Dishes from chanterelle mushrooms for the winter. Drying chanterelles for the winter

Chanterelle ordinary

Cantharellus cibarius
Taxon: Chanterelle family (Cantharellaceae)
Other names: fox real, fox yellow
English: Chanterelle, Yellow Chanterelle

Chanterelle spread

Chanterelle is found everywhere in temperate forests, more often in coniferous and mixed forests, in wet moss, among grass or under litter. Forms fruiting bodies arranged in groups, often very numerous, often appears in summer after thunderstorms. Requires good lighting, so it grows worse in thickets and bushes under leaves and in thick grass. Forms mycorrhiza (fungal root) with various trees, most often with spruce, pine, oak, beech.
Similar species: velvety chanterelle (Cantharellus friesii) of a brighter orange color, faceted chanterelle (Cantharellus lateritius) with a less developed, almost smooth hymenophore and more brittle flesh, is widespread in North America.

Collection and preparation of medicinal raw materials of chanterelle

They collect a real chanterelle from June and end in late autumn in mixed, as well as deciduous, coniferous forests, nests and singly. Collected mushrooms are cleaned of dirt with a soft brush. Should not be washed. Chanterelles are well stored and transported. Fresh chanterelles can be stored in the refrigerator for up to 10 days.

It is better to dry chanterelles in the sun, but you can use another affordable way, for example, on a heating battery. The main thing is that the drying temperature should not exceed 40 degrees. Large mushrooms are torn apart along the fibers. So it dries faster.
We grind dry chanterelles on a coffee grinder into powder. This powder can be stored in a dry place at room temperature for more than 1 year.
Chitinmannose - one of the most important polysaccharides contained in chanterelles - a thermosensitive substance, heat treatment does not tolerate - collapses after heating to 60 degrees.
With cold salting, sodium salt destroys chitinmannose, ethanol also gradually reduces its concentration.

The chemical composition of the chanterelle

When studying chemical composition four main substances have been discovered that make the chanterelle so unique.

Chanterelle preparations will help get rid of all the above symptoms absolutely gently and effectively. In this case, the work of other organs will not be disturbed.

Chanterelles regenerate liver cells and return the ability to perform their work normally when different kind hepatitis, fatty degeneration of the liver, liver hemangioma.
According to the latest data, polysaccharides from chanterelles, which they called K-10, began to treat liver diseases in Germany. The first statistical data have already been received - liver hemangioma, fatty degeneration of the liver, hepatitis C are well corrected by chanterelles!

It is believed that the use of chanterelles (due to the content of trace elements, especially copper and zinc) improves vision, prevents inflammation of the eyes, reduces dryness of the mucous membranes and skin, helps cure night blindness, and is also a prevention of many ophthalmic diseases.

Chanterelle polysaccharides have antitumor and immunostimulatory effects, help with inflammatory diseases increase resistance to infectious diseases.

Chanterelle medicines

Currently, pharmaceutical companies in Japan and China are producing extracts and extracts from chanterelle vulgaris for effective control of helminths.

Chanterelle powder. Sold as a dietary supplement in capsules. You can make your own by drying and chopping chanterelles. Most effective method Usage: in a glass with 100-150 ml. warm water, add 1 teaspoon of powder and let it brew for 20-30 minutes. Then stir and drink with sediment. Mushrooms are best drunk on an empty stomach and 30 minutes. do not eat. Drink 1-2 times a day.
Chanterelle powder can be added to various dishes. For example, sprinkle a bowl of soup. And tasty and healthy.

Fresh chanterelles. Chanterelles are best eaten fresh. Several pieces at a time. It may not be very pleasant, but it is very useful.

Contraindications for the use of chanterelles

Pregnancy, lactation period, individual intolerance, use in children under 3 years is undesirable.

Chanterelles in cooking

Although chanterelle belongs to the third category of mushrooms in cooking due to the fact that they are digested worse than porcini mushrooms or champignons, they are still used to cook almost all dishes, but their dense flesh is best suited for simple meals; they can just be fried with potatoes to keep a wonderful mushroom flavor. They are great with poultry, eggs, vegetable stew. You can cook from chanterelles mushroom pates and minced meat.
To obtain maximum benefit from chanterelles, before cooking they need to be cut finely enough. Prepared from chanterelles a large number of variety of dishes: soups, sauces, fillings for pies, they are fried, dried, marinated, salted.

