Harvesting of chanterelles for the winter. Simple Russian recipes: preservation, drying and freezing

Chanterelles, beautiful and useful for the human body, are especially popular. They are added to soups, cold appetizers and salads, as a side dish or filling for baked goods. To preserve all the positive properties, the product is canned in summer and autumn, and in winter they enjoy a bright taste and aroma. Here are some recipes for cooking mushrooms, that is, chanterelles for the winter.

Cooking options

There are different recipes on how to cook chanterelles for the winter, among them we will single out the following:

• salting;
• pickling;
• freezing;
• canning fried mushrooms;
• cooking mushroom caviar or hodgepodge.

In this review, we will look at each of the listed methods in detail.

About chanterelles

Before talking about recipes for blanks, let's briefly dwell on the description of the mushrooms themselves and about where, when and how to collect them correctly.

In central Russia, chanterelles, depending on the amount of precipitation and temperature, are harvested from mid-June to late October, until the very frosts. The greatest probability of their appearance in the forest occurs after heavy rains with thunderstorms.

Yellow-orange beauties grow in mixed forests, preferring symbiosis with deciduous and coniferous trees, such as:

• aspen;
• oak;
• Pine;
• spruce;
• Birch.

In appearance, it is difficult to confuse them with other mushrooms, these bright yellow or orange fruiting bodies grow in glades, often forming "witch circles" around a lone tree or bush.

Chanterelles do not have a clear division into a cap and a leg, one flows smoothly into the other. The height of the mushroom does not exceed seven centimeters, and the diameter is twelve.

A distinctive feature is resistance to pests, so that even in the hottest weather, red-headed mushrooms are rarely damaged by worms.

Drying chanterelles for the winter

Chanterelles tolerate drying well. Many mushroom pickers like this way of harvesting them for the winter because the chanterelles remain the same fragrant, and their nutritional value is also preserved.

Preparation for drying is the same as for freezing. Mushrooms are dried in a drying chamber or in a conventional oven at a temperature of no more than 60-65 ° C. Spread in one layer to completely dry the product.

Mushrooms prepared for drying

When the mushroom is dried properly, it bends, but does not break or crumble. Drying is stored in bags or closed jars. Before eating dried mushrooms, soak them in broth or water.

Harvesting chanterelles for the winter will allow you to enjoy the taste of your favorite mushrooms all winter, and sometimes even until the next season.

Preparing chanterelles for canning

Before you start processing chanterelles, you need to properly prepare them. It is advisable to clean and sort the mushrooms directly on the day of harvest, so that they do not lose their firmness and freshness.

The procedure is as follows:

1. Go through the mushrooms, cleaning them from forest debris, pay special attention to the underside of the cap.
2. Soak the mushrooms in cold water for 30-50 minutes.
3. Rinse the mushrooms and drain the water.
4. Boil the mushrooms in boiling water for 15-20 minutes to remove the bitterness from them.

If you are going to process chanterelles with subsequent conservation in banks, it is worth preparing the required number of containers of the required volume ahead of time.

Conservation: preparatory process

It is better to pick mushrooms in the morning. When harvesting, prune with a knife, do not uproot. Chanterelles are the kind of mushrooms that grow in any weather. To protect yourself, chanterelles, like any other mushrooms, we advise you to collect away from highways and industrial zones, since they are capable of accumulating chemical elements and salts of heavy metals harmful to our body in their body.

It is better to pick mushrooms in the morning.

Freshly picked mushrooms are easily spoiled. They contain a lot of water, nitrogenous substances and carbohydrates, therefore they are an excellent environment for the development of microorganisms. That is why they need to be processed on the day of collection, after a maximum of 4-6 hours, and only then used for cooking or harvesting for future use.

