Source: Svetlana Terlyukevich, AdobeStockPreserving chanterelles for winter is very simple – the main thing is to carefully sort and wash the mushrooms. And what to do next – we'll tell you in our collection of recipes!
1. Marinated Chanterelles with Vinegar for Winter
Source: AdobeStockA classic marinade option for any wild mushrooms.
You will need: 2 kg chanterelles, 50 ml vinegar, 50 g salt, 10 g cloves, 1.5 l water, 25 g allspice, 100 g sugar.
Preparation: Boil chanterelles for 15-20 minutes and drain. To 1.5 liters of the mushroom broth, add all spices, sugar, and salt. Bring to a boil again, return the chanterelles, pour in the vinegar, and cook for 5-7 minutes. Distribute the preparation into sterilized jars, sterilize for another 15 minutes, and seal.
2. Canned Chanterelles with Citric Acid
Source: agro-tm.ruCitric acid helps preserve the preparation instead of vinegar.
You will need: 1 kg chanterelles, 1 tsp citric acid, 500 ml water, 2 tsp salt, 3 tsp sugar, 3 bay leaves, 1 tsp peppercorns, 2 clove buds, 1 pinch nutmeg.
Preparation: Boil chanterelles for 15-20 minutes in boiling water, drain, and rinse. Boil water with all other ingredients, cook the marinade for 2 minutes, and add the chanterelles. Cook for another 15 minutes, arrange the mushrooms in sterilized jars, pour in the marinade, and seal for winter.
3. Vegetable Salad with Chanterelles for Winter
Source: tatgrib.ruOptionally, add herbs or any spices to your taste.
You will need: 1.5 kg chanterelles, 1 kg tomatoes, 500 g each of onions, carrots, and bell peppers, 150 g sugar, 50 g salt, 100 ml vinegar, 300 ml vegetable oil.
Preparation: Boil chanterelles for 15-20 minutes after boiling and drain. Blend bell peppers and tomatoes. Chop onions, grate carrots, mix all vegetables, add oil, and simmer for 10 minutes. Add mushrooms, salt, and sugar, and simmer the salad for another 45 minutes. 5 minutes before the end of cooking, pour in the vinegar. Seal the salad in sterilized jars.
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4. Salted Chanterelles (Cold Method) for Winter
Source: povar.ruFor this recipe, you don't even need to boil brine or marinade separately.
You will need: 1 kg chanterelles, 50 g salt, 150-200 ml vegetable oil, 2 cloves garlic, 4 dill sprigs.
Preparation: Pour boiling water over chanterelles for 5 minutes, let them drain and cool. In a salting container, layer some salt, chopped dill, and garlic. Add mushrooms in layers, sprinkling them with salt, and top with the remaining herbs and garlic.
Leave the chanterelles under a press in a cool place for 3 days, then tightly pack them into sterilized jars, pour hot oil over them, seal, and store in a cool place.
5. Salted Chanterelles without Vinegar for Winter
Source: agro-tm.ruA quick recipe for mushrooms in the simplest brine. These chanterelles are convenient to add to other dishes.
You will need: 300 g chanterelles, 2 tbsp salt, 200 ml water.
Preparation: Boil chanterelles for 5 minutes in salted boiling water and drain. Place the mushrooms in a sterilized jar. Boil brine from water and salt, pour it over the chanterelles, and sterilize in boiling water for 20 minutes. Seal for winter.
6. Marinated Chanterelles with Onions and Carrots
Source: pinterest.comAn already prepared salad that can easily be served with any meal.
You will need: 500 g chanterelles, 1.5 cups water, 1/4 cup vinegar, 1 onion, 1 carrot, 1.5 tbsp honey, 0.5 tbsp salt, spices.
Preparation: Thinly slice the onion and carrot, and arrange them in sterilized jars with all spices to taste. Boil chanterelles for 10 minutes in boiling water, drain, and layer them on top. Boil water with vinegar, honey, and salt. Pour the boiling marinade over the chanterelles and seal.
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7. Solyanka with Chanterelles for Winter
Source: cookpad.comNot just an appetizer, but practically a full main course in a jar.
You will need: 1 kg cabbage, 150 g each of onions and carrots, 300 g chanterelles, 100 ml vegetable oil, 2 tbsp tomato paste, 1 tsp salt, 300 ml water, 1 tsp paprika, spices.
Preparation: Chop onions and carrots, fry them in oil until soft, and add finely shredded cabbage. Simmer until soft. At the same time, fry chanterelles until cooked.
