How to cook frozen chanterelles: recipes with descriptions, cooking features

Publication in the group: Dishes with mushrooms

Chanterelles are a unique mushroom, in terms of nutritional value they belong to the first (true chanterelle) and third (light, black and yellowing chanterelle) categories. The mushroom is considered special because it retains its taste, nutritional content and aroma after heat treatment and freezing (allows it to extend its shelf life).

Use in cooking

Basically, chanterelles are widely used in the kitchen of mushroom pickers. And this is quite understandable. After all, it wouldn’t be interesting to bring home a basket of mushrooms and not taste them. However, not only mushroom pickers know how to cook frozen chanterelles. They are also popular among those people who understand the value of a forest product. Chanterelles are known for the fact that during heat treatment they do not lose their beneficial qualities and taste. Compared to other mushrooms, they are easier to process. There are no worms in them.

Frozen product storage

The shelf life of mushrooms frozen raw is about 12 months, frozen boiled or fried - 4 months.

The containers where you place frozen chanterelles should be washed clean, preferably with a simple soap solution.
A piece of paper indicating the freezing date should be stuck on each filled container to monitor the shelf life of the product.
Mushrooms cannot be thawed and then re-frozen, so when calculating the size of individual blocks of frozen chanterelles, try to plan them so that each portion can be used immediately.

What is made from chanterelles?

Of course, everyone loves classic pan-fried mushrooms. But culinary art does not stand still and many new recipes have been invented. Spicy sauces are prepared from chanterelles and added to pasta and risotto. Mushrooms make delicious first courses. They are baked in combination with a variety of ingredients. A very original way of preserving mushrooms has also appeared - freezing them fried or boiled.

Useful cooking tips

To ensure that frozen chanterelle dishes are always tasty, you should know and apply some tricks:

small mushrooms are more suitable for making soups and sauces, large ones for casseroles and making pie fillings;
It is advisable to salt and pepper the chanterelles at the very beginning of cooking;
when stewing, you should wait until the liquid from the mushrooms evaporates, and then add cream or sour cream;
frozen chanterelle dishes will be an excellent addition to potatoes, pasta, and rice;
The best green option would be dill.

With these tips, cooking will become easier, and the result of your efforts will help surprise the taster.

How to prepare for the winter

It’s not enough to know how to cook frozen chanterelles. You need to know how to prepare mushrooms correctly. Otherwise, they will not be able to fully develop in dishes. Moreover, the mushrooms will lose their characteristic structure, become rubbery, and may also acquire bitterness.

The first thing housewives who want to make winter preparations from chanterelles should know is that they need to be processed within 24 hours. They have a very short fresh shelf life. If you don’t have time to do this, then place the mushrooms in a paper package, uncleaned, and leave them in the refrigerator. Try to cook them in the coming days.

We suggest freezing fried mushrooms for the winter. Peel them and rinse under the tap, cut into pieces of any shape. If they are small, it is better to leave them whole. This way they will look more interesting in the dish. Then tip them into a well-heated frying pan and evaporate all the liquid. Add a little oil and fry the mushrooms for 10 minutes, place them in plastic containers and place them in the chamber. If you cook a forest product, bitterness will come out of it. For this reason, many housewives prefer to use this method for preparations.

Chanterelles baked in foil

How to cook:

Mix salt, pepper, herbs, mushrooms and oil in one bowl.
Line a baking sheet with foil, place the mixture and wrap it in a foil envelope.
Preheat the oven to 200ºC and bake the mushrooms for 20 minutes. Then open the foil and let the mushrooms stand for another 5 minutes. The mushrooms should take on a golden color.

How to defrost mushrooms?

In order for chanterelles to preserve substances beneficial to the body, they need to be defrosted gradually by immersing them in cold water. The raw materials can also be kept in the refrigerator until completely defrosted. This process cannot be carried out in an oven or microwave. Before preparing dishes, you need to remove the required amount of raw materials from the chamber, since it cannot be re-frozen.

There is a faster method in which you do not need to wait for the workpiece to thaw. Melt some butter in a cooking container and simply pour the frozen product into it. Then fry a little, after which you can prepare dishes from the mushrooms, just like with fresh ones. Now you know what to do with frozen chanterelles. Read below for how to prepare them further.

