Laura Smith
Chanterelle mushrooms are a delicious, gourmet treat that can be easily identified and foraged. They are prized by wild mushroom hunters and chefs alike for their appealing shape, colour, texture, and flavour. Chanterelles are usually only available for a few months of the year, but they can be preserved in various ways to be enjoyed all year round. This includes freezing, pickling, and even infusing them in alcohol. This guide will explore the different methods of bottling chanterelle mushrooms so that you can savour this wild delicacy long after the season ends.
| Characteristics | Values |
|---|---|
| Storage | Refrigerate in a paper bag for up to 10 days |
| Cleaning | Use a toothbrush to remove dirt and grime |
| Preservation | Cook and freeze, dehydrate and powder, or infuse in alcohol |
| Freezing | Saute in butter, dry saute, steam, or pickle |
| Alcohol infusion | Combine with vodka, sake, or vermouth |
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What You'll Learn
Cleaning chanterelles
Chanterelle mushrooms are notoriously difficult to clean due to the delicate nature of their frilled edges. However, it is important to clean them thoroughly to avoid ending up with dirt or slugs' faeces in your meal.
Firstly, use a brush to remove as much dirt as possible. A toothbrush is a good option, but you could also tape a pastry brush or paintbrush to the end of a knife to help get into the crevices.
Next, you will need to use water to ensure the mushrooms are completely clean. There are differing opinions on the best way to do this. Some sources suggest rinsing the mushrooms under running water, while others recommend soaking them in a large bowl of water and then pouring out the dirty water and repeating the process. You could also swish them around with your hands to help dislodge any remaining dirt. If you are concerned about the mushrooms absorbing too much water, a quick rinse may be the best option. However, others argue that mushrooms are like sponges and will absorb water regardless of whether they are soaked or rinsed.
Once your mushrooms are clean, dry them thoroughly. You can use a salad spinner to remove excess water, but this may damage some of the mushrooms. Therefore, it is recommended to spread them out on a wire rack or tray lined with a towel and leave them to air dry for several hours. You can also place them in the refrigerator to dry for up to a day before cooking.
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Storing in the refrigerator
Storing chanterelle mushrooms in the refrigerator is a simple process. First, clean the mushrooms. You can do this by holding them under a gentle trickle of water and using a towel to wipe away any dirt. Alternatively, use a toothbrush to scrub away any stubborn grime. Once they are clean, you can cook them straight away or store them in the refrigerator.
It is important to note that you should not store chanterelles in the refrigerator while they are still damp, as this will significantly reduce their lifespan. Instead, dry the mushrooms on a cooling rack overnight before placing them in the fridge. Once they are completely dry, store the mushrooms in a paper bag. Do not use a plastic bag, as this will cause them to become soggy.
Chanterelle mushrooms will keep in the refrigerator for up to 10 days. If you want to keep them for longer, you can cook them before storing them in the freezer. To do this, sauté them in butter until they release their moisture, then transfer them to freezer bags or sealed containers. They will keep in the freezer for up to a year.
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Freezing
Chanterelle mushrooms are a popular choice for chefs and home cooks due to their distinctive flavour and texture. Freezing is a great way to preserve their natural moisture content, which is key to their taste and texture. Here is a detailed guide on how to freeze chanterelle mushrooms:
Cleaning
Firstly, clean the mushrooms. Wild mushrooms are likely to be covered in soil, so use a soft brush or cloth to gently scrub away the dirt. If this doesn't work, place them in a colander under running water and shake to remove any remaining dirt. If you are using store-bought mushrooms, a simple wipe with a paper towel may be sufficient.
Chopping
Next, chop the mushrooms into smaller, bite-sized pieces. This step is optional, but it will make the mushrooms easier to cook with later on.
Blanching
Blanching the mushrooms is an important step to preserve their quality. Bring a pot of water to a boil, and prepare an ice bath (a bowl of ice water). Add the mushrooms to the boiling water and blanch for 1-3 minutes. Immediately transfer them to the ice bath to stop the cooking process. Drain and pat them dry with a clean towel.
There are a few different methods for freezing chanterelle mushrooms:
- Place the mushrooms in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
- Lay the mushrooms on a baking sheet in a single layer, making sure they are not touching. Place the sheet in the freezer until the mushrooms are frozen solid, then transfer them to airtight containers or heavy-duty freezer bags.
