Cooking chanterelles for the winter: homemade recipes mushroom blanks

For every mushroom picker, chanterelles are a natural “storehouse” high value. They have a large level in their composition. useful for the body substances, vitamins and trace elements. Exactly therefore, it is necessary to take care of the harvesting of chanterelles for the winter.

Interestingly, these fruiting bodies are never damaged. worms. In addition, they have a high degree of safety at transportation. Cooking chanterelles for the winter, regardless method, makes a good contribution to the variety of home preservation and replenishes vitamins with a daily diet.

From such delicious mushrooms you can cook rich and nutritious soup, fry potatoes with them or stew meat. but this is not all dishes that are combined with chanterelles. So their You can pickle, salt, fry, freeze and even dry.

How to prepare chanterelles for cooking for the winter?

There are a lot of recipes for preparing chanterelle mushrooms for the winter. We offer you several options showing how canned mushrooms. Many novice cooks will be especially It’s useful to learn about the proper harvesting of chanterelles for the winter. However before the beginning of the cooking process, you need to prepare the mushrooms:

• clean from forest debris: the remains of grass, moss and leaves;
• put them in a container with plenty of water, rinse and cut off the bottom of the legs;
• rinse again and leave in water for 20-30 minutes to all the sand came out, if any;
• recline on a wire rack to make the glass liquid, and only then start processing.

A simple winter recipe for pickled chanterelles

This recipe is notable for its simplicity and affordability. If you collected chanterelles in the forest, then all the other ingredients always found in your kitchen. A simple recipe for cooking for winter, chanterelles include the presence in the brine of 9% vinegar and onion onions, which will make the mushrooms taste unique.

• 1 kg of chanterelles;
• 150-170 ml of vinegar 9%;
• 5 cloves of garlic;
• 3 onion heads;
• 500 ml of water;
• 3 tsp Sahara;
• 3 tsp non-iodized salts;
• 5 bay leaves;
• 5 peas of allspice and black pepper.

In this embodiment, the chanterelle mushrooms prepared for the winter will close in jars with screw caps, as kapron and simple metal will not work.

1. Boiled foxes prepared in advance in boiling water 10 min
2. We take out and lay out on a lattice to completely drain, and meanwhile, cook the marinade.
3. In water we mix vinegar, all spices (we cut thin garlic straws, onions in half rings) and boil for 5 minutes.
4. We distribute the mushrooms in jars, pour hot marinade and leave for 15 minutes
5. Pour the marinade into the pan, let it boil and boil 5 min
6. Again, fill the jars with marinade mushrooms, twist the lids and flip.
7. We insulate on top with an old plaid and leave to cool completely. Pickled chanterelles can be tasted in 2 of the day.

Harvesting chanterelles for the winter: pickling recipe with photo

If you want to make something unusual out of chanterelles, then pickle them with lemon. Fruit bodies will turn out spicy and will go well with any side dishes. In addition, of these You can cook various salads. So, we procure on winter chanterelles by collecting the following products:

• 1.5 kg of chanterelles;
• 150-170 ml of vinegar 9%;
• 8 tbsp. l vegetable oil;
• 2 medium lemons;
• Salt to taste;
• 1 liter of water;
• 4 things. bay leaf;
• 3 cloves;
• 5 peas of black and white peppers.

We suggest using a step by step recipe chanterelles for the winter with a photo.

Soaked chanterelles pour boiling water (700 ml), pour salt taste.

Boil for 5 minutes and add squeezed juice of 2 lemons.

Cook over low heat for 15 minutes, stirring constantly and removing from surface foam.

Drain the brine and cook the marinade: combine in the water from the recipe vinegar, all spices and spices, pour in oil.

Stir and cook over low heat for 10 minutes.

Distribute the mushrooms in sterilized jars, and strain the marinade and warp to boil for 5 minutes.

Pour the mushrooms, close tight caps and cover with a blanket.

Leave in the room to cool completely, and then put in cool room. An appetizer prepared in this way will be have an unusual spicy taste and aroma.

How to cook chanterelle mushrooms with parsley for the winter in jars

The recipe for cooking chanterelles for the winter in jars is excellent option to save all the beneficial substances contained in mushrooms. Such a treat will please your household with your unique taste. Try pickling fruit bodies in vegetable oil with parsley, you will love it!

• 2 kg of chanterelles;
• 3 tbsp. l salts;
• 4 tbsp. l Sahara;
• 200 ml of vegetable oil;
• 2 bunches of green parsley;
• 3 tbsp. l vinegar 9%;
• 5 peas of black and allspice;
• 4 buds of cloves;
• 700 ml of water.

How to cook for the winter chanterelles with the addition of oil and fresh greens?

