How to wash and fry chanterelle mushrooms. What to do with chanterelle mushrooms after picking? Useful substances in the composition of chanterelles

If you like to salt, pickle or fry mushrooms, then chanterelles are an excellent choice in this regard. Having gone into the forest, taking with you a voluminous basket, you need to know what to do with chanterelle mushrooms after picking. How to clean them, how to process and how to cook them so that the product does not lose its taste and beneficial features? "Popular about Health" will share this information with its readers right now.

Where to collect chanterelles?

These mushrooms, like all the others, are capable, like a sponge, of absorbing toxic substances, therefore, their collection should be made only in places with favorable environmental conditions. It is unacceptable to collect chanterelles near highways and industrial enterprises - in such places many chemical compounds are released into the air that pose a health hazard.

What to do with chanterelles immediately after collection?

Did you know that it is best to start processing the collected mushrooms after harvesting - chanterelles or others right in the forest. To ensure that the product does not deteriorate during transportation, observe the following rules:

When the collection is over, you can go home, where you will continue to work with chanterelles. Remember - you need to finish processing the harvested crop before the end of the day, you should not put dirty mushrooms in the refrigerator, they will become unusable very quickly.

What to do with chanterelles at home?

After getting rid of the litter, immerse the mushroom mass in cold water (this does not need to be done if you are going to dry the chanterelles). It is convenient to do this right in the sink or a large basin. Leave the chanterelles there for 10 minutes to soak all the dirt. Then change the water and rinse the mushroom legs and caps thoroughly. Pay special attention to the inner surface of the hats, dust and sand usually collect in the membranes. Rinse these areas well with your fingers. Change the water again and rinse each specimen again in running water. What to do after collection and primary processing next?

Heat treatment of chanterelles

Before cooking, chanterelles should be boiled in lightly salted water. To do this, place them in a saucepan, pour water to cover the mushrooms, add salt. After boiling, cook the product for no more than a quarter of an hour. These mushrooms do not need long-term heat treatment. Throw them in a colander, let them drain. Now the product can be cooked or sent for freezing after cooling. If you would like to dry the mushrooms, then you do not need to wash and cook them. It is enough to clean them well.

How to freeze chanterelles?

When the mushroom mass is completely drained and slightly dry, prepare clean small bags. Place a serving of mushrooms in each of them (how many you can use at a time). Pack the product tightly, releasing the air from the bags. Place the packs in the freezer compartment for super freezing for 3 hours. Then transfer the mushrooms to a regular freezer. The shelf life of frozen chanterelles is up to 6 months.

How to cook chanterelles?

These mushrooms are used for pickling, pickling, drying, soups, frying and baking. Their taste is pleasant and rich, and the structure is delicate. These mushrooms are fried with the addition of butter and onions, you can do this with potatoes, you get a hearty and tasty dinner.

Drying is carried out in special drying units, oven, in the air. The main thing is that the temperature does not exceed 50 degrees, otherwise the mushrooms will lose their nutritional value. Dried chanterelles are further used to prepare fragrant first courses.

Marinating chanterelles

If you like pickled chanterelles, then take sterilized jars with a capacity of 1 liter, put in each a little peppercorns, a couple of bay leaves, two cloves, aromatic herbs, garlic, fill the containers with mushrooms. Boil water - add a tablespoon of salt per liter of liquid, twice as much sugar, 15 ml of vinegar and the same amount of vegetable oil. Pour the marinade over the mushrooms and screw on the lids.

Turning the containers with chanterelles over, make sure that the seaming is done correctly, put them wrapped in a blanket to cool for a day. Such mushrooms will be a great snack for the holiday.

Now you know what to do after picking chanterelle mushrooms. The main thing is to thoroughly clean them of litter - branches, needles, sand and earth, remove blackouts, rinse several times in water. Further processing depends on the goal. A short boil is necessary if you are going to fry, bake or marinate chanterelles. Mushrooms do not need to be boiled before drying.

Chanterelle mushrooms are loved by many people. And there is a reason: you can cook a lot of these mushrooms delicious dishes. In addition, they almost always look very appetizing and attractive. Pickled, salted and especially fried chanterelles can decorate any meal. On this, mushroom lovers are unanimous. But their opinions differ when it comes to the advisability of pre-boiling chanterelles.