The first step is to:

1. Select young, healthy, not broken, not wormy mushrooms for processing.
2. Clean from needles, adhering leaves, sand. Cut off the leg, stepping back 1 cm from the cap.
3. Rinse the chanterelles thoroughly, given that with a long stay in water, the mushrooms lose aromatic substances. It is enough to change the water 3-4 times.
4. Cook the prepared mushrooms in slightly salted water (20% water by weight of the mushrooms) for 15-20 minutes, until the mushrooms begin to sink to the bottom of the pan.

Frying

Chanterelles fried for the winter do not have to be frozen; you can preserve mushrooms in glass jars. In this case, proceed as follows:

1. Dissolve butter in a preheated frying pan; chanterelles are not combined to taste with vegetable.
2. Boiled mushrooms are spread in a pan.
3. Fry the chanterelles over low heat, stirring regularly, until cooked for 30-40 minutes.
4. Place the mushrooms in pre-sterilized jars.
5. Pour oil from a frying pan so that it covers the mushrooms with a centimeter layer.
6. Roll up with sterilized lids.

The canned food prepared in this way is stored in a cool place, for example, in a cellar. Before eating, the mushrooms are fried again, adding onions, leeks or potatoes to them.

Tips and tricks for preparing blanks

Chanterelles in many countries are classified as delicious mushrooms. Their amazing taste, delicate pulp and delicate aroma make it possible to prepare forest gifts in a variety of ways. Drying, marinating and frying are just the names of technologies, behind which lie many interesting recipes that deserve the attention of every lover of "quiet hunting".

Unlike other edible mushrooms, chanterelles do not require thorough cleaning, soaking in salted water for short or long periods of time, or even initial boiling. If there is not as much time to prepare the preparation for the winter as we would like, the hostesses simply fry the mushrooms, paying attention to sterilizing the cans and lids. After all, as many culinary experts know, if the conditions are not met, conservation can swell in the same way as honey mushrooms.

Despite the fact that chanterelles secrete a special substance that kills insect larvae, mushrooms should be well washed from forest pollution. Dirt, remnants of soil on the leg, leaves adhering to the pulp and grass can be the main cause of mold, bombing and acidification of the workpieces.

After washing, it is recommended to drain the mushrooms. This approach will reduce the amount of water in the workpiece. Fried chanterelles are cooked without marinade. Therefore, the canned formulation excludes additional liquid.

Do not collect chanterelles in contaminated areas. Plants that emit toxic substances into the atmosphere, landfills, highways and even small roads that are faced with an abundant stream of cars every day are not a place for picking mushrooms.Chanterelles, like any other species of edible mushrooms, absorb all dangerous substances into their pulp, which can cause irreparable harm to health.

Young mushrooms are much tastier than overgrown and mature fruits. At the beginning of growth, chanterelles are considered the most beneficial for the body. At the same time, it does not matter at all whether they are fried, pickled or dried, grinding them as a seasoning for the first courses.

Chanterelles fried in butter are considered the most delicious preparation. However, vegetable - allows the workpiece to be stored longer in the refrigerator.

If there is a cellar at home and extra space on the shelves of the refrigerator, fried chanterelles can be rolled up in jars for the winter. In the absence of storage, the workpiece is frozen in one or several packages, dividing in portions.

Chanterelle marinating

Chanterelles, marinated for the winter, will decorate the New Year or another holiday. Among other things, they will add a lively colorful touch to the table decoration, standing out among the decor with a bright sunspot.

Chanterelle with vinegar recipe

Products composition:

• chanterelles - 1 kilogram;
• salt - 45 grams (1.5 tablespoons);
• sugar - 10 grams;
• black pepper - 10 peas;
• lavrushka - 2-3 leaves;
• carnation - 3 buds;
• garlic - 4-6 cloves;
• vinegar (9%) - 100 milliliters;
• water.

The procedure for pickling chanterelles is as follows:

1. Rinse the boiled mushrooms and cover with fresh water.
2. Add spices to the water except vinegar and garlic.
3. Boil on a slow simmer for 15 minutes.
4. Add vinegar, boil for another 1-2 minutes.
5. Arrange the mushrooms in sterilized jars, adding garlic to taste.
6. Seal cans.

