Chanterelles: how much to cook, frozen and fresh, for frying and soup

Content

1 Do I need to boil chanterelles before frying?
2 How to prepare chanterelles for boiling
3 How long to cook chanterelle mushrooms
4 How to cook chanterelles
5 Is it possible to cook chanterelles with other mushrooms?
6 How many boiled chanterelles can be obtained from 1 kg of fresh ones?
7 What can be prepared from boiled chanterelles
8 Conclusion

Chanterelles are one of the most popular varieties of mushrooms in cooking, valued for their nutritional value, pleasant taste and bright aroma. The product is usually used for frying and soups, since during cooking the caps are not saturated with juices and remain crispy and elastic. Before using the pulp for cooking, you should find out how to properly cook chanterelles in order to preserve all the nutritional and taste properties of the product.

Do I need to boil chanterelles before frying?

Mushrooms absorb all substances from the environment into the pulp, so it is impossible to collect them in dubious places with poor ecology. They, like champignons and porcini mushrooms, do not require long-term heat treatment when freshly picked, but to ensure 100% safety, the product can be boiled. You can cook chanterelles either raw, dried or frozen.Cooking will not cause harm to the nutritional qualities, only the appearance and aroma may suffer, so you should find out how to cook the product correctly.

How to prepare chanterelles for boiling

The harvest should initially be sorted, rot, dry and spoiled chanterelles removed. There are practically no wormy areas in the caps, so the mushroom does not have a large percentage of waste, which is especially appreciated by avid lovers of quiet hunting.

Step-by-step process of cleaning and preparing raw materials for cooking:

Gently tap the cap with the back of a knife to remove as much debris, soil and sand as possible.
Wipe the caps with a dry toothbrush or sponge, paying special attention to the inner plates. This method will finally rid the cap of leaves and soil residues.
Cut off the lower ends of the legs that were in the ground.
Rinse the chanterelles with plenty of running water, or better yet, soak them in liquid for 60-90 minutes.
Chanterelles may taste bitter when cooked if they grew in dry weather or near pine needles. Soaking in water for 4-5 hours will help remove bitterness.

How long to cook chanterelle mushrooms

Boil chanterelles before cooking according to the following procedure:

Wash the caps, cleared of dark spots, and soak for 20 minutes so that the insects that accumulate under the cap float up.
Dip into cold water so that the liquid completely covers the mushrooms, it is better if there is 2 times more of it.
When the water boils, reduce the heat and simmer for 20 minutes.
Remove noise when it appears using a slotted spoon or spoon.
After cooking, rinse the caps with stems with water and place in a colander so that the remaining water drains out and the pulp remains dry.
During the cooking process, you can add a pinch of salt, bay leaf, peppercorns, a piece of hard cinnamon or cloves into the water.Spices will give the raw materials a special pleasant taste, which will be transferred to the finished dish.
Even if the broth turns out to be clean and aromatic, it is not recommended to use it for cooking other dishes.

Advice! For convenience, it is better to place the spices in a linen bag and immerse it in water so that the broth becomes saturated and the caps are clean. At the end of cooking, the bag can be easily removed.

How long to cook chanterelles until tender before frying

It is necessary to boil chanterelles before frying to protect the body from poisoning. It is important not to overdo it so that the boiled pulp does not lose its elasticity, taste and attractive color. Boil whole mushrooms in water for 20 minutes with an onion and a handful of black peppercorns. You should not cook fresh chanterelles for a long time before frying, so that they do not turn into a shapeless mass.

Attention! To prevent the chanterelle mushroom pulp from becoming bitter, you can replace the water with milk when cooking.

How long to cook chanterelles before they are ready for soup

Mushroom aromatic soups are a popular dish for a light and satisfying lunch. Boiled chopped caps can be used in preparing solyanka, soup or vegetarian borscht.

Recommendations:

Chanterelles will not overwhelm the flavor of the other ingredients, but can be muted by richer ingredients. For creamy soup, pasta sauce and rice, use marinated mushrooms.
Boiled raw materials seasoned with herbs and spices are added to light summer soups.
When using spices such as sage, thyme or rosemary, it is advisable to limit yourself to 2-3 branches per 2 kg to avoid overpowering the subtle and delicate aroma.
Before frying, you need to cook frozen chanterelles for 20 minutes, after defrosting the mushrooms and rinsing them with clean water.