The fault is the bitterness inherent in chanterelles. Usually they get rid of it with the help of the initial soaking of the mushrooms, and then - welding.

But the bitter taste of these forest dwellers may be due to different reasons: place of growth, age, weather. Therefore, the methods of getting rid of it are different, as is the time needed for this. In some cases, pre-boiling is indispensable.

Do not fry raw

The question of whether it is necessary to boil chanterelles before frying should immediately disappear if it is +30 ° C outside, and it has not rained for a month. In this case, the mushrooms will definitely be bitter. Without many hours of soaking with a change of water and boiling, one cannot get rid of bitterness.

You should not fry chanterelles raw if you do not know where they were collected: growing nearby coniferous trees mushrooms are especially bitter. This also applies to mushrooms collected from the track.

It is better to slightly weld the purchased frozen chanterelles: you don’t know where they grew up and whether they were processed correctly before freezing. IN last resort, defrost, separate a small part, fry and taste. If they are bitter, boil the whole batch before frying and immediately drain the water.

As for old mushrooms, if you have already decided to cook them, first rinse well, remove damaged areas, cut off the leg to the middle and soak for 10 hours. Then boil for half an hour. Roast and taste. In the presence of bitterness, it is better not to eat at all.

It may happen that a foreign mushroom accidentally joined the batch of chanterelles you bought or collected. For example, false fox. This is not fatal, but in this case, even boiling will not help get rid of the unpleasant aftertaste of mushrooms.

We fry raw

If you are sure of the origin of the mushrooms, and the chanterelles themselves are young, plump, without flaws, and there was no drought, you can safely start frying them. And the sooner the better. Fresh fried chanterelles with onions - best dish, which can be prepared from these mushrooms.

Prepare:

chanterelles (1 kg),
large onion (2 pieces),
salt,
vegetable oil(50 ml),
butter (50 g),
water (100 ml).

First, thoroughly wash the mushrooms and cut off the tips of the legs (the most bitter part of the chanterelles).

Pour vegetable oil into a large frying pan, heat it up a little and fill it with mushrooms (it is possible with a slide - they will fry several times). At a minimum temperature, we simmer the mushrooms until they start up the juice (15 minutes). Add water (100 ml) and continue to simmer for the same amount, covering with a lid and slightly increasing the temperature.

Then salt, cover with coarsely chopped onions and mix. After 10 minutes, add butter and mix again. After 15 minutes, a wonderful dish with a stunning aroma will be ready. The final touch is finely chopped dill or young onions.

Spices

When frying mushrooms, as, indeed, with another method of their preparation, do not get carried away with spices and spices. A good portion of onion is a sufficient addition to fried mushrooms. And if you still do not have enough spiciness, then add seasonings in a limited amount.

Chanterelles are one of those wild mushrooms that are most highly valued in cooking. They are well known for being large, fleshy mushrooms with an exquisite taste. They grow in fairly large numbers in ecologically clean forests.

Do chanterelles need to be cleaned?

Cleaning chanterelles should not take you much time. Once you have collected a few small batches of mushrooms, it is very easy to clean them on the spot for immediate use, drying and canning.

You should clean chanterelle mushrooms as soon as possible, as soon as you return from the forest. Take a full sink of cold water and dip the mushrooms into it.

Don't carelessly dump your mushrooms out of the bucket. During collection, your bucket most likely collected a lot of sticky leaves or other debris. Before you start cleaning the chanterelle mushrooms, you need to carefully remove all this debris. Carefully take the mushrooms from the bucket and put them in the sink with water. Try to do everything carefully and accurately.

It is enough to dip the mushroom in water so that all the garbage comes off it. Do I need to clean chanterelles with a knife or brush? Of course, if you find spots or dirt, it should be cleaned or scraped off the mushroom. But most often it is not necessary to clean the chanterelles so carefully, since they are extremely rare wormy.

Then, holding the mushroom down, inspect the "gills". Sometimes dirt accumulates in them. How to clean chanterelles in this case? Under running water, you need to thoroughly wash off the dirt. If any stains remain, they can be carefully cut out with a knife. Then carefully remove the dirt and rinse again under running water.

