John Miller
Chanterelle mushrooms are a foraged delicacy, with a peppery, fruity flavour and a delicate aroma. They are usually available from late spring to late autumn, and can be cooked and eaten fresh or dehydrated and preserved. There are several ways to store chanterelles, including drying, freezing, pickling, and refrigerating. The best method depends on how long you want to store them for, and how you plan to use them.
| Characteristics | Values |
|---|---|
| Cleaning | Use a toothbrush, stiff paintbrush, or a dry cloth to brush off spots of soil. Quickly wash under running water if very dirty. |
| Storing | Keep in a paper bag or bowl loosely covered with a kitchen towel in the refrigerator. Freshly picked, unwashed chanterelles can be stored for up to 10 days. |
| Preservation | Cook before freezing. Dry frying is recommended to release excess moisture. Can be dehydrated, powdered, or pickled. |
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What You'll Learn
Cleaning chanterelles
One method is to use a brush to remove dirt and debris. A stiff paintbrush or pastry brush can be used to get the dirt and needles off the mushrooms. A toothbrush can also be used to scrub off dirt and sand. However, this method may not be the most effective, as it can be time-consuming and may not remove all the dirt.
Another method is to use water to clean the chanterelles. Some sources recommend quickly rinsing the mushrooms under running water, while others suggest soaking them in a bowl of water and then rinsing them again in a colander to ensure they are thoroughly cleaned. The latter method is more water-efficient and may be more effective at removing dirt and sand. However, it is important to note that mushrooms are like sponges and will absorb water, which can affect their texture and flavour. Therefore, it is crucial to dry the chanterelles thoroughly after rinsing or soaking them. This can be done by placing them in a salad spinner or on a wire rack or tray lined with a towel to air dry for several hours.
If you are short on time, a quicker method is to cut off the dirty parts of the mushrooms with a knife before rinsing them under cold water and drying them on kitchen paper or towels.
Once the chanterelles are clean and dry, they can be stored in a brown paper bag or glass jar for short-term storage or frozen for longer-term preservation.
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Refrigerating chanterelles
Chanterelles are a delightful variety of mushrooms known for their brilliant golden-brown colour and wavy tops. They are usually available from late spring to late fall. They can be cooked and eaten fresh or dehydrated and preserved for later use.
When storing Chanterelles in the refrigerator, it is important to let them breathe. Keep raw chanterelles in a paper bag or in a bowl loosely covered with a kitchen towel. Avoid using plastic bags as they need to breathe and will get too moist. Refrigerate them immediately and check at least once a day to ensure they haven't turned slimy or moist. Freshly picked, unwashed chanterelles can be stored in the refrigerator for up to 10 days.
Before storing, it is important to clean the chanterelles thoroughly. You can use a toothbrush or a stiff paintbrush to remove dirt and grime. Some sources suggest quickly rinsing them under running water and then drying them in a colander, while others recommend avoiding water altogether and using a dry cloth or brush to clean them. This is because mushrooms are like sponges and will soak up a lot of water.
To further extend the shelf life of Chanterelles, you can cook them before refrigerating. Sauté them in butter over medium-high heat until they release their moisture. Then, freeze them for up to a year. This way, you can easily add them to your recipes without any additional preparation.
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Freezing chanterelles
Chanterelle mushrooms are a seasonal delight, available only during late summer and early fall. They can be stored in a variety of ways, including freezing. Here is a detailed guide on how to freeze chanterelles:
Cleaning the Chanterelles
Firstly, it is important to clean the mushrooms. If they are store-bought, a quick wipe with a paper towel or a vegetable brush may suffice. However, if they are freshly picked, they are likely covered in soil, so a simple wipe won't be enough. You can hold them under gently running water and use a towel to clean them. Alternatively, a stiff paintbrush can be used to remove dirt and forest debris.
Preparing the Chanterelles for Freezing
Chanterelles are best frozen after cooking. There are several methods to prepare them for freezing:
- Sauteing in Butter or Oil: Melt some butter or heat oil in a skillet over medium-high heat. Add the cleaned chanterelles and cook until they release their juices and then reabsorb them. This usually takes about 5-10 minutes. Remove from the heat and let them cool.
- Dry Sauteing: You can also saute the mushrooms without any butter or oil. Simply heat a dry skillet over medium-low heat, add the cleaned chanterelles, and cook until they release and reabsorb their juices.
- Steaming: Place the chanterelles in a steamer basket and steam them for about 10 minutes. Remove from the heat and let them cool.
Freezing the Chanterelles
Once the chanterelles are cooked and cooled, transfer them to freezer bags or airtight containers. Gently remove any excess air from the bags, seal them, and place them in the freezer.
