How to properly freeze chanterelles fresh for the winter at home and is it possible

Chanterelles have a more pronounced and vibrant flavor than champignons. Their active growth period, under favorable weather conditions, is midsummer to early fall. There are many methods for preserving mushrooms for a long time. In addition to the classic methods—freezing, drying, and canning—freezing is also a popular option. How to properly freeze chanterelles for the winter, keeping them fresh. What factors should you consider?

This product is perishable, so it should be processed and prepared immediately after harvesting. It is not recommended to store the product for more than a few days, even if refrigerated.

Can chanterelles be frozen for the winter?

Chanterelles are rich in vitamins essential for the proper functioning of the human body. Freezing chanterelles is the best method for preserving them. Freezing allows you to preserve the consistency, taste, aroma and composition of mushrooms. They can and should be frozen, as this process is quick and easy compared to canning.

Beginning homemakers will have some questions. Let's look at them in more detail below.

Peculiarities of working with mushrooms

When harvesting, be knowledgeable about the different types. False chanterelles are often disguised as regular chanterelles, as they are very similar and easy to confuse. This can lead to poisoning and poor health. Therefore, it's important to have someone knowledgeable nearby when harvesting.

Features of work:

1. During pickling chanterelles They lose their flavor, so it is important to eat mushrooms fresh or freeze them.
2. Freshly picked chanterelles must be processed immediately upon arrival home.
3. Refrigerating chanterelles causes bitterness.

Selecting and preparing mushrooms before starting the process

Which method is the most effective and is preliminary heat treatment of the product necessary?

Rules for processing before freezing:

• The safest mushrooms for health are those that were cleaned and prepared on the day of collection.
• An important condition is that the chanterelles must be young. If the chanterelle is large or dark yellow, it's best to discard it.
• Sort and remove forest debris. Trim roots and inspect for pests. Worms rarely eat this type of food.

• Rinse thoroughly under running water.
• To prepare the preparation, you need to select whole small mushrooms.
• After washing, chanterelles need to be dried. To do this, lay them out on a towel and wait until all the water drops disappear from the surface.
• For better preservation of specimens, it is recommended to add salt and mix before freezing.

Preparing the refrigerator

Preparing the refrigerator for storing food consists of defrosting it and removing any food that was not used during the winter.

It's important to unplug the appliance and remove all contents from the freezer. Allow it to thaw completely. Wipe with a sponge soaked in a water-soda solution and dry with a cotton cloth. If you have a place to store frozen food, you can leave it in the refrigerator for a couple of days.

After this, plug it in, wait until the required temperature is reached, and you can begin preparing the food.

Recipes for freezing chanterelles at home

The best ways to preserve chanterelles and prepare a variety of dishes in winter.

Freezing raw mushrooms

Fresh chanterelles must be frozen properly.

What you need for cooking:

• main product;
• salt;
• pelvis;
• sieve;
• containers and packages.

Preparation method:

• Sort the mushrooms and discard any old or damaged specimens. Chanterelles whose caps have already opened may become bitter during cooking.
• Choose young, small, and firm ones. Don't throw away any leftovers; they can be prepared in another way.
• Pick up the trash and cut off the roots.
• Rinse with plenty of water. Pay special attention to the area under the cap, as debris often accumulates there.

• Do not soak them, as they will absorb water and this will affect the taste.
• Spread on a towel and allow time to dry completely.
• To achieve crispy chanterelles, spread them out on a plate and freeze them. After 24 hours, transfer them to a container and store immediately.
• Mushrooms should be sealed. Ziploc bags should have a special fastener, and freezer containers should have a lid.
• Mark with a marker indicating the date and year of freezing.

Boiled chanterelles

You can preserve chanterelles by boiling them first.

Stages of preparation of the workpiece:

1. A distinctive feature of this method is the complete removal of bitterness. Sort fresh mushrooms and remove debris. Halve any mushrooms with large caps.
2. To cook, you'll need twice the amount of water as the main ingredient. Bring the water to a boil and add salt to taste. Then add the main ingredient.
3. Cook for 7 minutes. A film may form on the surface of the liquid; skim it off promptly. Long cooking will cause the flavor and aroma to fade.
4. Drain the liquid using a piece of cheesecloth.
5. Lay out on a towel and let dry.
6. Spread on a wide plate and place in the quick-freeze freezer. After 24 hours, remove the chanterelles, portion them into individual containers, and freeze.

Fried or stewed

Mushrooms can be cooked by stewing or frying. This method is suitable when there's no time to preserve the product, and freezing is the only option.

Necessary products:

• chanterelles - 2 kg;
• vegetable oil - 100 ml;
• onions - 3 pcs.;
• salt - 2 tsp;
• pepper, bay leaf to taste.

Cooking steps:

1. Pick up any debris and grass blades and wash them. Dry them on a towel. Chop any large ones, dividing them lengthwise.
2. Heat a frying pan, add any vegetable oil and quickly fry the mushrooms.
3. When exposed to heat, they will release juice; simmer until the liquid disappears.
4. Add oil and chopped onion.
5. Fry until the onion is translucent. Then add spices and salt.
6. Remove from heat and let cool completely. Divide among food containers. Seal tightly. If using bags, remove any air and seal tightly.
7. Place in the far corner of the freezer.

In the form of broth

You can prepare a product that is ideal for making soup, freezing mushrooms with broth.

Cooking steps:

1. Prepare the chanterelles in the same way as in the previous recipes. Pour water into a heat-resistant container and bring to a boil.
2. Once it boils, add spices, herbs and salt.
3. Add chanterelles and mix well. Cook for no more than 10 minutes.
4. Drain the resulting liquid into a container.
5. Wait until it cools completely.
6. Line a food container with cling film or place a plastic bag inside. Add the mushrooms and pour in the broth.
7. Let them freeze for a while, then remove them from the mold and place them in plastic bags, stacking them on top of each other. If you choose a rectangular container, you can save space in the freezer by stacking the items on top of each other.
8. The semi-finished product is suitable for making soups, julienne, gravies, and also for stewing potatoes.

How long and how are the blanks stored?

The product's shelf life depends on the freezer temperature. If it's between 12 and 14 degrees below zero, the product should be used within four months. At -18 degrees, it can be stored for up to six months.

How to defrost properly

To properly defrost the product, remove it and refrigerate it. If it's only slightly thawed, remove it and keep it at 20 degrees Celsius.

Do not defrost in a microwave oven. The prepared mushrooms cannot be re-frozen. Therefore, the quantity of mushrooms must be calculated from the start.

Chanterelles are ideal for making omelettes, stewed potatoes and cabbage, and soup.