Dried Chanterelles: 6 Drying Methods, Calorie Content, Benefits and Harms, Uses, and Recipes

Chanterelle season lasts from July to October, but you can enjoy these mushrooms year-round if stored properly. Many mushroom pickers know that fresh mushrooms are the most beneficial, but chanterelles don't keep well for long. Therefore, the best option is frozen or dried.

Caloric content, chemical and mineral composition of dried chanterelle mushrooms, vitamins

100 dried chanterelles contain:

• 261 kcal;
• 24.5 carbohydrates;
• 22.5 proteins;
• 7.5 fats.

Don't be alarmed by the calorie count, as this is a dried product. During cooking, the mushrooms will absorb moisture, reducing the calorie content of the original dish.

Chanterelles also contain vitamins and microelements that are beneficial for the body: potassium, magnesium, sodium, phosphorus, copper, and zinc.

Read the article to learn about the medicinal properties of raw chanterelles.Can you eat raw chanterelles? The benefits and harms of mushrooms, how much you can eat, and for different purposes..

Dried chanterelle mushrooms: health benefits and harms, medicinal properties

Chanterelles are unique mushrooms. They contain chitinmannose, a substance with powerful antiparasitic properties. But chanterelles' benefits don't stop there; they have a number of other important medicinal properties:

• Strengthen the immune system due to the high concentration of vitamin C.
• They help normalize blood clotting.
• They regulate carbon metabolism due to the presence of chromium in the composition.
• Normalizes hemoglobin levels.
• Reduce cholesterol levels.
• They have a beneficial effect on liver function due to the content of vitamin B6, pyridoxine, and ergosterol.
• They help strengthen bone tissue due to their high vitamin content D.
• They normalize the functioning of the nervous system thanks to niacin and riboflavin.

Chanterelles can only cause harm to the health of the following categories of people:

• For pregnant and lactating women.
• For children under 10 years of age.
• For patients with gastrointestinal problems.
• For allergy sufferers.

The main danger when picking chanterelles is the location: if it's not ecologically clean, the mushrooms shouldn't be picked from there. Like sponges, they absorb all the toxins from the soil and become deadly to humans.

Read the article to find out where to pick chanterelles.Where chanterelles grow, which forests to look for in the Moscow region and other regions, and the harvest season.

Rules for preparing chanterelle mushrooms before drying

Drying mushrooms requires careful consideration, despite the simplicity of the process. It's important to follow a few rules:

• Before drying, chanterelles should be stored in the refrigerator for no longer than 24 hours.
• All mushrooms should be carefully examined for false or poisonous specimens.

The preparatory process takes place in several stages:

• Cleaning mushrooms from small forest debris and sand using a soft brush.
• Trimming the legs.
• Cut into smaller pieces if necessary. Small mushrooms can be left whole.

Methods for drying chanterelle mushrooms

There are several ways to dry mushrooms, and every year new devices appear to make life easier for home cooks. However, many continue to use the classic methods for drying chanterelles. All of these will be described in more detail below.

Important! Before drying, be sure to prepare the mushrooms as described above to ensure they are clean.

How to dry chanterelle mushrooms in the sun

The longest method, which was used many years ago, but it has not lost its relevance even today.

The mushrooms are laid out on grates or nets and placed in the sun or under a canopy. Larger specimens can be chopped if necessary. They should be turned over periodically. The entire process can take anywhere from one week to four months, depending on weather conditions.

Chanterelles can be dried in the sun or hung by stringing them on a thread. It's important to ensure the material is strong enough. These "beads" will look great in your kitchen.

How to dry chanterelle mushrooms in the oven

This method is common and popular among home cooks, as almost every home has an oven. To dry, preheat the oven to 60 degrees Celsius (140 degrees Fahrenheit), no more, otherwise the mushrooms will burn and their beneficial properties will completely evaporate. Chanterelles are laid out on a parchment-lined baking sheet and placed in the oven for 2 hours. After this time, the temperature is reduced, and the mushrooms dry out in this new environment. The oven door should be left slightly ajar during this time. When ready, the mushrooms will bend into an arc when crushed, and will eventually break when pressed firmly.

