Emily Johnson
Chanterelle mushrooms are a popular delicacy among chefs and home cooks alike. They are prized for their delicate, buttery flavour and range in colour from golden, buttery yellow to darker orange with a creamy white interior. They are only available seasonally, from August to December, as they are wild foraged and grow on live trees. While they are best enjoyed fresh, there are several ways to preserve them to enjoy all year long. This includes freezing, pickling, and drying them.
| Characteristics | Values |
|---|---|
| Preservation methods | Freezing, pickling, drying |
| How to freeze | Steam or blanch before freezing, or freeze in a block of ice |
| How to pickle | Cook using the dry saute method, then store in the refrigerator or can them |
| How to dry | Air dry for a few days, then saute with butter and salt or Cajun seasoning |
| How to clean | Use a damp paper towel, soft brush, or vegetable brush to wipe away dirt; can also be rinsed under running water |
| How to cook | Saute in oil or butter, or cook in a skillet with butter |
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What You'll Learn
Freezing them in a block of ice
Chanterelle mushrooms are a popular choice for cooks, thanks to their distinctive flavour and texture. Freezing is a great way to preserve their natural moisture content, which is important for their taste and texture.
To freeze chanterelle mushrooms in a block of ice, start by cleaning the mushrooms with a dry cloth or soft brush to scrub away any dirt. If this doesn't work, place them into a colander and rinse under running water, then shake to remove any remaining dirt. Once clean, place the mushrooms on a towel or mesh rack and leave them to dry for 24 hours. You can also use a paper towel to wipe off any dust or crumbs.
Next, chop the mushrooms into bite-sized pieces and put them into a plastic freezer bag. Fill the bag with water to cover the mushrooms, then remove as much air as possible before sealing. Put the bag of mushrooms into the freezer and allow the water to freeze into a block of ice.
When you want to use the mushrooms, you will need to completely thaw the block of ice. It is best to freeze them in small batches so you only thaw what you need for a recipe.
You can also steam or blanch the mushrooms before freezing to preserve their texture and colour. To do this, place the chopped mushrooms in a bowl with 1 teaspoon of lemon juice for every 1 US pint of water for 5 minutes. Then, put the mushrooms into a steamer basket over boiling water and steam for 3-5 minutes. Alternatively, blanch the mushrooms by boiling them for 2-3 minutes, then immediately plunge them into ice-cold water to halt the cooking process. After blanching, dry the mushrooms before freezing.
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Pickling them
Pickling is a great way to preserve chanterelle mushrooms and enjoy them all year round. Pickled chanterelles are excellent as an antipasto, in sandwiches, on pizzas, pastas, or alongside cured meats.
To pickle chanterelle mushrooms, you will first need to clean them. Hold the mushrooms under a gentle trickle of water and use a towel to clean away any dirt. Slice off any mouldy or dark spots. Then, place the cleaned mushrooms on a tray lined with paper towels and let them rest and release some liquid. This can be done overnight in the fridge to allow them to dry out a bit.
Next, heat a large skillet over medium-low heat. Do not add any oil or butter. Add the mushrooms and cook, stirring frequently, until they begin to release their juices. Because chanterelles are relatively dry mushrooms, this will only take about 5 to 10 minutes.
Once the mushrooms have released their juices, add a teaspoon of salt and continue to cook until most of the liquid has evaporated. Remove the skillet from the heat and let the mushrooms cool for a few minutes.
Now, you can transfer the mushrooms to a clean glass jar. Make sure to cut larger mushrooms into bite-sized pieces, while leaving smaller ones whole. Pour brine over the mushrooms, ensuring they are completely covered. Cover the jar tightly and either transfer it to the refrigerator or process it in a boiling water bath for 15 minutes.
If you choose to simply refrigerate the jar, the pickled chanterelles will keep for at least 6 months. If you process the jar in a boiling water bath, the mushrooms will last for at least a year, but they should be refrigerated after opening.
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Drying them
Drying chanterelle mushrooms is a great way to preserve their flavour and nutrients, allowing you to use them all year round. There are several methods you can use to dry them:
Air Drying
If you only have a handful of chanterelles, you can rinse them under very low running water in the sink. Then, use a soft-bristled toothbrush to remove any remaining grit and give them a quick final rinse. Blot the mushrooms with a paper towel and let them air dry until they are ready to cook. Alternatively, you can skip the rinsing step and simply brush off any spots of soil with a dry cloth.
Oven Drying
Spread the mushrooms out on trays and place them in an oven set to a temperature between 125°F (52°C) and 135°F (57°C). Leave them for 4-6 hours, or until they are dry and brittle. You can also use a dehydrator following the same instructions.
