Chanterelle mushrooms: 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 pickled. This article will discuss recipes for preparing 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 the general container, select whole, preferably small, young specimens.
2. Separately, each one should be thoroughly cleaned and freed from forest debris.
3. Wash under running water, paying special attention to possible dirt that may form between the plates under the cap.
4. Before salting and marinating, cook for about half an hour and drain the water. Then repeat the procedure. To make the pickled chanterelles crispy, immediately after they are cooked, rinse them with cold water. It is considered a serious mistake to leave the mushrooms to cool in a 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 prepare 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 are 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, the chanterelle dish will acquire a new taste and aroma for the winter.
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 or additional products. To do this, just rinse the main product, string it on a thread and dry it in the sun. Subsequently, the dried preparation can be added to soups or stir-fries.
4. Freezing – preserves freshness, taste and aroma for a long time, but not more than 1 year. Experts claim that the shelf life of the frozen product is 12 months.You can freeze mushrooms not only fresh, but also fried or boiled, which significantly saves the housewife’s time on preparing the dish 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 cook.

Mushrooms intended for harvesting should not sit for more than two days. It is preferable to cover the jars with lids of freshly collected ingredients. The following video describes in more detail how to deliciously marinate chanterelles for the winter.

Homemade recipes for chanterelle preparations for the winter

The following recipes for chanterelle preparations for the winter are quite simple to make, but will be a tasty 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, skimming off any foam that forms.
2. A couple of minutes before it’s ready, add vinegar, then sugar and spices.
3. Cool the finished product and transfer it to sterilized jars.

Can be cooked in a spicy marinade.

Compound:

• chanterelles – 1 kg;
• cloves – 2 pcs.;
• sugar – 50 g;
• vinegar (9%) – 30 ml;
• 5 black peppercorns;
• salt – 20 g.
  Step-by-step instruction:

1. Chop the prepared mushrooms and simmer over medium heat.
2. Cook until they sink to the bottom of the pan, then remove and rinse under cold water.
3. Add sugar, salt, cloves and pepper to the broth where the mushrooms were cooked.
4. After boiling, add mushrooms and cook for 7 minutes.
5. Pour in the vinegar and leave on the stove for another 5 minutes.
6. Sterilize the jars in advance, place the mushrooms in them, then fill them with hot marinade to the brim.
7. Roll up the jars with lids, wrap them 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 water over pre-peeled and chopped chanterelles.
2. After 30 minutes of cooking, rinse the boiled mushrooms with cold water.
3. In another saucepan, make the marinade: pour 0.7 liters of water, salt, add sugar and spices.
4. Place mushrooms in boiling water and cook for about 10 minutes.
5. Add citric acid and after a minute remove from heat.
6. Place mushrooms in prepared jars and pour marinade over them.
7. Roll up the lids and turn over, wrap in a blanket for a day.

For the second recipe you need:

• mushrooms – 1 kg;
• sunflower oil – 150 ml;
• salt, pepper - to taste.

Step-by-step instruction:

1. Cut the peeled chanterelles into large pieces and simmer in a dry non-stick frying pan. Cook until all the liquid has evaporated; excess water can be removed using a ladle or spoon.
2. Add oil, salt and pepper.
3. Fry for 20 minutes.
4. Transfer the finished product into jars and roll up the lids.
5. Turn over and wrap in a blanket.

Chanterelle pate for the winter

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

Ingredients:

• chanterelles - 300 g;
• carrots - 1 pc.;
• little olive oil – 2 tbsp. l.;
• onion – 1 pc.;
• a couple of sprigs of dill;
• one clove of garlic;
• salt, 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. Place the carrots, grated on a coarse grater, into a common frying pan.
4. After 2 minutes, add the boiled gifts of the forest, pour in 1 tbsp. broth and simmer for 20 minutes.
5. A minute before cooking, add salt, pepper and herbs.
6. Transfer the resulting mass to a blender and grind until smooth.

Required ingredients:

• chanterelles – 0.5 kg;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• heavy cream – 150 ml;
• garlic – 1 clove;
• butter – 50 g;
• pepper, salt - to taste;
• 4 sprigs of thyme.