The finished product can be spread out and chopped after it has completely cooled.

How to dry chanterelle mushrooms in an electric dehydrator

Perhaps the best way to get perfectly dried chanterelles. You don't need to monitor the mushrooms; just install the program.

The mushrooms are placed in special trays and dried at 55 degrees Celsius for up to 18 hours. The trays can be rearranged to ensure even airflow.

How to dry chanterelle mushrooms in an air fryer

An air fryer is used for small quantities of chanterelles due to the limited space. The mushrooms are cut into pieces (if necessary) and placed on the grill. The temperature is set to 90 degrees Celsius (194 degrees Fahrenheit). Cooking time varies from 1 to 4 hours, depending on the size of the mushrooms. It is recommended to leave an air gap to prevent moisture from accumulating inside and the mushrooms from browning.

How to dry chanterelle mushrooms in the microwave

This is the most energy-intensive method and is only suitable for a very small quantity of chanterelles. Place them in a shallow dish and microwave for 20 minutes at medium power. Remove the mushrooms every 5 minutes, turn them over, and watch them to prevent burning.

How to dry chanterelle mushrooms in the refrigerator

The success of this method depends on the humidity level in the refrigerator. If it's too high, the mushrooms will spoil rather than dry out. If the humidity is within acceptable limits, slice or whole chanterelles can be laid out on a sheet of paper and placed on the middle shelf for several weeks. Change the paper periodically and turn the mushrooms over to prevent condensation from accumulating underneath.

Checking the readiness of dried chanterelle mushrooms

Checking the readiness of chanterelles is easy. Take a mushroom and bend it in half. It shouldn't crumble into dust, but it shouldn't break right away either, only after some effort. There shouldn't be any damp spots along the bend, otherwise the chanterelles will begin to rot during storage.

How to keep dried chanterelles fresh longer

Dried chanterelles can be stored for up to 12 months without losing their quality or flavor. To preserve them this way, it's best to use cheesecloth bags. Place the mushrooms in these bags and hang them in a cool place with a temperature of 12 to 15 degrees Celsius. If you don't have a suitable location at home, you can put them in the refrigerator, as long as the temperature is set at 8 degrees Celsius. In this case, replace the packaging with a food container, paper bag, or glass jar. To prevent condensation from forming inside, it's important to ensure the container is sealed tightly.

The use of dried chanterelle mushrooms in folk medicine

In folk medicine, the primary use of chanterelles has long been defined as antiparasitic. Dried mushrooms are used as the basis for a tincture. It is prepared according to the following recipe:

• Dried chanterelle powder – 3 tsp.
• Vodka – 150 ml.
• Chanterelles are ground using a coffee grinder, poured with vodka and infused for 14 days.

If you plan to use alcohol, it must be diluted with water 1:1.

The course of treatment is 60 days, you need to take 1 teaspoon 1 time per day before bed on an empty stomach.

Cosmetics made from dried chanterelle mushrooms

Chanterelles contain vitamins that help skin regenerate, so they are often used as ingredients in nourishing masks.

You can make this mask at home by soaking dried chanterelle powder in water and mixing the resulting mixture with lemon juice, aloe, or sour cream.

Culinary uses of dried chanterelle mushrooms

Dried chanterelles are widely used in cooking for a variety of dishes: salads, soups, side dishes, and even pies. Below are the simplest and most delicious recipes that any home cook can make.

Dried chanterelle salad

Before preparing the salad, the mushrooms must be soaked to prevent bitterness. To do this, scald the mushrooms with boiling water, then pour cold water over them, adding 1 tablespoon of salt per 1 liter. The mushrooms will soak for about 6 hours, during which time the water should be changed 1-2 times.