Powdering
Instead of drying the mushrooms in big chunks, you can pulverize them into a coarse powder. This can be added to dishes such as soups, stews and casseroles, or chicken pies, providing an umami-like flavour.
Storage
Once your mushrooms are fully dry, store them in airtight containers or vacuum-sealed bags in a cool, dry place. They should be kept away from heat, light, and moisture, as these can cause spoilage.
Rehydration
To rehydrate dried chanterelles, soak them in hot water for 15-20 minutes, or until they are soft and plump. You can then use them in recipes in place of fresh mushrooms.
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Storing them in a cardboard box
Chanterelle mushrooms are a delicious treat, but they can be tricky to store. They are wild mushrooms with a vivid golden colour and a woodsy, fruity flavour. They are highly sought after by chefs and home cooks alike.
If you want to store chanterelle mushrooms in a cardboard box, there are a few things to keep in mind. Firstly, it is important to clean the mushrooms before storing them. You can use a toothbrush or a vegetable brush to remove any dirt and grime. Some people also choose to rinse the mushrooms with water, but this can be controversial as mushrooms act like sponges and will soak up the water. This can make them soggy when cooked. However, some food scientists argue that the opposite is true, and that wet mushrooms cook better than dry ones.
Once your mushrooms are clean, you can place them in a cardboard box. Make sure the box is open and wrap a kitchen towel around it to allow for air circulation. This will help the mushrooms breathe and retain their natural moisture. You can also try storing them in a paper bag or a colander with a loose paper towel over them.
If you want to keep your mushrooms for longer, you can preserve them through methods such as refrigerating, freezing, or pickling. Chanterelles keep their quality best if they are cooked before freezing. You can sauté them in butter, dry sauté, or steam them before transferring them to freezer bags or containers.
Preserving chanterelle mushrooms is a great way to enjoy their unique flavour all year round. By following these steps, you can successfully store your chanterelles in a cardboard box and make the most of their delicate, buttery taste.
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Blanching or steaming before freezing
Chanterelle mushrooms are wild mushrooms known for their vibrant colour, distinct fruity aroma, and meaty texture. They are usually available in late summer and early fall. Freshly picked chanterelle mushrooms last only 7-10 days in the fridge. To extend their shelf life, they need to be frozen, pickled, or dehydrated. Blanching or steaming the mushrooms before freezing them can help retain their flavour, colour, and texture.
Blanching
Blanching chanterelle mushrooms involves boiling them for a short time, usually 2-3 minutes. This process helps preserve the mushrooms' colour, texture, and flavour during freezing. It also kills any bacteria or enzymes that could cause spoilage. After boiling, the mushrooms should be immediately plunged into ice-cold water to halt the cooking process. They can then be dried and packed into freezer-safe bags or containers. It is important to remove as much air as possible before sealing to prevent freezer burn. Blanching can be done in multiple batches if you don't have a pot large enough to fit all the mushrooms at once.
Steaming
Steaming the mushrooms before freezing has a similar effect to blanching, except that the mushrooms never come into direct contact with water. To steam the mushrooms, place them in a steamer basket over boiling water for 3-5 minutes, depending on the size of the mushroom pieces. After steaming, the mushrooms should be immediately placed in ice-cold water to stop the cooking process. Once cool, they can be dried and stored in freezer-safe containers or bags.
Cleaning the Mushrooms
Before blanching or steaming, it is important to clean the chanterelle mushrooms thoroughly. Mushrooms are like sponges and can easily become soggy if soaked in water. It is recommended to use a dry cloth or a soft brush to scrub away any dirt. If this does not remove all the dirt, you can rinse or quickly wash the mushrooms under running water, then place them in a colander to remove excess water. Some sources suggest that rinsing the mushrooms in water with a teaspoon of lemon juice for every pint of water can help preserve their texture.
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Frequently asked questions
Freshly picked chanterelle mushrooms will last 7-10 days in the fridge.
The best way to preserve chanterelle mushrooms is to freeze or pickle them.
Clean the mushrooms and chop them into bite-sized pieces. Blanch or steam them before freezing to preserve their flavour and texture. Then, put the chopped mushrooms into a plastic freezer bag and fill the bag with water. Close the bag, remove as much air as possible, and freeze.
Drying chanterelle mushrooms is not recommended as their delicate flavour can get lost and they can become rubbery. However, some people do dry half of their harvest and store them in glass jars.
Use a dry cloth or a soft brush to scrub away any dirt. If this doesn't work, rinse them in water while rubbing off the dirt. You can also place them in a colander under a running faucet and shake to remove stuck-on dirt.
