Chanterelle mushrooms shelf life. How to store chanterelle mushrooms without losing nutritional qualities

Chanterelles are considered one of the varieties of the most useful mushrooms. They got their name due to the characteristic red color. Chanterelles - mostly Forest mushrooms, famous unique taste And pleasant aroma. Mushrooms contain many nutrients and vitamins, while remaining low in calories.

Features of preparing chanterelles for freezing

1. This type of mushroom loses a little taste and aroma when pickled, so they should mainly be consumed in fresh. Chanterelles are often frozen for the winter different ways.
2. To freeze mushrooms, you will need freshly picked specimens that do not have defects. Chanterelles are also famous for the fact that they cannot be wormy. Therefore, before freezing, you should pay attention to strong and whole fruits.
3. The rest of the mushrooms are best consumed in the near future. Should not be chilled freshly picked chanterelles because after such manipulations they will become bitter. After picking mushrooms, you need to prepare them for long-term storage as soon as possible.
4. If the mushrooms are prepared quickly enough, in the future, when consumed, you will retain the maximum properties of the chanterelles. Shelf life of freshly picked mushrooms freezer is up to 5 months.

Method number 1. Freezing raw chanterelles

1. If you are going to freeze raw mushrooms, you will need freshly picked specimens. There is a high chance that if the chanterelles are not heat treated, they may become bitter.
2. To avoid such an oversight, culinary specialists recommend that you carefully consider the sorting of mushrooms. For freezing fresh chanterelles choose only dense specimens without a hint of damage. They also should not be large or dry.
3. In any case, freezing raw chanterelles, you run the risk of encountering a similar problem. Store mushrooms in this form or not, it's up to you. After packaging, wipe each fruit paper towel, while washing the chanterelles is not necessary.
4. The manipulation carried out without water will help to better preserve the quality of the product. After processing, send the chanterelles to the freezer on a tray, laying them out in one layer. The freezing procedure lasts 12-15 hours.
5. After the allotted time, the mushrooms can be poured into portioned bags or food containers. Next, re-place the chanterelles in the freezer and store until use. The chamber temperature must be below -16 degrees.

Method number 2. Freezing fried chanterelles

1. Take required amount mushrooms, almost any specimens are suitable for frying. It is worth getting rid of only the spoiled ones. If you collected chanterelles yourself, it is undesirable to wash them.
2. Carefully inspect the mushrooms, get rid of excess twigs, leaves and possible dirt. After that, send the chanterelles to the pan with a small amount vegetable oil. The preparation time of the product is on average 20 minutes.
3. Make sure that excess liquid evaporates from the mushrooms, and the chanterelles themselves become covered with a ruddy crust. The product should be fried without adding any spices and components, except for the oil itself.
4. It is forbidden to fry on animal fat. Otherwise, the mushrooms may find vents, the shelf life will be reduced to 1 month. After frying in vegetable oil, put the chanterelles on paper towels, wait until they cool completely.
5. Next, package the mushrooms in a way convenient for you. Send for long-term storage in the freezer. The undoubted advantage of chanterelles is that they do not need to be boiled before frying.

Method number 3. Freezing chanterelles in the form of broth

1. This option is considered ideal if you plan to cook soup. Prepare the chanterelles by the standard method, get rid of garbage and bad specimens. Pour in enough water in a heat-resistant container, wait until it boils.
2. After the first bubbles appear, add salt and pepper to taste. You can also add fresh chopped herbs. Send mushrooms to total mass in a saucepan, mix thoroughly. Boil the chanterelles for about 7 minutes.
3. Then throw them in a colander, while saving the broth. Wait until the mushrooms and liquid have cooled down. Take a food container, put it in cling film or plastic bag.
4. Place the mushrooms in a container, pour the chanterelles with the cooled broth. Send the finished product to the freezer for a couple of hours. After hardening, remove the composition from the container by pulling on the polyethylene.
5. Place the resulting briquette in a bag, and then re-send it to the freezer until the right moment for use. On the basis of a semi-finished product, you can prepare tasty soup or second course.

