Harvesting chanterelles for the winter. Simple Russian recipes: canning, drying and freezing

Canned chanterelles for the winter: recipes.

Most people consider chanterelles to be second-rate mushrooms, so they try to harvest porcini mushrooms or boletus mushrooms. But in fact, properly cooked chanterelles are practically in no way inferior in taste to the above-mentioned mushrooms. Moreover, if you collect them away from noisy highways, you can roll up a product rich in useful substances into a jar.

Well, perhaps the biggest advantage of this forest meat is that salting, frying and boiling have virtually no effect on its taste and aroma. The only thing you should keep in mind is that it is best to collect chanterelles after rain. During the dry period, this mushroom intensively loses moisture and absorbs all harmful substances from the air. For this reason, mushrooms collected during this period can be harmful to the human body.

How long should you cook chanterelles before marinating, salting and freezing?

Boil chanterelles from 10 to 40 minutes

• Some people argue that it is not necessary to cook chanterelles before salting, pickling and freezing. In principle, as far as salting and freezing is concerned, this is acceptable. You can quite easily freeze fresh mushrooms, simply by first cleaning them of debris. They will keep well at sub-zero temperatures, but you must understand that in the end you will still have to heat treat them.
• As for salting, in this case you can do it in two ways. You can simply scald the peeled mushrooms with boiling water, cool and then calmly salt them. But if you want salted chanterelles to retain their taste for up to 6 months, then don’t be lazy and boil them for 10-15 minutes. Even such minimal boiling will disinfect the mushrooms, and you won’t have to worry about them spoiling.
• But before marinating, chanterelles must be cooked. If you want your winter preparation to stand safely until the next mushroom season, then boil them for 30 minutes and only after that proceed directly to pickling and seaming.
• And remember that even properly processed chanterelles must be stored in a cool place. This means that they must always be in a room where there are no sudden temperature changes. This could be a basement, cellar or a glazed and insulated balcony.

Delicious marinated crispy chanterelles for the winter in jars: recipe

Crispy chanterelles in jars for the winter: recipe
In order for pickled chanterelles to retain their crispiness, you need to remember a few simple nuances. First, you shouldn't cook them for very long. As mentioned a little above, in order to kill all pathogenic bacteria, you need to boil the mushrooms for up to 30 minutes. But even this rule has one exception. If you pickle small mushrooms, you can boil them for 20 minutes. In general, you should just watch the mushrooms.

As soon as they begin to sink to the bottom, you can turn off the stove and rinse them. Secondly, in order for the chanterelles to end up crispy, they should never be allowed to cool in hot water. In view of this, as soon as the mushrooms begin to sink to the bottom of the pan, immediately drain the boiling water and fill them with ice water. Such shock cooling will help forest meat retain its dense structure.

Products:

1. Boiled chanterelles - 4 kg
2. Water - 2 l
3. Salt - 2 tbsp. l
4. Sugar - 2 tbsp. l
5. Bay leaf - 2 pcs
6. Vinegar - 100 ml
7. Garlic - 4 cloves
8. Peppercorns – 20 pcs.

Preparation:

• Pour water into a saucepan, add sugar, salt and all the spices
• When it boils, add mushrooms to the pan and boil for 10 minutes.
• Next, add vinegar and chopped garlic to the mushrooms and cook for another 5 minutes.
• After this time, the mushrooms can be placed in sterile jars and sealed with lids.

Chanterelles marinated with butter and garlic

A very tasty recipe with garlic and butter. This is also a fairly common combination.

You will need:

• 5 kg of orange mushrooms;
• 2 liters of water;
• 70 g sugar;
• 10 peas of cloves and black pepper;
• 5 bay leaves;
• 200 ml vegetable oil;
• 100 ml table vinegar (9%);
• 200 grams of onion;
• small head of garlic.

