brand chef of the Family Garden restaurant holding company
“October is the time to harvest chanterelles. This mushroom is valued in gastronomy for its elastic texture, rich flavor and aroma. How to extend the mushroom season and prepare for winter? I will tell you the secrets of pickling.”
What will we tell you about:
The popularity of chanterelles as mushrooms for winter preparations.
An undeniable advantage of chanterelles is that they do not contain worms: their pulp and spores contain a special substance that is harmful to insects – quinomannose. In addition, this is the only mushroom that, according to health standards, can be kept fresh at room temperature for almost a week and longer in the refrigerator. All other species cannot be eaten two days after collection.
Photo: istockphoto.com/luza studios
There are quite a few varieties of chanterelles in nature, but the most popular in gastronomy are the common yellow ones and the rare black ones. The latter, by the way, can be found in the mountains of Greater Sochi. These mushrooms differ significantly in taste from standard chanterelles, which is why in France they are even called truffles with a leg. However, the black variety is less suitable for pickling and reveals its flavor better when dried. Therefore, later we will talk specifically about traditional red foxes.
These mushrooms are very healthy: they contain a lot of proteins, as well as the most important vitamins: groups B, PP, C and especially A.
Selection and preparation of ingredients.
Chanterelles are easy to recognize among other mushrooms: they are distinguished by their bright yellow-orange color, conical shape, cap with wavy edges and appetizing aroma with notes of dried fruits. It is valuable that when marinated, the mushrooms retain their elegant appearance and look great on the table. If you follow all the cooking rules, the chanterelles will remain crispy even after heat treatment.
To choose good mushrooms in the store, first of all, pay attention to their appearance: chanterelles should have a uniform red color without dark or, conversely, whitish spots. If possible, touch the mushroom; It should be elastic, but not hard.
An important factor is a strong aroma; Their absence indicates that the chanterelles were stale. Also, when choosing mushrooms, it is better to give preference to small specimens, large ones do not need to be cut when cooking. Additionally, they can break.
Photo: istockphoto.com/CasarsaGuru
Preparing chanterelles for pickling is very simple: just rinse them with water, place them in a colander to remove any traces of moisture, and clean the lower part of the leg with a knife.
To quickly clean the chanterelles, place them in a bowl and sprinkle them with wheat flour so that it evenly covers all the mushrooms. Then fill the chanterelles with water, stir and drain the liquid. The flour perfectly collects the remains of earth and grass.
Also read:
How to cook delicious chanterelles: 5 simple recipes from the chef
Marinade recipe
Pickled chanterelles are a great stand-alone snack. In addition, they are suitable for preparing all types of salads, soups, cakes and sauces.
A universal classic marinade is best suited for chanterelles. For one part mushrooms you will need two parts marinade.
Ingredients to prepare the marinade:
salt – 10 g; sugar – 40 g; apple cider vinegar – 50 ml; water – 800 ml; black peppercorns – to taste.
Photo: istockphoto.com/Galina Sandalova
Cooking method
1. Boil water on the stove and put the prepared mushrooms there, cook for five minutes.
2. Drain the chanterelles in a colander and rinse under cold water until completely cool. This will keep them crispy. You can also place the mushrooms on ice.
3. Prepare the marinade: to do this, mix all the ingredients in a saucepan, add water and bring to a boil.
4. Put the boiled mushrooms in sterilized jars and pour in the hot marinade. Close the jars with a lid.
Important! Be sure to try the marinade; if you wish, you can increase the amount of vinegar; this will make the mushrooms spicier. To brighten up the aperitif, you can add a little lemon zest, minced garlic, black pepper or dried thyme to the jars.
Covering and storage
Preparations for winter are best done in pre-sterilized glass jars, and chanterelles are no exception. To prepare containers for pickled mushrooms, just pour a little water into them (about 2 cm), put them in the microwave and turn it on at 800 W for five minutes. The water should boil. Next, you need to drain the liquid from the cans and place them upside down on a clean towel to dry.
Photo: istockphoto.com/GMVozd
It is advisable to pasteurize the product; This will prevent premature deterioration. You will need a large saucepan: place a metal or wooden rack on the bottom at a height of 2-3 cm and cover it with a cotton towel. Place jars with blanks on this structure and fill the saucepan with water to the level of the food (usually leave 1-2 cm to the neck), turn on the stove and heat for 20-30 minutes, depending on the volume of the jars . .
How else can you prepare chanterelles for the winter?
Chanterelles can also be dried during the winter, this will allow you to preserve as much as possible all the flavor and aromatic qualities of these valuable mushrooms. To do this, simply hang them from a thread in a well-ventilated place. After drying, the product can be ground into flour and used as a seasoning for various dishes.
Also read:
Nutritionist names 10 fermented foods that help control weight
As you can see, there is nothing complicated in preparing chanterelles and they can be pickled all winter. At the same time, you can experiment with the marinade, add your favorite spices to give the dish your characteristic touch. It is best to serve mushrooms with finely chopped dill, as it perfectly enhances their flavor.
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