Emily Johnson
Chanterelle mushrooms are wild mushrooms known for their vibrant colour, fruity aroma, and unique peppery taste with apricot undertones. They can be found in the wilds of Eurasia, North and Central America, and Africa. They are usually in season in late summer and early fall. To be able to use chanterelle mushrooms year-round, it's best to store them in the freezer after cooking them. There are several methods to prepare chanterelle mushrooms for freezing, including sautéing in oil or butter, dry sautéing, blanching, steaming, and pickling.
| Characteristics | Values |
|---|---|
| Preservation methods | Freezing, dehydration, pickling, blanching, steaming |
| Freezing methods | Dry sautéing, sautéing in oil or butter, freezing in water |
| Freezing containers | Freezer bags, well-sealed containers, muffin tins, ice cube trays |
| Freezing time | Up to 6 months to 12 months |
| Preparation | Clean with a dry cloth, soft brush, or running water; chop into bite-sized pieces |
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What You'll Learn
Clean the mushrooms with a dry cloth or soft brush
To clean chanterelle mushrooms before freezing them, it's best to use a dry cloth or a soft brush to scrub away the dirt. Mushrooms don't react well to water, so it's best to avoid using it when cleaning them. A stiffer paintbrush can also be useful for removing dirt and forest debris. If this doesn't work, you can place the mushrooms in a colander under a running faucet and shake the colander to help remove any stuck-on dirt.
If your mushrooms are from the market, they've likely already been cleaned of most of their dirt, so a quick wipe with a paper towel or a vegetable brush should do the trick. However, if your mushrooms came straight from the ground, they're likely covered in soil, so a simple wipe won't be enough. In this case, hold the mushrooms under a gentle trickle of water while you use a towel to clean them.
Once your mushrooms are clean, you can proceed with preparing them for freezing.
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Chop the mushrooms into bite-sized pieces
Chopping your chanterelle mushrooms into bite-sized pieces is a crucial step in the freezing process. This step ensures that the mushrooms cook and freeze evenly, promoting uniformity in texture and taste. It is important to note that mushrooms have a high water content, and freezing them raw can result in a mushy, unpleasant texture once they are thawed. Therefore, it is recommended to cook the mushrooms before freezing them.
When chopping your chanterelle mushrooms, aim for bite-sized pieces that are relatively uniform in size. You can cut them into slices, one-inch batons, or half-inch cubes, depending on your preferred cooking methods and intended use. Remember to clean the mushrooms before chopping by using a dry cloth or soft brush to remove any dirt. If necessary, you can rinse them quickly in water and then pat them dry with a paper towel. Avoid soaking the mushrooms to prevent them from becoming mushy.
Once you have chopped your mushrooms, you can proceed with the cooking step. Sautéing is a popular method where you add a small amount of oil or butter to a frying pan over medium-high heat and cook the mushrooms until the water evaporates. This helps remove moisture, preserving the mushrooms' texture and flavour during freezing. You can also opt for steaming or steam blanching, which involves soaking the mushrooms in lemon water before steaming them and then placing them in ice water for an equal amount of time.
After cooking, allow the mushrooms to cool before placing them in freezer bags. Make sure to remove as much air as possible from the bags before sealing and placing them in the freezer. By following these steps, you can successfully freeze chanterelle mushrooms while retaining their flavour and texture.
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Dry sauté the mushrooms in a pan
To freeze chanterelle mushrooms by dry sautéing in a pan, start by cleaning the mushrooms. You can do this by wiping them with a dry cloth or soft brush to remove any dirt. If this does not remove enough dirt, rinse them in water while rubbing off the dirt. You can also place them into a colander under a running faucet and shake the colander to help remove stuck-on dirt.
After cleaning, slice the mushrooms into 1/8"-1/4" strips or bite-sized pieces. Heat a large sauté pan over medium-high heat. You can add a touch of oil or butter to prevent sticking, but this is optional.
Add the sliced mushrooms to the pan and stir in a sprinkle of salt. Cook the mushrooms until all the water they release has evaporated. This can take about 5-10 minutes. If desired, you can continue to cook the mushrooms in butter or oil until they are seared to your liking.
