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Chanterelles are especially good when fried. This appetizer will perfectly complement an ordinary and festive table, even in the cold season. To do this, you need to prepare fried chanterelles for the winter in jars or frozen.
Preparing chanterelles for frying for the winter
It is recommended to sort and process mushrooms on the day they are collected, while they are fresh. It is best to select hard specimens, setting aside loose ones.
Processing before frying consists of several stages:
- Sort through, clean from leaves, moss, blades of grass.
- Rinse with plenty of water in a suitable container and trim the roots.
- Rinse again, fill with clean water and leave for 30 minutes to get rid of any sand that may be between the plates.
- Place in a colander to drain and drain on a paper towel.
After this, you can start slicing and frying.
How to cook fried chanterelles for the winter
There are two ways to prepare fried chanterelles for the winter: canning and freezing.
Canned fried chanterelles for the winter
For canning, you need to fry the chanterelles and put them in jars for the winter. The optimal volume is 0.5 l. To make food in jars edible, you need to properly treat the storage containers.
You can prepare fried mushrooms with or without sterilization. In the first case, the jars and lids are first sterilized. This can be done over steam or in the oven. After this, pour in 2 tablespoons of the oil in which the mushrooms were cooked. Then place the mushrooms in the jar and fill them with the remaining oil, which should exceed the level of the contents by 1 cm.
This is followed by sterilization of the jars along with the mushrooms before closing them with lids. Place a folded towel or cloth on the bottom of the pan and place the jars on it. Pour water into the pan so that it reaches the hangers of the cans, and put it on the stove for 40 minutes. Remove the jars from the pan, roll up the lids, turn them upside down, wrap them up and leave until completely cool. Then remove the workpieces to the designated place. Another method of sterilization is to place the jars with the contents in an oven heated to 100 °C for 1 hour.
The process without sterilization looks simpler: you only need to sterilize the jars and lids, fill the containers, roll up the lids, cool and store.
Frozen fried chanterelles for the winter
Modern household appliances allow you to freeze fried chanterelles for the winter and remove them from the freezer as needed. For such a preparation you will need containers with lids.
Mushrooms need to be fried, adding ground pepper and salt. You need to cook until the moisture has completely evaporated.
Before placing mushrooms in them, containers must be thoroughly washed with soda and dried completely. Fried chanterelles cooked in oil can be frozen for the winter as follows: place in containers, close tightly, and put in the freezer. If there are no containers, plastic bags will help, which need to be tied tightly so that they are airtight.
Freezing is a very simple way to prepare for future use; even novice cooks can handle it. The product must be defrosted at room temperature, otherwise the taste and consistency may deteriorate.
Recipes for cooking fried chanterelle mushrooms for the winter
The easiest option is to cook fried chanterelles for the winter in vegetable oil with the addition of spices. In addition, you can add onions, carrots, garlic and parsley.
Fried chanterelles for the winter in vegetable oil
They become softer and more delicate in taste when fried in butter or in a mixture of vegetable and butter, taken in equal proportions. You need to focus on your taste and storage time. You can prepare fried chanterelles for the winter without butter, completely replacing it with sunflower oil - this way they will be stored longer (up to 6 months, versus 3 months for those cooked with butter).
Ingredients:
- 1 kg chanterelles;
- salt - to taste;
- 70 ml vegetable oil;
- 70 g butter.
Preparation procedure:
- Wash the mushrooms, let the water drain, cut into small pieces.
- Heat vegetable oil in a frying pan, add mushrooms, fry for about 20 minutes until all the liquid has evaporated.
- Add butter and continue frying until the liquid evaporates. You don’t have to add butter, but use sunflower instead.
- Place the mushrooms in dry sterile jars, pour in the remaining oil so that the jars are filled to the top. If the filling is not enough, heat the required amount of oil in a frying pan and pour it hot into the workpieces.
- For the winter, cover the chanterelles fried in vegetable oil under the lids using a seaming machine and put them away for storage.
