Harvesties of fox mushrooms for the winter: the best recipes. Pickled, salty, fried, frozen foxes, in tomato sauce, caviar, a honeycomb from chanterelles for the winter: recipes for cooking. How much to cook the foxes before pickling, salting, freezing for the winter?

Canned chanterelles for the winter: recipes.

Content

Most people consider the chanterelles second -rate mushrooms, so they try to harvest white or boletus. But in fact, properly prepared chanterelles in their taste are practically not inferior to the aforementioned mushrooms. Moreover, if you collect them away from the noisy highways, you can roll up a product rich in useful substances into the jar.

Well, perhaps the largest advantage of this forest meat is that salting, frying and cooking practically do not affect its taste and aroma. The only thing you should take into account that collecting chanterelles best after rain. In the dry period, this mushroom intensively loses moisture and absorbs all harmful substances from the air. For this reason, mushrooms collected during this period can harm the human body.

How much to cook the foxes before pickling, salting and freezing?

Foxes4 — Cook the chanterelles from 10 to 40 minutes

Some people claim that the chanterelles before salting, pickling and freezing are not necessary to cook. In principle, as for salting and freezing, this is permissible. You can safely freeze fresh mushrooms, just having previously cleared them of garbage. They will be perfectly preserved at minus temperature, but you must understand that in the end you still have to give them to heat treatment.
As for the salting, in this case you can do in two ways. You can just scald peeled mushrooms with boiling water, cool and then calmly salt. But if you want salty foxes to retain their taste for up to 6 months, then do not be lazy and boil them for 10-15 minutes. Even such minimal boiling will disinfect mushrooms, and you can not worry that they will deteriorate.
But before pickling the fox, you need to cook. If you want your winter workpiece to stand safely until the next mushroom season, then boil them for 30 minutes and only then proceed directly to pickling and rolling.
And remember that even correctly processed chanterelles must be stored in a cool place. And this means that they should always be in a room in which there are no sharp temperature differences. It can be a basement, a cellar or a glazed and insulated balcony.

Delicious pickled foxes for the winter crisp in banks: Recipe

In order for the pickled foxes to keep their crisp, we must remember several simple nuances. Firstly, you should not cook them for a very long time. As mentioned a little higher, in order to kill all pathogenic bacteria, you need to boil the mushrooms up to 30 minutes. But still, even this rule has one exception. If you pickle small mushrooms, then you can boil them for 20 minutes. And, in general, you should just observe mushrooms.

As soon as they begin to sink to the bottom, you can turn off the stove and rinse them. Secondly, so that the chanterelles in the end turn out to be crispy with them in any case, it is impossible to give a cool in hot water. In view of this, as soon as the mushrooms begin to sink to the bottom of the pan, immediately drain the boiling water and pour them with icy water. Such shock cooling will help that forest meat retains its dense structure.

Products:

Boiled foxes - 4 kg
Water - 2 l
Salt - 2 tbsp. l
Sugar - 2 tbsp. l
Bay leaf - 2 pcs
Vinegar –100 ml
Garlic - 4 cloves
Pepper peas - 20 pcs

Preparation:

Pour water into a pan, add it to sugar, salt and all spices
When it boils, put mushrooms in a pan and boil them for 10 minutes
Next, add vinegar and chopped garlic to the mushrooms, and cook all the more 5 minutes
After this time, mushrooms can be laid out on sterile jars and roll up with lids

Salted chanterelles for the winter in banks: brine recipe

Lyshechiks for the winter in banks: brine recipe

I immediately want to say that you can add absolutely any spices to the brine for chanterelles so that you like their taste and aroma. But still, if you want to salute forest meat according to a classic recipe, then stock up on a standard set - large salt, sugar, bay leaf, black and fragrant pepper, dill umbrellas and garlic. If you like bright spicy aromas and tastes, then feel free to add cinnamon and cloves to the brine.

Commentable for brine:

Water - 4 l
Salt - 4 tbsp. l
Citric acid - 2 tbsp. l
Sugar - 3 tbsp. l
Bay leaf - 7 pcs
Pepper peas - 15 pcs
A couple of umbrellas of dill (large)

Recipe:

First, put water on fire and bring it to a boil
When it boils, add absolutely all the dry components to it
Mix the liquid, cover everything with a lid and let the brine cool
During this time, spices will give water their taste and aroma, and you can pour pre -peeled foxes with a brine

Fried chanterelles for the winter in banks: Recipe for cooking

Probably there is no person who would not like the taste and aroma of just fried chanterelles. If you, too, are among such people, then try to prepare fried mushrooms for the winter. You can do this quite calmly, the main thing is to adhere to maximum sterility at all stages of cooking.