Chanterelles are bright red mushrooms that are very similar to the muzzle of a real fox. Like any mushrooms, chanterelles contain a lot of protein and trace elements necessary for humans. In terms of vitamin A content, chanterelles surpass even carrots and are often used in traditional medicine, as a means to improve vision, they contain a lot of B vitamins, as well as E, C, D and PP. But these mushrooms are especially valued for their incredible ability to avoid the accumulation of radioactive elements. On the contrary, thanks to chanterelles, radionuclides are actively removed from human body. Today, chanterelles are available not only to avid mushroom pickers, but also to ordinary supermarket buyers - do not pass by and be sure to cook these extraordinary mushrooms. Most often, chanterelles are fried, so here are details on how to prepare them for frying, as well as several more recipe options with chanterelles and interesting information that chanterelles can and should be consumed raw for treatment.

How to be treated with chanterelles

Unfortunately, during heat treatment (above 40-50°C) and cold pickling, chinomannose is destroyed. That's why for treatment, chanterelles should be consumed only raw or in the form of a dry powder.

Dry chanterelle powder Take 1-2 teaspoons daily with warm boiled water an hour before meals for two months.

Fresh washed mushrooms are consumed on an empty stomach 1 hour before a meal, 1-2 pieces. After completing a course of 2 weeks, you can significantly improve the condition of the whole body, saturate it with vitamins and minerals. Vision, metabolism will especially improve, blood pressure and heart rate will normalize, the skin will acquire a healthy, youthful appearance and color.

Can cook tincture of chanterelles: 2 tbsp. l. crushed fresh mushrooms or 3 tsp. dry with a top, pour 150 ml of vodka, leave for 2 weeks in the refrigerator, and then, without filtering, take 1 tsp. for the night.

But do not forget, in each individual case, you must always consult with your doctor. Mushrooms are a very powerful tool, you need to use them with caution and only for good.

How to cook chanterelles

You will need:

chanterelles 500 gr
onion 1-2 pcs
ground black pepper

Any mushrooms are very fond of cooking in butter (or ghee) butter, but in fasting it can be replaced with vegetable oil.

Step by step photo recipe:

Unlike greenhouse champignons, Forest mushrooms very sticky, attract a lot of debris and sand. Therefore, before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the debris is easier to separate.

Rinse the chanterelles with running water, cut off the dried ends of the legs and what cannot be washed. Dry the mushrooms on a towel. Cut large chanterelles into smaller pieces.

Chanterelles can be fried immediately, but it is better to pre-boil them for 10-15 minutes in salted water.

After cooking, put the mushrooms in a colander to drain the water.

Chop the onion and fry it in butter until soft.

Fried chanterelles can be added to soup:

Everyone's favorite mushroom julienne can also be cooked from fried chanterelles

Risotto with chanterelles we cook by analogy with this recipe

fried mushrooms go well with cereals, look

And the classics of Russian cuisine - fried chanterelles with fried potatoes

All recipes are time-tested and visitors to the Mom's Stove website.

Bon appetit!

Fried chanterelles. Short recipe.

You will need:

chanterelles 500 gr
onion 1-2 pcs
butter 100 gr (or melted)
ground black pepper

Before cooking, soak the chanterelles in water for 10-15 minutes so that the sand settles and the debris is easier to separate.
Rinse the chanterelles with running water, cut off the dried ends of the legs and what cannot be washed. Dry on a towel. If the mushrooms are large, cut into smaller pieces.
Chanterelles can be fried immediately, but it is better to pre-boil them for 10-15 minutes in salted water.
After cooking, put the mushrooms in a colander to drain the water.
Chop the onion and fry it in butter until soft.
Add prepared chanterelles to the fried onions and fry for 20 minutes over medium heat, stirring so that the onions and mushrooms do not burn. Salt and pepper to taste.

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It will be useful for many housewives to learn how to harvest chanterelles for the winter. The article contains the most best recipes preparations of these mushrooms: by freezing, drying, pickling, pre-frying and salting.

: Frozen chanterelles

Many housewives prefer this particular harvesting option. This method allows you to defrost mushrooms in winter and cook any dish from them.