Method number 4. Freezing boiled chanterelles

1. A clear advantage of boiled chanterelles is that you do not risk leaving bitterness in the mushrooms. Carefully sort the product, get rid of foreign debris. Cut large specimens in half if necessary.
2. Pour water into the utensils for cooking so that it turns out 2 times more than mushrooms. Wait for the boil, pour 15-20 gr. rock salt per 1 kg. product. Then add right amount chanterelles.
3. The duration of cooking mushrooms is 6 minutes. If a film forms during the process, get rid of it immediately. Chanterelles can be cooked a little longer, but then you risk that the mushrooms will lose their former aroma and taste.
4. After carrying out the main manipulation, place the chanterelles on a sieve or in a colander, wait for the liquid to drain completely. Next, put the mushrooms on a waffle towel, let the chanterelles dry.
5. Neglecting advice, excess moisture will stand out and turn into ice. There is nothing wrong with this, only the aesthetic appearance of the product will deteriorate. Place the mushrooms on a tray, send to the chamber for 12 hours. After that, place portions in containers, re-send to the chamber already at long term.

How to defrost chanterelles correctly

1. To defrost mushrooms properly, you need to divide the actions into stages. Take out the frozen product and send it to the coldest shelf of the refrigerator. Open the door periodically to monitor the process.
2. As soon as the ice thaws a little, place the mushrooms at room temperature. It is forbidden to accelerate the defrosting of chanterelles with microwave oven. Try to use the right amount of mushrooms in a short time.
3. It is also forbidden to repeat the freezing procedure. Initially, calculate the approximate number of mushrooms for cooking any dish.
4. If you have frozen chanterelles in various ways, you should initially sign packages or containers. Explain how you did the procedure.

It is easy to prepare chanterelles for the winter, if you stick to simple tips. Almost all dishes can be prepared from thawed chanterelles, there are no restrictions. Add mushrooms to basic recipes, baked goods or salads. Choose the most suitable way frost or use each of them.

Video: chanterelles for the winter in butter

Vegetables and mushrooms

Chanterelles are conditionally edible mushrooms, however, they are very fond of in Russia and are used to prepare a wide variety of dishes. Like other mushrooms, chanterelles are not intended for long-term storage, so the task of every housewife is to process mushrooms or put them on sale. If there are a lot of chanterelles, then they can be prepared for the winter.

How to properly store chanterelles

If you have a rich harvest of these mushrooms, try salting the chanterelles.

Although in this case, outwardly, they will lose their attractiveness. If you want to keep the juicy red color of the mushrooms, then it is recommended to freeze them. In this case, the entire set of amino acids and vitamins contained in fresh mushrooms will be preserved.

Before harvesting chanterelles for the winter, it is necessary to sort out mushrooms, discard old and crumpled specimens. Then wash the mushrooms cold water.

Many housewives note that chanterelles begin to taste bitter after freezing. Indeed, this happens, for example, when mushrooms were collected in dry times or chanterelles grew in a spruce forest.

Getting rid of bitterness after freezing is very simple.

To do this, you must first boil the mushrooms for 20 minutes, and then cool, arrange in bags or containers and freeze. Store frozen mushrooms at a temperature of -18 degrees. It is advisable to send red mushrooms to the freezer in small portions, because chanterelles are unsuitable for re-freezing.

You can store chanterelles in refrigerators and fried.

To do this, red mushrooms must be cleaned and then boiled to get rid of bitterness. After that, fry the chanterelles until cooked in in large numbers vegetable oil. While the mushrooms are fried, prepare the jars - sterilize them.

Then fried mushrooms Arrange in jars and fill with the remaining fat so that a centimeter layer of oil covers the top of the mushrooms. Now you can roll up the banks. When they have cooled, store them in the refrigerator.

How long to store chanterelles in the refrigerator

Immediately after picking mushrooms, chanterelles should be processed. If you do not have such an opportunity, then agaric mushrooms should be removed in the refrigerator.

Dry and raw mushrooms should be stored in the refrigerator for no longer than a day, and wet - only a few hours. Therefore, it is better to immediately process the mushrooms: pour water, rinse, and then boil. boiled chanterelles can be kept in the refrigerator for up to 5 days.

Fried chanterelles can be stored in the refrigerator for up to 6 months. And frozen mushrooms should lie in the freezer for no longer than 4 months. Moreover, chanterelles should be thawed only at room temperature.

How to store dried chanterelles

Some prefer to store mushrooms dry. This has its advantages: dried mushrooms have a long shelf life, take up little space, retain all the main minerals.

Keep dried chanterelles can be in glass jars.

Pour a little alcohol into the jar first, then set it on fire and close the jar. In this case, all the oxygen leaves the can, which is actively involved in oxidative processes and quickly leads to spoilage of the mushrooms. And due to the lack of oxygen, the mushrooms in the jar do not grow moldy.

