantly the contents of the pan, remove the foam.

Before roast

Remember how to cook chanterelles before frying, another cooking process correctly - no longer than 15 minutes. The boiling process allows you to avoid getting small debris into the cooked dish, and it is more difficult to overcook such mushrooms than raw ones. Many housewives do not want to boil this product before frying to preserve taste and aroma. Whether it is necessary to boil chanterelles before frying depends:

from the desire of the cook, preferences for the taste of fried chanterelles;
age of mushrooms (old, bitter ones are best processed);
the ecological state of the forest (collected near cities, highways).

For soup

When preparing soups with boiled chanterelles, mushrooms are often pre-boiled. To obtain a fragrant broth, it is advisable to cook soup from raw chanterelles. After boiling, the first water is drained and poured with new water, peeled vegetables are added, and the cooking process continues for about half an hour with continuous stirring.

Before freezing

It is advisable to boil the chanterelles before freezing, cooking time is 15-20 minutes, at the end - drain the water. You can also freeze unboiled mushrooms, but cooking will greatly save space in the freezer and additionally get rid of forest debris in the harvest.

Dried

All dried chanterelles must be boiled before use. Before cooking, they are soaked in cold water not less than 3 hours. The water is drained and the mushrooms are placed in a pot of boiling water, after boiling, do not forget to reduce the heat. Nuances:

during the cooking process, the contents must be stirred;
the process takes 20-25 minutes;
excess water let drain.

frozen

No need to pre-thaw frozen chanterelles, just place them in a pot of boiling water, mix thoroughly. After boiling, the fire is reduced, depending on the planned mushroom dishes, spices and salt are added. Remember how much to cook frozen chanterelles - half an hour is enough and at the end of cooking, you need to drain the water, and the mushrooms are ready for use.