The following ingredients are added to the recipe to taste:

• cinnamon;
• horseradish leaves;
• allspice.

Pickled chanterelles with butter

Pickled chanterelles according to the second recipe are tender and fragrant. For cooking, you need to take per kilogram of mushrooms:

• water - 400 ml;
• salt - 15 g;
• granulated sugar - 10 g;
• carnations - 2 pcs.;
• black pepper - 2 pcs.;
• bay leaf - 1 pc .;
• vegetable oil - 2 tablespoons;
• table vinegar (9 percent) - 20 ml;
• onions - 100 g;
• garlic - 2-3 cloves.

Delicious is prepared in the following sequence:

1. Pour the required amount of water into a saucepan, based on the mass of boiled mushrooms.
2. Add cloves, pepper, salt and sugar.
3. Finely chop the onion and garlic, dip in the marinade.
4. Pour oil and vinegar into the marinade, boil for 2-3 minutes.
5. Place the chanterelles in a container and cook in the marinade for 20-25 minutes.
6. Arrange ready-made mushrooms in jars and seal.

Pickling without vinegar

The preservative in this recipe is not vinegar, but citric acid. Despite this, chanterelles cooked in this way can be stored in a cool room for up to twelve months.

For a kilogram of chanterelles you need to take:

• water - 0.7 liters;
• citric acid - 5 grams;
• peppercorns - 5 pieces;
• carnations - 3 buds;
• bay leaf - 2 pieces.;
• salt - 20 grams;
• sugar - 40 grams.

The cooking procedure is as follows:

1. Prepare the marinade: put sugar, salt and spices into the water.
2. Bring to a boil.
3. Add mushrooms and boil for 8-10 minutes.
4. Put in citric acid and cook for another two minutes.
5. Put the pre-boiled chanterelles in sterilized jars and fill them with marinade.
6. We roll it up, turn it over, wrap it up - everything is as usual.

Recipe 2: Dried Chanterelles

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

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

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

For even 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 drying time depends on how large your chanterelles are.

In general, it is worth being guided by the appearance - they should harden, slightly brown. In the process, you can remove the finished mushrooms from the oven, leaving the rest to dry.

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

Chanterelle salting

There are two main options for how to salt chanterelle mushrooms: cold and hot. They differ in the use of water with different temperatures.

Cold way of salting chanterelles

In this recipe, mushrooms must also be pre-boiled, cooking is carried out without the use of brine in a hot state, therefore the method is called cold. The composition of the products for this recipe per kilogram of mushrooms:

• salt - 60 grams;
• dill - 3-4 umbrellas;
• horseradish - 1-2 leaves;
• garlic - 2 heads;
• vegetable oil - 200 grams.

The salting sequence is as follows:

1. Put spices and salt on the bottom of the pan and after every two layers of mushrooms.
2. Cover everything on top with horseradish leaves and a plate.
3. We put oppression, a stone, a jar of water, etc.
4. We withstand the day at room temperature.
5. Fill with sunflower oil to prevent air from entering the container and put it in the refrigerator.

Hot salting

This method slightly reduces the vitamin value of salting, but the taste remains at a high level.

Ingredients for one kilogram of chanterelles:

• salt - 2 tablespoons;
• bay leaf - 2-3 pieces;
• black pepper - 4-7 peas;
• allspice - 4-7 peas;
• carnation - 4 buds;
• garlic - 2-4 cloves;
• water - 1 liter.

Cooking mushrooms in this order:

1. Pour the washed mushrooms with water and add the spices.
2. Boil for half an hour.
3. Place the mushrooms in a prepared saucepan.
4. Cut the garlic into small slices and add the mushrooms.
5. Fill with brine.
6. Put oppression.
7. After a day, remove the oppression, and move the pan to the refrigerator.
8. After another 24 hours, place the chanterelles in sterilized jars and seal.