Also, dried chanterelles can be put in canvas bags and stored in a dry, dark place. If the mushrooms are dry, they can be ground in a coffee grinder and stored in closed container. Chanterelle powder can be mixed with herbs and other spices and added to various sauces, first and second courses.

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A mushroom like a chanterelle sometimes gives a rich harvest. Therefore, it is often harvested for the winter. Most often to keep delicious product on for a long time, it is frozen.

But sometimes chanterelles can be bitter after defrosting. This happens if the crop is harvested in a spruce forest or there has been no rain for a long time. What to do?

Storage rules

The mushroom must be thoroughly washed before any manipulation. cold water. It is also worth sorting out the crop. Do not eat old and dry specimens.

To avoid bitterness after defrosting, as well as to keep the natural taste, chanterelles are pre-boiled.

The whole procedure takes 20 minutes. After they cool down. Then you can pack in containers or bags and freeze.

Defrost only at room temperature. Keep frozen for up to 4 months.

But sometimes there is no way to cook, the mushroom is simply put in a cold place until the time comes, but the question immediately arises - how long can chanterelles be stored in the refrigerator? Usually this period is a day, but this is only if the mushroom is dry.

If it is wet, then you can only keep it for a couple of hours on the coldest shelf. Later it can no longer be eaten. If you manage to boil the mushrooms, then they will be edible for up to 5 days.

Best Recipes

The crop is most often salted, but its appearance is not so attractive. If fresh mushroom fascinates with its beauty, then salty is no longer so beautiful.

In most cases, after cooking, the product is fried, and then laid out in sterile jars, poured with oil on top and rolled up. Such preservation can stand up to six months in cool place.

Some housewives prefer to dry the product. And this is reasonable.

After all, dried mushrooms take up little space, the shelf life is significantly increased, and you can use it in any dish. Usually they are folded into linen bags and placed in a dark place. You can use a sterile jar instead of a bag, but first release all the air with alcohol.

The question of how much chanterelles can be stored is very relevant.

If they are raw, then no more than a day. It is best to pre-boil the product, then you can use it for another 5 days. Housewives also practice drying, salting, freezing preservation. If you use a freezer, then it is better to pre-boil the mushrooms.

Chanterelle ordinary (real) - edible mushroom family Lisichkovye. The name comes from the old Russian "fox", i.e.

"yellow". There is no pronounced hat fused with the stem. The color of the mushroom body is from light yellow to orange. The cap diameter is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The fungus looks like a funnel.

The stem is dense, lighter than the cap, tapering towards the bottom. Thickness 1-3 cm, length 4-7 cm.

The pulp is fleshy, dense, yellow on the edge and light in the middle, if pressed, it turns slightly red.

The smell is specific, sour with notes of the aroma of dried fruits and roots. The fungus has practically no worms and wormholes in the pulp. The pseudolamellar hymenophore has highly branched folds descending towards the stem.

Spores are light yellow in color, in the form of an ellipse, 8.5 * 5 microns. Harvest season June and August-October. Grow in groups.

There are more than 60 species, but the most common is the common chanterelle. Mushrooms are found in different climatic zones. It has a hat in the form of a brown funnel yellow color on a long tubular leg gray-yellow leg.

pulp white color, very dense, weak pleasant aroma. Edible, but tough pulp requires long boil. Also known as tubular lobe or tubular cantarel. Likes shade and acidic soils.

She is a hornwort.

Outwardly, it looks like a deep funnel with a wavy edge. The leg is short. The body is dark grey.

Thin, very brittle pulp, odorless and tasteless.

Collected in August-September. found in mixed forests. In Europe, it is considered a delicacy, used to make sauces.

It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.

Bright orange color, odorless, outwardly very similar to the common chanterelle.

Grows in large groups and singly. Can be found in grass and rotten wood. It is difficult to get poisoned by a mushroom, but people with weak digestion are at risk of intestinal upset.

It grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

The fungus is common in temperate and subtropical climatic zones. It likes acidic soils. Grows in grass, moss, under fallen leaves.

Can be found in coniferous and mixed forests. You can find out where chanterelle mushrooms grow and how to find them faster by watching the following video. During heat treatment (already over 60 C), chanterelles lose most beneficial substances. But raw mushrooms are specific in taste, although they are edible. Chanterelles can be seasoned and added to ready-made cold or warm meals, use for medical purposes. Fresh mushrooms are cleaned of dirt with a soft brush.