Ingredients:

chanterelles;
salt.

Cooking method:

We take fresh chanterelles, clean them of dirt and leaves, wash them in warm water. After that, we take a pan, collect clean water, bring to a boil. After that we add a small amount of salt: two tablespoons per liter of water. Bring to a boil.

Dip the mushrooms in boiling water and cook for five minutes. We transfer the chanterelles to a colander, filter the water and place the slightly boiled mushrooms on a napkin or waffle towel until completely cooled.

Freezing of mushrooms should be carried out in freezer. Before that, they should be placed on a wooden bottom or in a plastic container, and then in a plastic bag.

Important: it is impossible to freeze chanterelles (in principle, like most mushrooms) again. This will negatively affect their taste.

For freezing only freshly picked, clean and young mushrooms should be used.

Recipe 2: Dried Chanterelles

Dried mushrooms can add incredible flavor to any dish. You can make soup from them, and pre-soaked in water and fried chanterelles go well with vegetables and potatoes.

The most optimal and affordable option for everyone is drying mushrooms in the oven. It is important to observe the temperature (on average, 55 degrees), so the oven must be equipped with a thermometer.

The technology is simple. First, each mushroom is cleaned, washed and dried. After that, lay the chanterelles on a wire rack or baking sheet. It is necessary to provide ventilation, so if the oven is not equipped with a fan, leave the door ajar.

For uniform drying, you should periodically shift the mushrooms, turn them. First, set the temperature to 40 degrees (dry for 10 minutes), then increase to 55-60. The duration of drying depends on how large your chanterelles are.

In general, it is worth following appearance- they should harden, slightly browned. In the process, you can take out oven ready mushrooms, leaving the rest to dry.

Keep dried chanterelles need in a dry and dark room. Cloth bags, cardboard boxes or glassware perfectly preserve the quality of chanterelles for several years. If some of the mushrooms become damp during storage, they must be removed from the container.

Recipe 3: Pickled Chanterelles

The appetizer turns out to be very spicy, it goes well with all types of side dishes.

Ingredients:

1 kg. chanterelles;
4-6 garlic cloves;
condiments ( Bay leaf, black peppercorns, cloves);
sugar, salt;
100 ml. vinegar.

Cooking method:

First, boil the peeled chanterelles (10 minutes). To taste prepared mushrooms turned out better, drain the water from the container and pour them clean hot water. Then add spices, salt and sugar. Cook for 15 minutes. Add vinegar.

Banks are ready. We sterilize them, put garlic cloves and cloves on the bottom. We spread the chanterelles, pour the marinade. After cooling, place in a cold place. It will be more correct to preserve chanterelles in jars for five hours, after which you can try the snack.

Recipe 4: Fried chanterelles for the winter

Fried in oil White mushroom goes well with potatoes, and chanterelles - also with stewed vegetables, without interrupting their taste.

Ingredients:

1 kg. chanterelles;
2 medium onions;
vegetable oil;
100 g butter.

Cooking method:

First, boil the peeled mushrooms. Then fry on medium heat on each side. Cut the onion into medium cubes and fry in a separate pan. Add mushrooms, salt and pepper to it.

Melt the butter and fill the bottom of the prepared sterilized jar. Spread in layers: mushrooms and onions, then another layer of butter and so on to the top of the jar. The last layer should be oil. We store in the refrigerator.

Recipe 5: Salted chanterelles

Salting is the simplest and most popular method of harvesting mushrooms. Salted chanterelles go well with hot and cold dishes, they are indispensable on the festive table.

Ingredients:

2 kg. mushrooms;
100 g of salt;
3-4 cloves of garlic.

Cooking method:

We lower the prepared chanterelles into boiling water and cook for 10-15 minutes. Boiled mushrooms are placed in a colander, washed cold water. Mince the garlic. We take a saucepan, evenly distribute salt and garlic along its bottom, put the mushrooms on top with hats down.

Repeat the layer of salt and garlic, then another layer of chanterelles. Alternate until the mushrooms run out. We press the chanterelles with a stone press and leave for a month in a dark, cool place. Then we divide them into jars and store them in the refrigerator.

We have described the simplest and most delicious options for harvesting chanterelles for the winter. Having these five recipes in the arsenal, every housewife gets the opportunity to diversify the diet of her household in the cold season.

