Chanterelle mushrooms: cooking recipes for the winter

Chanterelles are quite common and tasty mushrooms that are widely used in cooking. They can be boiled, fried, stewed, frozen and marinated. This article will discuss recipes for cooking chanterelles for the winter.

Preparing chanterelles for harvesting for the winter

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

1. From a common container, choose whole, preferably young specimens of a small size.
2. Separately, clean each well, free from forest debris.
3. Wash under running water, pay special attention to possible contamination that may form between the plates under the hat.
4. Before salting and marinating, cook for about half an hour and drain the water. Then repeat the procedure. To make pickled chanterelles crispy, immediately after they are cooked, rinse with cold water. It is considered a gross mistake if you leave the mushrooms to cool in hot broth.
5. Jars 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 marinade, but, as practice shows, quite successful preparations are obtained without it.
2. Salting. There is 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, just rinse the main product, string it on a thread and dry it in the sun. Subsequently, the dried billet can be added to soups or roasts.
4. Freezing – preserves 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 hostess time for cooking in the future.
5. Cooking caviar for the winter will be an excellent 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 chef.

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

Homemade chanterelle recipes for the winter

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

Chanterelles in jars for the winter with vinegar

Classic recipe. You will need the following ingredients:

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

Step-by-step instruction:

1. Boil the mushrooms in salted water for 50 minutes, removing the resulting foam.
2. A couple of minutes before readiness, add vinegar, then sugar and spices.
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 peas of black pepper;
• salt – 20 of

  Step-by-step instruction:

1. Cut 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. In the broth where the mushrooms were boiled, put sugar, salt, cloves and pepper.
4. After boiling, add mushrooms and cook for 7 minutes.
5. Pour in the vinegar, leave on the stove for another 5 minutes.
6. Sterilize jars in advance, put mushrooms in them, then pour hot marinade to the brim.
7. Roll up jars with lids, wrap 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 pre-peeled and chopped 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 into boiling water, cook for about 10 minutes.
5. Add citric acid and after a minute remove from heat.
6. Arrange mushrooms in prepared jars, pour them with marinade.
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 and pepper – to taste.

Step-by-step instruction:

1. Peeled chanterelles cut into large pieces, stew in a dry non-stick frying pan. Cook until all the 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 pâté in winter

Patés are great for sandwiches. For example, this delicious mixture can be spread on bread or bread.

Ingredients:

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

Cooking process:

1. Boil the peeled chanterelles for 20 minutes, then transfer to a plate and cool, but do not pour out the broth.
2. Chop the garlic clove and onion and fry in oil.
3. Send the carrot 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. A minute before readiness, add salt, pepper and herbs.
6. Transfer the resulting mass to a blender and grind until smooth.

Necessary ingredients:

• chanterelles – 0,5 kg;
• onion – 1 pcs .;
• vegetable oil – 2 st. l .;
• fat cream – 150 ml;
• garlic – 1 tooth;
• butter – 50 g;
• pepper, salt – to taste;
• 4 sprigs of thyme.

Step-by-step instruction:

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

Recipes for cooking in 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. Salt and stir.
3. Fry over medium heat for 10 minutes.
4. Cool the finished product, put it in jars, leaving a little space on top.
5. Pour in 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 .;
• onion – 3 pcs .;
• sugar – 3 tsp;
• salt – 3 tsp;
• peppercorns – 7 pcs.;
• vegetable oil – 75 ml.

Step-by-step instruction:

1. Peel and wash vegetables. Grate the carrots, cut the onion into half rings.
2. Fry the onion in oil until golden brown, add carrots, salt, sugar, spices and vinegar.
3. Close the pan with a lid and simmer until almost done.
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. Place the resulting blank tightly in sterilized jars and roll up the lids.

Lecho with chanterelles for the winter

The first recipe.

• tomatoes – 3 kg;
• chanterelles – 2 kg;
• onion – 4 pcs .;
• 1 garlic head;
• 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, pour in oil and put on low heat, closing the lid.
2. Finely chop the onion and fry in a separate pan.
3. Remove skin from tomatoes. This is quite simple to do as follows: dip the vegetables for a couple of minutes in boiling water, then immediately in ice water, then pry off the skin with a knife.
4. Pass the peeled tomatoes through a meat grinder.
5. Pour the resulting composition into a separate pan and put on the stove over low heat.
6. After boiling, add fried onions, chanterelles, finely chopped greens, 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. Wrap in a blanket for slow cooling.