It is recommended not to wash mushrooms, but very dirty ones can be rinsed under running water. Dry the mushrooms in the sun or in a thermal dryer at a temperature of 40-50 C. If the mushrooms are large, then they must be torn apart along the fibers or cut with a ceramic knife.

individual intolerance; children under 5 years of age; acute diseases of the gastrointestinal tract. Boil, marinate, simply salt, but fried ones are most delicious. In Jewish cuisine, they are kosher. Serve with buckwheat, pasta from durum varieties wheat and brown rice. Preferred spices: allspice, dill, cloves, coriander, marjoram, celery, dried carrots, Bay leaf.Mushrooms are used as an independent dish, added to pizza and casseroles, used as a filling.Sauce: Mix in a water bath until formed light foam 35 g dry white wine and 3 egg yolks. Without ceasing to mix, carefully pour in 150 ml of olive oil.

Beat everything thoroughly until a homogeneous foam. Add 1.5 tsp. lemon juice, salt and pepper to taste. Salad: 100 g small potatoes boil in the skin.

Then cool, peel and cut each in half. Fry 150 g of fresh chanterelles on olive oil together with boiled potatoes, 70 g green and 100 g pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Put everything on a large plate, spread 100 g on top lettuce leaves and 150 g cherry tomatoes cut in half. Pour sauce over everything.

Cut 300 g of potatoes and fry in vegetable oil (40 g) until crispy. Dice 1 medium onion and fry together with potatoes for about 5 minutes with the addition of butter(50 g).

Add 1 kg of coarsely chopped fresh chanterelles to them and fry for another 3-5 minutes. Add the fried vegetables with mushrooms to 1.5 liters of water and cook until tender (about 20 minutes). Grind the finished soup with a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in bowls truffle oil(only 15 ml for the entire recipe).

For mousse, you need 200 g of fresh chanterelles.

Fry in vegetable oil (25 ml). Then pour in a little water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms with a blender until smooth and salt.

For a side dish you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g onion, a few sprigs of fresh parsley. Boil buckwheat. Cut porcini mushrooms into slices and fry in vegetable oil (25 g).

Then cut the onion into strips and add to the mushrooms. Fry for about 3 more minutes. Remove from heat. Add buckwheat, finely chopped parsley and mix.

Put on plates, on top - mousse. Peel 1 kg of chanterelles. Put in an enameled bowl and pour 100 ml of water. During the cooking process, the mushrooms will give juice, so you do not need to pour more water than indicated. Boil for 10 minutes, skimming off the foam.

Add spices (bay leaf, cloves, black pepper), salt (1.5 tablespoons), sugar (1/2 cup), vinegar (125 ml) and continue to cook for another 15 minutes. Arrange hot mushrooms with marinade in jars and roll up.

Turn the jars upside down and leave to cool completely. liver disease (cirrhosis, hepatitis C, fatty degeneration of the liver, etc.); diseases of the pancreas; night blindness; diseases of the upper respiratory tract, pharyngitis, tonsillitis, SARS; tuberculosis; sarcoma; malignant neoplasms; fungal skin lesions, purulent wounds, ulcers, boils and other skin inflammations; remove radionuclides from the body; with worms. Used in the form alcohol tinctures, powder or oil extract.

l. powder from dried chanterelles, pour 500 ml of vodka (preferably with Alpha alcohol). Cork and leave for 2 weeks in the refrigerator. Do not strain! Be sure to shake before use.

This tincture is used: In the treatment of the pancreas, take 1-2 times a day for 1 tsp. half an hour before meals. The course of treatment is 3 months.

In the treatment of liver disease (including hepatitis C), take the same way, but the course of treatment can be extended up to 4 months. To cleanse the liver, take 2 tsp.

l. before going to bed for 15 days. The course is carried out once a year. To remove worms, take 2 tsp at bedtime.

2 to 4 weeks Chanterelle tincture is preferred pharmaceutical preparations, since it has a milder effect on the body, it only affects worms.

It satisfies hunger for a long time, while mushrooms are low in calories. It is recommended to replace meat with chanterelles 4 days a week. On such a simple diet, you can lose up to 6 kg in a month.

In the diet menu, it is preferable to use stewed or boiled chanterelles with sauce: mix low-fat yogurt with fresh dill, green onions and spices to taste.

Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water, pass the mushrooms through a meat grinder. You can eat it as an independent dish with yogurt sauce or add mass to other dishes.

Prepare powder from dried mushrooms. Take 1 hr.

l. 2 times a day on an empty stomach with 1 glass of water. This method is especially effective if obesity is caused by improper liver function. Chanterelle extract and powder are added to face creams that help fight fungal growths, while moisturizing and nourishing the skin.

It is best to buy mushrooms in stores and markets. There, the mushrooms are checked and the sellers are issued an appropriate conclusion.

There should be no lethargic, parched, flabby, damaged mushrooms with mold raids. It is best to take clean chanterelles, because.

k. Dirty ones are difficult to wash and clean. You need to take only whole ones, cut ones speak of low quality.

When buying fresh frozen mushrooms, it is important to read the expiration dates on the packaging. The package itself should not contain ice and sticky lumps, this is a signal that the mushrooms have been defrosted, therefore, you can buy a poor quality product.

Pay attention to the expiration date on the packaging.

If the can is iron, it should not have dents. If it is glass, the lid should not be swollen. There are two ways to grow chanterelles at home: with the help of spores; with the help of a mycelium. In the first case, you will need caps of old mushrooms that need to be dried. Then the hats themselves must be dug into the prepared soil.

Or soak the hats in water for several hours, and then pour this water on the ground. In the second case, you will need a mycelium from the forest. There is a clearing with chanterelles, and closer to the tree a piece of earth is dug up 20 by 30 cm wide and deep. Soil should be taken only near healthy trees, without external signs drying out.

The brought soil should be well dried. This is necessary in order to kill other competing organisms. It is best to harvest the seed soil at the end of summer and store it for a year in a dark, cool room, such as a basement or cellar.

The container itself must be breathable. Next, the sowing itself is necessary. The best time to work is at the end of June. Several holes are dug around the tree with a diameter of 10 cm and a depth of 20 cm. The seed is tightly packed into the holes and watered with water from a watering can (1 liter per 1 hole).

After closing the holes with moss or fallen leaves. Harvest should be expected no earlier than in a year. It is preferable that the mushroom be planted under the same tree species where the soil was taken. Chanterelles have the best symbiosis with coniferous trees, birch, beech, oak.

For the winter, you can prepare fresh mushrooms and boiled ones. In the first case, thawed chanterelles may be slightly bitter. But if they are young strong mushrooms, then bitterness will not be felt. Boiled chanterelles are safer, because.

they will not deteriorate if the freezer is defrosted, and take up less space. Mushrooms should be frozen on the day of collection. It is preferable to select young strong mushrooms, without signs of drying out and mold. Can be cut into large slices. Next, the mushrooms should be washed well and discarded in a colander.

You can blot with paper towels. Arrange in bags and put in the freezer. If it is decided to boil the mushrooms, then the peeled chanterelles are dipped in cold water and boiled for 15-20 minutes after the water boils. Another merit this method- during cooking, all the dirt is washed out.

Drain, cool and arrange in bags. Defrost mushrooms only at room temperature. Fresh mushrooms are stored in the refrigerator for 2 to 7 days. If you pack them in a bag, they will last longer. Dried mushrooms are of little use in cooking because of their rigidity. The prepared powder should be stored in a dark place in a tight canvas bag for no more than 1 year. Freshly frozen chanterelles are stored for no more than 6 months.

Many connoisseurs of quiet hunting try to save the collected chanterelles with high quality for the winter. Knowing the basic methods of storage and a few of the most popular recipes, you can choose, as in each specific case best to save beneficial features mushrooms long time.

Storage after collection

Chanterelle mushrooms are quite deservedly popular in Russian cuisine and are in demand among domestic mushroom pickers due to their high quality, valuable and nutritional composition, as well as excellent taste characteristics. These delicious and useful mushrooms, which always grow quite massively, appear in several waves from early summer to autumn. The bulk of the fruiting bodies of chanterelles is formed in the period from July to the last ten days of September.

However, the most best time it is customary to consider the summer months for harvesting: July and August, when these mushrooms have the highest nutritional value and a pronounced mushroom aroma. The fruit bodies of chanterelles contain the substance chitinmannose, which is able to envelop and quickly destroy pests, so these mushrooms are never wormy and remain fresh for a long time, for which they are loved by many mushroom pickers.