Try to clean the foxes of garbage as thoroughly as possible, be sure to rinse them a couple of times with clean water and only then proceed to frying and rolling. Below you can see a recipe for fried chanterelles for the winter in which vegetable oil is used. But if you wish, you can replace it with a cream or even laugh two oils together. Such a combination will not only not spoil the taste of the finished product, but, on the contrary, will make your winter workpiece tastier and more tender.

Products:

Foxes - 3 kg
Onions - 200 g
Vegetable oil - 150 g
Salt and pepper to taste

Preparation:

At the initial stage, you will need to sort out the chanterelles and rinse them thoroughly
Next, you will have to pour them with water and boil literally 10 minutes
Thermally processed foxes will need to be washed under running water, and then transfer them to a frying pan, into which 100 ml of vegetable oil was poured
The remaining oil will need to be poured into another frying pan and put onions chopped into it with half rings
Fry the chanterelles and onions until a golden crust appears, connect them together, salt, pepper and hold on low heat literally 5 minutes
Sterilize glass jars, lay the chanterelles in them, and fill them with oil remaining in a pan
It should completely cover the mushrooms
Close everything with vacuum lids, we wait until the blanks cooled and put them in the basement

Mushroom caviar from chanterelles for the winter with garlic: recipe

If it turned out that you collected too large chanterelles, which are not very suitable for pickling and salting, then try to prepare fragrant mushroom caviar from them. In winter, this simple dish can be used to prepare open pies, casseroles and sandwiches.

But still remember, since in this case you will have to lay a fried product in banks, you must carefully monitor the sterility. If you lay damp mushrooms in banks or they will be dirty, then your caviar will deteriorate in the smallest time.

Components for cooking caviar:

Foxes - 2.5 kg
Garlic - 4 cloves
Carrots - 300 g
Tomato paste - 2 tbsp. l
Sugar - 1 tbsp. l
Salt and pepper to taste
Vegetable oil - 70 ml

Preparation:

Boil the chanterelles and send them to the pan to frure (in vegetable oil)
When the mushroom mass decreases in size, we suck it and pepper
Cut the carrots and garlic with a small cube and languish until soft
Combine chanterelles, garlic and carrots together, add tomato paste to them and simmer all over fine fire for another 15 minutes
Interrupt the mass with a blender, warm it again and lay it out in sterile jars

Mushroom caviar from chants with zucchini: recipe

Oddly enough, but the zucchini goes very well with the chanterelles. Since they have a neutral taste, during heat treatment they get a mushroom aroma well. Therefore, after you twist zucchini with chanterelles, no one will understand that in addition to forest meat in your winter workpiece, there is also this summer vegetable.

True, you must remember that there should not be a lot of zucchini in caviar. If you put them more than necessary, then the finished product will turn out to be watery and will not be very pleasant to taste.

Components:

Foxes - 1.5 kg
Zucchini - 500 g
Onions - 200 g
Carrots - 200 g
Vegetable oil - 150 ml
Vinegar - 2 tbsp. l
Salt and pepper to taste

Preparation:

Clean the foxes, wash and cook for 20 minutes
We shift the cooked mushrooms into a pan and begin to fry
Onions and carrots with cuts and let us in vegetable oil
Grind zucchini and add to carrots and onions, and fry all this mass until completely softened
When all the components become soft, connect them together
Salt them, pepper and hold on low heat for another 10 minutes
Twist the mass to a meat grinder, re -bring to a boil and lay out in a glass container

Sollyanka with chanterelles and cabbage for the winter: Recipe

There are quite a lot of different variations of hodgepodge with chanterelles and cabbage, but perhaps the most delicious is the classic recipe. Due to the fact that in this case, mushrooms with onions are fried separately, the taste and aroma of the finished dish is divine.

As for what chanterelles are best used to prepare this winter workpiece, in this case it is best to opt for mushrooms of small and medium sizes. If you do not distort them on fire, then they will retain their crispy and natural aroma.

Components:

Foxes - 2 kg
Cabbage - 2.5 kg
Onions - 100 g
Carrots - 200 g
Vegetable oil - 100 ml
Tomato paste - 2 tbsp. l
Salt and pepper to taste
Citric acid - 1 tsp.
Sugar - 3 tbsp. l

Preparation:

Rub the carrots on a coarse grater, and cut the onion with a small cube
Pour half of the vegetable oil into a pan and begin to let the vegetables
When they soften a little, add chanterelles to them and fry everything until a characteristic smell appears
Pour the remaining oil into the other pan and lay out finely chopped cabbage on it
Add tomato paste, salt, sugar, pepper, citric acid to it and simmer for softening
Connect it to the mushrooms and hold everything on low heat until all the liquid evaporates
We roll up the finished hodgepodge to sterilized jars

Chanterelles in tomato sauce for the winter

If we talk about this workpiece, then you can cook it in two ways. A little lower we will introduce you to a lightweight cooking option, which uses a finished tomato paste. But if you wish, you can spend a little extra time and replace this component with fresh tomato puree.