How long do you cook chanterelles for pickling?

Cooking chanterelles before marinating is necessary to extend the shelf life of the preserve. Cooking time directly depends on the size of the cap. For example:

small ones - up to 5-7 cm in size, boil the slabs over low heat for about 15-17 minutes;
large ones - over 8 cm, boil in boiling water for up to half an hour.

It is better to add 2 tbsp to the brine. l. fine extra salt and 1 tbsp. l. 9% vinegar.

How to cook chanterelles

If you cook chanterelles according to the rules, the flesh will remain juicy, elastic and slightly crunchy. Boiling Features:

If the mushrooms are intended to be eaten as a base, then it is better to sprinkle them with salt and season with pepper at the cooking stage, and if the component will be used as an ingredient in dishes or will be frozen, it is better not to add salt and spices at first.
To preserve the bright and rich orange tone of the pulp, you need to add a pinch of lemon acid to boiling water.
To add piquancy and eliminate the bitterness in the pulp when boiling, you can add a little brown sugar, which will only emphasize the subtlety of the taste of the dishes.
If you use milk rather than water during soaking for 2 hours, the bitterness will disappear even in old large chanterelles.
Place the processed mushrooms in a pressure cooker, sprinkle with salt to taste, season with spices, add an onion and a pinch of citric acid. Simmer covered for 15 minutes. Place the cooked chanterelles in a colander.
You can cook mushrooms in a slow cooker. To do this, wash them, add water in a proportion of ½, add salt and turn on the “Baking” mode. Simmer for 40 minutes after boiling.

Is it possible to cook chanterelles with other mushrooms?

Fresh chanterelles are also cooked with other edible varieties. If their number in the total mass is 30-40%, the dish will acquire a special rich taste and a pleasant forest aroma.If the number is not large, they will make the mix elegant and bright. You can achieve harmonious combinations with champignons, boletus and porcini mushrooms. It is better when all the mushrooms are approximately the same size so that boiling occurs evenly.

How many boiled chanterelles can be obtained from 1 kg of fresh ones?

During heat treatment, raw foods shrink significantly in size and weight. According to the laws of physics, 1 kg of fresh peeled chanterelles after boiling will yield 500 g of the finished product due to the large volume of liquid in the pulp. It is better to start cooking in cold water so that the pulp is heated evenly and the taste and smell do not deteriorate.

What can be prepared from boiled chanterelles

Mushrooms in any form are combined with meat, fish, vegetables and seafood. The pulp successfully takes on the aroma of dried garlic and crushed black pepper. What can you make from boiled chanterelles:

Pickles – an excellent snack for strong alcoholic drinks. For pickling you will need a marinade of a couple of tbsp. l. salt with 1 tbsp. l. vinegar for 1 kg of chanterelles. To taste, you can add chopped dill and spices during marinating. Whole small mushrooms look aesthetically pleasing.
Pies – the filling is suitable for all types of dough: puff pastry, yeast, shortbread and kefir. Minced boiled mushrooms can be combined with chicken, beef, veal and fresh herbs.
Ceviche – rich frying with onions, peppers and fresh cilantro can serve as an excellent snack for a vegetarian or lenten menu.
Gravy – any meat sauce with the addition of mushrooms, onions and sour cream will sparkle with new flavor shades. Flour or grated cheese shavings will help thicken the spicy gravy.
Noodles – pasta made from durum wheat is enveloped in a mushroom sauce with cream, cheese and vegetables. The taste of the gravy will be soft, spicy and rich.
Risotto – the legendary dish turns out to be nutritious and satisfying. The rice is imbued with the aromas of chanterelles, the smell of vegetables and butter.

Conclusion

If you cook chanterelles correctly, you can protect your body as much as possible from possible poisoning. During temperature treatment, all microbes and harmful substances are destroyed in the pulp. Mushrooms remain elastic, tasty, crispy and are perfect for eating marinated, fried, stewed, as well as as part of aromatic soups.

Name:	Chanterelles
Type:	Edible