Chanterelles are light-loving species, so they are collected on forest clearings, along roads and clearings, as well as in light forests. The fruiting bodies of this agaric quite fragile, so the collection must be carried out very carefully, in wicker boxes or baskets. Mushrooms must be processed immediately after harvest.

Under cool conditions, shelf life collected chanterelles is only a day. Even in the refrigerator, it is not recommended to store fruiting bodies for several days., which negatively affects the quality and taste characteristics fruit bodies. Initially, it is necessary to carefully and carefully sort out harvested mushrooms, be sure to remove all crumpled and old fruiting bodies, as well as forest debris. Mushrooms should be washed very carefully, due to the increased fragility and fragility of the fruiting body.

How to freeze chanterelles (video)

Storing fried mushrooms

A good way to harvest chanterelles on winter period is to store them in a fried form. Each kilogram of fruit bodies peeled and washed in cold water should be dried a little on a towel and cut into medium-sized pieces. It is advisable to boil the mushrooms before frying. Pour into a well heated pan. vegetable oil, put the boiled mushrooms, add about 40 g of medium-sized salt and three bay leaves.

Sauté the mushrooms over medium heat for ½ hour, until all moisture has evaporated. Tightly fill clean, pre-sterilized, dry jars with mushrooms and pour the remaining oil in the pan. Seal the jars tightly with lids, turn over and cover with a warm cloth until cool. Such a blank is perfectly stored in the refrigerator for at least six months. Open workpiece with fried chanterelles should be used within four days.

If desired, sautéed mushrooms can be frozen by distributing into small containers or plastic containers, which will later allow the use of such simple workpiece as great addition for soups mushroom dressing or when preparing side dishes.

How to store boiled chanterelles

Prepare delicious and useful blank for the winter is very easy:

• clean fruiting bodies from impurities, old or damaged areas and plant debris;
• several times very carefully rinse the fruiting bodies under running water until dust and soil particles are completely removed;
• pour clean sorted mushrooms into boiling water and boil over high heat for no more than five to seven minutes;
• drain the water and cool the mushrooms;
• sort the cooled mushrooms into dry and clean plastic containers or small plastic bags;
• arrange bags or containers with mushrooms in the freezer.

The shelf life of frozen scalded chanterelles is approximately three months. Of course, such a product can be stored much longer, but each subsequent month of storage negatively affects the taste characteristics and quality indicators. It is very important not to subject boiled chanterelles re-freezing, as repeated freezing makes the fruiting bodies unsuitable for subsequent consumption in food purposes.

Drying technology

Initially, the collected mushrooms should be reviewed, and the strongest, young specimens suitable for drying should be selected. After manual cleaning, it is not recommended to wash the mushrooms, as in this case the drying process is delayed and the storage of dried products worsens.

One of the most popular and widespread is the method natural drying mushrooms in the sun. In this case, the fruiting bodies of the mushrooms should be strung neatly on a thread, and then hung out on a well-lit sunbeams and windy place. The process of such natural drying takes no more than ten days.

Cleaned of forest debris and impurities, sorted mushrooms should be cut in small pieces and spread on a baking sheet or wire rack, which should be placed in an oven preheated to 45-50 ° C. After the mushrooms have dried a little, you need to take a short break, and finally dry the chanterelles with the oven door ajar.

Properly dried mushrooms completely retain not only all their nutritional properties, but also characteristic mushroom flavor. Dried chanterelles should be stored in gauze bags, which must be placed in a well-ventilated, dry and clean room. Standard temperature regime for the storage of dry mushrooms should be about 12 ° C. It is very important to regularly review dry mushrooms to prevent them from becoming moldy. Also, if necessary, periodically drying the mushrooms in the oven is carried out.

Dried mushrooms must be soaked for a couple of hours in water at room temperature before use. Water after soaking can be used in the preparation of first courses or mushroom sauce. Soaking dry chanterelles in milk is practiced, which improves the taste of the cooked dish. If desired, dried mushrooms can be processed into mushroom powder, the storage of which in winter has a number of advantages:

• small volume allows you to save space for storage very effectively;
• cooking takes minimal amount time and does not require pre-soak mushrooms;
• mushroom powders are classified as more complete mushroom dishes, as they are quickly and easily digested.

You can grind dried mushrooms both in a manual mortar and with a coffee grinder or a special pepper grinder. It is best to store dry mushroom powder in clean glass containers with hermetically sealed lids. Average term storage mushroom powder without loss of taste and nutritional qualities is about two years.