Chanterelles marinated with butter - video

Recipe for marinated chanterelle mushrooms with butter and garlic:

1. Boil the mushrooms for 15 minutes after the water boils. Periodically remove the foam that forms on the surface.
2. The chanterelles are placed in a colander, washed with running water, and the required amount of water (up to 2 liters) is added to the broth.
3. Sugar, salt, pepper and cloves are added to the broth.
4. The onion is cut either into half rings or into cubes. How convenient.
5. Garlic is cut into slices.
6. Onions and garlic are added to the marinade, after which the specified amount of oil and vinegar is poured. Cook for 2 to 3 minutes, after which add the main ingredient – ​​mushrooms.
7. It is enough to cook the chanterelles for 10 to 12 minutes.
8. Jars must be prepared and sterilized in advance. Place the prepared mushroom vegetable mass into jars and fill with the resulting marinade. Wrap tightly and cover with a warm towel or blanket.

The preparation can be safely stored all winter in a cool place.

Salted chanterelles for the winter in jars: brine recipe

Chanterelles for the winter in jars: brine recipe
I would like to say right away that you can add absolutely any spices to the brine for chanterelles, as long as you like their taste and aroma. But still, if you want to salt forest meat according to the classic recipe, then stock up on the standard set - coarse salt, sugar, bay leaf, black and allspice, dill umbrellas and garlic. If you like bright spicy aromas and tastes, then feel free to add cinnamon and cloves to the brine.

Brine ingredients:

1. Water - 4 l
2. Salt - 4 tbsp. l
3. Citric acid - 2 tbsp. l
4. Sugar - 3 tbsp. l
5. Bay leaf - 7 pcs
6. Peppercorns – 15 pcs.
7. A couple of dill umbrellas (large)

Recipe:

• First, put water on the fire and bring it to a boil.
• When it boils, add absolutely all the dry ingredients to it.
• Stir the liquid, cover everything with a lid and let the brine cool
• During this time, the spices will give their taste and aroma to the water, and you can pour the brine over the pre-cleaned chanterelles

Chanterelles marinated without vinegar

This recipe for pickling chanterelles does not require the use of vinegar.

Ingredients required:

• 1 kg chanterelles;
• 1 liter of water (700 ml for marinade and 300 ml for cooking);
• 5 g citric acid;
• 5 peppercorns;
• 7 dry cloves;
• a pair of laurel leaves;
• 20 grams of salt;
• 40 grams of sugar.

How to cook chanterelles for the winter without vinegar:

1. Peeled and thoroughly washed chanterelles are placed in a pan for cooking. As soon as the water boils, cook for an additional 20 minutes. Drain in a colander. Rinse thoroughly under cold water.
2. In another container, prepare the marinade: pour 700 ml of water, add sugar, pepper, and cloves. Cook until the water boils.
3. After the marinade boils, add the mushrooms and cook for 8 minutes. Add citric acid and cook for an additional 2 minutes.
4. The mushrooms are placed in jars, bay leaves are added on top and the lids are tightly closed. Place upside down until completely cooled under a warm blanket. After a day, put it in the refrigerator.

Fried chanterelles for the winter in jars: recipe

There is probably no person who doesn’t like the taste and aroma of freshly fried chanterelles. If you are also one of these people, then try preparing fried mushrooms for the winter. You can do this quite calmly, the main thing is to adhere to maximum sterility at all stages of preparation.

Try to clean the chanterelles as thoroughly as possible from debris, be sure to rinse them a couple of times with clean water and only then proceed to frying and rolling. Below you can see a recipe for fried chanterelles for the winter, which uses vegetable oil. But if you wish, you can replace it with butter or even mix two butters together. This combination will not only not spoil the taste of the finished product, but, on the contrary, will make your winter preparation tastier and more tender.

