Content
- How to preserve chanterelles - the best tips and tricks
- Use only fresh chanterelles
- The three best ways to conserve chanterelles
- Freeze chanterelles
- Dry chanterelles
- Insert chanterelles
- Tips
Dried or frozen, chanterelles are most durable
How to preserve chanterelles - the best tips and tricks
From June it's time again: It's chanterelle time! In some years until well into November, you can collect the golden yellow, characteristically shaped little mushrooms. The most successful of them is in sparse deciduous and coniferous forests, where the sun shines strongly on the dense forest floor. If the weather and location are right, the "Eierschwammerln", as they are called in southern Germany, are often found in larger groups. If such a lucky find can not be processed immediately, the small mushrooms can be preserved in various ways.
Use only fresh chanterelles
But whether you want to freeze, dry or insert the chanterelles, use only fresh mushrooms. These not only last longer, they also taste better. Of course, there are no fresher mushrooms than those that you collect in the forest and process at home right away. However, if you have no luck on a walk through the forest, then you can also turn to supermarket goods from August. How fresh this is, however, can not be reconstructed: Supermarket chanterelles are usually from Eastern European countries such as Belarus or Moldova and have therefore come a long way. They should therefore be consumed as quickly as possible and rather not conserved.
The three best ways to conserve chanterelles
There are numerous ways to preserve chanterelles either solo or together with other mushrooms and / or vegetables. For example, the recipe to put bush beans sour together with chanterelles and onions is downright classic. Also, the boiling in salt water was already known to our great-grandmothers. But here is an indication regarding the arousal of mushrooms: Mushrooms spoil very quickly and you should not risk food poisoning by not paying close attention to hygiene when cooking! In addition, since this method of preserving spoiled mushrooms is difficult to detect, pay attention to the noise when opening the glass with a screw cap: this must audibly crack, otherwise it was leaking!
Freeze chanterelles
Before freezing, you should blanch the cleaned and optionally washed chanterelles for a few minutes in boiling salted water. It is best to add a little lemon juice, which takes away the bitterness of the chanterelles. Finally, pour the blanched mushrooms in small portions into freezer bags or tightly sealed plastic cans and freeze them at a minimum temperature of minus 18 ° C. The preserved mushrooms last about a year.
Dry chanterelles
Chanterelles are easy to dry in the oven: Place the cleaned (but not washed!) Mushrooms next to each other on a sheet of baking paper. Smaller specimens you can leave completely or halve, only larger you should cut into thin slices. Dry the mushrooms at about 50 ° C for at least five hours. To remove the escaping moisture, clamp a wooden spoon between the oven door and the oven.
Insert chanterelles
Chanterelles can also be wonderfully inserted in sour vinegar solution. Blanch the raw mushrooms first and fill them with herbs and spices of your choice in clean screw jars. Fill the glasses only halfway, then fill them with a hot solution of vinegar and water (50:50 ratio). Close the jars thoroughly and turn them upside down for a few hours immediately.
Tips
Homemade ravioli or tortellini with a chanterelle filling are also very tasty. You can also freeze these and if necessary - for example, if surprising guests come - prepare.