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Mushroom RecipesMushrooms for winter

Chanterelles for Winter That Taste Fresh

Chanterelles for winter can be stored at room temperature. I learned this recipe on the 'Food' TV channel in the preserves section. This is how chanterelles are preserved in France. The method is good because it requires very little time and few ingredients. Moreover, this storage method does not raise any concerns. The key is to cut and rinse the chanterelles well before use, sometimes even soaking them in water, depending on how you plan to use them. Chanterelles can be used just like fresh ones: fried, stewed, or added to soups and solyankas.

SaltedFriedSolyankaStewedSoups
Total time
40 min
Servings
2

Ingredients

Servings2

This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.

  • Brine:

    Chanterelles300 g
  • Water200 ml
  • Salt2 tbsp

Nutrition

per 100 g

Calories
7 kcal
Protein
1 g
Fat
1 g
Carbohydrates
1 g

Instructions

  1. To prepare chanterelles for winter according to this recipe, you need just three ingredients: the chanterelles themselves, salt, and, of course, water. Remove any debris from the chanterelles (the French do this with a brush). Bring water to a boil, add salt (1 tbsp per 1 l of water in addition to the amount listed in the ingredients). Boil the chanterelles for 20 minutes.

    Шаг 1.

  2. Drain the chanterelles in a sieve.

    Шаг 2.

  3. Make the brine: bring the salt and water to a boil according to the specified proportions.

    Шаг 3.

  4. Place the prepared chanterelles into a sterile jar.

    Шаг 4.

  5. Pour the boiling brine over them.

    Шаг 5.

  6. Sterilize the jars by any method (in an autoclave, microwave, or the old-fashioned way in a pot of water). Process a 0.5 l jar for 10 minutes.

    Шаг 6.

  7. Close with sterile lids. This preserve can be stored even in a kitchen cupboard.

    Шаг 7.

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