1. After preliminary cleaning and washing, pour mushrooms boiling water and boil for 15 minutes.
2. While the fruit bodies are boiling, prepare the marinade: combine in water all spices and spices (except parsley), let it boil for 5 minutes.
3. Put boiled chanterelles in the marinade and boil another 10 min
4. Pour chopped parsley, mix and turn off Fire.
5. Arrange the mushrooms in jars, immediately pour the marinade and tightly close the lids.
6. Allow to cool completely under the rug and put in fridge.

How to freeze fresh chanterelles for the winter

Many chefs who do not have time to prepare canned foods, prefer to freeze the mushroom crop. how correctly freeze chanterelles for the winter fresh so that in the consequence is to cook any dishes from them?

• Main product;
• Rock salt (not iodized).

How to cook chanterelle mushrooms for the winter by freezing, will tell step by step description of the recipe.

1. We wash mushrooms cleaned from forest debris in water and immediately put on a wire rack to drain and dry.
2. Spread the product on a spacing in one layer (with caps down) and sprinkle with a little salt.
3. We put in the freezer for shock freezing for about 2 h
4. We take out the spacing, put the mushrooms in plastic bags, let the air out and tie.
5. Again, put the fruiting bodies in the freezer, setting to equipment the usual mode of freezing.

It is worth noting that re-freezing mushrooms impossible, as this negatively affects their taste qualities. Defrosting is carried out by laying out packets of mushrooms on a refrigerator shelf.

Freezing boiled chanterelles for the winter

It is worth saying that the method of freezing is one of the most advanced technologies for harvesting fresh fruiting bodies. Those who have freezers love to fill them with similar products. However, freezing chanterelles for the winter can take place not only in fresh form. This procedure is also designed for boiled and fried fruiting bodies.

• Chanterelles
• Salt;
• 5 buds of cloves;
• Bay leaf.

Cooking chanterelle mushrooms for the winter way Freezing involves several stages:

1. After preliminary cleaning, the mushrooms are thoroughly washed in water and spread on the drainage grid.
2. Spread in boiling salted water with laurel leaf and cloves.
3. Cook over low heat for 20 minutes, constantly removing from the surface foam.
4. Washed with hot water, spread in a colander to drain, and then onto a kitchen towel.
5. After cooling, the mushrooms are laid out in food plastic containers or plastic bags.
6. They put it in the freezer and leave until the moment when you need to cook some mushroom dish.
7. It should be said that the package should have such an amount mushrooms to be enough for one dish, as repeated freezing is not allowed.

Fried chanterelles with onions for the winter

Chanterelles fried for the winter will go well with boiled or stewed potatoes. To preserve fried mushrooms, you need observe the proportions indicated in the recipe and sterility.

• 1.5 kg of chanterelles;
• 500 g of onions;
• 1 tbsp. vegetable oil;
• 100 g butter;
• ½ tbsp l salt.

Recipe for harvesting chanterelles for the winter by roasting requires compliance with step by step instructions.

1. Pre-cleaned and washed chanterelles should be poured water and put on fire.
2. Cook for 10 minutes, constantly removing foam from the surface.
3. Put cooked mushrooms on a wire rack to drain, and then on kitchen towel.
4. In a deep pan, heat part of the vegetable oil, put mushrooms and fry until golden brown, stirring regularly from possible burning.
5. Peel the onion, cut into half rings and fry on a separate pan in oil until soft.
6. Combine the mushrooms and onions, salt and continue to fry on low heat for 15 minutes, stirring regularly again.
7. Melt the butter and fill the bottom of the sterilized cans.
8. Put mushrooms with onions and pour over the remaining vegetable oil.
9. Close with plastic covers, allow to cool completely and put in the refrigerator.

The recipe for caviar from chanterelles with onions and carrots on winter

The recipe for caviar from chanterelles for the winter is very simple process. But despite this, the winter days are so simple the appetizer will pleasantly surprise you and your family members with an incredible taste and aroma.

• 2 kg of boiled chanterelles;
• 300 g onions;
• 400 g carrots;
• 400 ml of vegetable oil;
• 1 lemon
• 7 cloves of garlic;
• Salt to taste;
• ½ tbsp l Sahara;
• 2 tsp (without top) black ground pepper.

Chanterelle caviar for the winter is prepared in stages.

1. Mushrooms are cut into small cubes and fried on a small the amount of oil until golden brown.
2. Peel the carrots and onions, rinse and chop: onions in cubes, carrots – on a coarse grater.
3. Fry in oil until tender and add mushrooms to them, continue to fry for 20 minutes over low heat.
4. Remove from the stove, allow to cool to 30 ° C and grind with meat grinders.
5. Return the mass to the pan, put crushed garlic, salt, pepper, add sugar and pour over lemon juice.
6. Mix and fry for another 20 minutes, pouring vegetable oil.
7. They are laid out in sterilized jars, closed with plastic lids and insulate.
8. After cooling, put the workpiece in the refrigerator and do not store more than 4 months.