- Put the mushrooms in a plastic freezer bag and fill it with water, ensuring all the mushrooms are covered. Seal the bag, removing as much air as possible, then freeze.
Cooking
It is recommended to cook chanterelle mushrooms before freezing to help retain their flavour and texture. You can sauté them in oil or butter, or dry sauté them without any fat. Alternatively, you can steam the mushrooms by placing them in a steamer basket over boiling water for 3-5 minutes. Allow the mushrooms to cool before freezing.
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Infusing in alcohol
Chanterelle mushrooms are versatile and can be dried, pickled, sautéed, or even used to make infused vodka. Infusing in alcohol is a great way to bottle chanterelle mushrooms and capture their delicate, meaty, apricot-like flavour.
To begin the process of infusing chanterelle mushrooms in alcohol, you will first need to clean the mushrooms. Use a small brush to gently remove any debris, and if they are particularly dirty, give them a quick rinse under cold running water.
Once the mushrooms are clean, you can start the infusion process. For this step, you will need an airtight, non-reactive container, such as a glass jar or bottle. Combine the cleaned chanterelles with your chosen alcohol in the container. Vodka is a popular choice, but you can also experiment with other spirits like brandy or gin.
The amount of chanterelles and alcohol you use will depend on the desired strength of the infusion and the size of your container. A general rule of thumb is to fill the container one-quarter full of chanterelles and then add alcohol until it reaches the top. However, you can adjust these proportions to your taste preferences.
After combining the ingredients, seal the container tightly. Store the infusion in a cool, dark place, and let it sit for at least 24 hours to several days. The longer it sits, the more pronounced the mushroom flavour will become.
Finally, when the infusion has reached your desired strength, strain the liquid through a coffee filter or cheesecloth to remove any solid pieces. This step will ensure your final product is smooth and ready for bottling.
Now you have successfully bottled chanterelle mushrooms by infusing them in alcohol! You can enjoy the unique flavour of chanterelles in your cocktails or sip them straight.
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Dehydrating
Before dehydrating your chanterelle mushrooms, you should clean them. Avoid soaking the mushrooms in water, as they are porous and will absorb a lot of water. Instead, use a damp cloth to brush off any spots of soil or use a small brush to clean off the dirt. If you absolutely must wash the mushrooms, make sure you thoroughly dry them with paper towels before dehydrating.
Once your mushrooms are clean, you can slice them into pieces about 1/4 inch thick. Smaller mushrooms can be left whole. Try to keep the slices as uniform in thickness as possible to ensure even drying.
There are several methods you can use to dehydrate chanterelle mushrooms:
Oven Drying: Spread the mushroom slices in a single layer on a baking sheet lined with parchment paper. Preheat the oven to 140°F (60°C) and leave the mushrooms in the oven for 4-6 hours, or until they are dry and brittle. Stir them occasionally to ensure even drying.
Sun Drying: Place the mushroom slices on a clean surface, such as a screen or baking rack, in a sunny and well-ventilated area. Turn the slices occasionally to ensure even drying. This method can take up to several days, depending on the weather and humidity.
Using a Dehydrator: Spread the mushroom slices out on the trays of your dehydrator. Set the dehydrator to a temperature between 125°F (52°C) and 135°F (57°C) for 4-6 hours, or until they are dry and brittle. Check your dehydrator's instructions for specific guidance.
Once your mushrooms are fully dry, they should be brittle and snap easily. If they are still pliable or soft, they need more time in the oven or dehydrator. Store your dehydrated mushrooms in airtight containers or vacuum-sealed bags in a cool, dry, dark place. They should be kept away from heat, light, and moisture, as these can cause spoilage.
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Frequently asked questions
You can clean chanterelle mushrooms by holding them under a gentle trickle of water while using a towel to wipe away the dirt. Alternatively, use a toothbrush to brush away the dirt.
You can bottle chanterelle mushrooms by combining them with vodka in an airtight, non-reactive container. Add sugar if desired and stir until it dissolves. Store the mixture in a cool, dark place for at least a week, then refrigerate.
Bottled chanterelle mushrooms can be stored in the refrigerator for up to a year.
