Chanterelle mushrooms: recipes for the winter

Chanterelles are a common and delicious mushroom that is widely used in cooking. They can be boiled, fried, simmered, frozen and marinated. This article will discuss recipes for cooking chanterelles for the winter.

Preparing chanterelles for harvesting for the winter

Before cooking chanterelles for the winter, you must first process them. To do this, follow these steps:

1. Select whole, preferably young, small specimens from the general container.
2. Separately, each is well cleaned, free from forest debris.
3. Wash under running water, pay special attention to possible dirt that may form between the plates under the cap.
4. Before salting and pickling, cook for about half an hour and drain the water. Then repeat the procedure. To make the pickled chanterelles crisp, rinse with cold water immediately after they have been cooked. It is considered a gross mistake if you leave the mushrooms to cool in a hot broth.
5. Banks and lids for rolling must be prepared immediately: sterilized and dried.

How to cook chanterelles for the winter

There are quite a few ways to cook delicious chanterelles for the winter, the most common are:

1. Marinating is a preparation based on a special marinade. As a rule, vinegar is used for the marinade, but, as practice shows, quite successful blanks are obtained without it.
2. Salting. There are a huge variety of options for how to salt chanterelles. For example, you can limit yourself to only two ingredients: mushrooms and salt, or add spices. In the latter case, a dish of chanterelles for the winter will acquire a new flavor and aroma.
3. Drying is one of the most popular options. In dried mushrooms, the concentration of aroma is several times higher than in fresh ones. This method does not require a lot of time, special culinary skills and additional products. To do this, you just need to rinse the main product, string it on a string and dry it in the sun. Subsequently, the dried workpiece can be added to soups or roasts.
4. Freezing - retains freshness, taste and aroma for a long time, but not more than 1 year. Experts assure that the shelf life of the frozen product is 12 months. You can freeze mushrooms not only fresh, but fried or boiled, which significantly saves the housewife's time for cooking in the future.
5. Cooking caviar for the winter is a great option as a snack for lunch or dinner. There are many variations of this delicious dish, so it all depends on the availability of ingredients and the imagination of the cook.

Mushrooms intended for harvesting should not lie for more than two days. It is preferable to roll up the jars with lids freshly picked ingredients. The next video describes in more detail how to deliciously pickle chanterelles for the winter.

Homemade recipes for preparations from chanterelles for the winter

The following recipes for winter preparations from chanterelles are quite simple to perform, but they will become a delicious option as an appetizer for the main course.

Chanterelles in jars for the winter with vinegar

The classic recipe. You will need the following ingredients:

• sugar - 10 g;
• mushrooms - 1 kg;
• salt - 15 g;
• 2 carnations;
• 2 bay leaves;
• vinegar 9% - 100 ml;
• peppercorns - 4 pcs.

Step-by-step instruction:

1. Boil mushrooms in salted water for 50 minutes, removing the resulting foam.
2. Add vinegar, then sugar and spices a couple of minutes until tender.
3. Cool the finished product, transfer to sterilized jars.

Can be cooked in a spicy marinade.

Composition:

• chanterelles - 1 kg;
• cloves - 2 pcs.;
• sugar - 50 g;
• vinegar (9%) - 30 ml;
• 5 black peppercorns;
• salt - 20 g.
  Step-by-step instruction:

1. Chop the prepared mushrooms, simmer over medium heat.
2. Cook until they sink to the bottom of the pan, then remove and rinse under cold water.
3. Put sugar, salt, cloves and pepper in the broth where the mushrooms were cooked.
4. After boiling, add mushrooms and cook for 7 minutes.
5. Pour in vinegar, leave on the stove for another 5 minutes.
6. Sterilize the jars in advance, put the mushrooms in them, then pour hot marinade to the brim.
7. Roll up the jars with lids, wrap them in a blanket and leave for a day.

Chanterelles for the winter without vinegar

For the first recipe, you will need the following products:

• chanterelles - 1 kg;
• salt to taste;
• citric acid - 1 tbsp. l .;
• allspice peas - 5 pcs.;
• cloves - 2 pcs.;
• bay leaf - 2 pcs.;
• sugar - 40 g

Step-by-step instruction:

1. Pour the pre-peeled and cut chanterelles with water.
2. After 30 minutes of cooking, rinse the boiled mushrooms with cold water.
3. In another saucepan, make a marinade: pour 0.7 liters of water, salt, add sugar and spices.
4. Dip the mushrooms in boiling water, cook for about 10 minutes.
5. Add citric acid and remove from heat after a minute.
6. Put mushrooms in prepared jars, pour marinade over them.
7. Roll up the lids and turn over, wrap with a blanket for a day.

