Do you like mushroom chanterelle? Harvest for the winter can be different

Real gourmets appreciate the excellent taste of such mushrooms as chanterelles. They collect them, as, indeed, all the others, only warm in autumn. Fresh, of course, they are especially fragrant and tasty, but experienced chefs know how to stock them for a long period. The mushroom fox is very unusual in itself. Harvesting for the winter is not difficult. There are many different ways.

Procurement of chanterell mushrooms in such a way as marinating is available to any hostess. For preparation it will be necessary to take: about a kilogram of chanterelles, a tablespoon of salt, table vinegar (about 1/3 cup) and a glass of water. To remain the same beautiful mushroom chanterelle, harvesting for the winter marinating - the most successful way. It is better to use small and strong specimens. The form will be preserved, you do not have to cut it for cooking and eating.

The technology of marinating is as follows. Mushrooms cleaned of contaminants, Wash and leave in a colander. In a saucepan we prepare marinade and after its boiling we spread the chanterelles. Time for cooking will take no more than 25 minutes. At the end of the preparation, add sugar - no more than one teaspoon, a little cinnamon, cloves and, by all means, a bay leaf. If the mushrooms are prepared for the winter, then you need to sterilize the cans for 10-15 minutes. In the prepared container we spread everything and fill it with brine. Experienced housewives on top often add a little boiling vegetable oil. Then the cans are rolled up with metal covers.

Greatly decorate the table in winter with a fresh mushroom chanterelle. Harvesting for winter in this form is a common thing. You can use the freeze. You can freeze as in raw form, and in fried. For freezing in raw form, you need: chanterelles mushrooms, food film or containers. It is best to store young strong mushrooms. Clean first from debris, a little drying on paper napkins. Then, in small portions, put either in bags or in containers and place in a freezer.

Tasty and dry mushroom chanterelle. Harvesting for the winter in this way is very simple, and dried, they do not lose their flavor and nutritional properties. Chanterelles carefully cleaned of debris, but do not need to wash. More often for drying use hats. They cut into strips and put on a baking tray. You can use the oven. For this, the mushrooms are laid out in one layer, the temperature is set at about 60 degrees. Once completely dry - put in sealed bags or cans, or you can use bags of cotton fabric.

Very tasty turns fried mushroom chanterelles. Harvesting for the winter in this way will allow you to enjoy at any time already prepared dish. We will need: mushrooms chanterelle - about a kilogram, vegetable oil - about 250 grams, salt to taste. Thoroughly clean the gifts of the forest, rinse and chop. Initially, boil them in boiling water, and then put in a sauté pan with boiling oil. Fry in oil for about 30 minutes under the lid. Then remove the lid and fry for another 15 minutes. Prepare sterile cans and arrange ready-made chanterelles. Top with oil and roll up with metal covers.