Marinated chanterelles. Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chanterelles are not only beautiful mushrooms, but also very tasty. And to enjoy their delicious taste both in autumn and throughout the year, you should definitely cook pickled chanterelles. The recipe for these mushrooms will not really cause you any difficulties, because even inexperienced hostesses will be able to cope with it.

Advantage

Chanterelles attract lovers of "silent hunting" because they are unusually tasty, but that's not even the main thing. These mushrooms never develop wormholes, are not attacked by worms, and their flesh does not accumulate radiation, which makes them always edible, even when raw.

Dishes of chanterelles

You can cook many different dishes from this type of mushroom. Chanterelles are fried, stewed, s alted, added as a filling to pies, eaten even raw and dried for the winter, and also frozen. But they are especially delicious when marinated.

Marinating

The pickling process can bedifferent, the main thing is to follow some general rules.

• Mushrooms are best picked at the end of August and September. During this period, their structure is more elastic and dense, they are not as loose as after the season of autumn showers.
• You should not store harvested mushrooms for more than 10 days, it is better to process them in the next week after harvest.
• Chanterelles after the collection are sorted and sorted by size. Larger ones must be cut, and small ones must be left unchanged. This should be done so that all the mushrooms are marinated in the same way.
• The legs of the chanterelles should be cut off, leaving only the caps for cooking.
• If the prepared mushrooms are washed under cool running water several times, this guarantees a long preservation of the marinade, which means that such preservation can be stored for a year or more without fear of spoilage.
• Cooking marinated chanterelles is only possible in an enameled or glass container. These are the only materials that the vinegar in the marinade will not corrode.

Marinated chanterelles. Recipe

Before pickling the mushrooms, rinse the chanterelles thoroughly, remove all forest debris - leaves, earth, sand, cut off the legs and lightly dry the mushroom caps in a dry frying pan or in the oven on a baking sheet for 15 minutes. After the procedures, you can proceed to the pickling process itself.

Spiced chanterelles

For 3 kg of dried mushrooms you will need:

• A couple of glasses of water.
• Three bigspoons of s alt.
• Half a cup of granulated sugar.
• A glass of vinegar 9%.
• ¾ cup refined vegetable oil.
• Clove - optional (not everyone likes this seasoning).
• Allspice and bay leaf.

Cooking:

1. Washed, peeled, dried chanterelles should be boiled in water for 20 minutes, periodically removing the resulting foam. Next, the mushrooms are thrown into a colander, the water is drained and the chanterelles are washed with cold water.
2. In a separate container, the marinade is boiled from all the components that are included in the recipe. After the liquid boils, put the prepared chanterelles into it and cook them in the marinade for literally 5 minutes.
3. After the time has elapsed, place the mushrooms in jars prepared in advance, pour the marinade over the chanterelles, roll up the lids. Turn the jars of mushrooms upside down, after complete cooling, the pickled chanterelles are stored in a cool place.

Following the same cooking method, you can pickle chanterelles using other types of marinade. The brine is designed for 3 kg of prepared mushrooms.

Method one:

• One and a half glasses of water.
• Two cups of 9% vinegar.
• Four tablespoons of s alt.
• Two spoons of sugar.
• Bay leaf, peppercorn, cloves.

Second method:

• Two glasses of water.
• Three tablespoons of s alt.
• Half a cup of granulated sugar.
• One glass of vinegar 9%.
• Glassvegetable oil.
• Peppercorns, bay leaves.

Marinated chanterelles for the winter with carrots and onions

To prepare mushrooms in this way you will need:

• Three kilograms of prepared chanterelles.
• Two and a half liters of water.
• Four spoons of s alt.
• Five spoons of granulated sugar.
• Black and allspice peas.
• Two medium-sized onions.
• Two medium carrots.

Cooking:

1. Boil the washed, peeled, dried chanterelles for 20 minutes, drain the water and wash the mushrooms again.
2. Pour water into an enameled container, put mushrooms, onion sliced into half rings, carrot strips and other ingredients included in the recipe, except for vinegar. Boil on low heat for 5 minutes, do not forget to remove the resulting foam.
3. Next, add vinegar and boil everything together for no more than 3 minutes.
4. Put the finished chanterelles together with vegetables in pre-prepared sterilized jars, close the lids and leave to cool completely, after which the preservation can be stored away.

Marinated chanterelles - a royal appetizer, juicy, mouth-watering and incredibly tasty mushrooms will delight you on a cold winter evening. Chanterelles can act as an independent dish, as well as an addition to various salads.