Emily Johnson
Chanterelle mushrooms are a delicious, gourmet fungus with a host of poisonous look-alikes, so it's important to know what you're looking for. They are usually only available for a few months of the year, so if you want to enjoy them year-round, you'll need to preserve them. There are several ways to do this, including freezing, dehydrating, pickling, and drying and powdering. Each method has its pros and cons, and some people even combine methods to suit their needs.
Characteristics and Values Table for Preserving Chanterelle Mushrooms
| Characteristics | Values |
|---|---|
| Freezing | Cook before freezing, using methods like sautéing in butter, dry sautéing, steaming, or pickling. |
| Dehydrating | Can be stored in airtight jars or ground into a powder for soups and stews. |
| Cleaning | Use a damp cloth or brush to remove dirt. Rinsing with water is also an option, but may impact cooking. |
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What You'll Learn
Freezing chanterelles
Freezing is a popular method for preserving chanterelle mushrooms. This is how you do it:
Firstly, clean the mushrooms. One source recommends using a dry cloth to brush off any spots of soil, but another suggests rinsing the mushrooms with a garden hose on the mist setting.
Next, cook the mushrooms. One method is to dry sauté them in a pan without oil until all the moisture has left the mushrooms. You can then add butter and salt. Another method is to cook the mushrooms in a frying pan with butter over medium-high heat. After five minutes, the mushrooms will render their water and the pan will become soupy. Continue cooking for another five minutes until almost all the water has evaporated.
Finally, place the mushrooms in a food saver bag or a ziplock. Gently suck the air out of the bag, seal it, and put it in the freezer. There is no need to thaw the mushrooms before using them. Simply dump them into a cooking pan and heat them up.
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Dehydrating chanterelles
Dehydrating is a great way to preserve your chanterelle mushrooms. It is a straightforward process that can be done in a few simple steps.
Firstly, you need to clean the mushrooms. Use a small brush to clean off any dirt, or simply clean them under running water. If you do use water, make sure you thoroughly dry the mushrooms with paper towels afterwards.
Next, slice the mushrooms lengthwise into pieces about 1/4 inch thick. Smaller mushrooms can be left whole. For larger mushrooms, you may want to cut off the "trumpet" and split the neck in half, as the edges dry faster than the middle.
Now you are ready to place the mushrooms in the dehydrator. You can line them up on the dehydrator nets or trays. The temperature setting is up to you. Some people recommend lower temperatures to preserve the nutritional value of the mushrooms. However, others argue that the nutritional value will not be greatly affected even at higher temperatures. Lower temperatures will simply increase the time it takes for the mushrooms to dehydrate.
Check the dehydrator every couple of hours. The mushrooms are done when they are dry and crispy, with a leathery texture, and they snap when bent. This can take anywhere from 4 to 8 hours, depending on the temperature setting and the size of the mushrooms.
Finally, store the dehydrated mushrooms in an airtight container in a dark, cool place. They should last for 6 to 12 months, or even multiple years.
Dehydrated chanterelles can be used in soups, stews, casseroles, and a variety of other dishes. They are a great way to preserve your mushroom harvest without taking up valuable freezer space!
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Pickling chanterelles
Pickling is a time-honoured way of preserving chanterelles for year-round enjoyment. Pickled chanterelles are a classic appetizer in Eastern Europe and Italy, and they make a great addition to a pickle plate or cured meats. They can also be used as an antipasto or in sandwiches.
To pickle chanterelles, you will first need to dry-sauté them. Clean the mushrooms with a gentle scrub in water to remove any dirt, and slice off any mouldy or dark spots. Put the mushrooms into a hot frying pan with no oil, butter or seasoning. Stir the mushrooms gently with a wooden spoon until they begin to release their juices. Chanterelles are relatively dry mushrooms, so this will only take about 5 minutes. Once the mushrooms have released their juices, sprinkle a tablespoon of salt on them, along with some thyme.
After the mushrooms have given up most of their water, pour over the brine you plan to pickle them in and bring to a boil. Transfer the mushrooms and brine to a clean glass jar, ensuring the mushrooms are completely covered. At this point, you can either transfer the jar to the refrigerator, where it will keep for up to six months, or process the jar in a boiling water bath, which will allow the jar to be stored at room temperature for up to a year.
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Cleaning chanterelles before cooking
Firstly, decide whether you will be rinsing or soaking your chanterelles. Some people argue that rinsing is sufficient to clean the mushrooms without them absorbing too much water. However, others believe that a quick soak is necessary to effectively remove all the dirt. If you are short on time, a quick swish in cold water is recommended by some sources. If you have a large batch of chanterelles, soaking them in a large bowl of water and swishing them around with your hands can be a good method. Repeat this process until the water is clear, then transfer the mushrooms to a colander and rinse with fresh water to ensure they are thoroughly cleaned.
Another method to clean chanterelles is to use a paintbrush, especially to get into the delicate frilled edges of the mushrooms. A stiff paintbrush can help remove dirt and forest debris, such as needles, without damaging the mushroom. You can also blot the mushrooms carefully with a paper towel and let them air dry.
Once your chanterelles are clean, you can decide on your preservation method. Some people choose to dry them and then grind them into a powder, which can be added to stocks, soups, or stews. Others opt for freezing, where the mushrooms are cooked prior to freezing, so they are ready to eat when thawed. You can also dry-sauté the chanterelles before freezing to remove moisture, and then add butter and salt before freezing. This method helps retain the meaty texture of the mushrooms.
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Storing dried chanterelles
Dried chanterelles can be stored in airtight containers, such as mason jars, in a dark, cool place. They can last from 6 to 12 months when stored this way.
Some people prefer to powder their dried chanterelles and store them in glass jars. This form factor is ideal for adding to soups, stews, casseroles, and stocks. However, drying chanterelles is not recommended by some, as they can lose their flavour and become rubbery when reconstituted.
If you want to dry your chanterelles, you can use a dehydrator with a drawer system and timer settings. The mushrooms are done when they are dry and crispy, which usually takes anywhere between 4 to 8 hours.
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Frequently asked questions
Chanterelle mushrooms can be preserved by freezing, dehydrating, pickling, or dry sautéing and then freezing.
Dehydrated mushrooms can be stored in airtight glass jars. They can be powdered and added to soups, stews, casseroles, etc.
The mushrooms should be cooked before freezing. This can be done by sautéing in fat, dry sautéing, or steaming.
The mushrooms should be cooked using the dry sauté method before being submerged in a vinegar-based pickling brine. They should then be stored in the refrigerator or canned in a boiling water bath.