Now take the mushroom with both hands and gently massage and rinse the cap with your fingers. Rinse again with water. Hold the mushroom well from below with your hand when washing the hat. You don't have to throw away the whole mushroom if you find spots that don't look edible enough.

Now you can dry the chanterelles, cook them for dinner. Experienced mushroom pickers, as a rule, have entire drying chambers for mushrooms at home.

When you collect chanterelles, never pull them out of the ground. You must take a sharp knife and cut the mushroom just above its root. If you pull the chanterelles, most likely in a year you will not meet them in this place.

If you want to keep the chanterelles in the fridge for a while after you've cleaned them, you should place them in a bowl (dry well before rinsing) and cover with a damp, clean kitchen towel. This avoids excessive drying of the mushrooms.

How to prepare chanterelles?

If you prepare chanterelles as expected, then the family will be very pleased, because these mushrooms are very tasty in pickling or marinade. We have already considered how to rinse and prepare chanterelles for cooking, now you can start cooking them. Here is a recipe for making pickled chanterelles.

Ingredients:

chanterelles 0.5kg
vinegar 9% 100 ml
refined vegetable oil 2 tbsp.
black peppercorns
bay leaf 2 pcs
clove bud 2 pcs
juice of one lemon
salt.

Cooking:

We clean the chanterelles, as usual, under running water. Smaller ones can be left as is, larger ones cut in half. We give water drain completely after washing the mushrooms. We put all the mushrooms in a saucepan and pour boiling water at the rate of 1.5 liters of boiling water per 0.5 kg of mushrooms.

Now put the chanterelles on a small fire and add lemon juice and salt to taste. Bring to a boil, cook for no more than 10 minutes. This is important, otherwise the mushrooms will become too soft.

Now let's prepare the marinade. In a separate saucepan, mix 100 ml of water with vinegar. We put on fire and add all the spices. Add vegetable oil and bring to a boil. It only takes 3 minutes to boil the marinade. Be sure to strain.

We put the mushrooms in jars and pour the marinade. We cover the jars with lids and let it brew for 3 days. Store pickled mushrooms in the refrigerator.

The taste of fried mushrooms, their incomparable aroma, is familiar to many almost from childhood, especially to people living in forest areas or having the opportunity to go mushroom hunting every year. And this, believe me, is a very exciting activity, requiring both attentiveness and other skills. Bringing nutritious and healthy gifts of nature from which you can cook a great many delicious dishes. Often, the whole family goes for mushrooms, in full, so to speak, composition. So this pastime is very popular and as active rest. Especially since you spend all day in nature, on clean air, In the woods!

Chanterelles

Mushrooms sometimes justify their popular name for all 100! So the chanterelles are named aptly and accurately: their appearance really looks like the folded tails of the animal of the same name. In addition, this type of mushroom is one of the cleanest ecologically (of course, provided that they do not grow somewhere in an industrial area or on an autobahn, but in natural conditions, in a forest). They do not absorb any harmful substances, as some other fungi do, replenishing their tissues with almost the entire periodic table from the soil and the surrounding atmosphere on occasion.

Do you need to boil chanterelles before frying?

This question is directly related to the previous popular belief (we don’t know, however, how scientifically confirmed). Do you need to boil chanterelles before frying? In fact, professional chefs recommend any mushrooms, just in case, to boil at least a little before the main preparation: baking, frying (sometimes even changing the water several times - for some species). This is done, again, for human safety. After all, it has long been known among the people that these gifts of the forest are able to be saturated with substances from environment and the soils in which they grow. Therefore, it is not recommended to carry out mushroom hunting in places with bad ecology. Do you need to boil chanterelles before frying? It's hard to give a definite answer. After all, traditionally for some types of mushrooms, which include champignons, and porcini, and mushrooms, and chanterelles, thermal additional processing, if the mushrooms are fresh, only harvested, may not be performed.

Fried chanterelles

Do you need to boil chanterelles before frying? If you are already very afraid of being poisoned by forest delicacies (and horror stories are constantly circulating among the people about the fact that in some hot years even non-poisonous mushrooms acquire the signs and properties of poisonous ones), then you can boil it for reinsurance, but you also need to do this wisely and without unnecessary extremism. Of course, you will not do any harm to the mushrooms themselves, but their taste and attractive appearance may suffer.

