Wonderful red mushrooms, called the cunning fox, are rather capricious in the case of creating winter supplies. Illiterate and mishandling tender mushrooms deprives them of their priceless aroma and adds bitter notes to the delicious taste. To avoid such incidents, it is necessary to thoroughly study the issue of winter storage 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 collected in right time. Do not engage in "hunting" for them after prolonged hot weather. After a long dry period during a period of increased humidity, mushrooms are saturated with harmful substances that come from the air. As a result, there is a risk of mushroom poisoning. Do not put old chanterelles that have begun to rot in a 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, they carefully sort out, choosing only whole, even, healthy specimens without damage to create a blank. Crumpled, crumbling chanterelles caught among the mushroom "catch" are advised to be eaten 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. The downside of freezing fresh chanterelles is the likelihood of a bitter aftertaste. To try to eliminate this possibility, choose only the highest quality and fresh 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. Pour into container twice more water regarding 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. On final stage 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 flowers 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 winter time, 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 pour into the jar a small amount of butter, spread onions and chanterelles. At the final stage add butter V in large numbers to fill 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, in cold winter evenings you can enjoy their wonderful taste with the whole family.
How to pickle chanterelles (video)
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 much can be stored fresh chanterelles in a 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 largest nutritional value inherent in mushrooms 5 hours after assembly, 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. IN freezer mushrooms can lie up to 4 months with the preservation of most of their properties. 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.
Mushrooms need to be defrosted gradually, with room temperature otherwise the flavor 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 mushrooms in oil with vegetables - and you're done independent dish or dressing for soup. Boiled chanterelles will safely stand in the refrigerator for about 5 days.
Chanterelles in oil
Chanterelles in salty form - spicy crispy cold appetizer or addition to the second dishes. 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 on long term. 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 amazing taste and the benefits of this fungus. With a little effort, fragrant mushrooms, fried in butter or stewed with cream, may well be available all year round.
And their beneficial properties have a maximum concentration in the first five hours after collection. If chanterelles are not processed or stored during this time, they begin to accumulate metabolites in themselves and gradually lose their best qualities.
How to store chanterelle mushrooms to avoid negative impact time for them? The most affordable way is to place the product in the refrigerator.
How long can chanterelles be kept fresh in the refrigerator?
If you have few mushrooms, and you plan to eat them soon, then you can simply put the dish with the product on the shelf in the refrigerator compartment. During the day, the chanterelles will definitely remain fresh, that is how much they can be stored under such conditions. Although in practice, many housewives keep chanterelles for up to three days.
How to store chanterelles in the freezer?
To save chanterelle mushrooms for the winter, it is better to freeze them. We do not recommend washing them before this, as they will quickly absorb moisture and become watery. This will cause excessive ice formation during freezing. It is enough just to sort out the forest product and wipe it with napkins, cleaning it from sand and dirt to the maximum. If you still decide to wash the chanterelles, after that they must be spread on a towel and dried very well. Prepared specimens must be placed in special trays or bags for freezing and placed in the freezer compartment. Frozen chanterelles will keep well for a year before the next harvest.
Many are faced with the fact that after freezing, chanterelles have a bitter taste. This often happens if the summer was dry, or mushrooms grew in the spruce forest. To get rid of unwanted bitterness, chanterelles must be boiled before freezing. Only here it should be done in the first hours after collection. Chanterelles for this are initially washed, poured with water, and after boiling, boil for no more than twenty minutes. As soon as the mushrooms have sunk to the bottom, drain them into a colander, let them drain, and lay them out to dry on a towel. Only after that we place the product in a bag or container and send it to freeze.
Portions of mushrooms when frozen should be such that they are enough for one preparation. Re-freezing already thawed chanterelles is not recommended. They lose their taste qualities and useful properties.
How to store dried chanterelles?
The best way to store chanterelles along with freezing is to dry them. Before drying, the mushrooms are not washed, but only sorted out, rid of debris, and wiped with a clean cloth. The legs are not used for drying - only hats. Moreover, it is necessary to choose young and elastic specimens. They are strung on a thick thread or spread on a grate and dried a little in direct sunlight. After that, the workpiece can be placed in the oven or for vegetables for several hours. Optimum temperature during the entire drying cycle - 60 degrees.
Ready dried chanterelles bend well and do not break. Do not miss this moment, otherwise the product will dry out and will only be suitable for preparing mushroom powder.
It is better to store dried chanterelles in paper bags or cloth bags in a dry and well-ventilated place. Mushrooms absorb third-party odors well, therefore, when choosing a secluded corner for them, we take this fact into account. At proper conditions dried chanterelles can be stored for several years. Ideally, for long-term storage, dried chanterelles are best rolled into sterile glass jars. To do this, fill the containers with mushrooms, grease the inside of the lid with alcohol, set it on fire, turn it over onto a jar and immediately roll it up.
Many people like to pick mushrooms. But not everyone knows how to keep them for a long time. What you need to know about storing chanterelles?
Freeze
You can save mushrooms by salting them, canning them. In combination with fried potatoes they form an amazing dish. Therefore, if you managed to harvest a considerable crop, you can safely pickle the chanterelles. If you wish to keep original appearance this product, it is recommended to freeze it. In this case, you will get the entire set of proteins, amino acids, vitamins in one dish. Freezing such mushrooms is not too difficult.
The mushroom must be processed immediately after harvest. If the temperature in the apartment is low, then these representatives of the mushroom kingdom can be stored for no more than 24 hours. Initially, it is necessary to carefully sort out the product, exclude crumpled, old copies. Do not forget to clean the mushroom from various debris, such as sand or twigs, needles or leaves.
The storage of such mushrooms is not at all troublesome. Carefully look at the back of the chanterelle hat. Usually this is where a lot of dirt accumulates. Rinse the product with a stream of water, then spread it on a towel to dry. Do not spare time for this stage, because excess moisture can only harm. After drying, put everything in containers (bags), and put them in the freezer.
Many housewives are interested in how to remove bitterness from chanterelles? It is very easy to make, you just need to boil them first. Pour the product into a saucepan, fill with cold water, wait until it boils. Do not forget to salt, and also remove the foam. It is necessary to cook the product for no more than 20 minutes.
Then you need to throw the chanterelles into a colander, rinse, put on a towel. For freezing, plastic containers or bags are best suited. It is necessary to freeze mushrooms in small portions, because their repeated defrosting is not recommended. You can also freeze stews either boiled chanterelles along with the liquid. In the future, they will be the basis of hodgepodge, stew, soup.
It is important to remember that storage of this product for more than four months is not recommended, and defrosting should be done at room temperature.
Drying
How to dry chanterelles? Initially choose mushrooms that are suitable for drying. One way is to dry in the sun. Chanterelles are strung on a thread, then hung out over the balcony. In order for the mushroom to dry well, the place must be protected from insects, and also well ventilated. Storage of the forest product (drying) does not allow moisture, dampness. This process takes approximately 1 week.
A more reliable way is to dry representatives of the mushroom kingdom in ovens or Russian ovens. Mushrooms must first be thoroughly cleaned. Washing them is not recommended, otherwise they will absorb a lot of water. Then they start cutting: the caps are separated from the legs, the latter, if necessary, are cut into circles. Then everything is laid out on a baking sheet or wire rack.
Preheat the oven to 45 degrees. When the chanterelles are somewhat dry, add the temperature. Open the door slightly to allow free air circulation. The little hats will dry first, ready mushrooms must be removed in time. From dried chanterelles In winter you can cook delicious meals.
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 a bitterness that 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.