Preparing for freezing

Chanterelles must be properly prepared before freezing (regardless of which method is chosen):

Choose medium and small sized mushrooms. It is recommended to use large ones immediately (for example, fry them with potatoes or in sour cream), since after freezing they become soft and also acquire bitterness, especially if they are frozen fresh.
Remove large debris (leaves, lumps of dirt) from the mushrooms, cut out damaged areas and part of the stem (if there is mycelium on it).
Place about 100 g of mushrooms in a container with cold water (if you use warm water, the chanterelles will be watery after defrosting as they absorb water) and rinse them well, removing any stuck dirt and pine needles.
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Rinse the entire “harvest” in the same way.
Place clean chanterelles on a wire rack or paper towel and let them dry thoroughly. If you need to boil the mushrooms before freezing, then it is not necessary to dry them. It is enough to let the water drain and place the chanterelles in a sieve.

Proper preparation of chanterelles will avoid the appearance of bitterness and other foreign flavors in thawed mushrooms. And also the “blank” will be stored longer. Fresh chanterelles remain good in a warm place for no more than 8 hours, and in the refrigerator for no longer than 24 hours. Therefore, it is not recommended to delay the preparation and freezing of the “product”.

Most popular recipe

This dish is prepared from different types of preparations. You can take dried, boiled or canned mushrooms. In our case, these will be frozen chanterelles. How to cook a hearty dish in sour cream with a minimum amount of ingredients? To do this we take:

sour cream - 1 glass;
defrosted mushrooms – 0.5 kg;
onions – 2 pieces;
oil for frying.

Technological process:

Peel the onion and cut into cubes. You can take it in larger quantities than indicated in the recipe.
Pour oil into the grill and heat it well.
Pour the onion into a container and fry until golden brown, set aside for a while if necessary.
We either defrost the chanterelles or use another method described above. In the second case, you should not remove the griller with fried onions from the stove; pour the raw materials into it and continue cooking over medium heat.
When frying, chanterelles release a lot of liquid. When it has all evaporated, the dish will need to be salted; if desired, you can add ground black pepper and pour in sour cream.
The fire must be set to minimum temperature, cover the griller with a lid. Mushrooms should be simmered in sour cream sauce for about 10 minutes. They can then be mixed with boiled potatoes. When serving the finished dish to the table, it would be nice to garnish it with chopped dill.

With onion

Cooking time: 30 min.
Number of servings: 3-4 persons.
Calorie content of the dish: 63 kcal.
Purpose: for lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It’s very nice to come from the forest and cook fried chanterelles with onions. They will be an amazing aromatic and tasty addition to any dish. You can use mushrooms made this way as a snack. Adding onions will help make the product taste more piquant; you can add flavor using your favorite spices. The simplicity and taste of the dish will delight guests and household members.

Ingredients:

onion – 1 head;
salt;
chanterelles – 250 g;
ground black pepper;
butter – 40 g.

Cooking method:

Mushrooms must be cleared of debris, washed and cut into several pieces.
The onion should be washed, peeled and chopped into small cubes.
Melt the butter in a frying pan and fry the onion pieces in it. Stir during the process. Wait for the golden color to appear.
Add mushrooms to the prepared onions. The strength of the flame should be increased, since the chanterelles will release juice, and all the liquid must be evaporated.
After the water has evaporated, add salt and pepper to the dish, stir and cook the mushrooms until golden brown.

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Mushrooms with potatoes and bacon

The recipe for how to cook frozen chanterelles with potatoes is interesting for most housewives. This dish is popular not only because of the ideal combination of ingredients. It turns out very satisfying, and many people love it. We will also use bacon. For 500 grams of already prepared chanterelles you need to take the following ingredients:

potatoes (large) – 5 pieces;
onions – 2 pieces;
bacon – 200 g;
garlic – 2-3 cloves;
salt, herbs according to preference;
a handful of cornmeal;
olive oil - for frying.

Cooking steps:

Peel the potatoes and cut them into small cubes. Then we rinse it with cold water and fill it again.
Boil the potatoes for 10 minutes and drain the water.
We cut the bacon into narrow strips, bread it in corn flour and fry in a deep container. Set it aside for now on a separate plate.
Chop the onion and garlic and mix them immediately with the chanterelles. Pour olive oil into the container, pour the mixture and sauté for 10 minutes.
When the liquid comes out of the raw material, add salt, aromatic herbs, potatoes and continue to fry everything together until golden brown.
A few minutes before it is fully cooked, add the pieces of bacon and cover the dish with a lid.