In order to do it, you will need to shield tomatoes, kill them with a blender, and then wipe them through a small sieve. Such mashed potatoes can be added to mushrooms without additional heat treatment, just remember that in this case, the chanterelles will need to be stewed 15-20 minutes longer.

Products:

Foxes - 5 kg
Tomato paste - 300 ml
Carrots - 500 g
Onions - 100 g
Vegetable oil - 150 ml
Vinegar - 100 ml
Water - 2 l
Salt, sugar and pepper to taste

Recipe:

Clean the chanterelles and boil
Put them in a pan with a thick bottom and fill it with water
We cut the onion with a small cube, rub the carrots on a coarse grater
Fry the vegetables and add tomato paste to them and a little water
Когда паста полностью разойдется, добавляем ее к грибам, солим все, перчим
At the last stage, add sugar and vinegar to the mushrooms, wait 20 minutes and roll up a fragrant mass

The best recipes of marinades for preserving the mushrooms of chanterelles

The recipe for the classic marinade

Components:

Water - 3 l
Bay leaf - 5 pcs
Black and fragrant pepper with peas - 15 pcs
Vinegar - 100 ml
Salt and pepper to taste
Vegetable oil - 5 tbsp. L (optional)

Preparation:

Boil water and add all dry spices to it
Wait for the sugar and salt completely dissolved, add vinegar and vegetable oil to the marinade
Hold it on the fire literally 1-2 minutes and you can fill it with foxes

Spicy marinade

Water - 2.5 l
Leaves of currants and cherries - 10 pcs
Dill umbrellas - 2 pcs
Anise - 1 pc
Barberry - 2 pcs
Mixture of peppers - 1 g
Vinegar - 70 ml
Salt, sugar and pepper to taste

Preparation:

We bring the water to a boil and lay the leaves of currants and cherries, and umbrella's leaves in it
Cook all 5 minutes, turn off the fire and give the liquids to be drunk with aromas
After about half an hour we filter the marinade, add anise, barberry, pepper, vinegar, sugar and salt to it, and again bring to a boil
Add cooked foxes to the finished marinade, languish them for 10 minutes and lay them in glass containers with hermeted lids

Classes for the winter: freezing recipes

Before you introduce you to the recipes for freezing of the chanterelles, I would like to clarify that in the freezer, you need to put intact and necessarily disinfected mushrooms. In view of this, be sure to sort the forest meat, boil it for at least 10 minutes and only after that lay it in the freezer.

Yes, and remember, if you do not want iceed foxes to begin to bitter after cooking, then soak them in clean water before freezing. It will be enough for them to lie in liquid literally 2 hours.

Freezing boiled foxes:

Sort the chanterelles, soak them in water and boil them
Rinse them under running water and throw them on a colander
When the excess fluid completely leaves, pack the mushrooms on portions and put in the freezer

Freezing fried chanterelles

Products:

Chanterelles - 4 kg
Vegetable oil - 100 ml

Preparation:

We spread the boiled foxes in a dry pan and evaporate the excess fluid
When the frying pan becomes dry, add vegetable oil to the mushrooms and fry until the appearance of brown
We spread them on a sieve and wait for vegetable oil to leave
We lay out fried mushrooms in plastic containers and send to the freezer

Is it possible and how to dry the foxes for the winter?

Lyshechiks for the winter: recommendations for drying mushrooms

Foxes, like any other mushrooms, can and even need to dry. If you manage to do this correctly, then they will retain not only their taste and aroma, but also beneficial qualities. But still remember that the chanterelles are very delicate mushrooms, so during the drying process you must constantly make sure that they do not dry out.

If you miss the right moment and overexpose them in the oven or electronic dryer, then after cooling they will simply crumble. In view of this, try to constantly check how dense the structure of the mushroom has become. As soon as you feel that they began to harden, turn off the oven, and without taking off the foxes from it, wait for its complete cooling.

During this time, they will reach the desired consistency and you will only have to transfer them to a sealed container. If you decide to dry the chanterelles on the thread, then do not string them very tightly. The larger the distance between them, the faster they dry.