For the second recipe you need:

• mushrooms - 1 kg;
• sunflower oil - 150 ml;
• salt, pepper - to taste.

Step-by-step instruction:

1. Cut the peeled chanterelles into large pieces, simmer in a dry non-stick frying pan. Cook until all liquid has evaporated; excess water can be removed with a ladle or spoon.
2. Add oil, salt and pepper.
3. Fry for 20 minutes.
4. Transfer the finished workpiece to jars and roll up the lids.
5. Turn over and wrap in a blanket.

Chanterelle pate for the winter

Pates are great for sandwiches. For example, you can spread this delicious mixture on a piece of bread or a loaf of bread.

Ingredients:

• chanterelles - 300 g;
• carrots - 1 pc.;
• olive oil - 2 tbsp l .;
• onion - 1 pc.;
• a couple of sprigs of dill;
• one clove of garlic;
• salt, pepper - to taste.

Cooking process:

1. Cook the peeled chanterelles for 20 minutes, then transfer to a plate and cool, but do not pour out the broth.
2. Chop a clove of garlic and onion and fry in oil.
3. Send carrots grated on a coarse grater to a common frying pan.
4. After 2 minutes, add the boiled gifts of the forest, pour 1 tbsp. broth and simmer for 20 minutes.
5. Add salt, pepper and herbs a minute before cooking.
6. Transfer the resulting mass to a blender and grind until smooth.

Required Ingredients:

• chanterelles - 0.5 kg;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. l .;
• heavy cream - 150 ml;
• garlic - 1 clove;
• butter - 50 g;
• pepper, salt - to taste;
• 4 sprigs of thyme.

Step-by-step instruction:

1. Chop the onion and garlic, fry in a little oil.
2. Add thyme sprigs.
3. Put the peeled chanterelles in a common frying pan. Simmer until tender, covered and remove the thyme sprigs.
4. Pour in the cream and cook until all the liquid has evaporated.
5. Transfer to a blender, salt and pepper, add a piece of butter and chop.

Chanterelle recipes in oil for the winter

The first recipe for cooking chanterelles in oil for the winter includes the following ingredients:

• mushrooms - 1 kg;
• sunflower oil - 100 ml;
• salt to taste.

Step-by-step instruction:

1. Fry the processed mushrooms in a brazier in a large amount of oil so that it completely covers the chanterelles.
2. Season with salt and stir.
3. Fry over medium heat for 10 minutes.
4. Cool the finished product, put in jars, leaving a little space on top.
5. Fill with the remaining hot oil.
6. Arrange in jars, close with plastic lids, cover with parchment paper.

Before use, the workpiece should be fried again with the addition of onions.

Required ingredients for another recipe:

• chanterelles - 1 kg;
• vinegar 9% - 50 ml;
• carrots - 3 pcs.;
• bay leaf - 3 pcs.;
• onions - 3 pcs.;
• sugar - 3 tsp;
• salt - 3 tsp;
• peppercorns - 7 pcs.;
• vegetable oil - 75 ml.

Step-by-step instruction:

1. Peel and rinse vegetables. Grate the carrots, cut the onion into half rings.
2. Fry onions in oil until golden brown, add carrots, salt, sugar, spices and vinegar.
3. Cover the pan with a lid and simmer until almost cooked.
4. In a separate heat-resistant bowl, fry the mushrooms until a pleasant golden hue, then transfer to the vegetables. Simmer covered over low heat for about 20 minutes, stirring occasionally.
5. Put the resulting workpiece tightly in sterilized jars and roll up the lids.

Lecho with chanterelles for the winter

First recipe.

• tomatoes - 3 kg;
• chanterelles - 2 kg;
• onions - 4 pcs.;
• 1 head of garlic;
• a large bunch of greens, consisting of dill, cilantro and parsley;
• salt to taste;
• sugar - 1 tsp for every 1 tbsp. l. salt;
• vegetable oil - 300 ml;
• ground red and black pepper to taste.

