John Miller
Chanterelle mushrooms are a delightful fungus with a light apricot and woodsy aroma. They are usually available from late spring to late fall, and can be found in the wild or at a grocery store. If you're lucky enough to find them in the forest, you'll recognize their golden tops speckled across the mossy earth. But be careful, as there are many poisonous mushrooms in the wild that can be mistaken for chanterelles. When storing chanterelles, it's important to let them breathe. Keep raw mushrooms in a paper bag or a bowl loosely covered with a kitchen towel, and be sure to refrigerate them immediately. They should be stored in the refrigerator for up to 10 days. If you want to preserve them for longer, you can dry them in a dehydrator or fry them before storing them in a sealed container in the fridge or freezer.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Storage before processing | Dry brush loose dirt, store in a paper bag or bowl covered with a kitchen towel |
| Frying | Cut into chunks, shred, or leave small mushrooms whole. Use oil or not, fry on medium-high heat, add salt |
| Freezing | Cool, place in a food saver bag or ziplock, suck out air, seal, and freeze |
| Dehydrating | Use a dehydrator, store in an airtight container in a cool, dark place |
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What You'll Learn
Storing fresh chanterelles
Once the mushrooms are clean and dry, they can be stored in a refrigerator. It is recommended to use a paper bag or a bowl loosely covered with a kitchen towel, as chanterelles need to breathe. They should be refrigerated immediately and checked regularly to ensure they have not become too moist or slimy. Fresh chanterelles can be stored for up to 10 days using this method.
Another option for storing fresh chanterelles is to dry sauté them before refrigeration. This involves heating a pan to medium-low heat and adding the clean, dry mushrooms. They should be sautéed for approximately 5-10 minutes, or until they release their juices and reabsorb them. After removing from the heat, the mushrooms should be set aside to cool before being stored in a sealed container in the fridge or freezer.
Freezing is another option to preserve fresh chanterelles for an extended period. To freeze chanterelles, they can be cooked in a pan with butter until they release their moisture, and then frozen for up to a year. Alternatively, they can be frozen raw after removing any dirt and moisture. This method involves placing the raw mushrooms in a food saver bag or a ziplock, removing the air, sealing the bag, and freezing. Frozen chanterelles can be added directly to a pan when cooking, with no need to thaw them first.
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Frying and freezing chanterelles
Chanterelle mushrooms are a seasonal delight, available in late summer and early fall. They can be stored in a variety of ways, including frying and freezing.
Frying Chanterelle Mushrooms
Frying is a great way to cook chanterelle mushrooms, and they do not need to be dry before frying as the water will evaporate during the cooking process. To fry chanterelle mushrooms, start by cutting the cleaned mushrooms into equally sized pieces. Keep in mind that the mushrooms will shrink as they cook, so larger chunks are preferable. You can even shred them like mozzarella cheese sticks.
Next, heat a large skillet or pan on medium-high heat and add a tablespoon of oil for a regular amount of mushrooms, adjusting the amount of oil depending on the quantity of mushrooms you are frying. You can also choose to start the process without oil, although this is not recommended. Add the mushrooms to the skillet and let the water boil out slowly. There is no need to stir the mushrooms at this point.
Once the water has reduced, turn down the heat and continue frying the mushrooms. Add a sprinkle of salt for preservation purposes, although you can always add more salt later. You can also season the mushrooms with black pepper to taste.
Freezing Chanterelle Mushrooms
Freezing is an excellent method to preserve chanterelle mushrooms for future use. Before freezing, clean the mushrooms by removing any dirt and debris. Rinse them quickly in cold water if needed, then allow them to dry on towels for a few minutes. You can also choose to dry brush loose dirt from the mushrooms and store them in a paper bag before processing.
To freeze the mushrooms, you can cook them first or freeze them raw. If you wish to cook them before freezing, you can fry them as described above, following a dry sauté method, and then let them cool before placing them in a food saver bag or a ziplock. Gently remove the air from the bag, seal it, and put it in the freezer. When you are ready to use the frozen cooked mushrooms, simply dump them into a cooking pan and heat them up without thawing them first.
Alternatively, you can freeze chanterelle mushrooms raw. To do this, place the cleaned mushrooms in a dry pan at medium heat and let the water steam off. You can also choose to vacuum seal the raw mushrooms and then freeze them, although this method may harm the mushrooms. Once frozen, you can slice or chop the mushrooms while still frozen to preserve their texture. Freezing chanterelle mushrooms is a convenient way to ensure you have pre-cooked mushrooms ready to go for your recipes.