Salted chanterelles (cold method)

This option to salt chanterelles has undoubted advantages, since it is considered the simplest and most convenient. The mushrooms are tasty, aromatic and crispy. Perfect for a festive feast with strong alcohol.

Products:

• mushrooms - 3 kg;
• vegetable oil to taste;
• garlic - 150 g;
• salt, not iodized to taste;
• dill umbrellas - 10 pcs.

Further, the process itself:

1. Before you can start preserving forest fruits, they must be properly prepared. Sort, remove rotten parts, fruits and various debris. Rinse thoroughly under running water. Fill a saucepan with liquid and bring to a boil. Put the mushrooms, cook for 10-15 minutes.
2. Boil water again in a separate container. Throw the chanterelles in a colander, and put them back in the prepared container with the contents. Continue cooking for another half hour. Strain through a sieve, wait for excess moisture to drain completely.
3. Wash the jars with soap, dry in the oven. Divide the heads of garlic into cloves, peel each of them, rinse. Chop into slices. Put a layer of garlic on the bottom of the prepared containers, then salt, spices (optional) and mushrooms. We continue to lay out the products until they are completely finished. The final layer should be garlic and sprigs of fresh dill.
4. Place a small press on top, and put the structure in the refrigerator.Leave in this form for 24 hours. After the time has elapsed, fill the jars with the contents with oil, so that the mushrooms with spices are completely hidden. Close tightly, put in the refrigerator for further storage.

Russian folk snack

Chanterelle mushroom caviar

A good snack in the winter cold and not only will be chanterelle caviar. To prepare it according to the simplest recipe, you will need the following components:

• chanterelle mushrooms - 5 kilograms;
• onions - 1 kilogram;
• parsley - 200-300 grams;
• vegetable oil - 0.5 liters;
• lemon juice - 100 grams;
• salt - 100 grams;
• ground black pepper to taste.

Cooking procedure:

1. Pass the boiled mushrooms through a meat grinder.
2. Sauté the finely chopped onion in a separate skillet.
3. Finely chop the washed and dried parsley.
4. Combine foods by adding oil from the pan.
5. At the end, pour in lemon juice, pepper to taste.
6. Arrange the prepared caviar in jars and seal.

Useful Tips

1. Always cook the mushrooms as soon as you bring them home from the forest, and do not leave the next day, even if you are very tired. Mushrooms for tomorrow will be dried up, darkened. Delicate chanterelles can break, and if there are a few wormy ones among other mushrooms, then the next day there will be much more of them.
2. Be sure to stir the mushrooms while cooking so they don't burn. If the water boils quickly, you can add it.
3. There are a lot of different recipes for making pickled chanterelles that we did not understand today. I advise you to master them yourself: marinated with cinnamon, in Korean, marinated in oil, with apple cider vinegar, in wine vinegar.
4. When pickling, chanterelles go well with other mushrooms. The best combination is 2 parts of chanterelles and 1 part of white or red-headed chanterelles. These tubular mushrooms will give the marinade its viscosity and stringiness.
5. In winter, open a jar of pickled chanterelles, put them on a beautiful plate, pour with vegetable oil, spread onion rings on top and sprinkle with herbs. This appetizer will adorn any festive table.

Chanterelle solyanka

The last in turn, but the best to taste will be a recipe for a hodgepodge for the winter with chanterelles. The composition of products for 2 kilograms of mushrooms:

• cabbage - 2 kilograms;
• carrots - 1 kilogram;
• onions - 1 kilogram;
• vegetable oil 0.5 liters;
• vinegar essence 70% - 1 tablespoon;
• salt and pepper to taste.

This yummy is prepared in this order:

1. In a large saucepan, simmer vegetables and oil for 30-50 minutes until tender.
2. Add mushrooms and cook for another half hour.
3. Add salt, pepper, vinegar and mix thoroughly.
4. We lay out on prepared cans and seal.

Read on the website delicious recipes for winter preparations from mushrooms:

Mushroom hodgepodge, proven recipes

Salted mushrooms according to grandma's recipe

Mushroom salads for the winter