Beautiful red mushrooms that can be found in many forests are a storehouse of useful substances, and their taste and aroma will impress even picky gourmets. Forest beauties can successfully become a component of any dish, however delicious option- Proper roasting.

How to fry chanterelles

Mushrooms of this species are famous for their flavoring qualities and useful properties. There are many options for how to cook chanterelle mushrooms. They can be boiled, added to soup, formed on the basis of the filling product. However, frying is considered the best way cooking, as it fully reveals the features of mushrooms. You can fry with carrots, onions, meat, potatoes, mayonnaise or sour cream. Each recipe for how to cook fried chanterelles has its own unique qualities.

How to fry chanterelles in a pan

Many housewives are interested in how to fry chanterelle mushrooms, since this processing method is fragrant and tasty. According to most recipes, you need to spread the product in a preheated pan with pre-added oil. However, experts believe that the mushrooms will turn out tastier and juicier if they are placed on a hot, dry surface, and the fat is added after a while. This method gives the fried chanterelles a pleasant golden color and proper roasting.

How to fry frozen chanterelles

Mushrooms of this variety cannot be stored for a long time at room temperature, so the housewives are forced to immediately cook them or send them to the freezer for storage. Frozen chanterelles will not lose their taste. Frying such mushrooms involves preliminary defrosting. Put the ingredients inside a deep container, leave them at room temperature. It won't take much time. Be sure to drain the water formed during defrosting. When the mushrooms dry out a little, start cooking them. Remember that they are not subject to re-freezing.

fried chanterelle recipe

There are many options on how to make such mushrooms tasty and nutritious. The recipe for fried chanterelles can be varied with other ingredients. Among housewives, options with eggs, cheese, onions, sour cream, potatoes and meat are popular. Additional components increase satiety, make it possible to use the dish as an independent dish, an addition to side dishes or a filling for pies. Each culinary specialist will be able to choose an interesting, simple technology cooking.

Fried chanterelles with sour cream

Cooking time: 45 min.
Servings: 2-3 persons.
Calorie content of the dish: 107 kcal.
Destination: for lunch / dinner.
Cuisine: Russian.

Cooking chanterelles fried in sour cream is not difficult even for a novice hostess. Fermented milk product in the composition of the dish gives it tenderness. If there is no sour cream in your kitchen, you can cook the product with cream or milk. To this dish, you can add porridge from buckwheat or rice groats, boiled or fried potatoes.

Ingredients:

onions - 1 head;

spices; vegetable oil - 2 tbsp. l.;

mushrooms - 0.5 kg; sour cream - 150 g; greenery.

Cooking method:

Peeled and washed large chanterelles cut in half, and leave the small ones whole. Chop the onion into small cubes, fry it in a pan heated with olive or sunflower oil until golden brown. Add chanterelles to the vegetable, mix. You need to fry the components until the water evaporates. Mushrooms should be slightly browned. The next step, how to cook the dish, will be the addition of sour cream. Place it in the pan with a spoon, stir, cover the dish with a lid. Extinguish the product for 10 minutes.

Chanterelles fried with onions

Cooking time: 30 min.
Calorie content of the dish: 63 kcal.
Destination: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It is very pleasant, having come from the forest, to cook fried chanterelles with onions. They will become amazing fragrant and delicious addition to any meal. You can use mushrooms made in this way as a snack. Adding onions will help make the taste of the product more piquant, you can add flavor with your favorite spices. The simplicity and taste of the dish will delight guests and households.

Ingredients: onion - 1 head;

salt; chanterelles - 250 g;

ground black pepper;

butter - 40 g.

Cooking method: Mushrooms must be cleaned of debris, washed and cut into several pieces. The onion should be washed, peeled and chopped into small cubes. Melt the butter in a frying pan, fry the onion pieces in it. Stir during the process. Wait for the golden color to appear. Add the mushrooms to the prepared onion. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated. After the water has evaporated, salt and pepper the dish, stir and bring the mushrooms to a golden color.

Chanterelles fried with potatoes in a pan

Cooking time: 35 min.
Servings: 3-4 persons.
Calorie content of the dish: 87 kcal.
Purpose: for dinner / lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

A recipe with a photo on how to cook fried chanterelle mushrooms with potatoes is divided into two stages. You will need to fry the ingredients separately. It is better to use two pans. Fry mushrooms in the first, potatoes in the second. As a result, you will get delicious and fast food which is suitable for hearty lunch or dinner.

