Chanterelles are one of those wild-growing mushrooms, which are highly valued in cooking. They are well known as large, fleshy mushrooms with an exquisite taste. They grow in large numbers in ecologically clean forests.
Do I need to clean the chanterelles?
Cleaning the chanterelles should not take you much time. Once you have collected a few small batches of mushrooms, it is very easy to clean them directly on site for immediate use, drying and canning.
Clean the chanterelle mushrooms as soon as possible, as soon as you come back from the forest. Collect a full sink of cold water and dip mushrooms there.
Do not pour your mushrooms carelessly out of the bucket. During the harvest in your bucket, most likely there was a lot of sticky leaves or other debris. Before you begin to clean mushrooms chanterelles, you need to carefully remove all this garbage. Take the mushrooms carefully from a bucket and put them in a sink with water. Try to do everything carefully and carefully.
It is enough to dip the mushroom into the water, so that all rubbish is broken off from it. Do I need to clean the chanterelles with a knife or brush? Of course, if you find stains or dirt, it should be scraped or scraped off the mushroom. But most often it is not necessary to clean the chanterelles so carefully, since they are extremely rare.
Then, holding the mushroom down, inspect the "gills." Sometimes dirt accumulates in them. How to clean the chanterelles in this case? Under running water you need to thoroughly wash off the dirt. If any stains remain, they can be carefully cut with a knife. Then gently remove the dirt and rinse again under running water.
Now take the mushroom with both hands and gently massage your fingers and rinse the cap. Rinse again with water. Properly hold the mushroom from below with your hand when you wash the hat. You do not need to throw out the whole mushroom if you find stains that do not look edible enough.
Now you can dry the chanterelles, cook them for dinner. Experienced mushroom pickers, as a rule, have entire drying chambers for mushrooms at home.
When you collect chanterelles, never pull them out of the ground. You must take a sharp knife and cut the mushroom just above its root. If you pull the chanterelles, most likely in a year you will not meet them in this place.
If you want to store chanterelles in the fridge for a while after cleaning them, you should put them in a bowl (pre-dried after washing) and cover with a damp clean kitchen towel. This avoids excessive drying of mushrooms.
How to cook chanterelles?
If you cook the chanterelles as expected, then the family will be very happy, because in pickling or marinade these mushrooms are very tasty. How to rinse and prepare chanterelles for cooking we have already considered, now you can begin to prepare them. Here's a recipe for pickling chanterelles.
Ingredients:
- chanterelles 0,5 kg
- vinegar 9% 100 ml
- refined vegetable oil 2 tbsp.
- black peppercorns
- bay leaves 2 pcs
- bud carnation 2 pcs
- juice of one lemon
- salt.
Preparation:
We clean chanterelles, as usual, under running water. Small can be left as is, larger ones cut in half. We give water
Now put the chanterelles on a small fire and add the lemon juice and salt to taste. Bring to a boil, cook for no more than 10 minutes. This is important, otherwise the mushrooms will become too soft.
Now we are preparing marinade. In a separate saucepan, mix 100 ml of water with vinegar. We put on the fire and add all the spices. Pour in the vegetable oil and bring to a boil. Boil the marinade need only 3 minutes. Be sure to strain.
We put the mushrooms in the cans and pour the marinade. We cover the jars with lids and let them brew for 3 days. Store the pickled mushrooms in the refrigerator.