Because chanterelles are relatively dry mushrooms, this takes less time than it does with other mushrooms, usually just 5 to 10 minutes. Remove the chanterelles from the heat and let them cool for a few minutes. Transfer them to freezer bags or well-sealed containers and freeze. Similar to sauteing in oil or butter, this method actually doesn't use any fat at all.
After cleaning the mushrooms, chop the chanterelles if desired. Heat a skillet over medium-low heat. Do not add butter or oil. Add the mushrooms to the dry, hot skillet and cook, stirring or constantly tossing, until they release their juices and reabsorb them.
This will take about 5 to 10 minutes. Remove the skillet from the heat and let the mushrooms cool for a few minutes. Transfer them to freezer bags or air-tight containers and freeze. This last technique is quite simple and needs little attention. First, bring water to a boil in a pot with a steamer basket on top. Make sure the water level is below the steamer basket—you do not want any moisture in contact with the mushrooms.
Once the water is boiling, add the chanterelles. Cover the pot, lower the heat to a simmer, and steam for 10 minutes. Remove the steamer basket full of mushrooms and let cool for 5 minutes. Transfer the chanterelles to freezer bags or well-sealed containers and place in the freezer. Pickling chanterelle mushrooms is another classic way to preserve them. Of course, they will take on the flavorings of the pickling mixture, so keep that in mind when thinking about how you will use them later on.
You can use any vinegar-based pickling brine but keep the vinegar solution fairly strong equal parts water and vinegar is as far as you should safely dilute the brine base. Then add the seasonings of your choice.
Once pickled, you should store your chanterelles in the refrigerator or can them in a boiling water bath for 15 minutes adjust the time if necessary for canning at high altitude. They soak up water and if you are unlucky, they start to mold while drying. The whole process takes much longer and the mushrooms may even lose flavor during a long water bath. This is what you need to look out for when picking mushrooms! The cheapest and easiest way to preserve chanterelles is to air dry them. All you need is the sun and the right place.
If you like, you can also string chanterelles on a thread. This works quite well, but I find it much more elaborate. Mega delicious: Stuffed mushrooms with spinach and cream cheese! In rainy weather or late in the fall, when the sun is no longer so intense, it is for the mushrooms: off to the oven! However, this method is not very energy-saving and efficient. If you want to dry food more often, you should get yourself a Buy dehydrators. It saves electricity, you can better regulate the temperature and set a timer.
Very important: Always pack only completely dried mushrooms in storage jars. If they still have residual moisture, then mold can form. Are you unsure if the chanterelles are dry enough? Then give them an extra day in the sun or an hour in the oven to be on the safe side. Is it allowed to warm up mushrooms? To keep the mushrooms dry, you'll need an airtight container. I fill them in tight sealable preserving jars. There is way too much dirt and forest debris for a dry cloth to handle, unless you want to be there for hours on hand.
Also, these mushrooms have been soaking up steady rains for a couple months already, so they are already pretty plump with water. I even ran mine until a light trickle from the faucet while brushing them, which was especially helpful for the really dirty ones.
Once clean, set the mushrooms out on a cooling rack so air can circulate all around them. About 24 hours later, they are just dry enough to cook or preserve. The idea of freezing mushrooms sounded really nutty to me at first, but this has become my go-to method of preserving chanterelles.
The mushrooms are cooked prior to freezing, so they are all set to eat when you thaw them. I really like being able to throw them directly on a pizza or toss into fresh pasta.
Cook the chanterelles in a large frying pan with about a tablespoon of butter over medium-high heat. After about five minutes, the mushrooms will render their water and the pan will become really soupy. Keep cooking them for an additional five minutes, until almost all of the water has simmered off. It concentrates the mushroom flavor to let that excess water evaporate off.
Alternatively, you could stop cooking them after they render their liquid. Scoop out the mushrooms, but reserve the liquid. You can freeze that liquid to use later as mushroom stock.
Once cool enough to handle, pack the sauteed mushrooms into muffin tins or mini muffin tins. Then pop them in the freezer. It only takes a few hours for them to harden, but feel free to leave them in overnight. Remove the tins and pop them out of the muffin holes — you might need to loosen the sides with a butter knife to do this.
Then toss them all into a gallon freezer bag and put back in the freezer. Now you have perfectly measured, pre-cooked chanterelle mushrooms ready to go as needed. No wrestling with a large, frozen mushroom brick every time you need a bit for a recipe. Many wild mushrooms dry very well, allowing you to add them as needed to soups, stews, casseroles, etc.
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