You shouldn’t wash them under running water: how to clean chanterelle mushrooms (life hacks)

How to clean chanterelles correctly

In this block we will look step by step at how to peel chanterelle mushrooms with your own hands. In fact, this process is not difficult. However, it takes a lot of time. How much exactly is difficult to say. Since this directly depends on the number of mushrooms collected. Please pay attention to the fact that the cleaning method described below is only suitable for chanterelles. If you have other mushrooms, you can find this information in the relevant articles on our website. Now let's take a step-by-step look at how to properly clean chanterelles.

How to clean chanterelles correctly

Ingredients

You need to take the following ingredients and equipment:

• water – a large amount;
• fresh chanterelles - any quantity;
• colander – 1 piece;
• kitchen sponge – 1 piece;
• knife – 1 pc.

We will need

You can clean the chanterelles according to these instructions:

1. Sort through the chanterelles, simultaneously removing large debris and checking for the absence of false mushrooms.
2. Place the mushrooms in cold water and rinse well; it is advisable to change the liquid occasionally.
3. Rinse the “gills” located under the cap under running water, because there's a lot of dirt there.
4. Using a sponge, wipe the caps of the chanterelles, removing all the dirt (you can use a knife).
5. Cut off the tip of the stem and remove any strange spots (discard the wormy mushrooms).
6. Rinse the mushrooms again under running water, after which the chanterelles will be cleaned.

Cleaning the harvest from debris at home

As soon as the harvest is delivered home, they immediately begin processing it.
This is a simple process, however, and there are some nuances in it: First, the chanterelles are sorted by hand, discarding damaged specimens, removing branches and leaves that fell during assembly.

After this, the selected specimens are immersed in a container of water and washed thoroughly.

Don’t carelessly pour mushrooms out of the bucket, basket. They are handled with care, transferring the collected chanterelles into a sink with water.

The water should be changed several times as it gets dirty. When washing mushrooms, close attention should be paid to the membranes under the cap. It is in the “gills” that the most sand and dirt accumulate.

The fleshy leg and cap of chanterelles contain bitterness, which repels insects, worms, and larvae. This explains the fact why mushrooms of this variety are never wormy.

How to clean chanterelles step by step instructions with photos

How to clean chanterelle mushrooms step by step instructions with photos
Now you know how to clean chanterelle mushrooms at home. In this block I would only like to note that all actions must be performed as carefully and gently as possible. Otherwise, the chanterelle can be easily broken. If your sponge is too hard, you can replace it with a knife, with which you can carefully, one might even say like a jeweler, clean the cap and stem. If you plan to cook dishes with chopped mushrooms, then you can do this right away. However, it will be difficult to wash the chopped chanterelles under water.

Nutritional properties of chanterelles

These are very healthy mushrooms that should definitely be included in your diet. In addition to their delicious aroma and delicately spicy taste, they contain many nutrients and vitamins.

Chanterelles are low-calorie mushrooms, which is why they can be eaten by those who are on a diet. A serving of this product will not affect the weight loss process in any way.

In addition, chanterelles contain a lot of fiber, therefore, they have a positive effect on metabolism and contain zinc, copper, iron, potassium and vitamins B and D.

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More tips on how to clean

Here are some useful tips on how to clean chanterelle mushrooms:

• You need to start peeling mushrooms within 12 hours after picking, otherwise they will spoil;
• Do not pour all the chanterelles into the water at once, it is better to do it in portions, changing the liquid;
• if you plan to freeze chanterelles for the winter, then be sure to boil them after cleaning;
• Be sure to use a colander for rinsing under running water - it’s easier.

How long to fry chanterelles after cooking?

Many people advise boiling the chanterelles in salted water for 10 to 15 minutes before frying. The frying time for boiled mushrooms is 20 – 25 minutes. Chanterelles need to be fried for 25 - 35 minutes. Cut the peeled onions into half rings, preferably along the fibers of the onion.

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How to clean chanterelles in the forest

It is advisable to start cleaning chanterelles while still in the forest. That is, you need to remove leaves, twigs and other large debris. You should immediately pay attention to the characteristic features in order to make sure that this is not a false fox. It is also worth checking the mushroom for worms. If it is badly damaged, it should be thrown away immediately. If the mushroom is heavily infested with parasites and worms, then when it is moved to the basket it will most likely infect the rest of the chanterelles.

How to clean chanterelles in the forest

An effective way to clean mushrooms

This method is simpler, but no less effective. All you need to do is simply place the chanterelles in a bowl of salted boiling water. Due to the high temperature of the water, a substance will appear on the surface of the mushrooms, which in its consistency resembles mucus.

This method greatly facilitates the process of removing various types of contaminants, and will also help prevent loss of the taste of this product.

In just a few minutes, most of the existing contaminants that were inside the mushrooms will sink to the bottom of the bowl. You can speed up the process of cleaning chanterelles even more by simply stirring the water so that you end up with a funnel.

You can remove the mushrooms from the water using a slotted spoon. To make sure that the chanterelles are completely clean, you need to repeat this cleaning procedure three more times.