Ingredients:

vegetable oil - for frying;

onion - 1 head;

chanterelles - 300 g;

potatoes - 0.5 kg;

salt.

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Wild mushrooms are favorite treat many people. In the summer, many types of them appear on the shelves of markets and shops - porcini mushrooms, honey mushrooms, russula, boletus, oyster mushrooms. But tasty, beautiful and healthy chanterelles are especially popular among these products. This ingredient is used in soups, sauces, salads, side dishes, baking toppings and more. To keep for a long time useful qualities chanterelles, eat them not only in the warm season, but also in winter, many housewives make various blanks for the cold season. Read their step-by-step recipes below.

Ways to harvest chanterelles at home

Chanterelles contain many vitamins and microelements necessary for a person, for example, vitamin A, PP, BB, copper, zinc. In addition, these mushrooms have another important beneficial property - they are able to cleanse the liver due to the special substance ergosterol present in the composition. In winter, it will not be possible to find fresh chanterelles in stores, so many housewives buy this product in the summer, so that they can cook it for the cold season later. Read on to find out how to freeze fresh or boiled mushrooms, pickle them, preserve them, and do chanterelles dry for the winter.

Freezing fresh and boiled mushrooms

Freezing chanterelles will allow you to enjoy their beautiful palatability. Before you freeze chanterelle mushrooms, you need to choose the right product. Pay attention to the fact that the mushrooms are whole, even, young. It is advisable to take chanterelles of today's collection, but yesterday's collection will do - you can find these on the market. Cooks recommend freezing fresh mushrooms, if there is such a possibility. How to do it:

Clean the product of litter, dirt, trying not to soak them too much with water, otherwise they will absorb it. Subsequently, this water will turn into ice when frozen.
If you bought young, firm, whole mushrooms, freeze them whole - this way the food will retain its attractive appearance after defrosting. If many chanterelles are broken, you can cut them into large pieces.
Make sure the freezer has a level surface. You can cover it with a piece of paper. Put pre-peeled mushrooms on it, they need to stand like this for several hours.
After a while, collect well-frozen chanterelles in a bag where they will be stored until the next defrosting.

Freezing with boiling is great for mushrooms that were purchased within a day or two after harvest. This option should also be used by those whose ingredient is too badly damaged, for example, broken into small pieces, and also by those who want to play it safe from microbes with additional heat treatment. How to cook boiled chanterelle mushrooms for freezing:

Clean, rinse the product to get rid of dirt.
Boil water.
Throw mushrooms there, cook for no more than five minutes over high heat. Then pour them into a colander, let the water drain and the mushrooms cool.
When the ingredient gets room temperature, sort the chanterelle mushrooms into bags. Ideally, one bag should hold 300-500 grams or 500-1000 grams. This is necessary in order to defrost food in portions, otherwise, with each defrosting in this common package, the chanterelles will lose their taste.
After defrosting, mushrooms should be consumed immediately. It is advisable to defrost them in the refrigerator so that they retain their appearance (this is more true fresh chanterelles). If desired, you can send to the freezer fried mushrooms, which then will be an excellent addition to soup, dressing, side dish. To do this, fry them for about twenty minutes, then let them cool and hide them in bags.

Salting

Pickled mushrooms are a food that complements many national dishes and a good snack to the table, and nutritionists consider them more useful than pickled ones. Salting chanterelles for the winter is a process that every housewife can repeat. There are many variations of this recipe, below will be discussed hot way salting. How to salt chanterelles:

Choose foxes. Small elastic mushrooms are ideal for salting. If there are no small ones, take them with large hats, but with a short leg.
Clean up the product. Boil water, add chanterelles, cook for about twenty minutes. Then pour into a colander, pour over with cool water.
Take suitable dishes. For this, an enamel pan, a clay pot, glass jar, wooden tub.
Lay out the first row of chanterelles, you can put a few cloves of garlic on them. Top them with salt (50 grams per kilogram of mushrooms). Make a few more of these rows.
When the dishes are full, put a lid on top, oppression is on it.
After the chanterelles begin to settle, you can continue to lay out rows from above. The brine should cover the rows in a week. If this does not happen, oppression must be chosen heavier. Rinse it occasionally.
Four weeks later tasty snack ready. Keep refrigerated.

