Chanterelles have a bright and attractive appearance, and are also very pleasant to the taste. It is not surprising that many housewives strive to pamper their loved ones with dishes from these mushrooms not only in the fall, but also throughout the year. One of the safest ways to store chanterelles is to freeze them.
Instructions
Step 1
Harvesting should be done directly on the day of harvest, and not store the mushrooms for a long time, because toxic substances accumulate very quickly in them. Before you start processing chanterelles, they must be carefully sorted out and cleaned of forest debris. For freezing, it is better to take small, young mushrooms. In addition, they should not be rotten and wormy, it is better to discard such specimens. Then rinse the prepared chanterelles in running water and let them dry.
Step 2
Next, you have two freezing options. You can freeze chanterelles raw or boiled. It is believed that if you do not boil the chanterelles, they will taste bitter, but this can be avoided by choosing only young and strong mushrooms for storage. The method of freezing pre-boiled chanterelles is more common. It is considered quite safe and economical because cooked mushrooms take up much less space in the freezer.
Step 3
For cooking, put the chanterelles in a saucepan and cover with cold water, then bring them to a boil over high heat. After boiling water, the fire must be reduced, the resulting foam must be removed, and the mushrooms must be salt. Chanterelles should be cooked for no more than 20 minutes. After cooking, the mushrooms need to be thrown into a colander, allowing the excess liquid to drain, and dry them on a tray or platter.
Step 4
After the chanterelles have completely cooled down, they need to be distributed in clean packaging bags and put into the freezer. Mushrooms prepared in this way will be perfectly preserved at a temperature not higher than 18 degrees. It is recommended to eat mushroom preparations within 3 months, without leaving them for longer storage.
Step 5
You can also freeze fried and stewed chanterelles together with liquid and use them to make hodgepodge, stew, and pie filling. However, the shelf life of such a product is less than that of boiled chanterelles. You need to defrost the harvested mushrooms at room temperature.
