How to freeze chanterelles fresh for the winter at home: recipes

Chanterelles are a universal product that can not only be fried fresh, but also frozen for the winter. To achieve optimal results from this approach, you need to know how long to cook chanterelles before freezing. If you neglect the preliminary processing stage, the component will become very bitter, which will affect the quality of the final dish. You will only have to spend 15-20 minutes boiling the chanterelles . The procedure itself is not difficult, although it does involve certain specifics. Immediately after this, you can begin the freezing process, which can also be based on various technologies.

Is it possible to freeze chanterelles for the winter?

The mushroom picking season is short, so lovers of “silent hunting”, who managed to fill their baskets to the top, try to preserve the product for the whole year. Canning worsens the taste of chanterelles, and freezing not only does not spoil it, but also preserves the aroma and valuable qualities.

Useful properties that remain in the product after freezing:

remove radioactive substances and toxins;
protect against tumor development;
strengthen the immune system and promote the synthesis of hormones;
reduce cholesterol production, protect against atherosclerosis;
stimulate brain function.

Valuable substances remain when properly frozen and stored. Chanterelles contain amino acids, vitamins, including PP, group B, and microelements. The phosphorus content corresponds to marine fish. Mushrooms with dense flesh are frozen, which will not turn into dust after thawing and will retain their shape perfectly after several months in the refrigerator.

Features of working with mushrooms

After returning from the forest with a large batch of mushrooms, you will not be able to rest. Raw materials need to be dealt with immediately. Despite the fact that there are no worms in chanterelles, they need to be processed as soon as possible.

If the production is large, relatives are called to help in order to reduce the work time. In this case, only the smallest batch that is being processed should be kept in a warm room. The rest are stored in the refrigerator, cellar, or simply taken out to the loggia, where the temperature is much lower.

Raw materials need to be sorted quickly and divided by type, if they are different. Doubtful specimens are discarded so as not to infect healthy ones.

Mushrooms can be frozen raw, boiled or fried. During the preparation process, they are sorted into two groups - for heat treatment and simple freezing.

Important: mushrooms tend to accumulate toxins and heavy metals from the surrounding air, so specimens collected near highways or hazardous industries will not be beneficial. Harmful components persist even after cooking.

How to store dried mushrooms

Chanterelle mushrooms can be preserved in the traditional way, which has been used for hundreds of years. Drying allows you to prepare products that can be eaten for 12-18 months, it all depends on storage conditions. First of all, you need to sort and clean the mushrooms, and then follow these instructions:

String the chanterelles on the thread so that they fill it completely, just pierce them with a needle in the middle so that they stick well.
Choose a place that is protected from the sun and is well ventilated. Hang the prepared threads there and cover the chanterelles with gauze so that insects do not damage them and lay eggs inside.
If drying in natural conditions is not possible, use a dryer. The instructions for a household appliance always contain recommendations on the time and features of the process, so it won’t be difficult to figure it out. If you don’t have a dryer, an oven on low heat with the door ajar will do. Keep the mushrooms until the moisture leaves them, stir from time to time.
Place in dry, pre-sterilized jars and cover with tight plastic lids. Keep in a room with stable temperature and humidity. To remove oxygen from the cans and slow down the oxidative processes, you can pour a little alcohol into it and set it on fire, this will further increase the shelf life.
Another storage option is thick linen bags or paper bags. This creates an optimal microclimate: if you place the container in a cool, dark place, the shelf life will be up to 18 months.
Some housewives chop dry mushrooms and add them as a seasoning to first and second courses. In this case, dry glass jars are also used for storage.

Advice! Glue pieces of paper with the date of placement on all containers so that you can use the blanks on time.

You should not keep dried mushrooms for a very long time; it is advisable to use them within 12 months and simply replenish the stock every year. Then no problems will definitely arise and you won’t have to think about whether the chanterelles can be eaten or whether they should be thrown away. If they show signs of mold or insect damage, it is better not to cook food from such a product.

Selection and preparation of mushrooms before starting the process

Elements for raw freezing are especially carefully selected. Chanterelles often taste bitter; large mature individuals have this feature. Only young small mushrooms with unopened caps without damage are frozen raw. The prey needs to be sorted out and sorted by size if you decide to freeze it raw. Remove debris and grass from the fungi, carefully shaking out small debris from under the caps, where it gets clogged between the plates.

Preparing the refrigerator

Before placing mushrooms for freezing, you need to prepare the refrigerator. To do this, free up space, ventilate and wash the freezer. The mushrooms will be placed on large trays open, so you need a lot of space. The thermostat is set to a position that will create a temperature in the chamber of -18°. This will ensure fast and high-quality freezing without loss of beneficial properties.

Recipes for freezing chanterelles at home

Each type of workpiece has its own advantages. If you freeze fresh, it’s quick and won’t cause much trouble. Since the mushrooms will still have to be cooked later, because they are not eaten raw, like strawberries, there is no particular point in preparing them fresh.

Many people believe that it is better to cook it right away, so that later they can simply add it to the dish during cooking.

Freezing raw mushrooms

Step-by-step plan for freezing without heat treatment:

Select small whole specimens with unopened caps. Wash and dry or simply clean well to remove dirt.
Place on a tray in one layer, loosely, to ensure even freezing.
Freeze for 12-15 hours in a chamber at a temperature of -16-18°.
Transfer into containers as tightly as possible, pack well to avoid excess moisture and odors. You should choose the right size containers to consume at one time.

The container must be labeled, indicating that these are fresh mushrooms if other types are stored in the freezer.

