Canned Chanterelles

Recipes pickled and canned chanterelles

The brightest and most useful mushroom in Central Russia is the chanterelle. Preservation recipes do not require special knowledge and skills in mushroom processing. Chanterelle caviar or pickled mushrooms can cook even an aspiring cook. Gourmet Chanterelle Recipe will pleasantly surprise even the most demanding mushroom pickers.

Chanterelle Preserves

Chanterelles are the most unpretentious of mushrooms to process: clean foot off the ground and rinse in running water. In no case soak the mushrooms for more than 5 minutes. Water is quickly absorbed and destroy the consistency of the fungus – it just softens.

Chanterelles marinated with onions and herbs

For cooking you will need:

• Chanterelles 2 kg
• Onion 1 pc
• Dill 1 bunch (about 50 gr)
• A mixture of ground allspice and black pepper
• Marinade:
• Acetic essence 25% 100 ml
• Water 1.25 L
• Sugar 1 teaspoon
• Salt 1 table spoon
• Bay leaf 1 pc

You can cook pickled chanterelles So:

Rinse the dill thoroughly and chop finely. Peel the onion and cut into rings.

Go through the chanterelles, peel, rinse and place in boiling salted water. Boil for 10 minutes after boiling, then water drain. Pour the mushrooms again with water and cook until ready, about 25-30 minutes.

Discard the boiled mushrooms in a colander, allow to drain completely decoction.

Chanterelle broth is an excellent base for soup or sauce.

Mix the prepared mushrooms with dill and chopped onions, add pepper. Pack tightly in clean, sterilized jars.

Make the marinade. Boil water, add salt and sugar, and removing from heat, pour in vinegar essence. Leave to full cooling, then fill in jars. Leave the mushrooms for 7-8 days at room temperature.

Drain the marinade, bring to a boil and pour hot again into mushrooms. Cover the jars with lids and sterilize in a slightly boiling water hour.

Roll upside down to cool.

What mushroom can I confuse with the chanterelle? Only with false! False mushroom has a brighter color – copper-red and grows on trunks or crevices of a tree. However, with great confidence we can say that having mixed mushrooms and accidentally typing false chanterelles, you never get poisoned. Such a beauty is harmful to the body will not bring, exactly, as well as benefit.

Chanterelle caviar with mustard

For cooking you will need:

• Chanterelles 1 kg
• Water 1 cup
• Sunflower oil 100 ml
• Dry mustard 1 table spoon
• Vinegar 5% 5 tablespoons
• Salt 1 table spoon
• Citric acid 1.5 teaspoons
• Ground black pepper

You can cook mushroom caviar from chanterelles So:

Sort out the mushrooms, clean and rinse well.

Pour water into an enameled pan, add the floor of the dining room tablespoons of salt, citric acid. Bring to a boil and cover the mushrooms. Boil on low heat, removing the foam, until cooked.

When the mushrooms come up, fold in a colander and rinse water. Pass through a meat grinder with a fine grill.

Put the mushrooms in a deep bowl, add the sunflower oil, season with mustard diluted in vinegar. Then salt the mushrooms, add ground black pepper and mix thoroughly.

Put caviar in sterile jars, cover with lids. Sterilize 1 hour after boiling over low heat. Roll up turn over and wrap until cool.

What is useful fox? Even in antiquity, the infusions of chanterelles were treated tonsillitis, boils, abscesses and even stopped the growth of tuberculosis sticks. In the chanterelles, the enzyme ergosterol, which helps cleanse the liver and resists the hepatitis virus.

Gourmet Chanterelles

You will need:

• Mushrooms
• Water: 1 kg of mushrooms 1 cup
• White wine
• Salt
• Lemon acid

You can cook gourmet mushrooms So:

Sort the chanterelles, wash and blanch 5 minutes in weak salted and acidified water. Throw it in a colander (with the bottom of the pan), let the broth drain.

Arrange hot mushrooms in hot sterilized jars. White dilute the wine with mushroom broth 1: 1 and fill in jars with mushrooms.

Sterilize in boiling water for 40-45 minutes and roll up immediately. Wrap until cool.

Tasty ideas:

Another recipe presented on the site is chanterelles, pickled in a special way. Try to surprise your family harvest mushrooms according to different recipes. Serve pickles not only with potatoes, but also with meat, vegetable and fish dishes. This is very yummy!