True gourmets appreciate the excellent taste of mushrooms such as chanterelles. Collect them, as, however, and all the others, only in the warm autumn. Fresh, they, of course, are especially aromatic and tasty, but experienced chefs know how to stock them for a long period. The chanterelle mushroom itself is very unusual. Harvesting for the winter is not complicated. There are many different ways.
Harvesting chanterelle mushrooms in a way such as pickling is available to any housewife. For cooking, you will need to take: about a kilogram of chanterelles, a tablespoon of salt, table vinegar (about 1/3 cup) and a glass of water. To keep the chanterelle mushroom as beautiful, pickling for the winter by pickling is the most successful way. Better to use small and strong specimens. The form will be saved, do not have to cut for cooking and consumption.
The technology of pickling is as follows. Mushrooms cleaned of impurities,
wash and leave in a colander. In the pan we prepare the marinade and after boiling it we spread the chanterelles. Cooking time will take no more than 25 minutes. At the end of cooking add sugar - not more than one teaspoon, a little cinnamon, cloves and certainly a bay leaf. If
chanterelle mushrooms are prepared for the winter, then you need to sterilize the jars for 10-15 minutes. Put everything in the prepared container and fill it with brine. Experienced housewives on top often add a little boiling vegetable oil. Then the cans are rolled up with metal lids.
A cool chanterelle mushroom will decorate the table in winter. Harvesting for the winter in this form is a common thing. You can use the freeze. You can freeze both raw and fried. For raw freezing you will need: chanterelle mushrooms, cling film or containers. It is best to stock up young strong mushrooms. First clear the debris, dry a little on paper napkins. Then put in small portions either in bags or in containers and place in the freezer.
The chanterelle mushroom is tasty and dry. Harvesting for winter in this way is very simple, and dried, they do not lose their aroma and nutritional properties. Chanterelles thoroughly cleaned of debris, but do not need to be washed. Often use hats for drying. Cut them into strips and lay on a baking sheet. You can use the oven. To do this, mushrooms are laid out in one layer, the temperature is set at about 60 degrees. After completely dried - put in sealed bags or cans, and you can use bags of cotton fabric.
Very tasty is the fried chanterelle mushroom. Harvesting for winter in this way will allow you to enjoy a ready-made dish at any time. We need: chanterelle mushrooms - about a kilogram, vegetable oil - about 250 grams, salt to taste. Thoroughly clean the gifts of the forest, rinse and cut. Initially boil them in boiling water, and then put them in a saucepan with boiling oil. Fry in oil for about 30 minutes under a lid. Then remove the lid and fry for another 15 minutes. Prepare sterile jars and place the ready chanterelles in them. Top with oil and roll up metal covers.