Boiled chanterelles

Freezing boiled mushrooms will take longer, but will avoid possible bitterness and speed up cooking. Boiled chanterelles can be added to the dish straight from the freezer. Stages of work:

Any undamaged specimens are suitable for this type of blank. They are washed well and cut into pieces of the same size.
Next, you need to cook the mushrooms. Proportions: for 1 kilogram of chanterelles, 2 liters of water and 1 tablespoon of salt.
Cooking time: 6-8 minutes after boiling. To preserve chanterelles well, they should not be overcooked.
Place in a colander or sieve and let the water drain well. Place on a clean towel and dry as much as possible.
Spread loosely on a tray and place in the chamber for 10-12 hours.

Fried or stewed

Fried chanterelles are well preserved in the freezer, remaining fragrant and tasty. Before freezing you must:

Wash and dry the mushrooms. Cut into equal slices. The chanterelles are not boiled before frying.
Place in a saucepan and fry until the liquid is completely released. Add oil and wait until slightly browned.
It is necessary to cook in vegetable oil; using animal fats for long-term storage is not recommended. Also, do not add spices and vegetables.

After this, you need to wait until the frying has cooled down, ensuring that excess oil drains off. To do this, you can use a sieve or paper towel. Transfer to a storage container and put in the freezer.

In the form of broth

If the volume of the freezer allows, you can freeze mushrooms for storage directly in the broth. In this way you can prepare the basis for the future soup:

Boil water, add salt, pepper, add mushrooms.
Boil for 6-8 minutes, skimming off the foam.
Pour into containers with mushrooms and wait to cool.
Place the containers in the refrigerator, and after freezing, pack them well in bags.

This is how the empty broth left over after boiling the chanterelles is frozen for freezing.

What other chanterelle preparations are there?

We figured out how to freeze chanterelles for the winter. But there are other preparations for the cold season. For example, pickling. If you don’t want to bother with jars, you can simply dry the mushrooms.

Only chanterelle caps are suitable for drying, so you will have to do something different with the legs. Do not forget that only unspoiled mushrooms are “allowed” for harvesting.

You can dry them either in the oven at low temperatures (65 degrees or less) or naturally. Store in an airtight jar or bag.

They can last up to three years in this form if they are protected from high humidity, but it is better not to risk it and eat it within a year. Before use, they will need to be soaked in broth or water.

So, chanterelle mushrooms. How to cook for the winter? Freeze them raw, fried or boiled? Or maybe just pickle or dry it? The choice is yours.

How much and how are the blanks stored?

Frozen chanterelles retain their good taste and smell for 3-4 months. At a constant temperature in the freezer they can be stored for up to a year, but their taste will inevitably deteriorate. If it is necessary to defrost the refrigerator, the containers must be transferred to another cold place to prevent thawing, since they cannot be re-frozen. During long-term storage, bitterness may appear in chanterelles, which will have to be dealt with through several stages of boiling, as a result of which they will lose all taste and smell.

Shelf life depending on conditions

For simplicity, all terms and conditions are collected in one list. You can study it and choose the option that suits you best. Or save the page as a bookmark so that you can return here and clarify the information if necessary:

Chanterelles can be stored raw at room temperature for no more than 12 hours. If they are damp or wet - no more than 6 hours.
In the refrigerator the period increases to 24 hours.
If you pre-boil the mushrooms, they will keep in the refrigerator for up to 5 days.
Frozen, fresh or boiled, can be used within six months.
Dried in a cool, dark room, they can be stored for 12 to 18 months.
It is recommended to consume home-canned food within 6-9 months.
Store-bought pickled mushrooms can usually be stored for up to a year.

Preserving chanterelles is not difficult if you know the basic features and follow the recommendations for preparing for storage. Try to process mushrooms as early as possible and use the method that works best. As practice shows, the simplest and most effective option today is freezing.

How to defrost correctly

Frozen fresh chanterelles require a long, gradual thawing. They are transferred from the freezer to the main chamber, to the shelf with the lowest temperature. When the ice melts, the container is placed in the room for further warming.

Accelerating the process in the microwave or hot water will lead to souring, loss of shape and taste. If you need to cook the chanterelles, it is better to remove them from the freezer in advance and place them in the refrigerator overnight. Mushrooms that have been previously boiled or fried do not need to be defrosted. They are frozen and immediately added to the prepared dish. That is why it is better to store chanterelles in small portions at a time.

Freezing chanterelles and other forest gifts helps you diversify your menu in winter and make your diet more healthy and balanced. And although fresh mushrooms are always available in stores, it is impossible to compare them with the forest beauties - chanterelles, even frozen ones.

Shelf life of chanterelles

It’s not enough just to properly prepare and store the mushrooms in the refrigerator or freezer, you also need to adhere to the shelf life. A product that has spent a lot of time even in proper conditions loses its beneficial properties and can become hazardous to health.

How long can fresh chanterelles be stored in the refrigerator?

Chanterelles can be stored fresh in the refrigerator for only one day. For long-term storage, it is better to cook or simply boil mushrooms.

How long can you store boiled chanterelles in the refrigerator?

If you immediately sort fresh mushrooms and boil them in boiling water, their shelf life will increase five times. Instead of a day for raw ones, the shelf life of boiled chanterelles will be five days.

How long can frozen chanterelles be stored in the freezer?

The shelf life of frozen mushrooms is up to four months. In order not to forget when the product was frozen, for convenience, a sticker with the date of freezing should be placed on the tray or bag.