Step-by-step instruction:

1. Put the processed mushrooms in a heat-resistant dish, cover with oil and put on low heat, covering with a lid.
2. Chop the onion finely and fry in a separate skillet.
3. Remove the skin from the tomatoes. It is quite simple to do this as follows: dip the vegetables for a couple of minutes in boiling water, then immediately in ice water, then pry the skin with a knife.
4. Pass the peeled tomatoes through a meat grinder.
5. Pour the resulting composition into a separate saucepan and put on the stove over low heat.
6. After boiling, add fried onions, chanterelles, finely chopped herbs, garlic, salt, sugar and pepper to the tomato. Cook for 30 minutes.
7. Put the cooled dish into pre-sterilized jars, roll up the lids and turn over.
8. Cover with a blanket for slow cooling.

For another recipe, you need the following products:

• Bulgarian pepper - 0.5 kg;
• tomatoes - 3 pcs.;
• chanterelles - 0.3 kg;
• butter - 50 g;
• tomato paste - 1 tbsp l .;
• salt to taste;

Step-by-step instruction:

1. Cut the processed mushrooms, tomatoes and peppers into large slices, put in a saucepan, salt, add tomato paste.
2. Pour in one glass of water, close the lid and put on low heat.
3. Simmer until all foods are tender.
4. Cool down.

There are 2 ways to store this dish:

1. Transfer the resulting mass to a plastic container and put into the freezer.
2. Roll up in sterile jars.

Chanterelles in fat for the winter

Required Ingredients:

• chanterelles - 2 kg;
• fat - 1 kg;
• salt to taste.

Step-by-step instruction:

1. Clean the mushrooms from debris and boil.
2. Large specimens can be cut into pieces, and small ones can be left intact.
3. Cut lard into small pieces, melt until lard is formed.
4. Put boiled mushrooms in a common pan, salt to taste. Cook for 30 minutes.
5. Transfer the mushrooms to pre-sterilized jars, leaving a little free space of 2 cm.
6. Pour the remaining bacon on top, then sprinkle with salt.
7. Sterilize jars with the workpiece in a water bath for 30 minutes and close with sterilized lids.
8. Turn the jar over, wrap it in a blanket.

Chanterelles in margarine for the winter

Required Ingredients:

• margarine - 250 g;
• chanterelles - 1 kg.

Step-by-step instruction:

1. Cut the mushrooms into medium pieces.
2. Fry the prepared product in pre-melted margarine for about 10 minutes.
3. Then turn off the gas, close the lid and simmer for 20 minutes.
4. Put the finished workpiece in sterile jars.

Chanterelles in butter for the winter

Required Ingredients:

• chanterelles - 0.5 kg;
• butter - 200 g;
• salt to taste;
• bay leaf - 4 pcs.;
• peppercorns - 4 pcs.

Step-by-step instruction:

1. Cut the prepared mushrooms.
2. Fry in a small piece of butter, season with salt.
3. When the liquid has evaporated, add the onion, cut into half rings.
4. Simmer until the onions are tender.
5. Add bay leaf, pepper and remaining oil 5 minutes before cooking.
6. Transfer the hot piece to jars so that the oil completely covers the mushrooms.

Chanterelles with beans for the winter

Required products:

• chanterelles - 0.5 kg;
• beans - 200 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• greens (parsley, cilantro, dill);
• salt - 40 g;
• sugar - 20 g;
• sunflower oil - for frying;
• spices (ground barberry, pepper) - at the discretion.

Step-by-step instruction:

1. Soak the beans in cold water for at least 8 hours.
2. Fry the pre-boiled mushrooms in vegetable oil.
3. Boil the beans until tender.
4. Fry the chopped onions in a separate frying pan until golden brown, then add beans, mushrooms, sugar, salt, spices, garlic and herbs.
5. Simmer until tender, but at least 30 minutes.
6. Transfer the prepared mass to jars, cover with lids and sterilize for 40 minutes.
7. Roll up, turn over and wrap up with a warm blanket.

Chanterelles in their own juice for the winter

Ingredients:

• chanterelles - 1 kg;
• bay leaf - 2 pcs.;
• peppercorns - 3 pcs.;
• citric acid - 5 g;
• salt to taste.

Preparation:

1. Put the processed mushrooms in a saucepan with a thick bottom, add half a glass of water.
2. Put on low heat, gradually bringing to a boil.
3. In the process of cooking, the resulting foam should be removed and the mushrooms should be stirred periodically so that they do not burn.
4. Add all remaining ingredients about 15 minutes until tender, then bring to a boil.
5. Pour the workpiece into prepared jars while hot, cover with lids and sterilize for 15 minutes.
6. Roll up hermetically.