Products:

1. Chanterelles – 3 kg
2. Onion - 200 g
3. Vegetable oil - 150 g
4. Salt and pepper to taste

Preparation:

• At the initial stage, you will need to sort out the chanterelles and rinse them thoroughly
• Next, you will have to fill them with water and boil for literally 10 minutes
• Heat-treated chanterelles will need to be washed under running water, and then transferred to a frying pan into which 100 ml of vegetable oil has been poured.
• The remaining oil will need to be poured into another frying pan and the onion cut into half rings should be placed in it.
• Fry the chanterelles and onions until golden brown, combine them together, salt, pepper and keep on low heat for literally 5 minutes
• We sterilize glass jars, put chanterelles in them, and fill them with the remaining oil in the pan
• It should completely cover the mushrooms
• We close everything with vacuum lids, wait until the workpieces cool down and put them in the basement

Chanterelles with onions

Marinated chanterelles with onions for the winter are easy to prepare, but the process takes quite a lot of time. However, the finished dish turns out so tasty that you don’t regret the effort spent at all. Spices and spices are added to taste, thus improving the aroma of the snack.

Products:

• mushrooms - 2 kg;
• onion - 200 g;
• lemon - 4 fruits;
• garlic - 50 g;
• vegetable oil - 180 ml;
• table vinegar - 600 ml;
• bay leaf - 4 leaves;
• salt to taste;
• pepper to taste.

We do this:

1. Pre-process the chanterelles: sort through, remove rotten fruits and debris. Rinse thoroughly under water. Place on disposable napkins and dry.
2. Wash the lemons and cut into 2 equal parts. Using a fork or spoon, squeeze out the juice from each piece. Combine it with prepared mushrooms. Fill the container with water, add a little salt, place on the stove and bring to a boil. Cook for a quarter of an hour.
3. Peel the onion, wash and chop into thin strips. Pour the acid into a small saucepan, add seasoning and peeled lemon pulp. Bring to a boil, add onions, add oil and heat at medium temperature for 7 minutes.
4. Wash the jars and dry them in the oven. Peel the garlic cloves and rinse. Place clean garlic cloves on the bottom of the prepared container, place mushrooms on top and fill the container with marinade. Roll up, turn over and cool. Put it in the cellar.

Tastes even better than it looks

Mushroom caviar from chanterelles for the winter with garlic: recipe

Mushroom caviar from chanterelles for the winter with garlic
If it turns out that you have collected chanterelles that are too large, which are not very suitable for pickling and salting, then try making aromatic mushroom caviar from them. In winter, this simple dish can be used to prepare open pies, casseroles and sandwiches.

But remember, since in this case you will have to put the fried product into the jars, you must monitor sterility as carefully as possible. If you put damp mushrooms in jars or they are dirty, then your caviar will spoil in the shortest possible time.

Ingredients for preparing caviar:

1. Chanterelles – 2.5 kg
2. Garlic - 4 cloves
3. Carrots – 300 g
4. Tomato paste - 2 tbsp. l
5. Sugar - 1 tbsp. l
6. Salt and pepper to taste
7. Vegetable oil - 70 ml

Preparation:

• Boil the chanterelles and send them to a frying pan (in vegetable oil)
• When the mushroom mass reduces in size, add salt and pepper
• Cut carrots and garlic into small cubes and simmer until soft
• We combine chanterelles, garlic and carrots, add tomato paste to them and simmer everything over low heat for another 15 minutes.
• Blend the mixture with a blender, heat it again and place it in sterile jars.

Tips for housewives

• Before preparing chanterelle preparations for the winter, all mushrooms must be carefully sorted. Spoiled or rotten chanterelles can ruin the entire preparation;
• Be sure to boil the mushrooms before putting them in a jar. They need to be cooked for at least 20 minutes;
• Don’t forget to add spices and herbs to the preparation, this will add a pleasant taste and aroma;
• Dry and frozen mushrooms can later be used to prepare soups, salads, added to main courses, or fried along with potatoes, vegetables or cabbage.

Cooking salted, pickled, fried, dried and frozen mushrooms is not entirely that difficult. The main thing in the process of preparing chanterelle mushrooms for the winter is to follow all recipe recommendations.