Step-by-step instruction:

1. Chop the onion and garlic and fry in a small amount of oil.
2. Add thyme sprigs.
3. Place the peeled chanterelles in a common frying pan. Simmer under the lid 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, add salt and pepper, add a piece of butter and grind.

Recipes for chanterelles in oil for the 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 Dutch oven in a large amount of oil so that it completely covers the chanterelles.
2. Add salt and mix.
3. Fry over medium heat for 10 minutes.
4. Cool the finished product and place it in jars, leaving a little space on top.
5. Pour in the remaining hot oil.
6. Place in jars, close with plastic lids, and cover with parchment paper.

Before use, the workpiece should be fried again with the addition of onions.

Ingredients needed for another recipe:

• chanterelles – 1 kg;
• vinegar 9% - 50 ml;
• carrots – 3 pcs.;
• bay leaf – 3 pcs.;
• onions – 3 pcs.;
• sugar – 3 tsp;
• salt – 3 tsp;
• peppercorns – 7 pcs.;
• vegetable oil – 75 ml.

Step-by-step instruction:

1. Peel and rinse vegetables. Grate the carrots and cut the onion into half rings.
2. Fry the onion in oil until golden brown, add carrots, salt, sugar, spices and vinegar.
3. Cover the pan with a lid and simmer until almost done.
4. In a separate heat-resistant bowl, fry the mushrooms until a nice golden hue, then transfer to the vegetables. Simmer covered over low heat for about 20 minutes, stirring occasionally.
5. Place the resulting product tightly into sterilized jars and roll up the lids.

Lecho with chanterelles for the winter

First recipe.

• tomatoes – 3 kg;
• chanterelles - 2 kg;
• onions – 4 pcs.;
• 1 head of garlic;
• 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. Place the processed mushrooms in a heat-resistant bowl, add oil and place on low heat, covering with a lid.
2. Finely chop the onion and fry in a separate pan.
3. Remove the skins from the tomatoes. This is quite simple to do as follows: put the vegetables in boiling water for a couple of minutes, 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 mixture into a separate pan and place on the stove over low heat.
6. After boiling, add fried onions, chanterelles, finely chopped herbs, garlic, salt, sugar and pepper to the tomato. Cook for 30 minutes.
7. Place the cooled dish in pre-sterilized jars, roll up the lids and turn over.
8. Cover with a blanket for slow cooling.

For another recipe you need the following products:

• bell pepper – 0.5 kg;
• tomatoes – 3 pcs.;
• chanterelles – 0.3 kg;
• butter – 50 g;
• tomato paste – 1 tbsp. l.;
• salt - to taste;

Step-by-step instruction:

1. Cut the processed mushrooms, tomatoes and peppers into large slices, put them in a saucepan, add salt and tomato paste.
2. Pour one glass of water, close the lid and put on low heat.
3. Simmer until all ingredients become soft.
4. Cool.

There are 2 ways to store this dish:

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

Chanterelles in lard for the winter

Required ingredients:

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

Step-by-step instruction:

1. Clean the mushrooms from debris and boil.
2. Large specimens can be cut into pieces, while small ones can be left whole.
3. Cut the lard into small pieces and melt until lard forms.
4. Place boiled mushrooms in a common frying pan and add salt to taste. Cook for 30 minutes.
5. Transfer the mushrooms into pre-sterilized jars, leaving a little free space of 2 cm.
6. Pour the remaining lard on top, then sprinkle with salt.
7. Sterilize the jars with the preparation in a water bath for 30 minutes and close with sterilized lids.
8. Turn the jar over and wrap it in a blanket.

Chanterelles in margarine for the winter

Required ingredients:

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

Step-by-step instruction:

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

Chanterelles in butter for the winter

Required ingredients:

• chanterelles – 0.5 kg;
• butter – 200 g;
• salt - to taste;
• bay leaf – 4 pcs.;
• peppercorns – 4 pcs.