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Dehydrating chanterelles
Dehydrating is a great way to preserve your chanterelle mushrooms. To begin the process of dehydrating your mushrooms, you should first clean them. You can do this by rinsing them under running water or using a brush to clean off any dirt. If you do rinse them, make sure to dry them with paper towels afterward.
Next, you can slice the mushrooms to help them dry faster. Cutting them lengthwise into slices about 1/4 inch thick is recommended. Smaller mushrooms can be left whole. You can also try cutting off the "trumpet" and splitting the neck in half, as the edges of Chanterelles tend to dry faster.
Now, you can place the mushrooms on the dehydrator nets/trays. It is recommended to have a dehydrator with a drawer system and heat settings. There are varying opinions on the ideal temperature for dehydrating mushrooms. Some sources recommend a lower temperature setting to preserve more of the nutritional value of the mushrooms. Temperatures can range from 105°F to 160°F.
Check the dehydrator every couple of hours. The mushrooms are done when they have a leathery texture and snap like a cracker when bent. This can take anywhere from 4 to 8 hours, or even a few days to a week, depending on your climate. Once the mushrooms are dehydrated, let them cool and then place them in an airtight container or a space saver bag for storage. Dehydrated mushrooms can be stored in a cool, dark place for 6 to 12 months.
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Storing dehydrated chanterelles
Dehydrating chanterelle mushrooms is a great way to preserve their flavour and nutrients, and they can be used in a variety of dishes, from soups and stews to pizzas and pasta. Dehydrated chanterelles can last for up to a year when stored properly, but how do you store them?
Firstly, it's important to ensure that your chanterelles are fully dry. When they are fully dehydrated, they should be brittle and snap easily. If they are still soft, they need more time in the dehydrator or oven.
Once your mushrooms are fully dry, it's time to store them in airtight containers or vacuum-sealed bags. They should be kept in a cool, dry, and dark place, away from heat, light, and moisture, as these can cause spoilage. Dehydrated mushrooms can be stored for 6-12 months and should be used within this time frame to ensure freshness and maintain their unique aroma and taste.
If you're planning to cook with your dehydrated chanterelles, simply soak them in hot water for 15-20 minutes, or until they are soft and plump. Drain the water, and they're ready to be used in your recipe, just like fresh mushrooms.
Alternatively, if you don't have the time or inclination to dehydrate your own chanterelles, you can buy them already dried from specialty food stores, online retailers, or some grocery stores.
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Pickling chanterelles
Chanterelle mushrooms are a seasonal delight and can be stored for later use in several ways. Pickling is one of the most popular methods of storing chanterelle mushrooms.
Firstly, clean your mushrooms by swishing them in cold water and transferring them to a tray lined with paper towels. Allow them to dry out a bit, preferably overnight in the fridge. The next day, cut the mushrooms into large pieces, leaving the smaller ones whole. Put the mushrooms into a hot frying pan without any oil or butter. Dry saute them by stirring gently with a wooden spoon until they release their water. Once the water has evaporated, continue to gently saute the mushrooms until the liquid is largely gone.
Now, it's time to add the brine. You can use a neutral-tasting brine or experiment with different flavours like rice vinegar and ginger. Pour the brine into the pan to deglaze it and rescue all the flavour from the bottom. If you don't want to can the mushrooms, simply transfer them along with the brine into a jar and store them in the fridge for up to 6 months. They will stay good on the shelf for about a year, although it's best to refrigerate the jars after opening.
Pickling is a great way to preserve the unique flavour of chanterelle mushrooms, and they make a wonderful addition to pickle plates or cured meats.
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Frequently asked questions
Freshly picked, unwashed chanterelles can be stored in a paper bag or a bowl loosely covered with a kitchen towel in the refrigerator for up to 10 days.
Chanterelle mushrooms can be frozen for later use. To do this, dry fry the mushrooms in a pan to release their moisture, then place them in a sealed container or bag in the freezer. They will stay fresh for a year or more this way.
Yes, chanterelle mushrooms can be dehydrated and stored in airtight containers in a cool, dark place for 6-12 months. Dehydrated mushrooms can also be powdered and stored in glass jars indefinitely.