Chanterelles are also very tasty in a salad with vegetables. In winter, these preparations can be served along with main dishes, and can also be added during the preparation of other dishes.

They will add a pleasant taste to soups, fried or stewed vegetables, potatoes and other ingredients. Be sure to prepare chanterelles for the winter, they will become the main treat on your table!

Mushroom caviar from chanterelles with zucchini: recipe

Mushroom caviar from chanterelles with zucchini: recipe
Oddly enough, zucchini goes very well with chanterelles. Since they have a neutral taste, they absorb the mushroom aroma well during heat treatment. Therefore, after you twist zucchini with chanterelles, no one will understand that in addition to forest meat, your winter preparation also contains this summer vegetable.

True, you must remember that there should not be very many zucchini in the caviar. If you put more of them than necessary, the finished product will turn out watery and will not taste very pleasant.

Components:

1. Chanterelles – 1.5 kg
2. Zucchini - 500 g
3. Onion - 200 g
4. Carrots – 200 g
5. Vegetable oil - 150 ml
6. Vinegar - 2 tbsp. l
7. Salt and pepper to taste

Preparation:

• We clean the chanterelles, wash them and cook for 20 minutes.
• Place the cooked mushrooms in a frying pan and start frying.
• Chop onions and carrots and sauté in vegetable oil
• Grate the zucchini and add to the carrots and onions, and fry the whole mass until completely softened.
• When all the components become soft, combine them together.
• Salt them, pepper them and keep them on low heat for another 10 minutes.
• Grind the mixture into a meat grinder, bring it to a boil again and place it in a glass container.

What to do with frozen chanterelles: dish options

For many housewives, freezing is considered an excellent option for home cooking. Mushrooms can be frozen fresh, boiled or even fried.

What can you do with frozen chanterelles, what dishes can you prepare? For example, fresh frozen chanterelles make an excellent mushroom soup.

• To do this, the fruiting bodies are thawed and cooked together with vegetables and spices until fully cooked.
• You can also, after preparing the first course, grind mushrooms and vegetables in a blender, resulting in an amazingly tasty puree soup.
• Julienne, sauces and caviar are prepared from boiled frozen chanterelles by adding onions and carrots.
• Fried frozen chanterelles can be added to potatoes or stewed with meat.

Any frozen chanterelles will be an excellent addition to other dishes. However, it is important to know that mushrooms cannot be re-frozen. Such incorrect actions will lead to loss of taste and aroma of the main product.

Solyanka with chanterelles and cabbage for the winter: recipe

Solyanka with chanterelles and cabbage for the winter: recipe
There are quite a lot of different variations of Solyanka with chanterelles and cabbage, but perhaps the most delicious is the classic recipe. Due to the fact that in this case the mushrooms and onions are fried separately, the taste and aroma of the finished dish is divine.

As for which chanterelles are best used for preparing this winter preparation, in this case it is best to opt for small and medium-sized mushrooms. If you do not overheat them, they will retain their crispness and natural flavor.

Components:

1. Chanterelles - 2 kg
2. Cabbage - 2.5 kg
3. Onion - 100 g
4. Carrots – 200 g
5. Vegetable oil - 100 ml
6. Tomato paste - 2 tbsp. l
7. Salt and pepper to taste
8. Citric acid - 1 tsp
9. Sugar - 3 tbsp. l

Preparation:

• Grate the carrots on a coarse grater and cut the onion into small cubes
• Pour half the vegetable oil into the frying pan and start sautéing the vegetables.
• When they soften a little, add chanterelles to them and fry everything until a characteristic smell appears
• Pour the remaining oil into another frying pan and place finely shredded cabbage on it
• Add tomato paste, salt, sugar, pepper, citric acid and simmer until softened
• Combine it with mushrooms and keep everything on low heat until all the liquid has completely evaporated.
• Roll the prepared hodgepodge into sterilized jars

A quick recipe for pickling chanterelle mushrooms without boiling

For this recipe, you do not need to boil the mushrooms in advance. It is enough to make a marinade and boil the main ingredient in it.