The recipe for salting chanterelles with garlic for the winter

Many housewives also like to salt chanterelles for the winter, using recipes with your favorite spices and spices. So, We offer you to get acquainted with the traditional cold method of salting, which even a novice cook can repeat. Such a snack suitable not only for everyday use, but also for festive events.

• 2 kg of chanterelles;
• 100 g of salt;
• 5 cloves of garlic;
• Vegetable oil;
• Umbrellas of dill.

How to salt the chanterelles for the winter, explains step by step description.

1. Rinse the chanterelles cleaned from forest debris several times in a lot of water.
2. Fold in a colander and leave for 20-30 minutes to glass excess fluid.
3. Umbrellas dill pour over boiling water and put on the bottom of enameled pots where salting of mushrooms will be held.
4. Put a layer of chanterelles on top, sprinkle with salt and chopped garlic.
5. Alternate layers of the main product and spices to their graduation.
6. The last layer must be salt and umbrellas dill.
7. Cover with a lid whose diameter is less than the diameter of the pan, and deliver the goods.
8. Take the container with mushrooms into a cold room and leave for 36 h
9. Put the chanterelles in sterilized jars, crush, releasing air, and add 1/3 of the brine.
10. Heat the oil to 40 ° C and pour into jars to the very top.
11. Close with tight lids, allow to cool and place again in cool place.

Salting of chanterelles with horseradish for the winter

In this recipe, chanterelles prepared for the winter by pickles will be crispy and piquant thanks to garlic and leaves horseradish.

• 3 kg of chanterelles;
• 150 g of salt;
• 5 pcs. bay leaf and cloves;
• Horseradish leaves;
• Vegetable oil;
• 2 heads of garlic.

1. Pre-prepared chanterelles blanch in boiling water 5 min
2. We rinse and lay on the grate so that the glasses and cooled down.
3. At the bottom of the sterilized cans, spread pure horseradish leaves, pour a layer of salt on them.
4. We put the chanterelles, sprinkling them with chopped garlic, bay leaf and cloves.
5. Each layer of mushrooms should also be sprinkled with salt.
6. We put oppression, and for 36 hours we keep the banks in a cool indoors.
7. Pour hot vegetable oil into each jar, close lids and again we take out in a cool place.

Salty chanterelles cooked for the winter in this way can start tasting after 20-25 days. They are great to boiled or fried potatoes.

How to salt chanterelles for the winter in banks: a step-by-step description

This option showing how to salt the chanterelles for the winter in banks, will save the harvest until a new crop. Wherein You can store mushrooms even in the pantry.

• 2 kg of chanterelles;
• 100 g of salt;
• 6 pcs. bay leaf and clove buds;
• 1 tsp mustard seeds;
• 7 cloves of garlic;
• 5 peas of allspice.

Correctly salt the chanterelles in the banks for the winter will help step by step description.

1. After passing the primary treatment of forest debris, the chanterelles are washed in a lot of water.
2. Boil for 20 minutes in salted water with the addition of 2 pinches citric acid.
3. Take out on a lattice and allow to drain excess fluid.
4. Glass mushrooms are laid in sterilized jars, pouring each layer with salt and other spices.
5. Press down with a little oppression so that the chanterelles do not deformed.
6. After a day, remove the yoke, cover the banks with lids and put in cold water.
7. Heat water and sterilize over low heat blanks for 20 minutes
8. Roll up, turn over and warm with an old plaid until full cooling down.

You can start eating such an appetizer after 5 days.

Recipe for chanterelles salted for the winter: how to close mushrooms with cinnamon

This recipe for cooking salted chanterelles for the winter will be carried out with the addition of cinnamon.

• 2 kg of chanterelles;
• 5 tsp salts;
• Cinnamon stick;
• 4 pcs. bay leaf and allspice;
• 4 cloves of garlic.

How to salt the chanterelles for the winter in banks, will tell detailed description of the recipe.

1. Peeled and washed mushrooms pour boiling water and cook for 5 minutes over low heat.
2. Add cinnamon stick, bay leaf and allspice, boil for 10 minutes
3. Let the mushrooms drain and cool, and then put in enamel pan, sprinkle with chopped garlic and salt.
4. Strain the broth in which the mushrooms were boiled, pour and fill them with cans chanterelles.
5. Cover with lids, insulate with a blanket on top and leave in cool completely.
6. After cooling, take out the cans into the basement.

This article described simple and tasty recipes like close the chanterelles for the winter. If in your arsenal there will be similar conservation options, you can diversify your everyday and holiday ration.