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Chanterelles are especially good when fried. Such an appetizer will perfectly complement the everyday and festive table even in the cold season. To do this, you need to prepare fried chanterelles for the winter in jars or frozen.
Preparing chanterelles for frying for the winter
It is recommended to sort and process the mushrooms on the day of harvest, while they are fresh. It is best to select solid specimens, setting loose ones aside.
Processing before frying consists of several stages:
- Sort out, clean from leaves, moss, blades of grass.
- Rinse with plenty of water in a suitable container and cut the roots.
- Rinse again, cover with clean water and leave for 30 minutes to get rid of any sand that may be between the plates.
- Throw in a colander to glass the water, and pat dry on a paper towel.
After that, you can start slicing and frying.
How to cook fried chanterelles for the winter
There are two ways to prepare fried chanterelles for the winter: canning and freezing.
Canned fried chanterelles for the winter
For canning, you need to fry the chanterelles and roll them up in jars for the winter. The optimal volume is 0.5 liters. To make food in jars edible, you need to properly handle storage containers.
Fried mushrooms can be harvested with or without sterilization. In the first case, the jars and lids are sterilized first. This can be done over steam or in the oven. After that, pour 2 tablespoons of the oil in which the mushrooms were cooked. Then put the mushrooms in the jar and fill them with the remaining oil, which should exceed the content level by 1 cm.
This is followed by sterilization of cans along with mushrooms until they are closed with lids. At the bottom of the pan you need to put a folded towel or cloth, put jars on it. Pour water into a saucepan so that it reaches the hangers of the jars, and put it on the stove for 40 minutes. Remove the cans from the pan, roll up the lids, turn upside down, wrap and leave to cool completely. Then remove the workpieces to the designated place. Another sterilization method is to put the jars with the contents in an oven heated to 100 ° C for 1 hour.
The process without sterilization looks simpler: you only need to sterilize the cans and lids, fill the containers, roll up the lids, cool and store.
Frozen fried chanterelles for the winter
Modern household appliances allow you to freeze fried chanterelles for the winter and take them out of the freezer as needed. For such a blank, containers with lids are required.
Fry the mushrooms by adding ground pepper and salt. You need to cook until the moisture has completely evaporated.
Before placing mushrooms in them, containers should be thoroughly washed with baking soda and dried completely. Fried chanterelles cooked in oil can be frozen for the winter as follows: put in containers, close tightly, put in the freezer. If there are no containers, plastic bags will help out, which need to be tied tightly so that they are airtight.
Freezing is a very simple way of preparing for future use, even novice cooks can handle it. Defrost the product at room temperature, otherwise the taste and texture may deteriorate.
Recipes for cooking fried chanterelle mushrooms for the winter
The easiest option is to cook fried chanterelles for the winter in vegetable oil with the addition of spices. In addition, you can add onions, carrots, garlic and parsley.
Fried chanterelles for the winter in vegetable oil
They are softer and more delicate in taste when fried in butter or a mixture of vegetable and butter, taken in equal proportions. You need to focus on your taste and storage time. You can cook fried chanterelles for the winter without butter, completely replacing it with sunflower oil - this way they will be stored longer (up to 6 months, versus 3 months for those cooked with butter).
Ingredients:
- 1 kg of chanterelles;
- salt to taste;
- 70 ml of vegetable oil;
- 70 g butter.
Cooking procedure:
- Rinse the mushrooms, let the water drain, cut into small pieces.
- Heat vegetable oil in a frying pan, add mushrooms, fry for about 20 minutes, until all the liquid has evaporated from them.
- Add butter, continue to fry until the liquid evaporates. You can not add creamy, but take sunflower instead.
- Put the mushrooms in dry sterile jars, pour in the remaining oil so that the jars are filled to the top. If there is not enough pouring, heat the required amount of oil in a pan and pour it hot into the workpieces.
- For the winter, close the chanterelles fried in vegetable oil under the lids with a seaming machine and put away for storage.
