Methods of freezing chanterelles

Chanterelles are rightly called one of the most useful forest gifts. They are rich in vitamins, amino acids and minerals, which improve the condition of the skin, hair, restore vision, remove toxins from the liver, increase immunity and other protective functions organism. A variety of dishes can be prepared from them, as well as make preparations for the winter: dry, pickle, salt, freeze.

This article will focus on harvesting chanterelles for the winter by freezing. For beginners, this process can seem difficult, so some questions may arise, for example, how to freeze chanterelles, and what the duration of their storage?

Processing chanterelles before freezing

What is the best way to freeze chanterelles, and is it worth it to conduct thermal processing before this process so that the mushrooms do not lose their useful properties? Let’s consider several options for freezing chanterelles: raw, boiled and fried.

Before you start recipes for freezing chanterelles, you need to study the general rules of their preliminary processing.

• Raw mushrooms should be processed as soon as possible. Such preparations will be much tastier and safer for health.
• Chanterelles are cleaned of forest debris, cut off the tips of the legs, if it was not done in the forest, and washed in large quantities cold water.
• Before freezing, fresh mushrooms are selected only whole, without damage. Broken and large specimens are better to put on boiling or frying.
• Mushrooms spread on a kitchen towel and dried at least 3-4 hours. Although drying is carried out long enough, neglect it it is impossible that the remaining moisture in the freezer does not turn in the ice.

Important: to keep mushrooms fresh longer preserved, they can be poured a little before freezing amount of salt.

What is the best way to freeze fresh chanterelles for the winter?

How to freeze fresh chanterelles fresh for the winter, so that subsequently the product is not dangerous to health?

• 3 kg of fresh chanterelles;
• 70 g of salt;
• Plastic containers or plastic bags.

1. After pre-treatment and drying, the mushrooms are distributed in food-grade plastic containers and sprinkled with salt a little.
2. You can use plastic bags: fall asleep chanterelles, salt, release all the air and tie tightly.
3. Put in the freezer and store at a temperature not lower than -18 ° C.

After defrosting, such mushrooms can be quickly salted or pickle for any festivities.

How to freeze raw chanterelles without boiling: step by step description

How to prepare for the winter chanterelles by freezing without thermal processing? In this option, we suggest using the process blanching.

• 3 kg of chanterelles;
• 1 onion;
• 1.5 tbsp. l salts;
• Food containers or plastic bags.

How to freeze raw chanterelles, excluding boiling, will show a step-by-step description.

1. Pour water into the pan, let it boil and add chopped into 4 onions with 1.5 tbsp. l salt.
2. The peeled and washed chanterelles are spread in a thin layer in colander.
3. Dip in boiling brine for 2-3 minutes and immediately rinse under cold water tap.
4. Allow to drain and lay on a kitchen towel, leaving in in this position for about 3 hours
5. Carry out this procedure with mushrooms until they are full use.
6. After drying, the mushrooms are distributed in a thin layer on the spacing and put in the freezer for shock freezing. Expose maximum low temperature for 2 hours
7. They are taken out, laid out in bags or containers and put back in freezer, returning to its previous temperature.

How to prepare boiled chanterelles for the winter by freezing

Pre-cooked boiled chanterelles before freezing carried out in the same way as fresh.

Freezing after boiling is considered the most reliable way. preparing mushrooms for consumption. Many chefs use this an option to then save time: mushrooms just thawed and then stewed, fried, pickled or boiled first dishes.

How to freeze boiled chanterelles, preserving the aroma and palatability of fruiting bodies? We offer a recipe that you will enjoy its simplicity and affordability.

• 2 kg of chanterelles;
• 2 tsp rock salt (not iodized);
• 1 onion;
• 2 cloves.

How to freeze boiled chanterelle mushrooms, will show detailed description of the process.

1. Pour water into the pan so that it is more in 2 times than the main product.
2. Add salt, cloves and onion, cut into 2 parts, give to boil.
3. Immerse peeled and washed mushrooms in boiling brine and cook 10 minutes, removing the resulting foam from the surface. If time boil to increase, then when freezing, chanterelles lose their structure.
4. Fold onto a wire rack, drain well and then spread out a thin layer on a kitchen towel and leave to dry on 2-3 hours
5. Fold fruit bodies in bags or food containers, flatten and close.
6. Put in a freezer and store at a temperature not above -18 ° C.