Recipe for freezing chanterelles for soup

This option is useful if you plan to cook soups later. Recipes for delicious chanterelle soups can be found on a special page, where I have collected the best ones.

Necessary:

Mushrooms – 1 kg.
Salt - a large spoon.

Freezing:

Prepare the mushrooms for processing, boil them as described in the first recipe. Leave to cool directly in the broth.
Next you will need a plastic container. Line it with a plastic bag so that the edges hang over the edge. Place the chanterelles and pour in the broth.
Close the lid and place the container in the freezer. Wait for the workpiece to freeze, remove it, and pull the bag by the free ends.
Return the removed briquette to the freezer. Such briquettes are stacked on top of each other very compactly.

Stuffed potatoes

We offer a self-sufficient dish that is suitable for everyday use, as well as for the holiday table. Potatoes stuffed with chanterelles can be served as a side dish for any meat. For the filling we need 300 grams of the main ingredient. In addition, you need to prepare:

potatoes - 8 pieces of the same size;
onions – 200 g;
sour cream (fat) – 4 tbsp. l.;
spices and salt - at your discretion;
sunflower oil – 3 tbsp. l.

Step by step cooking process:

We remove the chanterelle blank from the chamber. How to prepare frozen mushrooms for filling? They should be boiled first. The same needs to be done with potatoes, so as not to be distracted during this interesting process.
We immediately start preparing the filling: finely chop the onion and mushrooms. Heat the oil. First put the onion in the pan and saute it a little, then the chanterelles and fry for no more than 10-15 minutes. Pour them into a bowl.
We peel the potatoes and remove some of the contents from them with a teaspoon to create convenient cavities for applying the mushroom mixture. The additional mass must be crushed in a plate and cooked separately.
It is necessary to place the crushed potatoes in the same container where the mushrooms were prepared, add a little oil, spices, pour in sour cream, and add salt. Lightly heat the puree and bring to a smooth consistency.
Next, fill the potato cups with the mushroom filling, then put the mashed potatoes with sour cream in the form of caps. You can top them with pieces of ham or fatty meat. Preheat the oven to 200 degrees and bake the stuffed potatoes until golden brown.

Sour cream pie with chanterelles

How to cook:

Mix the egg with sour cream, then add softened butter and a pinch of salt, mix, add flour, knead a soft dough, cover it and leave it for 15 minutes. Then knead the dough until it stops sticking to your hands.
Cut large mushrooms into several parts, and leave small ones as they are.
Heat the butter in a frying pan, add the mushrooms and fry until browned.
Finely chop the fried mushrooms, set aside a third of them, mix the rest with the yolk, sour cream and salt.
Divide the dough into two unequal parts. Roll out the larger one into a circle about 8mm thick and larger in diameter than the pie pan. Place on a mold dusted with flour and make sides.
Place the reserved third of the mushrooms on the dough, and place the mushrooms already mixed with sour cream on them.
Take a small portion of the dough and place it on top of the dish, pinching the edges.
Brush the top of the pie with whipped egg white, sprinkle it with sesame seeds and bake for 20 minutes in a preheated oven at 200 ºC. Then bring to readiness at 180 ºС.

Chanterelles with spaghetti

In this recipe we will tell you how to cook frozen mushrooms (chanterelles) in a frying pan for spaghetti. This dish is quite simple, but is eaten instantly. For it, it is necessary to obtain frozen raw materials immediately before the cooking process in the amount of 400 g. For this portion of the main ingredient, we will take the following products:

spaghetti – 0.5 kg;
onions – 2 pieces;
dry wine (white) – 100 ml;
garlic – 4 cloves;
butter – 60-70 g;
cream – 400 ml;
parmesan – 100-150 g;
from spices - thyme, ground black pepper;
salt - to taste.