You will need:

• 1 kg chanterelles;
• 2/3 cup vinegar (8%);
• Art. l. salt;
• 5 peppercorns;
• tsp cinnamon and sugar;
• 1 liter of water;
• 8 dried clove buds;
• a couple of bay leaves.

How to cook chanterelles, marinated without pre-cooking:

1. Separate the caps and wash well.
2. Fill the pan with water, add salt and vinegar. Cook the mushroom caps until fully cooked so that they settle to the bottom.
3. Spices are added a few minutes until the chanterelles are fully cooked. All at once. Mix the contents thoroughly.
4. Cool and pour into jars.

The preparations with mushrooms are hermetically sealed.

Detailed video recipe for pickling chanterelles for the winter

Chanterelles in tomato sauce for the winter

Chanterelles in tomato sauce for the winter
If we talk about this preparation, then you can prepare it in two ways. Below we will introduce you to a lightweight cooking option that uses ready-made tomato paste. But if you wish, you can spend a little extra time and replace this component with fresh tomato puree.

In order to make it, you will need to blanch the tomatoes, puree them in a blender, and then rub them through a fine sieve. This puree can be added to mushrooms without additional heat treatment, just remember that in this case the chanterelles will need to be stewed for 15-20 minutes longer.

Products:

1. Chanterelles – 5 kg
2. Tomato paste – 300 ml
3. Carrots – 500 g
4. Onion - 100 g
5. Vegetable oil - 150 ml
6. Vinegar - 100 ml
7. Water - 2 l
8. Salt, sugar and pepper to taste

Recipe:

• We clean the chanterelles from debris and boil them
• Place them in a saucepan with a thick bottom and fill with water.
• Cut the onion into small cubes, grate the carrots on a coarse grater
• Fry the vegetables and add tomato paste and a little water
• When the paste has completely dispersed, add it to the mushrooms, salt and pepper everything
• At the last stage, add sugar and vinegar to the mushrooms, wait 20 minutes and roll up the aromatic mass

What to do with chanterelle mushrooms after harvesting: primary processing

To begin with, the mushrooms must undergo primary processing.

Clear of forest debris, cut off the ends of the legs and clean the caps.

Pour in plenty of water and leave for 20-30 minutes, stirring the mixture with your hands from time to time. Certain types of chanterelles, for example black ones, should be soaked for 12 to 24 hours.

Place on a wire rack and let drain for a few minutes.

Further, according to the selected recipes and step-by-step descriptions, every cook will know what to do with chanterelles. The end result is a tasty, nutritious and aromatic mushroom preparation that will be an excellent addition to any side dishes.

The best marinade recipes for canning chanterelle mushrooms

The best marinade recipes for canning chanterelle mushrooms
Classic marinade recipe

Components:

1. Water - 3 l
2. Bay leaf - 5 pcs
3. Black and allspice peas – 15 pcs.
4. Vinegar - 100 ml
5. Salt and pepper to taste
6. Vegetable oil - 5 tbsp. l (optional)

Preparation:

• Boil water and add all the dry spices to it
• Wait until the sugar and salt have completely dissolved, add vinegar and vegetable oil to the marinade
• Keep it on the fire for literally 1-2 minutes and you can pour it over the chanterelles

Spicy marinade

1. Water - 2.5 l
2. Currant and cherry leaves - 10 pcs.
3. Dill umbrellas - 2 pcs.
4. Anise - 1 piece
5. Barberry - 2 pcs.
6. Pepper mixture - 1 g
7. Vinegar - 70 ml
8. Salt, sugar and pepper to taste

Preparation:

• Bring the water to a boil and add currant and cherry leaves and dill umbrellas to it
• Cook for 5 minutes, turn off the heat and let the liquid absorb the aromas.
• After about half an hour, strain the marinade, add anise, barberry, pepper, vinegar, sugar and salt to it, and bring to a boil again
• Add cooked chanterelles to the prepared marinade, simmer them for 10 minutes and place them in glass containers with airtight lids.