How to freeze boiled chanterelles for cooking first courses

How to freeze chanterelles for the winter after boiling, if Will they be used for first courses? Mushrooms frozen with liquid, pour everything into a sealed food capacity.

• 2 kg of chanterelles;
• 2 tsp salts;
• 2 l of water;
• 2 pcs. bay leaf and cloves;
• 5 peas of black pepper.

1. Mushrooms after cleaning and washing pour boiling pickle.
2. Brine: in 2 l of water salt is combined, as well as spices, give boil and boil for 5 minutes.
3. Mushrooms cook in brine for 15 minutes over low heat and turn off stove. If you want to reduce cooking time, then mushrooms should cut into slices.
4. Allow to cool completely and prepare for freezing.
5. In a plastic food container, lay polyethylene package.
6. Mushrooms are laid out in it, filled with broth and, without covering lid, cleaned in the freezer.
7. After fully hardened, the bag with frozen tiles is removed and placed in the freezer.
8. From the resulting semi-finished product in winter, you can very simply make fragrant mushroom soup or stew potatoes with chanterelles on the broth.

How to freeze fried chanterelles for the winter: a step-by-step description

Recipes for preparing chanterelles for the winter by freezing There are many. However, if you do not have enough time to preservation of mushrooms, use hot and subsequent freezing.

How to consecutively freeze fried chanterelles for the winter, will show step by step description of the recipe.

• 2 kg of chanterelles;
• 100 ml of vegetable oil;
• 3 onions;
• 3 tsp salts;
• ½ tsp ground black pepper.

1. Peeled and washed chanterelles cut into small pieces.
2. Pour 1/3 of the oil into a hot pan and spread mushrooms. It is better not to use animal fats, otherwise in frozen Such mushrooms are stored for no more than 1-1.5 months.
3. Fry until all evaporates liquid.
4. Add the rest of the oil, add chopped into cubes onions and fry for 10 minutes.
5. Add, add pepper, mix and continue to fry 5 minutes.
6. Remove from the stove, leave to cool completely and distribute in food containers.
7. Press down so that air comes out, close with lids and sent to the freezer.

How to freeze chanterelles without spices at home

This recipe for cooking chanterelles by freezing for the winter is not involves adding no spices and vegetables. Even quantity vegetable oil should be limited. The main advantage of this The way is that mushrooms do not need to be boiled.

• 2 kg of chanterelles;
• 50 ml of vegetable oil.

How to freeze chanterelle mushrooms for the winter, you can learn from the step by step description.

1. The peeled and washed chanterelles are laid out in dry hot pan and fry until the liquid evaporates.
2. Add vegetable oil and fry 15 minutes on a slow the fire.
3. Allow the mushrooms to cool slightly and lay on paper towels to drain all excess fat.
4. Mushrooms are packaged in a convenient way and sent for storage in freezer.

After defrosting, such a workpiece can be used for pizzas, pies, and fried potatoes or meat.

The recipe for cooking chanterelles for the winter by freezing in sour cream or cream

Sometimes when frying (without boiling), the mushrooms may be slightly bitter. How to freeze chanterelles at home, so that in a dish there was no bitterness?

We suggest using a recipe for preparing mushrooms for the winter chanterelles by freezing in sour cream or cream.

• 2 kg of chanterelles;
• 200 ml of 30% cream or sour cream;
• 3 cloves of garlic;
• 4 tbsp. l vegetable oil;
• 2 tsp salt.

1. After preliminary cleaning, chanterelles soak for 1 hour in cold water.
2. Boil for 10 minutes in salted water, constantly removing foam.
3. Let drain on a wire rack and fry in oil until golden.
4. Pour cream and salt, mix, continue to simmer on so long as the cream evaporates until half.
5. Introduce diced garlic and continue to simmer 10 min
6. Remove from stove, allow to cool and then put in plastic containers.
7. Put in the freezer and store for no more than 3 months. Such an interesting semi-finished product can surprise your guests and to please loved ones.

It is worth saying that the duration of storage of frozen mushrooms will depend on which method you choose.

• For chanterelles frozen fresh, no more than 10 months of storage in the freezer.
• For boiled chanterelles, the maximum shelf life is 3-4 months.
• Fried mushrooms should be stored in a freezer no more than 3 months.