Add mushrooms and all spices to the cabbage, and after 5 minutes, pour in the tomato paste with water. Simmer everything together until cooked over low heat and seal the solyanka in sterilized jars.
8. Fried Chanterelles in Butter for Winter
Source: livejournal.comThis preservation method is best suited for chanterelles.
You will need: 1 kg chanterelles, 2 onions, vegetable oil and butter.
Preparation: Fry mushrooms and onions in vegetable oil separately. Mix and season to taste. Melt some butter, pour 1-2 spoons into sterilized jars, and layer the chanterelles. Pour butter over each layer; the last layer should also be butter. Seal and store the preparations in a cool place.
9. Chanterelle Caviar with Onions and Carrots for Winter
Source: dzen.ruClassic mushroom caviar that will leave no one indifferent.
You will need: 400 g chanterelles, 100 g each of onions and carrots, 100 ml vegetable oil, 0.5 tbsp vinegar, 0.25 tsp salt, spices.
Preparation: Pass chanterelles through a meat grinder, add a third of the oil, and simmer for about 30-40 minutes over low heat. Chop onions, grate carrots, and fry them until cooked with another third of the oil.
Mix the fried vegetables with mushrooms and spices to taste, salt, and simmer the caviar for 20 minutes. Pour in the vinegar, place the preparation in a sterilized jar, and pour the remaining hot oil on top. Seal for winter.
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10. Chanterelles in Tomato Sauce for Winter
Source: mirtesen.ruThe mushrooms turn out very crispy, in a sweet and sour sauce.
You will need: 300 g chanterelles, 2-3 tbsp tomato paste, 1 onion, 2 cloves garlic, 1 tbsp salt, 2 tbsp sugar, 1 tbsp vinegar, spices, 300 ml water.
Preparation: Boil chanterelles for 15 minutes in boiling water and drain. Chop and fry the onion until translucent, mix it with chanterelles, add water and tomato paste, and simmer for 15 minutes over low heat. Add garlic and all spices, simmer for another 15 minutes, and pour in the vinegar. Seal the chanterelles in sterilized jars.
11. Chanterelle Confit for Winter
Source: vk.comAnother way to preserve chanterelles in aromatic butter.
You will need: 1 kg chanterelles, 350 g butter, 15 g salt.
Preparation: Melt butter in a deep pan, add washed and dry chanterelles, and salt immediately. Bring to a boil and cook over medium heat until the liquid evaporates and the butter becomes clear – up to 40 minutes. Arrange the chanterelles in sterilized jars, pour the same butter over them, and seal.
12. Chanterelle Caviar with Tomato Paste
Source: lobsterhouse.ruEspecially good as a spread for toast or a filling for tartlets.
You will need: 1.2 kg chanterelles, 400 g onions, 200 g carrots, 100 ml vegetable oil, 100 g tomato paste, 100 ml water, spices and salt.
Preparation: Boil chanterelles for 20 minutes in boiling water and pass through a meat grinder. Finely chop onions, grate carrots, and fry them in oil for 7-10 minutes. Add tomato paste, water, and spices. After 2 minutes, add the mushrooms and simmer everything together for another 20 minutes. Arrange the mushroom caviar in sterilized jars, pour a small amount of hot oil over it, and seal.
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13. Chanterelles with Garlic for Winter
Source: pinterest.comThis preparation is traditionally best stored in a dark and dry place.
You will need: 1 kg chanterelles, 50 g garlic, 70 ml vinegar, 1.5 l water, 3 tbsp sugar, 2 tbsp salt, 5 sprigs dill, spices.
Preparation: Cover chanterelles with water and boil for 20 minutes after coming to a boil. Drain and rinse, then add arbitrarily chopped garlic and other ingredients to the water. Bring to a boil again, return the chanterelles, and cook for another 5 minutes. Seal the preparation in sterilized jars.
14. Fried Chanterelles in the Freezer for Winter
Source: cookpad.comThese chanterelles can then be immediately added to other dishes during cooking.
You will need: 300 g chanterelles, 5 g salt, 50 ml vegetable oil.
Preparation: Chop and fry chanterelles in vegetable oil for about 15 minutes until the liquid evaporates. Salt the mushrooms, let them cool, place them in a container, and put them in the freezer.
15. Dried Chanterelles for Winter
Source: pinterest.comStore them in a dry and hermetically sealed container.
You will need: 1 kg chanterelles.
Preparation: This option is for those who do not have an electric dehydrator. Thread whole chanterelles onto a strong string and hang them in a dry, well-ventilated area, preferably in the sun. Drying the mushrooms will take about 5-7 days.