Fried chanterelles with onions for the winter
Ingredients:
- 1 kg of mushrooms;
- 2 large onions;
- 50 g butter;
- 70 ml vegetable oil;
- 180 ml water;
- spices (salt and ground black pepper) - to taste.
Preparation procedure:
- Cut the prepared mushrooms into 2 or 4 parts, depending on size, leaving small ones whole.
- Heat a frying pan with vegetable oil on the stove, put mushrooms in it. As they fry, they will quickly shrink in size and release their juices. When the liquid has almost evaporated, add water.
- Add salt, add ground pepper, mix well, cover the pan with a lid and cook for 20 minutes.
- Peel the onions and cut into small cubes or thin halves of rings.
- When 20 minutes have passed since the start of simmering, reduce the flame to low, add the prepared onion and stir. Fry until the onion turns golden brown.
- To give the dish a more delicate taste, add butter. When it melts, stir the contents of the pan and fry for a few minutes.
- Prepare jars, fill them, compact the contents, add vegetable oil to each and roll up.Cool and store.
Another option for preparing this dish is to fry the onions and mushrooms separately, then combine them.
Recipe for fried chanterelles for the winter with garlic and herbs
Ingredients for 1 liter:
- 2 kg of mushrooms;
- 50 g fresh parsley;
- 400 ml vegetable oil;
- 30 g garlic;
- 200 ml apple cider vinegar (6%);
- spices to taste.
Preparation procedure:
- Chop the garlic and parsley with a knife and mix.
- If the mushrooms are large, cut them into halves or quarters.
- Fry by adding salt and ground pepper.
- Combine the remaining vegetable oil with vinegar, put on fire and bring to a boil.
- Prepare the jars, pour 20 ml of the prepared mixture into each.
- Place the fried mushrooms in jars interspersed with herbs and garlic, filling them up to the shoulders.
- Pour in the hot marinade so that it is 4 cm above the contents of the jars.
- Roll up the fried chanterelles in jars with metal lids.
Fried chanterelles for the winter with carrots
Ingredients:
- 1.5 kg of mushrooms;
- 200 g onions;
- 300 g carrots;
- 50 ml table vinegar;
- salt to taste;
- Bay leaf;
- 1 tbsp. spoon of granulated sugar;
- peppercorns to taste;
- 3 tbsp. spoons of vegetable oil.
Preparation procedure:
- Cut the mushrooms into halves or quarters, the onions into halves of rings, and chop the carrots using a grater.
- Fry onions and carrots in a frying pan. Add salt, granulated sugar, bay leaf, peppercorns, pour in vinegar, simmer until almost cooked over medium heat.
- Separately, fry the mushrooms until half cooked so that the liquid has partially evaporated.
- Mix them with onions and carrots and cook everything together for another 20 minutes.
- Sterilize jars.
- Place the prepared mixture in jars and roll up. When cool, store.
How to preserve fried chanterelles for the winter
Fried canned chanterelles are stored for 3 to 6 months, frozen - no more than 4 months.
The rules for storing such preparations depend on the method of preparation. If the dish is prepared with sterilization and hermetically sealed, then the jars do not need to be placed in the refrigerator; they can be stored in any room where the temperature does not exceed 18 °C. Opened jars can only be kept in the refrigerator and eaten within 2-3 days.
Unsterilized fried chanterelles can only be stored in the refrigerator. If you plan to store the preparations in the refrigerator from the very beginning, you can refuse sterilization, as well as metal lids with rolling: it is allowed to close the jars with nylon lids.
Frozen fried chanterelles should be stored in the freezer in a tightly closed container or in a tightly sealed bag. It is advisable to freeze small portions, since repeated freezing is not allowed for such a product.
Why did the chanterelles fried for the winter go bad?
Signs of spoilage include a bitter or sour taste, cloudiness or discoloration, foam or mold. The most common reasons are improper processing, leakage, storage at too high temperatures. You should not try to save such blanks; you need to ruthlessly get rid of them.
Conclusion
It is very convenient to prepare fried chanterelles for the winter in jars or frozen. They just need to be warmed up and they are ready to eat. They can also be added to salad, in which case no heat treatment is required.