Features of salting and conservation

Salted mushrooms are an accompaniment to many dishes. national cuisine and used as a good cold appetizer. As a rule, for salting chanterelles is used hot way, allowing you to get not only very tasty, but also healthy mushroom preparation:

• it is desirable to use small and dense fruiting bodies that can retain their shape and appearance in progress heat treatment;
• selected mushrooms should be carefully but thoroughly cleaned of debris and washed several times in cool water;
• pour the prepared fruit bodies into boiling water and boil for a quarter of an hour, then drain the water and rinse the mushrooms with cold water;
• put the chanterelles in layers enamel pan, sprinkling with layers of salt at the rate of 50 g per kilogram of mushrooms;
• put a lid on top and oppression.

Chanterelles for the winter: recipe (video)

The process of salting mushrooms lasts about a month, after which the finished workpiece must be stored in the refrigerator.

Canning chanterelles is no less popular with housewives. This method perfectly allows you to preserve all the useful properties of mushrooms for a long time. Used for canning glass jars, and the whole process is carried out in several stages, including boiling and pouring marinade on the basis of a liter of water, three tablespoons of salt, ½ cup sugar and a glass table vinegar.

Rolled and sterilized jars mushroom preparation should be stored in a cool and dry place for no more than a year.

A mushroom like a chanterelle sometimes gives a rich harvest. Therefore, it is often harvested for the winter. Most often, in order to preserve a tasty product for a long time, it is frozen. But sometimes chanterelles can be bitter after defrosting. This happens if the crop is harvested in a spruce forest or there has been no rain for a long time. What to do?

Storage rules

Before any manipulation, the mushroom must be thoroughly rinsed with cold water. It is also worth sorting out the crop. Do not eat old and dry specimens.

To avoid bitterness after defrosting, as well as to keep the natural taste, chanterelles are pre-boiled. The whole procedure takes 20 minutes. After they cool down. Then you can pack in containers or bags and freeze.

Defrost only at room temperature. Keep frozen for up to 4 months.

But sometimes there is no way to cook, the mushroom is simply put in a cold place until the time comes, but the question immediately arises - how long can chanterelles be stored in the refrigerator? Usually this period is a day, but this is only if the mushroom is dry. If it is wet, then you can only keep it for a couple of hours on the coldest shelf. Later it can no longer be eaten. If you manage to boil the mushrooms, then they will be edible for up to 5 days.

Best Recipes

The crop is most often salted, but its appearance is not so attractive. If a fresh mushroom captivates with its beauty, then a salty one is not so beautiful.

In most cases, after cooking, the product is fried, and then laid out in sterile jars, poured with oil on top and rolled up. Such preservation can stand up to six months in a cool place.

Some housewives prefer to dry the product. And this is reasonable. After all, dried mushrooms take up little space, the shelf life is significantly increased, and you can use it in any dish. Usually they are folded into linen bags and placed in a dark place. You can use a sterile jar instead of a bag, but first release all the air with alcohol.

The question of how much chanterelles can be stored is very relevant. If they are raw, then no more than a day. It is best to pre-boil the product, then you can use it for another 5 days. Housewives also practice drying, salting, freezing preservation. If you use a freezer, then it is better to pre-boil the mushrooms.

Working with mushrooms for novice housewives seems to be very difficult, especially when it comes to a fresh product. Questions arise both on the duration of storage in the freezer, and on heat treatment - or its absence. Is it possible to freeze chanterelles for the winter so that they do not get bitter and retain all their beneficial properties?

How to freeze mushrooms for the winter

If you are thinking about harvesting chanterelles, you need to start by studying general rules freezing mushrooms. Professionals advise to take into account that:

• To save raw product process it as quickly as possible, and not after a week of storage. It is best to collect and immediately start working with mushrooms. So the preparation will be tastier and safer.
• All mushrooms must be washed before any processing, and then sorted out. Soak for an hour and a half, rinse, examine in order to select spoiled, damaged. Broken before freezing, it is better to fry or boil, and whole ones can be left raw.
• After washing, the mushrooms must be dried well so that the moisture that they absorb does not turn into ice later.
• Soaking the product for a long time is not worth it - pour and clean immediately.
• Drying is long, it can take 4-5 hours, but it cannot be neglected.
• For long-term storage, the product can be salted before freezing.
• Large mushrooms must be cut into thick plates.