If you see that the chanterelles have not yet been completely cleaned, and, for example, there are grains of sand left between the plates, then you should remove them with a brush. After this, the mushrooms will be completely ready for further processing.

Do I need to soak chanterelles in water?

When cleaning mushrooms, the question often arises: do you need to soak the chanterelles in water? In fact, if the mushrooms are clean enough, you can simply rinse them thoroughly under running water. But if you soak them for 10-20 minutes, then nothing bad will happen. On the contrary, the mushrooms will be cleaner and easier to clean in the future. Therefore, it is advisable to soak the chanterelles in liquid for a couple of tens of minutes.

Do I need to soak chanterelles before marinating?

If you decide to pickle the chanterelles, you can soak them first during the cleaning process. Either way, you will then cook them. Therefore, the principle is the same as discussed in the previous paragraph. However, if you plan to dry the chanterelles, then in this case you should avoid soaking. After all, during the drying process, you need to remove all the liquid from the composition. And after soaking it will be much more difficult and difficult to do.

Is it possible to soak chanterelles overnight?

As you probably know, some mushrooms are soaked overnight. A striking example is milk mushrooms, which must be soaked for a long time. However, chanterelles do not require this. They can be soaked for literally 10-20 minutes, no more. After which you can immediately proceed to the next stage of cleaning. It’s definitely not worth soaking chanterelles for a longer period of time, as it is, at a minimum, useless.

Do I need to soak chanterelles in water?

You can prepare them in several ways:

The easiest way to preserve the harvest for 3 months is to freeze it. After washing, young chanterelles are immediately packaged in bags or containers and placed in the freezer. Adult mushrooms are first cut into slices, then boiled in salted water for 10-15 minutes. After this, they are also packaged in portions and sent for freezing.

An excellent option for preparing chanterelles is drying. It allows you to preserve the nutritional value of the product as much as possible. Before drying, the mushrooms do not need to be washed; it is enough to simply clean them of debris. You can dry them in the fresh air, in a vegetable and fruit dryer, oven or microwave. When thermal drying, the temperature regime is important. In a microwave, dryer, or oven, the temperature is set to no higher than +50 C. At +60 C, the beneficial components in mushrooms are destroyed and their nutritional value is lost.

Useful tips

Let's look at some useful tips for collecting chanterelles:

• You shouldn’t go on a mushroom hike after a dry period, it’s better after heavy rain;
• you need to choose clearings for collection away from cities, factories and highways;
• immediately after cutting the mushroom, carefully examine it for worminess and edibility;
• Do not squeeze the mushrooms too much in the basket, as they are quite fragile;
• The chanterelles will begin to spoil within 12 hours, so clean them when you return home.

Useful and healing properties

Eating mushrooms collected in an ecologically clean place, located away from busy highways, popular forest paths, etc., will have a beneficial effect on the functioning of both the female and male body.

Health benefits of chanterelles:

1. Thanks to the vitamin D contained in mushrooms, the functioning of the musculoskeletal system improves and bones are strengthened. In addition, the quality of blood and the process of production of leukocytes improves.
2. Immunity is enhanced, as well as lipid metabolism, thanks to which the balance of electrolytes is controlled and the body is cleansed of toxins.
3. The condition of the nervous system improves. Hemoglobin production increases. The risk of developing depression decreases and mood improves.
4. The functioning of the digestive system improves, namely, the absorption of protein foods.
5. The appearance of cholesterol plaques and their accumulation in the vascular cavity is prevented.
6. Visual acuity improves. The risk of developing diseases such as glaucoma and cataracts is reduced.
7. The presence of beta-carotene prevents premature aging of the skin, improves its condition and elasticity. In addition, the condition of nails and hair improves.
8. Chanterelles have a beneficial effect on the liver, cleansing it of toxins and restoring its integrity. The filtering ability of this organ improves and the outflow of bile is normalized.
9. The amount of sugar in the blood is normalized, the functioning of the thyroid gland improves.

Tincture of frozen chanterelles with vodka helps with pancreatic diseases. A decoction of mushrooms can be used as a hair rinse to strengthen its structure and add shine.

To summarize

Now you know how to peel chanterelle mushrooms with your own hands at home. Actually, it's not difficult. First, you need to sort and soak the mushrooms, then peel and wash thoroughly under running water. And after that you can begin further preparation, for example, boil, fry, marinate or dry. By the way, if you use the last recipe, then in this case the chanterelles do not need to be soaked. Write in the comments interesting moments from mushroom picking. And also ask questions if you have them. Happy mushroom hunting!

Cleaning the body from parasites with chanterelles

Based on dried chanterelles (fresh ones are not suitable), you can prepare a tincture with alcohol/vodka or brew a decoction (suitable for use even by children), which will help get rid of worms.

Recipe for making tincture against parasites (worms): 2.5 tbsp. l. dried chanterelle powder should be poured with 500 ml of vodka or alcohol, cover with a lid and refrigerate for 14 days. There is no need to strain the tincture, but you need to shake it well before using. Take 2 tsp before bedtime. within 2-4 weeks.