Canning in banks

canning is great way save for a long time useful material contained in products, and even in winter to please relatives and friends appetizing snacks with summer ingredients. Homemade canned chanterelles are sure to delight households in the cold season. What you need to cook mushrooms using preservation in glass jars:

3 kilograms of chanterelle mushrooms.
Half a liter of water.
Three tablespoons of salt.
Half a glass of sugar.
A glass of 9% vinegar.
Almost a full glass of vegetable oil.
Seasonings to taste.

How to cook:

Sort the mushrooms, clean from litter, adhering leaves, dirt. If they are too big, cut them up.
Take a pot of water, put the chanterelles in it, bring the liquid to a boil. Cook on low heat for half an hour. You may need to periodically remove the foam with a spoon.
Drain the liquid, rinse the ingredients under cool water.
Pour sugar, salt, seasonings into the pan, pour vinegar, oil, bring the mixture to a boil. Pour in the chanterelle mushrooms, cook for about ten minutes.
Clean the jars, transfer the mushrooms there.
Pour the marinade over the components, carefully seal the container.
Sterilize the workpiece for ten minutes. Then turn the jar upside down, wrap, wait until it cools. Canned chanterelles are ready!

Drying

Drying is an easy way to preserve flavor, aroma and beneficial features mushrooms. In addition, red chanterelles lend themselves perfectly to it, this method is the most common when preparing mushroom preparations for the winter. After drying, the product becomes much smaller, denser, which greatly simplifies its storage. How to choose and dry delicious chanterelle mushrooms:

Choose the right mushrooms. These should be young, beautiful, elastic, not broken chanterelles. It is important that they are without wormholes.
Clean the ingredient from dirt, but do not wash. Do not do this before drying. Gently remove sticky leaves, moss, twigs with your hands.
Cut off the legs of the chanterelles. During drying, only hats are used. If the mushroom caps are too large, thick, they should also be cut to speed up the drying process.
In the summer at home, you can dry the chanterelle hats outside. To do this, put them on a thread, hang them on a balcony or in another place where direct sunlight falls. In extreme heat, dry the mushrooms for at least a week.
In the oven, set the temperature to sixty-five degrees, slightly open the door so that air enters. Spread the mushrooms on a baking sheet. Drying time is determined individually. Hats of the same size will dry at the same time, and if the chanterelles are cut unevenly, some mushrooms will have to be taken out earlier, while others should be left to dry.
Properly dried hats do not break, slightly bend in the hands. They have a pronounced aroma reminiscent of fresh mushrooms.
store finished product in tightly closed dry glass or metal containers.

Homemade recipes for fresh chanterelles for the winter with a photo

Every housewife wants to please the household with unusual dishes in the cold season. There are many interesting recipes, which will allow you to cook mushrooms tasty and original. Ready-made meals will be delicious snacks for breakfast, lunch or dinner. Below you will learn how to cook mushroom garlic caviar, fried chanterelles in oil, hodgepodge salad and classic recipe pickled mushrooms.

A simple recipe for cooking mushroom caviar with garlic

Caviar with mushrooms - amazing tasty dish. You can spread this appetizer for the winter on bread, add to spaghetti, use as a sauce for meat products. In addition, such caviar is easy to prepare, which will allow even a hostess without proper experience to easily prepare this dish. What ingredients are needed to make a delicious winter snack:

A kilogram of boiled chanterelles.
Three cloves of garlic.
150 grams of carrots, the same amount - onions.
Sweet pea.
Half a spoonful of hot pepper.
Two cloves, a couple of bay leaves.
100 grams of vegetable oil.

How to cook:

Clean and wash the mushrooms. Cut them into small pieces. Boil the purified liquid, add there spicy spices- cloves, bay leaf, sweet peas. Throw the ingredient into boiling salted water, cook for twenty minutes.
Pour the chanterelles into a blender, add a little broth from cooking there. Chop the mushrooms. Cut garlic cloves small pieces, throw it there.
Fry on vegetable oil grated carrot, finely chopped onion. Add the resulting mixture to the mushrooms.
Transfer all this mass to a pan, simmer over low heat for about an hour. The first fifty minutes the lid must be closed, the remaining ten - open. So unnecessary liquid will leave the dish.
After cooking, add red pepper to the chanterelles. If desired, add other seasonings, flavor with half a tablespoon of vinegar (9%).
Sterilize jars. Spread the mushrooms over them, cork. Wrap with a blanket, leave to cool.

