Chanterelles for the winter - cooking recipes - caviar, in butter, fried in margarine. How to salt and freeze chanterelles for winter

If you accidentally or intentionally found a family of bright red chanterelles in a forest glade, you were really lucky. The fungi of the Lisichkov family are considered one of the most useful in our latitudes. They are saturated with vitamins A, PP, B, copper, zinc, amino acids, a natural antibiotic. And let connoisseurs attribute these mushrooms to the third category, in taste, they exceed most first-class varieties. If your find is limited to a couple of dozen copies, do not deny yourself the pleasure of tasting fragrant fries. If you can collect a whole bucket, prepare the forest gifts for the winter. Morozte, marinate, salt, cook caviar! And to really surely keep chanterelles, recipes from them look on our page.

Marinated chanterelles in oil for winter - the best cooking recipe with a photo

Chanterelles are ideal for harvesting for the winter season. They are easily and quickly marinated, provided that important rules are observed. Before cooking, the mushrooms must be thoroughly cleaned and sorted. For marinade it is better to choose quality spices and spices. And as storage containers to use only glass dishes of small capacity. The result - a terrific spicy chanterelles in oil for the winter for the best recipe.

Essential Ingredients for Mushroom Recipe in Oil for Winter

• chanterelles young - 500 g
• olive oil - 250 ml
• laurel leaf - 1 pc
• thyme in twigs - 3 pcs.
• a branch of rosemary - 1 pc.
• vinegar (you can sherry) - 2 tbsp.
• chilli powder - 0.5 tsp.
• salt

Step by step instruction of the recipe for chanterelles in oil for winter

1. Marinate mushrooms on the day of collection. Gently clean the litter, cut into pieces as needed.

2. In a deep saucepan, heat the oil to 75 ° C and fry the spices in it. Then send the mushrooms. Cook chanterelles, often stirring, at least 10 minutes.

3. Put the saucepan aside, add vinegar and salt to the mixture. Allow the mushrooms to cool to room temperature, then spread them over the jars.

4. Tightly seal the container with covers and put it in a cold place for storage.

How to salt the chanterelles for the winter - the recipe for cooking (video)

Find in the forest more often chanterelles are not easy. But if you find one mushroom, you will certainly collect the whole family. Such a find, as a rule, becomes an excellent trophy for calm and patient mushroom pickers. After all, even a half kilogram of fragrant red treasures is enough to prepare for the winter a delicious snack to the festive table. How to properly salt the chanterelles, see the detailed video recipe.

The correct freezing of chanterelles for the winter - the recipe for cooking

If you decide to cook mushrooms for the whole year by the method of freezing, do not improvise. It is better to stick to traditional technology and comply with all conditions.

How to freeze chanterelles for the winter

The correct frosting of chanterelles for the winter consists of several important stages:

1. Proceed to the processing of the product no later than 20 hours after the collection of mushrooms. Carefully sort the whole young chanterelles. Old rumpled specimens set aside for cooking caviar.
2. Remove the selected mushrooms from a large litter, rinse under a thin stream of water. Spread the harvest on waffle towels and let it dry.
3. On the shelf of the freezer, put the cutting board, from above carefully distribute the dry chanterelles. Try to retreat between fungi 4-5 mm. Once they are frozen, collect them in a container or bag.
4. On the loose board, lay out the next batch. Continue the process of freezing in the same way. In the end result you will have a complete package of whole chanterelles, perfectly preserved form.

Fried margarine chanterelles for the winter - recipe

A very convenient and practical way of preserving forest mushrooms is to fry them in margarine and then roll them under the lid. But especially chanterelles are good in butter or melted fat. Harvest for the winter is a delicious and nutritious independent dish: add a side dish and enjoy the stunning autumn taste and aroma!

Necessary recipe ingredients for fried chanterelles for winter

• fresh chanterelles - 2 kg
• margarine or butter or pork fat
• salt
• ground pepper
• Bay leaf

Step-by-step instruction for cooking fried chanterelles for winter

1. Chanterelles clear of debris, rinse, cut into large chunks. Boil the mushrooms 2 times for 10 minutes, changing the water.
2. In a frying pan with deep boards melt the fat, add salt, pepper, laurel and mushrooms there. Quench under the lid for half an hour.
3. After 30 minutes, open the lid so that the unnecessary liquid evaporates. In the meantime, wash half-liter jars with detergent and sterilize them in the oven or steam.
4. Finished chanterelles, fried in fat for the winter, spread on clean cans, pour melted lard from a pan. Close the container with plastic covers (for storage for 2-3 months), or roll up the packaging metal (for six months or a year).

Caviar from chanterelles for the winter - a recipe for cooking in a multivariate

After an active campaign for a quiet hunt in the bowls, not only whole and unharmed mushrooms are painted, but also their separate parts: broken legs, suppressed hats. Such a good to throw out a pity, and marinate or freeze is not aesthetically pleasing. We offer you a universal recipe for roe chanterelle for a multivark. A delicious and fragrant dish has become especially popular in recent years. A useful, vitamin-rich composition won over mothers and grandmothers, and amazing taste - dads and grandfathers.

Ingredients for the recipe for mushroom eggs in the multivariate for winter

• rozhiki - 1,5 kg
• onion - 300 g
• vegetable oil - 50 ml
• salt
• pepper

Step-by-step instructions on the recipe for cooking in a multicircle of chanterelle roe

1. Peel and sorted mushrooms in a bowl multivark and leave in the "quenching" for 60-70 minutes.
2. Onions chop the small cubes, fry in vegetable oil with pepper and salt.
3. Mix the mushrooms with onion paste, grind the blender to a condition close to homogeneous. Dosolite and doperchite caviar to the optimum taste. Caviar from chanterelle recipes for multivarques is ready!
4. Put the mass in sterilized jars, tightly close the lids, hide in the refrigerator.

At this stage, we finish preparing the chanterelles. Recipes provided on our website, repeatedly tested and approved by thousands of experienced mushroom pickers, cooks and ordinary "ordinary" hostesses. Now everyone knows how to properly salt, freeze, fry mushrooms and cook caviar for the winter.