Freezing Chanterelles: A Step-By-Step Guide To Preserve These Mushrooms

Chanterelle mushrooms are a delicious treat, but they can be tricky to store. Freezing is a popular preservation method, but how do you do it? Well, first you need to clean your mushrooms. If they're from the market, a quick wipe should do the trick, but if they're freshly picked, you'll need to rinse them under water and use your fingers to dislodge any dirt. Once they're clean, you can choose to slice or chop them, or leave them whole. Then, you'll want to sauté them in butter or oil to draw out their water content. After that, you can pop them into freezer bags or airtight containers and store them in the freezer. Simple!

How to freeze Chanterelle Mushrooms

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Cleaning and preparing the mushrooms

Cleaning and preparing chanterelle mushrooms for freezing requires several steps. First, clean the mushrooms by removing any dirt or debris. This can be done by gently wiping them with a damp cloth, using a vegetable brush, or holding them under a gentle trickle of water while cleaning with a towel. If the mushrooms are very dirty, you may need to dip them in water and wash them quickly, then place them in a colander to remove excess water.

Once the mushrooms are clean, use a paring knife to cut away any discoloured or soggy areas, and discard any mushrooms with visible mould. You can then slice the mushrooms into strips or chunks. The size and uniformity of the pieces do not need to be precise, but they should be roughly equal to ensure even cooking.

After slicing, you may choose to dry the mushrooms overnight on a cooling rack before proceeding with cooking. This step is optional but can help ensure optimal freezing results.

Next, you will need to cook the mushrooms before freezing. This can be done by sautéing them in butter or oil, steaming them, or frying them. For sautéing, heat butter or oil in a skillet over medium-low heat and add the mushrooms. Cook until they release their juices and then reabsorb them, stirring occasionally. This usually takes about 5 to 10 minutes. For steaming, place the mushrooms in a steamer basket above a pot of boiling water and steam for 10 minutes. Remove from heat and let cool before proceeding. Frying involves adding oil to a skillet and frying the mushrooms over medium-high heat until the water evaporates. You can then add a sprinkle of salt for preservation.

Sautéing the mushrooms

Sautéing is a great way to prepare chanterelle mushrooms, and there are a few different methods you can use. Here is a detailed guide on how to do it:

Preparing the Chanterelles

Before you start cooking, it's important to clean your chanterelles thoroughly. Use a stiff paintbrush to brush off any dirt and forest debris. You can also slice the stems just above ground level to remove any remaining dirt. Some people prefer to use a dry cloth to clean their mushrooms, but this can be time-consuming for freshly picked chanterelles, which tend to be very dirty.

Once your mushrooms are clean, you can rinse them under cool running water or briefly dunk them in a bowl of water. If you plan to cook the mushrooms right away, there's no need to completely dry them. Just let them drain on a paper towel. However, if you're not going to cook them immediately, you should circulate cool air over them for an hour or two using a fan. This will help remove excess moisture before cooking.

Slicing the Chanterelles

When you're ready to cook, start by slicing or cutting your chanterelles into equally sized pieces. Keep in mind that the mushrooms will shrink significantly during the cooking process, so don't cut them too small.

Dry Sauté Method

Dry sautéing is a popular method for cooking chanterelles. This method involves cooking the mushrooms in a hot, dry pan without any additional oil or liquid. Here's how to do it:

• Heat a large skillet over medium-high heat. Cast iron skillets work particularly well.
• Add the mushrooms to the dry skillet. You can add a pinch of salt at this stage for flavour and to help draw out moisture.
• Cook the mushrooms, stirring occasionally, for 4 to 7 minutes, or until they release their moisture and the skillet becomes dry again.
• Add butter and minced garlic to the skillet. Cook for an additional 1 to 2 minutes, stirring constantly.
• Optional: Drizzle with seasoned rice vinegar or fresh lemon juice, and add more salt and pepper to taste. Top with fresh parsley for garnish.

Regular Sauté Method

If you prefer to use oil or butter during the cooking process, you can simply sauté your chanterelles with some additional fat. Here's how:

• Heat a large skillet over medium-high heat.
• Add a small amount of olive oil or butter to the skillet. You can also use other cooking fats like duck fat or ghee.
• Add the mushrooms to the skillet, making sure they have enough space to get crispy.
• Cook the mushrooms for about 4 minutes without disturbing them. If the mushrooms look dry, add a little more olive oil.
• Turn down the heat and finish cooking the mushrooms with a little butter for about 2 minutes, or until they reach your desired level of tenderness.
• Optional: Season with salt and pepper, and add herbs, lemon juice, or vinegar to taste.

Freezing Sautéed Chanterelles

Once you've sautéed your chanterelles, you can also freeze them for later use. Here's a simple method:

• Let the mushrooms cool down completely.
• Place the mushrooms in a food saver bag or a ziplock bag.
• Gently remove the air from the bag, seal it, and put it in the freezer.
• When you're ready to use the mushrooms, simply take them out of the freezer and dump them into your cooking pan. There's no need to thaw them first.

Freezing the mushrooms

Freezing is one of the best ways to preserve chanterelle mushrooms. Here is a step-by-step guide on how to do it:

Cleaning the Mushrooms:

First, clean the mushrooms thoroughly. If they are store-bought, a quick wipe with a paper towel or a vegetable brush may suffice. However, if they are freshly picked, they are likely to be covered in soil, so hold them under gently running water and use a towel to clean away the dirt. You can also use a stiff paintbrush to remove dirt and debris. Make sure to cut away any discoloured or soggy areas and discard mushrooms with visible mould.