If you do not know how to freeze chanterelles for the winter, use the following instructions:

1. Sort, remove debris, fill with cold water for a couple of minutes.
2. Rinse, carefully cleaning the hat with reverse side. Pour into a colander.
3. After drying, divide the product into 2 groups according to the integrity of the mushrooms.
4. Large, undamaged mushrooms are laid out on flat surface, tighten with a film, clean in the freezer. After a few hours, they are poured into a bag.
5. Broken specimens or those that have lost their attractive appearance are boiled or fried, cooled and packaged in plastic containers.

Is it possible to freeze fresh chanterelles

This mushroom is very loved because worms rarely start in it, and after drying and grinding, it can save you from helminthiasis. Most housewives make canned preparations: pickle or salt, because they don’t understand how to freeze chanterelle mushrooms for the winter and whether this can be done without boiling them first. Professionals assure that fresh product not dangerous if you remember important points:

• It is desirable to process chanterelles within 18 hours. It is best to collect them in the morning, and cook them in the afternoon, since the shelf life fresh mushrooms is only a day; and they are becoming less and less safe by the hour.
• If a break is required between the moment of collection and the start of work, pour the mushrooms into a saucepan and refrigerate. Never keep them warm.

Boiled chanterelles for the winter

Most reliable way product preparation - freezing after pre-boiling. So it will not change the taste during storage. Most housewives like this algorithm for the subsequent saving of time: the mushrooms will only have to be thawed, fried or stewed for a few minutes, and you can eat. Follow these tips:

• You can boil chanterelles for harvesting for the winter according to any recipe, except for those that create broth: you need to keep the taste and aroma inside the mushroom, and not give it to the water.
• If the chanterelles go to the soup in winter, you can freeze them with liquid, pour them into an airtight container.

How much to cook mushrooms

According to professionals, the period of stay of chanterelles in hot water should not exceed 20 minutes if you intend to freeze them afterwards. Taking into account defrosting and additional heat treatment of the workpiece total time cooking will increase, so the mushrooms may become tasteless or "rubber" in texture. How to freeze chanterelles for the winter by boiling them:

• Classic way– short heat treatment: hold in boiling water for 5 minutes. Chop the mushrooms first so they cook faster.
• For broths and stewing, the product is boiled at high power for longer - 10-12 minutes, adding salt to the water.
• After cooking, be sure to get rid of moisture if the mushrooms do not go to the soup.

Fried chanterelles frozen

This The best way for getting finished product under time pressure. Some housewives do classic semi-finished product according to your favorite recipe, professionals advise resorting to the standard scheme:

1. Chanterelles are washed, spread on a towel, dried for about an hour.
2. Heat a frying pan with oil, fry the sliced ​​\u200b\u200bpieces until the moisture leaves them. The approximate duration of this stage is 15-20 minutes.
3. Fried chanterelles are cooled, then removed in bags / containers.

How long can you store frozen mushrooms in the freezer

The length of time during which chanterelles will be safe for your health depends on the method of freezing them (raw, fried, stewed) and storage conditions:

• The maximum stay of fresh chanterelles in the freezer is a year.
• The boiled product can be stored for 3 months.
• Fried mushrooms it is advisable to freeze only for a month (they will not survive until winter).

Extending these periods reduces nutritional value product, although WHO claims that if the temperature is kept below -20 degrees, mushrooms get an unlimited lifespan. Most housewives keep them until next summer. However, please note that:

• Defrosting is done through the bottom shelf of the refrigerator, even if you want to boil or fry the product.
• repeated change temperature conditions it is not allowed, as well as the preparation of dishes based on chanterelles for the future - they must be eaten on the same day.
• It is desirable to make blanks in portions: it will be easier to use them later.

Why are chanterelles bitter after freezing

Change palatability product in the process of harvesting for the winter is an infrequent phenomenon, but with regard to mushrooms, such a problem is not excluded. According to professionals, the reason lies in the violation of technology. Knowing how to freeze chanterelles for the winter so that they do not change their taste, you will retain the beneficial properties of the product. Here is the instruction:

• Do not soak the mushrooms before processing - just rinse and dry.
• Use young, dense specimens.
• Boil lightly: bay with cold water, boil, salt. Boiling should be maintained for a quarter of an hour, then dry and package them in containers or bags.
• Do not store the workpiece for longer than 3 months - after the expiration of the period, the taste begins to deteriorate.

Video: how to freeze mushrooms