Use only fresh chanterelles
But whether you want to freeze, dry or pickle the chanterelles: only use fresh mushrooms. Not only do these last longer, they also taste better. Of course, there are no fresher mushrooms than those that you collect yourself in the forest and process at home. However, if you have no luck with a walk in the forest, you can also use supermarket goods from August. How fresh this is, however, cannot be understood: Supermarket chanterelles usually come from Eastern European countries such as Belarus or Moldova and have therefore come a long way. So they should be used as soon as possible and rather not preserved.
also read
- Can you freeze chanterelles? This is how you can preserve the tasty mushrooms
- Cleaning and washing chanterelles - tips and tricks
- It is best to keep chanterelles in the refrigerator
The three best ways to preserve chanterelles
There are numerous ways to preserve chanterelles either alone or with other mushrooms and / or vegetables. For example, the recipe of pickling French beans with chanterelles and onions is downright classic. Our great-grandmothers were also familiar with boiling in salt water. But here's a note about preserving mushrooms: Mushrooms spoil very quickly and you shouldn't risk food poisoning by not being meticulous about hygiene when canning! Since it is difficult to identify rotten mushrooms with this preservation method, pay attention to the noise when opening the glass with a screw cap: it must crack audibly, otherwise it was leaking!
Freeze the chanterelles
Before freezing, you should blanch the cleaned and, if necessary, washed chanterelles in boiling salted water for a few minutes. It is best to add a little lemon juice, it will take away the bitterness of the chanterelles. Finally, fill the blanched mushrooms in portions into freezer bags or tightly sealable plastic jars and freeze them at at least minus 18 ° C. The mushrooms preserved in this way keep for about a year.
Dry chanterelles
Chanterelles are great to dry in the oven: Place the cleaned (but not washed!) Mushrooms side by side on a baking sheet lined with baking paper. Smaller specimens can be left whole or halved, only larger ones should be cut into thin slices. Dry the mushrooms at around 50 ° C for at least five hours. Clamp a wooden spoon between the oven door and the oven so that the moisture can escape.
Pickle chanterelles
Chanterelles can also be marinated in a sour vinegar solution. To do this, first blanch the raw mushrooms and fill them with herbs and spices of your choice in clean screw-top jars. Fill the glasses only half full and then fill them up with a hot solution of vinegar and water (ratio 50:50). Screw the jars tightly and immediately turn them upside down for a few hours.
Tips
Homemade ravioli or tortellini with a chanterelle filling are also very tasty. You can also freeze these and prepare them if necessary - for example if guests unexpectedly arrive.
