6 Easy Recipes for Freezing Chanterelles for Winter

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The aroma of fresh mushrooms is simply irresistible. But wouldn't it be great to extend that pleasure throughout the year, rather than limiting it to just one season? Especially when it comes to such vibrant and delicious chanterelles. Simply tossing them into the freezer isn't enough – there are some tricks involved. But don't worry, in this collection, we'll show you how to properly freeze chanterelles for winter!

1. Frozen Boiled Chanterelles

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Boiling the mushrooms beforehand prevents them from becoming bitter and helps them retain their shape.

You will need: 1 kg chanterelles, salt.

Preparation: Clean and rinse the chanterelles, cover them with about 1 liter of water, add 1 tbsp of salt, and bring to a boil. Simmer the mushrooms for 20-25 minutes over medium heat, then drain them in a colander, rinse, cool, and allow all the water to drain completely. Divide the boiled chanterelles into portioned containers or zip-top bags and freeze.

2. Frozen Chanterelle 'Sausages' for Winter

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When needed, simply cut off a piece of the desired size.

You will need: 1 kg chanterelles, salt.

Preparation: Rinse, sort, and boil the chanterelles for 20-25 minutes in salted boiling water. Rinse them again with cold water, drain and cool, then wrap them in cling film to form medium-thick 'sausages'. Place the prepared portions in the freezer for storage.

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3. Frozen Chanterelles in Zip-Top Bags

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We recommend labeling the bags with the freezing date.

You will need: 1 kg chanterelles, salt.

Preparation: Sort, rinse, and boil the chanterelles in salted water. Afterward, rinse them again, drain in a colander, and let them dry and cool. Place the mushrooms in zip-top bags and seal, carefully pressing out any air as you go. Stack the bags flat in the freezer.

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4. Frozen Fresh Chanterelles for Winter

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Opinions on the necessity of boiling chanterelles vary, so you can try it yourself.

You will need: 1 kg chanterelles.

Preparation: Thoroughly sort, clean, and rinse the chanterelles. Let them dry and spread them out on a tray or cutting board. Place the mushrooms in the freezer, and once they are frozen solid, transfer them to zip-top bags or plastic containers.

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5. Frozen Chanterelles in Mushroom Broth

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With broth included – perfect for making soups or sauces.

You will need: 1 kg chanterelles, salt, spices.

Preparation: Rinse, sort, and cover the chanterelles with water. Bring to a boil, simmer for 15 minutes, and drain the water. Then rinse again, cover the mushrooms with clean water, add salt and spices to taste, simmer for 10 minutes after boiling, remove from heat, and let cool. Afterward, divide the chanterelles into portioned containers, pour the mushroom broth over them, and place them in the freezer.

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6. Frozen Fried Chanterelles for Winter

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Add these mushrooms to pasta, stews, risotto – anywhere you like.

You will need: 1 kg chanterelles, 200 g onion, butter, salt.

Preparation: Rinse, pat dry, and slice the chanterelles. Lightly sauté the chopped onion in butter, add the mushrooms, and fry until all the moisture has evaporated. Then season with salt, cool, divide the prepared mixture into portioned containers, and place them in the freezer.