Slicing the Mushrooms:

After cleaning, slice the mushrooms into uniform pieces. You can cut them lengthwise into strips or use your fingers to peel them into chunks. The goal is to have roughly equal pieces so they cook evenly.

Sautéing the Mushrooms:

Heat a skillet or a large pan over medium-high heat. Add a tablespoon of oil or butter, although some sources suggest dry sautéing without any fat. Then, add the mushrooms to the skillet. You can also add a pinch of salt to help draw out their liquid. Cook the mushrooms until they release their juices and the liquid evaporates. If desired, you can continue cooking until the mushrooms are seared to your liking. You may also add other ingredients like onions, shallots, thyme, or other seasonings at this stage.

Cooling and Packaging:

Once the mushrooms are cooked, set them aside to cool. Repeat the cooking process for any remaining mushrooms. After they have cooled, transfer the mushrooms to freezer bags or airtight containers. Gently remove the air from the bag, seal it, and place it in the freezer.

Using Frozen Chanterelles:

When you're ready to use the frozen chanterelles, simply take them out of the freezer and break off the desired amount. You can throw them directly into a hot pan to thaw and continue cooking according to your recipe. There is no need to thaw them before using them in soups, stews, or other dishes.

Other Tips:

Some people recommend drying the mushrooms on a cooling rack overnight before cooking and freezing. This can help reduce their water content. Additionally, freezing the mushrooms in pre-portioned balls or chunks can make it easier to use them in recipes without having to wrestle with a large frozen chunk. You can also experiment with different preservation methods like dehydration, pickling, or making mushroom powder.

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Dehydrating and pickling the mushrooms

Dehydrating and pickling are two popular methods for preserving chanterelle mushrooms.

Dehydrating Chanterelle Mushrooms

Dehydrated mushrooms can be stored for 6-12 months. Chanterelles can be dehydrated using a dehydrator, or by using an oven. When dehydrating, it is important to ensure that the mushrooms are thoroughly cleaned and dried before placing them in the dehydrator. The mushrooms should be sliced lengthwise at about 1/4 inch thickness. Smaller mushrooms can be dehydrated without being cut. The temperature settings for dehydrating mushrooms vary, with some sources recommending lower temperatures to preserve more of the nutritional value, while others suggest higher temperatures for faster results. The mushrooms are done when they are dry and crispy, which usually takes anywhere from 4 to 8 hours. Dehydrated mushrooms should be stored in airtight containers in a dark and cool place.

Pickling Chanterelle Mushrooms

Pickling is another effective method for preserving chanterelle mushrooms. The process involves cleaning and slicing the mushrooms, and then cooking them in a skillet over medium-low heat until they release their juices. Salt is added to the mushrooms, and they are then transferred to a clean glass jar and covered with brine. The jar can be stored in the refrigerator, or processed in a boiling water bath for longer shelf life. Pickled chanterelles will keep for at least six months in the refrigerator and up to a year if canned and stored at room temperature. It is recommended to wait at least a month for the flavors to develop before consuming the pickled mushrooms.

Using frozen mushrooms in recipes

Frozen chanterelle mushrooms can be used in a variety of recipes, from savoury dishes to soups and stews. Here are some tips and ideas for using frozen chanterelles in your cooking:

Thawing and Cooking Frozen Chanterelles

When you're ready to use your frozen chanterelles, simply take them out of the freezer and dump the desired amount into a hot pan. There is no need to thaw them first. You can also place them in the refrigerator overnight to thaw if you prefer. Once they're heated up, you can add them directly to your recipes.

Recipes with Frozen Chanterelles

Chanterelle mushrooms have a delicate peppery taste with hints of apricot, enhancing various dishes. Their firm texture holds up well in cooking, making them versatile. Here are some specific recipe ideas:

• Soups and Stews: Chanterelles are a delicious addition to soups and stews. You can add them directly to the pot while cooking. Their unique flavour will infuse your soup or stew, making it extra tasty.
• Stir-Fries: Frozen chanterelles can be tossed directly into a stir-fry. Their meaty texture and flavour will complement the other ingredients in your stir-fry.
• Risottos and Pastas: Thawed chanterelles are excellent in risottos and pasta dishes. Try sautéing them with garlic and herbs for a delightful side dish.
• Sauces: Chanterelles can be added to sauces to give them a unique flavour boost. Their texture also makes them ideal for thickening sauces.
• Omelettes: Some people like to use the sautéed water from cooking chanterelles to make fluffy omelettes. Just whisk a quarter cup of the cold liquid with two large eggs before frying your omelette.
• Creamy Chanterelle Soup: This is a great recipe to use up frozen chanterelles. Simply sauté them and add them to a creamy soup base.
• Fried Potatoes: Cooked chanterelles can be added directly to fried potatoes. Their flavour and texture will enhance this simple dish.
• Savoury Pies: Chanterelles can be added to savoury pies, especially when combined with other complex flavours.

Powdered Chanterelles

If you've dehydrated and powdered your chanterelles, you can use the powder in various dishes to add an umami flavour boost. Try adding it to stews, pies, or any dish that could benefit from an extra savoury note. You can also use the powder as a burger rub or in any recipe that calls for garlic or onion powder.

Frequently asked questions