A decoction that can be given to children is prepared as follows: 10 g of dried mushroom powder is poured into 2 glasses of warm water, heated in a water bath for 15 minutes, and then infused under a closed lid for 60 minutes. Before use, the liquid is stirred, but not filtered. Drink 2 tbsp. l. before bed for 20 days.

Chanterelles contain quinomannose, a polysaccharide that has a detrimental effect on parasites, their larvae and eggs, promotes their safe removal from the body, destroys pathogenic microorganisms and starts the liver cleansing process. This explains the therapeutic effect of the tincture and decoction.

Do you need to boil chanterelles before frying?

This question is directly related to the previous popular belief (we don’t know how scientifically confirmed it is, though). Do you need to boil chanterelles before frying? In fact, professional chefs recommend boiling any mushrooms, just in case, at least a little before the main preparation: baking, frying (sometimes even changing the water several times - for some types). This is done, again, for the purposes of human safety. After all, people have long known that these gifts of the forest are capable of being saturated with substances from the environment and the soils on which they grow. That is why it is not recommended to carry out mushroom hunting in places with poor ecology. Do you need to boil chanterelles before frying? It is difficult to give a definite answer. After all, traditionally for some types of mushrooms, which include champignons, porcini mushrooms, saffron milk caps, and chanterelles, additional heat treatment may not be carried out if the mushrooms are fresh, just picked.

Cream soup of chanterelles with dorblu cheese

Photo: Modus Restaurant
Recipe by Andrey Kolodyazhny, brand chef of the Modus restaurant

4 servings

• 600 g chanterelles
• 200 g shallots
• 80 g butter
• Salt and pepper
• 30 ml vegetable oil
• 2 Uzbek tomatoes
• 80 g Dorblu cheese
• 10 g watercress
• 200 g cream
• 1 liter mushroom broth

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Cold soups: refreshing in the heat and helping you lose weight Step 1. Fry shallots and mushrooms in vegetable oil.

Step 2. Add mushroom broth. Season with salt and pepper. Add butter.

Step 3. Boil until tender and puree in a blender until creamy (leave a few mushrooms for serving).

Step 4. Peel the tomato and cut it into slices.

Step 5. Bake Dorblu cheese cubes and tomato slices in the oven for 1 minute at 180 degrees.

Step 6. Season with salt and pepper.

Step 7. When serving, place baked tomatoes with cheese, fried chanterelles in a deep plate, garnish with watercress salad. Serve the cream soup separately in a bowl.

Salad with fried chanterelles and arugula

Photo: Lesnoy Restaurant
Recipe by Sergei Ryakhov, brand chef of the LESNOY restaurant

• 170 g zucchini
• 70 g chanterelles
• 20 g arugula
• 5 g cilantro
• 1 egg
• 1 tbsp. vinegar 9%
• 15 ml vegetable oil
• 1 tooth garlic
• 15 g parmesan

For the marinade:

• 50 g flower honey
• 10 ml lemon juice
• 40 g olive oil
• 10 ml soy sauce

For refueling:

• 30 ml balsamic vinegar
• 70 ml olive oil
• 15 g sugar

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The main Russian mushroom. Recipes for salads and white risotto

Step 1. To prepare the sauce, mix balsamic vinegar with sugar, mix thoroughly until the sugar is completely dissolved. Stirring with a whisk, gradually add olive oil until the sauce thickens completely. Place the finished sauce in the refrigerator to infuse.

Step 2. To prepare the marinade, mix all the necessary ingredients until smooth.

Step 3. Cut the zucchini into thin rings, season with oil, add salt and pepper to taste, fry over an open fire until half cooked.

Step 4. The finished zucchini must be cooled, poured with pre-prepared marinade and put in the refrigerator for 1 hour.

Step 5. Wash the chanterelles and fry them in vegetable oil with a clove of garlic.

Step 6. Assemble the salad: put arugula and cilantro on a plate, season with balsamic vinegar-based sauce, top with pickled zucchini, fried chanterelles, add a poached egg cooked in the classic way, and sprinkle with Parmesan cheese on top.

Beef tartare with chanterelles

Photo: Sixty Restaurant
Recipe by Sergei Kondakov, chef of the Sixty Restaurant

• 100 g beef
• 50 g chanterelles
• Watercress

For chips:

• 50 g potatoes
• Salt

For the sauce:

• 1 hard-boiled egg
• 15 ml vegetable oil
• 10 g Dijon mustard
• 5 g pickled cucumbers
• 5 g shallots
• 2 g parsley
• A drop of Tabasco sauce
• A splash of Worcestershire sauce

Question answer

Why is tartare called that? Step 1. For the sauce, cut cucumbers, onions, boiled eggs and parsley into small cubes and combine. Add Tabasco, Worcestershire and mustard sauces, stir.

Step 2. For chips, cut the potatoes into slices, add salt, and bake in the oven.

Step 3. Cut the beef into small cubes. Add sauce.

Step 4. Chop the chanterelles, add salt and fry in olive oil.

Step 5. Place the chanterelles on the meat. Garnish with radish slices and salad. Serve with potato chips.