Fried chanterelles with onions for the winter
Ingredients:
- 1 kg of mushrooms;
- 2 large onions;
- 50 g butter;
- 70 ml of vegetable oil;
- 180 ml of water;
- spices (salt and ground black pepper) - to taste.
Cooking procedure:
- Cut the prepared mushrooms into 2 or 4 pieces, depending on the size, leave the small ones intact.
- Heat a frying pan with vegetable oil on the stove, put the mushrooms in it. During frying, they will quickly decrease in size and produce juice. When the liquid has almost evaporated, add water.
- Season with salt, add ground pepper, mix well, cover the pan with a lid and cook for 20 minutes.
- Peel and cut onions into small cubes or thin rings.
- When 20 minutes have elapsed from the start of stewing, reduce the flame to lowest flame, add the prepared onion and stir. Fry on the onion until golden brown.
- Add butter to make the dish more delicate. When it melts, stir the contents of the pan and fry for a few minutes.
- Prepare jars, fill them, tamp the contents, add vegetable oil to each and roll up. Cool and store.
Another option for preparing this dish is to fry the onions and mushrooms separately, then combine them.
Recipe for fried chanterelles for the winter with garlic and herbs
Ingredients per liter:
- 2 kg of mushrooms;
- 50 g fresh parsley;
- 400 ml of vegetable oil;
- 30 g garlic;
- 200 ml of apple cider vinegar (6%);
- spices to taste.
Cooking procedure:
- Chop the garlic and parsley with a knife, mix.
- If the mushrooms are large, cut them into halves or quarters.
- Fry with salt and ground pepper.
- Combine the remaining vegetable oil with vinegar, put on fire and bring to a boil.
- Prepare jars, pour 20 ml of the prepared mixture into each.
- Place the fried mushrooms in jars, mixed with herbs and garlic, filling them up to the shoulders.
- Pour in the hot marinade so that it is 4 cm higher than the contents of the jars.
- Roll fried chanterelles in cans with metal lids.
Fried chanterelles for the winter with carrots
Ingredients:
- 1.5 kg of mushrooms;
- 200 g onions;
- 300 g carrots;
- 50 ml of table vinegar;
- salt to taste;
- Bay leaf;
- 1 tbsp. a spoonful of granulated sugar;
- peppercorns to taste;
- 3 tbsp. tablespoons of vegetable oil.
Cooking procedure:
- Cut the mushrooms into halves or quarters, the onions into halves of the rings, chop the carrots with a grater.
- Fry onions and carrots in a frying pan. Add salt, granulated sugar, bay leaf, peppercorns, pour in vinegar, simmer until almost completely cooked over medium heat.
- Fry the mushrooms separately until half cooked so that the liquid partially evaporates.
- Mix them with onions and carrots and cook together for another 20 minutes.
- Sterilize banks.
- Put the prepared mixture in jars, roll up. When cool, put away for storage.
How to keep fried chanterelles for the winter
Fried canned chanterelles are stored from 3 to 6 months, frozen - no more than 4 months.
The storage rules for such blanks depend on the preparation method. If the dish is prepared with sterilization and hermetically closed, then the jars do not need to be placed in the refrigerator, they can be stored in any room where the temperature does not exceed 18 ° C. Opened cans can only be kept in the refrigerator and eaten within 2-3 days.
Unsterilized fried chanterelles can only be stored in the refrigerator. If from the very beginning you plan to store the workpieces in the refrigerator, you can refuse sterilization, as well as metal lids with rolling: it is allowed to close the cans with nylon lids.
Frozen fried chanterelles should be stored in the freezer in a tightly closed container or in a tightly tied bag. It is advisable to freeze small portions, since re-freezing is not allowed for such a product.
Why did the chanterelles fried for the winter go bad
Signs of spoilage are a bitter or sour taste, cloudiness or discoloration, foam or mold. The most common reasons are improper handling, leakage, storage at too high temperatures. You should not try to save such blanks, you need to ruthlessly get rid of them.
Conclusion
It is very convenient to prepare fried chanterelles for the winter in jars or frozen. They just need to be warmed up and ready to eat. They can also be added to salad, in which case heat treatment is not required.