Next, simmer the mushrooms for about 20 minutes, skimming off any foam periodically. The salad is now ready. You can add an egg, a pickled cucumber, and boiled potatoes with herbs to the mushrooms, dress everything with mayonnaise or sour cream, and serve.

Dried chanterelle soup

To make the soup, chanterelles are first soaked for several hours in cold water. Next, prepare the base:

• 1 carrot;
• 2 potatoes;
• 1 onion;
• herbs to taste.

The vegetables are finely chopped, and the carrots and onions are sautéed in a frying pan. Next, the potatoes and mushrooms are added to the pan, salted, and cooked for 15 minutes. Then, add the remaining sautéed vegetables and bring to a boil.

Boil 100 ml of cream in a separate container and pour it into the finished soup. Add herbs and spices if desired.

Frying dried chanterelles with potatoes

Chanterelles for frying must first be soaked in water for at least 1-2 hours.

Ingredients:

• Potatoes – 1 kg;
• Chanterelles – 100 g;
• Onion – 1 pc;
• Vegetable oil – 2 tbsp.

Peel and dice the potatoes, then place them in a hot frying pan with heated oil. Fry for 5-7 minutes over high heat until crispy. Add finely chopped onion and chanterelles, fry for another 5 minutes, then reduce the heat, cover the pan, and let it cook for another 15-20 minutes. Stir occasionally to prevent burning. Serve with herbs and sour cream.

Stewed dried chanterelles with chicken

Chicken and chanterelle stew is quick to prepare and easy to eat. But even such a simple dish can be the highlight of any winter holiday table.

Ingredients:

• Chicken fillet – 300 g;
• Dried chanterelles – 50 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Potatoes – 2 pcs.;
• Garlic – 2 cloves;
• Flour – 1 tbsp;
• Vegetable oil – 2-3 tbsp;
• Water – 100 ml;
• Spices – to taste.

Dried chanterelles are steeped in boiling water and left to soak while preparing the main ingredients. The chicken is diced, coated in flour, and fried in hot oil. Then, add the sliced ​​onion and grated garlic and fry for 3 minutes.

Chop the potatoes and carrots and add them to the chicken. Add the mushrooms, salt, spices, and water. Bring the stew to a boil, then reduce the heat and simmer for 35-40 minutes.

Baked dried chanterelles

Dried chanterelles and potatoes make a delicious casserole.

Ingredients:

• Potatoes – 800 g;
• Dried chanterelles – 300 g;
• Cheese – 70 g;
• Sour cream 15% – 100 g;
• Vegetable oil – 2 tbsp.;
• Salt and pepper – to taste.

Pour boiling water over the chanterelles, cover with water, and let them sit for 4 hours. Fry the finely chopped onion until golden brown, then add the mushrooms and let them sit for another 7-10 minutes.

Slice the boiled potatoes into rounds, place them in a greased baking dish, season with salt, and brush with sour cream. Top with the mushrooms and brush with more sour cream. Cover with foil or a lid and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Then remove the casserole, remove the foil, sprinkle with cheese, and bake for another 7 minutes.

Dried Chanterelle Sauce

Chanterelles make a very tasty sauce that goes perfectly with vegetable and meat dishes.

Ingredients:

• Dried chanterelles – 60 g;
• Onion – 1 pc.;
• Cream – 200 ml;
• Vegetable oil – 2 tbsp.;
• Flour – 1 tsp;
• Salt, spices – to taste.

The chanterelles are divided into three parts: one part is ground in a coffee grinder to a powder state, the other two are poured with boiling water and left for several hours.

Next, the mushrooms are finely chopped and boiled in new, slightly salted water for about 10 minutes.

In a heated frying pan with oil, fry the onion for 3-5 minutes. Next, add the chanterelles and fry until the liquid has completely evaporated. Next, pour the cream into the pan, add the chopped mushrooms, and season to taste. Once the sauce is ready, cool it, blend it, and serve.