Chanterelles for the winter - 7 cooking recipes

The easiest ways to prepare chanterelles for winter are drying and freezing. With the first one, everything is more or less clear: strong mushrooms, without wormholes, are cleaned and laid out on a baking sheet, then sent to the oven for slow and long drying at low temperatures.

Even simpler: mushrooms are strung on a cord or thick thread and hung out in the fresh air in the shade. In this form, they dry naturally; all that remains is to remove them in time and pack them in paper bags.

Freezing can also be done using two techniques. 1) Place the peeled ones on a baking sheet, put them in the freezer, and then put them in food packaging.

Disadvantage: bitterness appears. 2) Boil in salted water, then dry.

Disadvantage: loss of some beneficial microelements.

You can pickle mushrooms using cold or hot methods. And for each of them there is more than one recipe. They differ from each other in that with the cold method, the products are placed in jars and kept in the cold for some time. When hot, pour boiling brine. These are the most obvious differences. But there may be other features during the cooking process.

There are even more pickling techniques. They have a different set of products, cooking times and order. But all contain vinegar or citric acid. Chanterelles are usually boiled or fried. Sometimes it is stewed with vegetables. There are recipes with the addition of vegetable oil to the marinade.

These forest dwellers love the following spices: bay leaves, garlic, onions, allspice and peppercorns, cloves, dill umbrellas. And less commonly used: oregano, basil, thyme, star anise, celery.

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