Chanterelles with onions and carrots for the winter

Ingredients:

• fresh chanterelles - 500 g;
• carrots - 2 pcs.;
• bay leaf - 4 pcs.;
• onions - 2 pcs.;
• peppercorns - 5 pcs.;
• vegetable oil - for frying;
• vinegar 9% - to taste;
• sugar, salt - to taste.

Preparation:

1. Finely chop the onion and fry in a little oil.
2. Send the grated carrots to the common frying pan.
3. Salt and add all the necessary ingredients.
4. Simmer until almost cooked.
5. Pour oil into the second pan and fry fresh mushrooms in it.
6. When most of the liquid has evaporated, add the cooked vegetables to the chanterelles.
7. Simmer all together for 20 minutes.
8. Cool the finished dish and put in jars and roll up.

Chanterelles for the winter without sterilization

Required products:

• mushrooms - 500 g;
• salt - 2 tsp;
• garlic - 1 clove;
• water - 300 ml;
• ground black pepper - to taste;
• 2 allspice peas;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.

Step-by-step instruction:

1. Put the prepared chanterelles to boil in slightly salted water
2. Add pepper, cloves and bay leaves to them.
3. Cook for about 15 minutes.
4. Transfer the finished product to an enamel container and pour boiling mushroom brine. It is necessary that the mushrooms are completely covered with liquid.
5. Add salt and garlic cloves.
6. Transfer the finished mushrooms to a clean dish. Since this recipe does not involve rolling the cans, you do not need to sterilize them.

Zucchini with chanterelles for the winter

Composition:

• zucchini - 1 kg;
• tomatoes - 300 g;
• chanterelles - 300 g;
• vegetable oil - 5 tbsp. l .;
• flour - 150 g;
• 1 bunch of dill and parsley;
• black pepper;
• salt to taste.

Cooking process:

1. Hold the peeled chanterelles in salted water for 5 minutes, then fry in oil.
2. Pour half a glass of water, add 1 tbsp. l. vegetable oil, spices and herbs.
3. Grate the carrots and send to the common frying pan.
4. Cut the courgettes into cubes or rings, roll in flour and fry in a separate pan until golden brown.
5. Add mushrooms and vegetables to the zucchini. Simmer for another five minutes under a closed lid.
6. Transfer the hot salad to jars and sterilize for 20 minutes.

Chanterelle mushrooms in tomato sauce for the winter

Required products:

• chanterelles - 0.5 kg;
• onions - 0.1 kg;
• tomatoes - 0.5 kg;
• greens (parsley, cilantro, dill);
• salt - 40 g;
• sugar - 20 g;
• sunflower oil;
• garlic - 3 cloves;
• spices - at the discretion.

Step-by-step instruction:

1. Fry the pre-boiled mushrooms.
2. Fry the chopped onions in a separate pan, then add the mushrooms.
3. Peel the tomatoes and mince. Pour into a common skillet, then add sugar, salt, spices, garlic and herbs.
4. Simmer until tender.
5. Put the finished mixture in jars.
6. Sterilize for 20 minutes, covered with lids.

Mushroom caviar from chanterelle for the winter

You will need:

• onions - 2 pcs.;
• garlic - 3 cloves;
• carrots - 2 pcs.;
• chopped hot peppers - 2 g;
• 2 bay leaves;
• chanterelles - 1 kg;
• 2 carnations;
• 2 allspice peas;
• salt to taste;
• vinegar 9% - 1 tsp;
• sunflower oil - 120 ml.

Preparation:

1. Cut the pre-prepared chanterelles into small slices and boil with the addition of salt and spices: cloves, bay leaves, sweet peas.
2. After 20 minutes, pour the contents of the pan into a blender, add a couple of tablespoons of broth from cooking and garlic, then chop.
3. Transfer the resulting mixture to a pan, simmer under the lid for 1 hour.
4. 10 minutes before it is ready, open the lid to evaporate unnecessary liquid.
5. Add red pepper, vinegar.
6. Close the chanterelles for the winter in pre-sterilized jars.
7. Wrap with a blanket and leave for a day to cool.

Terms and conditions of storage

According to general rules, the shelf life of any type of mushroom is 12-18 months. Particular attention should be paid to blanks for the winter, rolled up in jars with iron lids. The fact is that such a product easily reacts with metal, and therefore releases toxins. Store in a refrigerator, closet, cellar or any other room that will protect from direct sunlight. The optimum temperature is 10-18 degrees.

Conclusion

Recipes for cooking chanterelles for the winter are varied and not particularly labor-intensive. The hostess should know that sterile jars must be used as preparations for the winter, otherwise the product will quickly deteriorate.

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