Once the mushrooms are cooked, remove them from the heat and let them cool. Then, transfer the mushrooms to freezer bags or airtight containers and place them in the freezer.
Dry sautéing chanterelle mushrooms before freezing is a great way to remove moisture and preserve their texture and flavour. Freezing the mushrooms also allows you to enjoy their full, earthy taste even when they are out of season.
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Freeze the mushrooms in a block of ice
Freezing chanterelle mushrooms in a block of ice is a great way to preserve them. Here is a detailed guide on how to do it:
First, clean your chanterelle mushrooms. Avoid soaking them in water as they can become soggy. Instead, use a dry cloth or a soft brush to scrub away any dirt. If this doesn't remove all the dirt, you can rinse them under a gentle trickle of water while also rubbing the dirt off.
Next, chop the mushrooms into smaller, bite-sized pieces. This will make them easier to cook with later on. Put the chopped mushrooms into a plastic freezer bag. Fill the bag with water to completely cover all the mushrooms. Remove as much air as possible from the bag, seal it, and place it in the freezer.
Allow the water to freeze into a block of ice. When you are ready to use the mushrooms, take the block of ice out of the freezer and thaw it. You can then cook the mushrooms in your desired dish.
Note that it is recommended to sauté the mushrooms in oil or butter before freezing to make them easier to use later. Simply heat some oil or butter in a pan over medium-high heat and add the chopped mushrooms. This will also help remove any remaining moisture from the mushrooms, ensuring they freeze well.
By following these steps, you can successfully freeze chanterelle mushrooms in a block of ice and enjoy them at a later time!
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Store the mushrooms in freezer bags
Storing your mushrooms in freezer bags is a simple and effective way to preserve your chanterelles. Before placing them in the bags, you must first clean your mushrooms. You can do this by gently wiping them with a dry cloth or soft brush to remove any dirt. If this doesn't work, you can rinse them under a gentle trickle of water while also using a towel to clean them.
Once your mushrooms are clean, you can choose to blanch or steam them. Blanching helps to preserve colour, texture and flavour, as well as killing any bacteria. To blanch, boil a pot of water and add your mushrooms for 2-3 minutes. Then, plunge them into ice-cold water to stop the cooking process. If you decide to steam your mushrooms, this will also help to remove any leftover dirt. Place a steamer basket full of mushrooms over a pot of boiling water and steam for 10 minutes.
After blanching or steaming, allow your mushrooms to cool. Then, you can choose to sauté them in oil or butter before freezing to make them easier to use later. Simply heat a frying pan to medium-high heat and add a tablespoon of cooking oil or butter. Add your chopped mushrooms and sauté until all the water is evaporated. This ensures that the cold doesn't damage them and that they remain unflavoured for future recipes.
Finally, place your mushrooms into freezer bags, removing as much air as possible before sealing. Your chanterelles will last up to 6 months in the freezer, although some sources suggest they can last up to 12 months without significant loss of flavour or texture.
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Frequently asked questions
Clean your mushrooms with a dry cloth or brush, or gently trickle water over them while cleaning with a towel. Chop them into bite-sized pieces, then dry sauté them in a pan on medium-high heat. Sprinkle with salt and cook until all the water is evaporated. Allow the mushrooms to cool, then place them in freezer bags or containers, removing as much air as possible.
Frozen chanterelle mushrooms can last up to 6 months to 1 year in the freezer without significant loss of flavour or texture.
Yes, you can freeze fresh mushrooms in a block of ice. Chop the mushrooms, then put them into a plastic freezer bag. Fill the bag with water, seal it, and freeze.
Cooking the mushrooms before freezing helps to retain their flavour and texture. You can sauté them in oil or butter, or dry sauté them without any fat.
Chanterelle mushrooms can be dehydrated and ground into a powder, which can then be added to stocks, soups, stews, casseroles, and other dishes. However, some people report that the mushrooms lose their flavour and become rubbery when rehydrated.
