Chanterelles are edible mushrooms of the second category. Of course, they are not as tasty and nutritious as white mushrooms, but mushroom pickers respect this mushroom very much, as it is not wormy and tolerates transportation well. They can be boiled, fried, braised, frozen, dried, salted and pickled. There are many different recipes for chanterelles, but consider the option of mushrooms marinated for the winter.
Inventory and kitchen appliances
It is difficult to spoil dishes from mushrooms using marinade even to a novice amateur chef.
Important! In this chanterelle, the cap has irregular, wavy edges, a fleshy leg that tapers down. She is always not wormy, has a pleasant apricot smell. If you put pressure on her flesh, then a pinkish trail will remain.
Shortly before cooking the chanterelles for the winter, make sure that you have the following kitchen items:
- Enameled pan - 2 pcs. How many liters of pots depends on the number of mushrooms you have collected. We can only suggest that in large you will boil mushrooms (and they will significantly decrease in volume), and in the second - cook in marinade.
- Skimmer - 1 piece.
- Colander - 1 piece.
- Half-liter glass jars with lid-twist.
Ingredients
Before tasty marinating chanterelles, prepare the following ingredients for the marinade:
- water - 1 liter;
- vinegar 9% - 200 ml;
- salt - 1 tablespoon with a hill;
- sugar - 2 tablespoons;
- spices - 3 cloves, 2 bay leaves, 6 pieces of black pepper, 4 pieces of allspice.
Important! The most important factor in the prevention of botulism in pickling mushrooms is the acidity of the marinade at least 1.6%. When closing chanterelles with your own hands, follow this rule, and then you can be sure of the final product. But buying them on the market or treating them at a party, you will risk your health.
Time for preparing
Depends on the time of soaking mushrooms. Usually chanterelles are recommended to soak in salted water for two hours in order to clean forest debris and dirt. When they are very dirty, it is recommended to change the water periodically. If you are in a hurry, you can put them in the water for only half an hour or immediately rinse under running water. But they will not wash so easily. Shop mushrooms are less dirty than forest mushrooms, they do not need to be soaked, and it takes less time to wash them.
Cooking time without soaking - about an hour.
Read the same as preparing for the winter: tomatoes, beets, carrots, eggplants, Brussels sprouts, milk mushrooms, boletus, mushrooms, honey agaric, zucchini, pepper, squash, green beans, oyster mushrooms
Step-by-step recipe
In order to cook pickled chanterelles for this simple and tasty recipe, you must step by step perform the following steps:
- Wash the mushrooms with water, removing debris and rotted parts. Legs of old mushrooms are best removed. Large copies should be cut in half or four times, and small ones can be put entirely.
- At the same time put on the fire a large pot of salted water (for every liter of water 1 tablespoon of salt without a slide).
- Toss the washed and sliced chanterelles into the boiling water, bring the water to a boil again and collect the foam with a skimmer. If you do not have time to remove the foam, do not be sad, the mushrooms will still be washed. Just foam can fill you plate. Boil on a quiet fire for 15-20 minutes with a barely noticeable boil, since boiling in boiling water can degrade the taste of mushrooms. The main landmark of the fact that the mushrooms boiled is their lowering to the bottom of the pan.
- While the mushrooms are being processed, sterilize the jars with lids. Usually the housewives do this by holding the jar over the spout of the boiling kettle for 10-15 minutes, and throwing the lids in for 3 minutes. Owners of microwave ovens can quickly sterilize the cans, pouring some water into the bottom of the cans and putting them in the microwave at maximum power for 5 minutes. But the tin lids from the cans still have to boil.
- Throw the boiled mushrooms in a colander and rinse well with cold water.
- Prepare the marinade in a smaller saucepan: throw salt, sugar into the boiling water, add spices and boiled chanterelles. Boil the mushrooms in the marinade for 10 minutes, putting vinegar at the very end of cooking. To marinate chanterelles correctly, vinegar is always added to the marinade at the end, as it immediately begins to evaporate when cooked.
- Without turning off the gas under the saucepan, pour chanterelles with marinade into a can with a help of a ladle. Try not to trap too much fluid. Roll up the jar, turn the lid down and leave to cool for several hours (or overnight).
How to store blanks
The storage period for cans with metal lids is recommended no more than a year. In the presence of jars with glass lids, the storage period is extended to two years. Marinated mushrooms are stored in a cool dry room with a temperature of about 6-8 ° C. For cooking, you can use it after about three to four weeks.
Did you know? To remain not wormy to chanterelles the hinomanoza contained in them helps. Helminths simply do not tolerate it, and traditional medicine uses these mushrooms as an antihelminthic. But for its preparation using dried raw materials, as during heat treatment this substance is destroyed.
If chanterelles are found in mold cans, rinse thoroughly with boiling water, after placing them in a colander. Then cook the new marinade and re-boil the mushrooms in it. After placing in sterile jars and again pour boiling marinade. If you notice that the lid is swollen on the can, throw it away without thinking.
If you have violated the technology of cooking, then pickled mushrooms can be stored for a while in the refrigerator under a capron lid, but in no case can you roll up to avoid botulism.
Useful tips
When marinating chanterelles, you can use tips from experienced mushroom pickers:
- when picking mushrooms, their leg should be carefully cut with a knife, and not pulled from the ground, since the causative agent of botulism is in the ground;
- Before proceeding with marinating, chanterelles should be bruised well, and also discarded rotten specimens. In order to better exempt from various debris, they are soaked in water, in which salt and citric acid are first dissolved. To do this, in one liter of water is diluted with 2 g of citric acid, as well as 10 g of rock salt. After that, the mushrooms, besides being well cleaned, are also prepared faster and also stored much better;
- Many people when cooking chanterelles recommend taking only mushroom caps. But the legs do not need to throw in the trash - you can make delicious mushroom caviar from them;
- Chanterelles are boiled before pickling. In many sources of information they are recommended to boil for about twenty minutes. In practice, during the boiling process, they are ready as soon as they have completely settled to the bottom;
- To make the chanterelles evenly soak in the marinade, you can use them to match the same size, but if the chanterelles are different in size, they should be cut into approximately the same parts;
- In order for the pickled mushrooms to turn out crispy, they should be washed immediately with cold water after boiling;
- For pickling and pickling, it is best to use rock salt, but iodized salt cannot be used;
- chanterelles are fungi that accumulate medium-weight radioactive substances. Therefore, if you are confident in the ecology of the place where you collected mushrooms, then for the base of the marinade it is better to take not just water, but the decoction in which they were prepared. Marinade will become more fragrant, mushroom;
- Before serving, sprinkle with sunflower or olive oil, add herbs, onion and garlic to taste. Dietary option to save the figure would be to use pickled mushrooms without oil, only with greens. Such mushrooms can also be added to various salads or toppings for patties.
Did you know? Scientists proved that mushrooms existed 400 million years ago, that is, long before the advent of dinosaurs.
Preparing pickled chanterelles at home according to this recipe, you can enjoy them in the winter and eat as a separate dish or add to other dishes. Marinated mushrooms are not just tasty, they are also easily absorbed by the human body. They can be prepared and stored in the usual conditions of a standard apartment.