For another recipe, you need the following products:

• bell pepper – 0 kg;
• tomatoes – 3 pcs .;
• chanterelles – 0,3 kg;
• butter – 50 g;
• tomato paste – 1 st. l .;
• salt – to taste;

Step-by-step instruction:

1. Processed mushrooms, tomatoes and pepper cut into large slices, put in a saucepan, salt, add tomato paste.
2. Pour one glass of water, close the lid and put on a slow fire.
3. Simmer until all foods are soft.
4. Cool it down.

There are 2 ways to store this dish:

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

Chanterelles in lard for the winter

Necessary ingredients:

• chanterelles – 2 kg;
• lard – 1 kg;
• salt – to taste.

Step-by-step instruction:

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

Chanterelles in margarine for the winter

Necessary ingredients:

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

Step-by-step instruction:

1. Mushrooms cut into medium pieces.
2. Fry the prepared product on pre-melted margarine for about 10 minutes.
3. Then reduce the gas, close the lid and simmer for 20 minutes.
4. Arrange the finished workpiece in sterile jars.

Chanterelles in butter for the winter

Necessary ingredients:

• chanterelles – 0,5 kg;
• butter – 200 g;
• salt – to taste;
• bay leaf – 4 pcs .;
• peppercorns – 4 pcs.

Step-by-step instruction:

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

Chanterelles with beans for the winter

Ingredients:

• chanterelles – 0,5 kg;
• beans – 200 g;
• onion – 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 beans in advance in cold water for at least 8 hours.
2. Fry pre-boiled mushrooms in vegetable oil.
3. Boil beans until tender.
4. Fry chopped onion in a separate pan until golden brown, then add beans, mushrooms, sugar, salt, spices, garlic and herbs.
5. Simmer until done, but at least 30 minutes.
6. Transfer the finished mass to jars, cover with lids and sterilize for 40 minutes.
7. Roll up, turn over and wrap 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. During the cooking process, remove the resulting foam and periodically stir the mushrooms so that they do not burn.
4. About 15 minutes before done, add all remaining ingredients, then bring to a boil.
5. Pour the blank into prepared hot jars, 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 .;
• onion – 2 pc.;
• 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 a common frying pan.
3. Salt, and add all the necessary components.
4. Simmer until almost done.
5. Pour oil into the second frying pan and fry fresh mushrooms on it.
6. When most of the liquid has evaporated, add cooked vegetables to the chanterelles.
7. Simmer everything together for 20 minutes.
8. Cool the finished dish and arrange in jars and roll up.

Chanterelles for the winter without sterilization

Ingredients:

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

Step-by-step instruction:

1. Put prepared chanterelles to cook in slightly salted water
2. Add pepper, cloves and bay leaf to them.
3. Cook for about 15 minutes.
4. Transfer the finished product to an enameled 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 cooked mushrooms to a clean bowl. Since this recipe does not call for seaming jars, they do not need to be sterilized.

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 salt 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 carrots and send to a common frying pan.
4. Zucchini cut into cubes or rings, roll in flour and fry in a separate pan until golden brown.
5. Add mushrooms and vegetables to zucchini. Simmer for another five minutes with the lid closed.
6. Transfer the hot salad into jars and sterilize for 20 minutes.

Chanterelle mushrooms in tomato sauce for the winter

Ingredients:

• chanterelles – 0,5 kg;
• onion – 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 pre-boiled mushrooms.
2. Fry the chopped onion in a separate pan, then add the mushrooms.
3. Tomatoes are peeled and passed through a meat grinder. Pour into a common pan, then add sugar, salt, spices, garlic and herbs.
4. Simmer until tender.
5. Pour the prepared mixture into jars.
6. Sterilize for 20 minutes, previously covered with lids.

Mushroom caviar from chanterelles for the winter

You will need:

• onion – 2 pcs .;
• Garlic – 3 cloves;
• carrots – 2 pcs .;
• chopped hot pepper – 2 g;
• 2 laurel leaves;
• chanterelles – 1 kg;
• 2 Cloves;
• 2 allspice peas;
• salt – to taste;
• vinegar 9% – 1 tsp;
• sunflower oil – 120 ml.

Preparation:

1. Cut pre-prepared chanterelles into small slices and boil with the addition of salt and spicy 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 cooking broth and garlic, then chop.
3. Transfer the resulting mixture to a frying pan, simmer under the lid for 1 hour.
4. Open the lid 10 minutes before it’s ready to let excess liquid evaporate.
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 preparations for the winter, rolled up in jars with iron lids. The fact is that such a product easily reacts with the metal, and therefore releases toxins. Store in a refrigerator, pantry, 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 be aware that sterile jars must be used as preparations for the winter, otherwise the product will quickly deteriorate.