Cooking technology:

Place butter in a frying pan, melt it and immediately add a small sprig of thyme. Next add the chopped onion and cook until soft.
Place the chanterelles in a container, pour in white wine and wait for the water to evaporate. Then pour in the cream, add chopped garlic and seasonings. Bring the sauce to a boil and turn off.
We cook the spaghetti in the usual way, the only thing is to prevent it from overcooking. Mix the side dish with the mushroom sauce, place it on a dish and sprinkle with grated Parmesan.

How to fry chanterelles

To cook delicious fried chanterelle mushrooms, you need to take into account several secrets. Their flesh is dense and, when properly fried, remains crispy and retains a rich taste and aroma.

Note! Cooking and pickling of these mushrooms is rarely practiced, since with prolonged heat treatment they become soft, lose their taste and most of their beneficial properties.

To properly prepare mushroom dishes from chanterelles, you must first process the fruiting bodies themselves:

If the mushrooms were collected in dry weather, it is enough to renew the cut on the stem, lightly tap with the handle of a knife to remove sand and rinse the product under running water.
It is not recommended to soak chanterelles. They absorb moisture very quickly and stop crunching after cooking.
It is customary to pre-boil wild mushrooms. In the case of chanterelles, to remove harmful microorganisms, it is enough to blanch the fruiting bodies for 1-2 minutes.

Fruiting bodies can be frozen, but in this case the frying method will be slightly different from preparing fresh mushrooms.

In a frying pan

Chanterelles are usually fried in a frying pan, but it is extremely important to choose the right cooking utensils. Otherwise, there is a high risk of burning the delicate fruiting bodies on the hot surface.

Reference! If the pan is not selected correctly, the mushrooms may stick to the bottom and the dish will spoil.

The correct way to fry chanterelles is as follows:

The frying pan or saucepan should have a thick bottom so that the fruit bodies are fried evenly.
It is better to use a cast iron container. The dish is fried in it, not stewed.
It is better to cook with butter rather than vegetable oil. Then the pulp will acquire a pleasant, delicate taste.
The duration of cooking depends on the fruiting bodies themselves. If they are raw, the chanterelles will be ready in 30 minutes. If the mushrooms are boiled, then after 15, and blanched - after 20.

Frozen chanterelles

If you manage to collect a lot of mushrooms in the fall, freeze the excess. Then in winter you can please your guests with delicious treats. But how to fry frozen chanterelles correctly?

The dish should be prepared taking into account the freezing method. If the mushrooms are placed in the freezer raw, they should be boiled first.

If the fruiting bodies were boiled before freezing, they can be immediately placed in a frying pan, without even waiting for complete defrosting.

Frozen chanterelles fried with onions and garlic are very tasty.

Products:

800 grams of mushrooms;
2 onions;
4 cloves of garlic;

vegetable oil for frying;
salt and favorite spices.

Preparation step by step:

Fry the onion, cut into half rings, in heated vegetable oil for 5 minutes.
Then add the mushrooms and continue cooking for 20 minutes, stirring constantly.
Next, add crushed garlic, salt and spices, mix again and after 3 minutes remove from heat.

A few final recommendations

We hope that you will use our recipes on how to cook frozen mushrooms. Chanterelles in dishes will reveal all their valuable qualities if you use some recommendations from experienced housewives.

Use interesting combinations using spices: basil, oregano, marjoram, thyme. The same irreplaceable flavor combination remains sour cream with mushrooms.

To preserve the beautiful color of chanterelles, you need to add lemon juice or acid obtained from this fruit when preparing them.

You cannot make frozen preparations from fresh wild mushrooms. Then there will be bitterness in them. To eliminate this, it is better to boil them in milk before freezing.

It is better to cook raw fried mushrooms in butter. Apply these recommendations and your dishes will taste better.

Freezing fresh chanterelles

Let me remind you once again that mushrooms may taste bitter after freezing. But if you decide to try this method at your own risk, keep the detailed recipe.

Prepare the chanterelles, sort them out, clean off the dirt. I read that mushrooms need to be wiped with a damp cloth. I can’t imagine that I’m grinding up a lot of tiny mushrooms. Therefore, water procedures cannot be avoided.
Rinse the mushrooms quickly so that they do not have time to absorb too much moisture. Spread in one layer on paper and dry thoroughly.
Place on a baking sheet and freeze. Transfer the finished frozen mixture into bags and place in the freezer.