Chanterelles are very popular among mushroom pickers. This is not surprising, as the mushroom has a pleasant flavor and can be used in a wide variety of dishes. But many home cooks wonder whether they can be cooked without boiling, and if boiling is necessary, how long should it take? We'll answer all your questions in this article.
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How to prepare chanterelles for cooking
Before cooking chanterelles, you should first rinse them thoroughly. A large amount of sand can accumulate under the caps, which will crunch in your teeth while eating. To prevent this, soak the chanterelles in water for a short time, then rinse thoroughly with a brush or sponge to remove any dirt from the spaces between the caps.
Large specimens have rubbery stems, so it's best to remove them. To avoid a bitter aftertaste, add a pinch of brown sugar during cooking.
To preserve the delicate texture, it is recommended to soak chanterelles in milk for 2 hours before cooking.
Do chanterelles need to be boiled?
Although chanterelles are considered safe and pose no harm to those without gastrointestinal issues, it's recommended to boil them before cooking. This process will remove any potential bitterness, further clean the caps, and prevent the mushrooms from losing much of their volume, especially if you add a little vinegar to the water.
How long and how to cook chanterelles
There are several ways to boil chanterelles:
- In a saucepan. Place the washed and chopped chanterelles in boiling water. The water volume should be twice the volume of the mushrooms. Add 0.5 teaspoon of salt per liter. After the second boil, cook the mushrooms for no more than 20 minutes.
- In a slow cooker. The proportions are the same as for the saucepan option. You can select either "Bake" or "Stewing" mode.
- In the microwave. Place the chanterelles in a glass container, cover completely with water, and season with salt. To add more flavor, squeeze a little garlic into the water and add a halved onion. Cover the container with a lid or plastic wrap and microwave on high for no longer than 25 minutes.
- In a steamer. Place the washed mushrooms in the upper part, and add water to the lower part. Cooking time is 15 minutes.
How long to cook chanterelles in soup?
For chanterelle soup, it is recommended to boil the mushrooms twice.
The first time, washed chanterelles are placed in boiling water for 3-5 minutes to get rid of any possible bitterness and wash away any remaining sand.
The chanterelles are placed a second time in the soup water. Add potatoes, carrots, and onions, and simmer for 15 minutes until tender.
How to boil chanterelles before frying
Despite the mushrooms' safety, many cooks prefer to boil them before frying. This reduces cooking time and eliminates the risk of bitterness. Washed and julienned chanterelles are placed in boiling, unsalted water for 15 minutes. Afterward, drain them in a colander for 2-3 minutes, then place them in a preheated frying pan and fry for 10 minutes.
How to cook chanterelles until done
To prepare chanterelle salads or appetizers, boil them until fully cooked. Wash and slice the mushrooms and place them in a saucepan. The ratio of salt to water is 1:2. It's best to add salt a couple of minutes before the end of cooking, or not at all, to prevent the texture from becoming rubbery. Place the chanterelles in boiling water and cook for 20 minutes over high heat. Periodically, skim off any foam that will inevitably form on the surface.
How to cook chanterelles before pickling
Before marinating, boil the chanterelles for 20-25 minutes. According to popular recommendations, it's best not to add salt. It's recommended to cut only large specimens. It's best not to use the stems for marinating.
How to cook chanterelles before freezing
You can freeze both fresh and cooked mushrooms. Cooked mushrooms are easy to prepare quickly; just leave them on the counter for two hours, and you'll have a practically ready-to-eat dish. Cooked mushrooms also take up much less freezer space. Before freezing, boil the chanterelles for 20-25 minutes to ensure they're fully cooked. No salt is required; just a little seasoning is acceptable.
How to cook chanterelles before drying
Chanterelles are always boiled before drying. First, they are rinsed. Then, they are soaked in cold water for 2-3 hours. Only then are they chopped if necessary and placed in boiling water for 20-25 minutes.
User reviews and recommendations for cooking chanterelles
The same heat treatment. You can also simmer them in sour cream. Chanterelles are a specific mushroom—an acquired taste. They're a bit dry and fibrous. So, you need to either fry them in oil or simmer them to add more moisture. We preserve them for the winter in butter—lots of butter, and the chanterelles simmer in a frying pan. Then, pour everything into a jar with the butter and refrigerate. This way, the chanterelles turn out juicy and flavorful, soaked in the butter. But I'm not a fan of chanterelles; my husband is. I prefer snotty mushrooms—birch boletes, aspen boletes, and the like.
I know some people make mushroom caviar, but I haven’t tried it and I don’t know what kind of beast it is.
I stew chanterelles in sour cream or make julienne, and I also make pilaf with them :good:
I love chanterelle soup. We picked some chanterelles at the dacha and immediately made a quick, delicious soup. I simmered the chanterelles for about 15 minutes with an onion and some parsley, then added some potatoes. It's delicious with herbs and sour cream. And yesterday, I made a creamy chicken soup with the leftovers at home; it's also delicious.
I do everything by eye, but it always turns out very tasty and keeps well in the pantry. Boil the chanterelles for 20 minutes, drain the water. Cover with water a second time (approximately 1.5-2 kg of boiled chanterelles, add water to slightly cover). Add 2 tablespoons of salt, 10-15 peppercorns, a bay leaf, and a peeled onion. Boil for 15-20 minutes after boiling, remove the onion, and add 100 g of vinegar. After 2-3 minutes, place the mixture together with the broth in sterilized jars and roll up. Wrap until cool. From this amount, I got 4 jars of 700 g.
When I open a jar of mushrooms, I rinse them a little with cold water, but it's not necessary, add some onion, a couple of spoons of vegetable oil, and the mushrooms are the first to fly off the table 😊😊😊
Make fried mushrooms in a jar for the winter. Clean and wash the chanterelles, place them in a deep frying pan, and immediately add salt and bay leaf. There will be a lot of water, so boil it off over high heat, stirring constantly. When the mushroom juice has almost evaporated, add vegetable oil and black peppercorns, and reduce the heat to low. Fry the onion separately, add the mushrooms, and fry everything together for a couple of minutes. There should be no water in the pan! As soon as the chanterelles start jumping, turn on the heat and arrange the mushrooms in jars. Let them cool and seal with lids. I add everything "by eye" and a little more salt. Store in the refrigerator. If you pre-boil the mushrooms, they will become rubbery.
Boil the mushrooms for 20-25 minutes. Drain. Make a marinade for 1 kg of cooked mushrooms: 0.5 cups water, 1 tablespoon salt, 1 teaspoon sugar, and 2/3 cup 9% vinegar. Bring the marinade to a boil, add the mushrooms, bay leaves, black peppercorns, and dill (either green or dried). Boil for 10 minutes, then pour into jars and seal. Chill and serve immediately.