Step-by-step instruction:

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

Chanterelles with beans for the winter

Required Products:

• chanterelles – 0.5 kg;
• beans – 200 g;
• onions – 2 pcs.;
• garlic – 2 cloves;
• greens (parsley, cilantro, dill);
• salt – 40 g;
• sugar – 20 g;
• sunflower oil - for frying;
• spices (ground barberry, pepper) - at your discretion.

Step-by-step instruction:

1. Soak the beans in cold water for at least 8 hours in advance.
2. Fry pre-boiled mushrooms in vegetable oil.
3. Boil the beans until tender.
4. Fry the chopped onion in a separate frying 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 mixture into jars, cover with lids and sterilize for 40 minutes.
7. Roll up, turn over and wrap in 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. Place the processed mushrooms in a saucepan with a thick bottom, add half a glass of water.
2. Place over low heat, gradually bringing to a boil.
3. During the cooking process, remove any foam that has formed and stir the mushrooms periodically to prevent them from burning.
4. About 15 minutes before cooking, add all remaining ingredients, then bring to a boil.
5. Pour the preparation into prepared jars while hot, 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.;
• onions – 2 pcs.;
• 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 small amount of oil.
2. Place the grated carrots in a common frying pan.
3. Season with salt and add all the necessary ingredients.
4. Simmer until almost done.
5. Pour oil into a second frying pan and fry fresh mushrooms in it.
6. When most of the liquid has evaporated, add the cooked vegetables to the chanterelles.
7. Simmer everything together for 20 minutes.
8. Cool the finished dish and place it in jars and roll it up.

Chanterelles for the winter without sterilization

Required Products:

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

Step-by-step instruction:

1. Boil the prepared chanterelles in slightly salted water
2. Add pepper, cloves and bay leaf to them.
3. Cook for about 15 minutes.
4. Transfer the finished product into an enamel container and pour boiling mushroom brine over it. It is necessary that the mushrooms are completely covered with liquid.
5. Add salt and garlic cloves.
6. Transfer the finished mushrooms to a clean bowl. Since this recipe does not involve sealing the jars, there is no need to sterilize them.

Zucchini with chanterelles for the winter

Compound:

• 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. Soak the peeled chanterelles in salted 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 the carrots and place in a common frying pan.
4. Cut the zucchini into cubes or rings, roll in flour and fry in a separate frying pan until golden brown.
5. Add mushrooms and vegetables to the zucchini. Simmer with the lid closed for another five minutes.
6. Transfer the hot salad into jars and sterilize for 20 minutes.

Chanterelle mushrooms in tomato sauce for the winter

Required Products:

• 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 your discretion.

Step-by-step instruction:

1. Fry pre-boiled mushrooms.
2. Fry the chopped onion in a separate frying pan, then add the mushrooms.
3. Peel the tomatoes and pass through a meat grinder. Pour into a common frying pan, then add sugar, salt, spices, garlic and herbs.
4. Simmer until done.
5. Place the finished mixture into jars.
6. Sterilize for 20 minutes, after covering with lids.

Mushroom caviar from chanterelles for the winter

You will need:

• onions – 2 pcs.;
• garlic – 3 cloves;
• carrots – 2 pcs.;
• chopped hot pepper – 2 g;
• 2 bay leaves;
• chanterelles – 1 kg;
• 2 cloves;
• 2 allspice peas;
• salt - to taste;
• vinegar 9% - 1 tsp;
• sunflower oil – 120 ml.

Preparation:

1. Cut the 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 and simmer covered for 1 hour.
4. 10 minutes before cooking, open the lid to allow any unnecessary liquid to evaporate.
5. Add red pepper and vinegar.
6. Seal the chanterelles for the winter in pre-sterilized jars.
7. Wrap in a blanket and leave for a day until cooled.

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 metal, and therefore releases toxins. It should be stored in the refrigerator, pantry, cellar or any other room that will protect from direct sunlight. The optimal temperature is 10-18 degrees.

Conclusion

Recipes for preparing chanterelles for the winter are varied and not particularly labor-intensive. The housewife should know that sterile jars must be used as preparations for the winter, otherwise the product will quickly deteriorate.

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