Cooking chanterelles fried in oil

Fried mushrooms prepared for the winter great option able to decorate any regular dish. For example, you can add this mixture to fried potatoes or boiled porridge: a simple dish will turn into a festive side dish. For cooking you will need:

Chanterelle mushrooms 2-3 kg.
Salt.
Vegetable oil 2 l. You can also use an animal either vegetable fat or butter.

How to cook fried mushroom mixture:

Clean the mushrooms from litter, rinse. Cut oversized ingredients.
Boil water, pour the product into it. Boil for fifteen minutes, drain the water, rinse the mushrooms. Then boil a new one, add the chanterelles again, cook for another quarter of an hour. Be sure to drain the last water too.
Melt the butter (or fat) in a pan. If you chose vegetable, pour it in large quantities.
Pour in the mushrooms, cover with a lid. Simmer like this for half an hour.
Open the lid. Wait a quarter of an hour for the liquid to evaporate. Add salt to taste.
Sterilize jars by rinsing them with baking soda or boiling water. Iron lids boil. Plastic - wash well, pour over with boiling water.
Divide the mushrooms into bowls. Pour hot oil there after frying with a layer of one and a half centimeters. If there is little oil left, heat up more.
Store for about six months in a cool place.

Unusual hodgepodge salad

Solyanka salad - unusual dish, which will definitely appeal to households and guests in the cold season. The ingredients of this treat will remind everyone of warm days summer, because original recipe includes cabbage, tomatoes and summer forest mushrooms. It will not be difficult to prepare such a dish. What components will be included in the appetizing unusual workpiece for winter:

Five kilograms of chanterelles.
Three kilos of white cabbage.
Two kilograms of tomatoes.
Two and a half kilos of onions.
Four glasses of vegetable oil.
Nine tablespoons of salt.
Seasonings.

How to cook:

Rinse and clean the mushrooms.
Boil in clean salted water for about ten minutes.
Cut the onion into rings, fry for fifteen minutes in portions so that the vegetable is fried evenly.
Cut the cabbage into medium straws, tomatoes into cubes, put together with onions in a separate bowl. Pour in the oil - about three and a half cups.
Pour in the chanterelle mushrooms, add salt, mix.
Fry the mixture for forty minutes.
Spread the hodgepodge into jars with a capacity of 0.5 liters, close them. Forty minutes, keep in boiling water over low heat.
Take out the jars, dry, wrap until cool.

Marinated chanterelles in jars

Pickled chanterelles will be a great snack for everyday or festive table. Cooking wild mushrooms is not difficult, for this you need a small amount of ingredients. Taste ready meal with chanterelles is sure to please everyone who tries them. What ingredients are needed to create an appetizing mushroom snack for the winter:

1 kg of chanterelles.
Liter of water.
100 g of vinegar (5%).
Salt to taste.
100 grams of sugar.
Pepper, two bay leaves, cloves.

How to pickle chanterelles for the winter in jars:

Clean the mushrooms, cut off the legs.
Boil for half an hour, let the chanterelles drain in a colander.
Bring the marinade (water, salt, vinegar, sugar) to a boil.
Boil the mushrooms in the marinade for twenty minutes.
Put the chanterelles in dry jars (1 cm should remain to the top), pour the marinade until the mushrooms are completely covered.
Cover parchment, tie.
Store in a cool place.

Video: how to cook chanterelle mushrooms quickly and tasty

Every housewife can cook chanterelles for the winter, most importantly, choose the right recipe and follow the instructions exactly. To make mushrooms tasty, you need to carefully monitor their condition during cooking. Help to cook appetizing chanterelles the next video clip, where the presenter shows all the stages of creation appetizing dish. At the end, delicious, beautiful fried mushrooms are obtained, which in winter will be an excellent addition to any side dish, a good snack for the everyday table. Watch on an interesting video all the steps for creating an original mushroom dish: