Chanterelles have a bright and attractive appearance, and are also very tasty. It is not surprising that many housewives seek to pamper their loved ones with dishes from these mushrooms, not only in the fall, but throughout the year. One of the most reliable ways to store chanterelles is to freeze them.
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Instruction manual
1
Harvesting should be done directly on the day of collection, and not to store mushrooms for a long time, because toxic substances accumulate very quickly in them. Before you start processing chanterelles, they must be carefully sorted and cleaned of forest debris. For freezing, it is better to take small, young mushrooms. In addition, they should not be rotten and wormy, such instances are best discarded. Then wash the prepared chanterelles in running water and let them dry.
2
Next, you have two options for freezing. You can freeze chanterelles raw or boiled. It is believed that if the chanterelles are not boiled, they will be bitter, but this can be avoided by choosing only young and strong mushrooms for storage. The method of freezing pre-cooked chanterelles is more common. It is considered quite safe and economical, since mushrooms that have been cooked take up much less space in the freezer.
3
To cook, put the chanterelles in a saucepan and pour cold water, then bring them to a boil over high heat. After boiling water, the fire must be reduced, the resulting foam removed, and salt the mushrooms. Cook chanterelles should be no more than 20 minutes. After cooking, mushrooms need to be thrown into a colander, allowing excess liquid to drain, and dried on a tray or dish.
4
After the chanterelles have completely cooled down, they need to be distributed in clean packaging bags and put into the freezer. Mushrooms prepared in this way will be perfectly preserved at a temperature not exceeding 18 degrees. It is recommended to eat mushroom preparations within 3 months, without leaving them for longer storage.
5
You can also freeze fried and stewed chanterelles with liquid and use them to make hodgepodge, stew, and toppings in pies. However, the shelf life of such a product is less than that of boiled chanterelles. Thawed harvested mushrooms should be at room temperature.
Useful advice
Do not forget to sign packages with frozen mushrooms, because in this form they will be difficult to distinguish from each other.
Related article
How to choose, store and cook chanterelles