Using Frozen Chanterelles
When ready to use, simply take the desired amount of chanterelles from the freezer and dump them directly into your dish. There is no need to thaw them first. You can also freeze the mushroom juices/stock separately and use it for soups or other recipes.
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Dehydrating chanterelles
Dehydrating is a great way to preserve your chanterelle mushrooms, especially if you are running out of freezer space. It is also a good option if you want to avoid the nuttiness of frozen mushrooms.
To dehydrate your chanterelles, start by cleaning the mushrooms. Avoid soaking them in water as they will absorb a lot of it. Instead, use a small brush or a damp cloth to wipe away any dirt. If you must use water, make sure you thoroughly dry the mushrooms with paper towels before proceeding. Slice the mushrooms lengthwise into pieces about 1/4 inch thick. Smaller mushrooms can be dehydrated without cutting.
Next, place the mushrooms on the dehydrator nets/trays inside the dehydrator machine. There are differing opinions on the ideal temperature setting for dehydrating mushrooms. Some advocate for lower temperatures, arguing that this better preserves the nutritional value of the mushrooms. Others claim that even at higher temperatures, the nutritional value of the mushrooms will not be significantly affected. Depending on your temperature setting, the dehydration process can take anywhere from 4 to 8 hours or even longer. Check the mushrooms every couple of hours to see how they are doing. You will know they are done when they become dry and crispy, and snap easily when bent.
Once the mushrooms are dehydrated, let them cool and then place them in an airtight container or a mason jar. Dehydrated mushrooms can be stored in a cool, dark place for 6 to 12 months or even multiple years.
While dehydrating is a great preservation method, it is worth noting that some people find that the unique flavour of chanterelles is lost and that the mushrooms become chewy when rehydrated. If you plan to use dehydrated chanterelles in your cooking, consider adding them to recipes with a long cook time and plenty of liquid.
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Cooking chanterelles
Chanterelle mushrooms are a seasonal delight, available in late summer and early fall. They are packed with moisture, which escapes when cooked.
Cleaning and Preparing Chanterelles
Chanterelles are notoriously dirty, so it is important to clean them as soon as they are harvested. Slice the stems just above ground level and brush off as much dirt as possible before placing them in your harvest basket. When you get home, rinse the mushrooms under cool running water or swish them in a bowl of cold water to remove grit. If you are cooking them immediately, there is no need to completely dry the mushrooms, just let them drain on a paper towel. If you are not cooking them right away, circulate cool air over them with a fan for one to two hours.
Chanterelles can be cooked in a variety of ways, including frying, sautéing, and pickling. Here are some tips for each method:
- Frying: Cut the mushrooms into large chunks or shred them like mozzarella cheese sticks. Smaller mushrooms can be left whole. Heat a large skillet over medium-high heat and add 1 tablespoon of oil (or 2 tablespoons for a larger amount of mushrooms). Add the mushrooms to the skillet and fry until they are cooked to your desired level of doneness. You can add a sprinkle of salt to the mushrooms for preservation purposes.
- Sautéing: Sautéing is a great way to prepare chanterelles, as it allows them to cook in their own liquid, resulting in a concentrated and complex flavor. Start by rinsing the mushrooms under cool running water to remove any dirt and then drying them on paper towels. Cut the mushrooms into equally sized pieces, as they will reduce in size during cooking. Heat a heavy, large skillet over medium-high heat and add the mushrooms. Sauté until they have released their moisture, and then add butter, garlic, and thyme for flavor. Continue to sauté until the mushrooms are golden brown and slightly crisp.
- Pickling: Pickling is a great way to preserve the texture and flavor of young chanterelle buttons. The smallest mushrooms will hold their shape and texture the best, but older mushrooms can also be pickled. Simply follow your favorite pickling recipe and enjoy!
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Frequently asked questions
Freshly picked, unwashed chanterelles can be stored in the refrigerator for up to 10 days. They should be kept in a paper bag or a bowl loosely covered with a kitchen towel, as they need to breathe.
It is recommended to clean freshly picked chanterelles before storing them. You can use a toothbrush, a stiff paintbrush, or a dry cloth to brush off any spots of soil. If the mushrooms are very dirty, you can quickly wash them under running water and then toss them into a colander to remove excess water.
There are several ways to preserve chanterelle mushrooms:
- Drying: You can dry the mushrooms in a dehydrator or in the oven at a low temperature. Once dehydrated, store them in airtight containers in a cool, dark place for up to 12 months.
- Freezing: Cook the mushrooms in butter or oil until they release their moisture, then freeze them in an airtight container for up to a year.
- Pickling: You can pickle chanterelle mushrooms, but be sure to research the proper steps to ensure food safety.
Yes, you can store cooked chanterelle mushrooms in the freezer. Simply cook the mushrooms, let them cool, and then place them in a freezer bag or container. They will keep for several months.