How much to cook?

So, how much to cook chanterelles before frying (secrets of experienced chefs):

Neither dried nor frozen, these mushrooms are boiled before frying - only fresh, recently harvested.
Before cooking, the chanterelles should be carefully sorted out, examining them carefully. We leave clean, without barrels, damage and specks. We cut out the rot.
An important step is washing the mushrooms. Often on forest mushrooms dirt, sand, and even insects can accumulate (especially under hats). Therefore, it is necessary to wash them very, very carefully, literally each of the fungi in running, without strong pressure, cool water. It is best to do this under the ordinary kitchen faucet. And also a secret experienced housewives, often having experience with mushrooms: we collect water at room temperature in a bowl, pour the mushrooms collected in the forest into it and soak for several hours in a row. During this time, all dried up on forest dwellers the mud will become sour, and unnecessary organisms that have found shelter there will float to the surface. After soaking, drain the water, and wash the mushrooms in running water and clean. And by the way, some in the question of whether it is necessary to boil the chanterelles before frying, at this stage they already put an end to it, immediately sending the mushrooms to the pan. But we decided to go further.
Therefore, we take a saucepan, lower the already peeled mushrooms there and fill it with water so that it covers them with a head (there is approximately twice as much liquid as chanterelles). Add a whole onion head and lavrushka to the pan. As soon as the water boils, cook over low heat for no more than 15-20 minutes, removing the foam with a slotted spoon.
After cooking, put the mushrooms in a colander and rinse with cold water. Then you can fry the resulting semi-finished product.

However, it should still be noted that some, when asked whether it is necessary to boil chanterelle mushrooms before frying, choose a negative answer, frying them immediately after washing, arguing that this way the taste and useful properties are better preserved when cooking.

Chanterelles are considered one of the most popular wild mushrooms, which, in their palatability are highly valued in the cuisine of many countries. These fruiting bodies small sizes with a fleshy hat and exquisite taste. In addition, chanterelles grow in large groups only in ecologically clean forests.

However, in order for dishes from these beautiful mushrooms to always please with their aroma and taste, they must be prepared. How to properly clean chanterelle mushrooms to get an excellent dish in the end result?

In this article, you will learn detailed information on how to clean chanterelle mushrooms and how much time to spend on primary processing. It is worth saying that if you collect chanterelles, it is best to clean them right in the forest. Arriving home, you will have a small action - rinse the mushrooms in cold water.

Experienced mushroom pickers share their experience with novice “quiet” hunters and recommend little tricks showing how to clean chanterelles. First of all, fruiting bodies do not immediately pour out of a bucket or basket. Each mushroom is carefully removed, adhering leaves and grass are removed from the caps, the lower part of the leg is cut off. Transfer to a container with cold water and leave for 15-20 minutes.

How to clean chanterelles, is it worth using a knife or brush? If rotten areas are found on the fruiting bodies, of course, they should be cut, cleaned or scraped off. Chanterelles have a bitter taste, so insects and worms do not like to settle in them, which means that there are practically no spoiled mushrooms.

Each hat should be washed well with your hands or a kitchen sponge. However, you should be very careful when holding the mushroom, because it can easily break. Turning the chanterelle upside down, you need to thoroughly rinse the plates to remove all the sand from them.

Important point: if you pull mushrooms out of the ground, sand and dirt in the plates are provided. Therefore, experienced mushroom pickers recommend cutting fruit bodies slightly above the root. So you do not damage the mycelium and in a year you can return to this place in search of a new crop. P we suggest detailed description process, how to clean chanterelles.

Sort the mushrooms by hand, removing all leaves, twigs and grass residues that have stuck to the hat.
Pour in plenty of water and leave for 20 minutes.
Rinse under running cold water and place in a colander or wire rack to drain. Then you can proceed to further steps for processing chanterelles.
If the mushrooms are planned to be dried for the winter, they are not washed, but simply cleaned from above with a damp sponge or brush.

How to clean chanterelles at home before frying

In order to fry mushrooms with potatoes or onions, you need to know how to clean chanterelles before frying. It is worth saying that the process of primary processing before frying is no different from all the others. You can rinse the mushrooms in water, or you can dry clean them. However, in the second case, sand remains in the plates, which then crunches on the teeth.