Preservation: methods and recipes

Chanterelles are salted, pickled, dried and fried. No matter how you prepare the mushrooms, they will delight you in winter.

Pickling chanterelles

When pickling mushrooms, two salting methods are used - cold and hot.

Pickling chanterelles

Cold method: boil peeled and well-washed mushrooms in a lightly salted solution for 10 minutes, constantly skimming off the foam. Place them in a sieve and cool with cold water. Wait for the water to drain. Place the mushrooms in a prepared container (you can use an enamel pan) with their caps down, having first sprinkled a layer of salt and spices on the bottom. Mushrooms are placed in 5-6 mm.

For 1 kg put: 50 g of salt, 1 pc. bay leaf, 20g currant leaf, 20g dill, 3g chopped garlic, 1 horseradish leaf.

Cover the stacked mushrooms with a clean cloth, place a scalded wooden circle on top, and apply light pressure to it. After a day, remove the oppression, transfer the mushrooms to a glass container, pour vegetable oil on top and put them in a cool place.

Hot method: for hot salting, per 1 kg of mushrooms:

• salt – 2 tbsp. spoons;
• bay leaf - 1 leaf;
• peppercorns - 3 pcs.;
• cloves - 3 pcs.;
• dill-5 g;
• black currant leaf - 2 pcs.

Pour ½ cup of water into the pan, add salt and put on fire. When the water boils, add the mushrooms. While cooking, carefully stir the chanterelles so as not to burn, skim the foam constantly, and cook for 15 minutes. When the mushrooms stop releasing dark foam, add the prepared spices and cook for another 7 minutes. The chanterelles will settle to the bottom and the brine will become transparent, this indicates the readiness of the mushrooms.

Pickled chanterelles always take pride of place at the festive table

Place in a saucepan, sprinkle with garlic pieces. Fill with hot brine and apply light pressure for a day. Transfer the cooled mushrooms along with the brine into sterilized glass jars, screw them on and turn them over and place them in a cool place, covered with a blanket or other warm material. The brine should be no more than 1/5 of the weight of the mushrooms.

Pickled chanterelles always take pride of place at the festive table.

We offer some simple recipes.

Pickled chanterelles. Recipe 1

• Fresh chanterelles (2 kg);
• Vinegar 9% (100 ml);
• salt (4 tsp);
• allspice peas, bay leaf;
• citric acid (12 g).

Sort the mushrooms, cut off the roots, rinse well and let the water drain.

Pickled chanterelles

Pour 2 cups of cold water into the pan, add 2 teaspoons of salt and 8g of citric acid. Cook the mushrooms over low heat for 30 minutes, then drain the mushrooms in a colander and strain the mushroom broth through 4 layers of gauze.

Chanterelles for the winter: freezing recipes

Chanterelles for the winter: freezing recipes
Before introducing you to recipes for freezing chanterelles, I would like to clarify that undamaged and always disinfected mushrooms must be placed in the freezer. In view of this, be sure to sort out the forest meat, boil it for at least 10 minutes and only after that put it in the freezer.

And remember, if you don’t want frozen chanterelles to start to taste bitter after cooking, then soak them in clean water before freezing. It will be enough for them to lie in the liquid for literally 2 hours.

Freezing boiled chanterelles:

• Sort out the chanterelles, soak them in water and boil
• Rinse them under running water and drain in a colander.
• When the excess liquid is completely gone, pack the mushrooms into portions and put them in the freezer.

Freezing fried chanterelles

Products:

1. Chanterelles – 4 kg
2. Vegetable oil - 100 ml

Preparation:

• Place the boiled chanterelles in a dry frying pan and evaporate the excess liquid.
• When the frying pan becomes dry, add vegetable oil to the mushrooms and fry until golden brown.
• Place them on a sieve and wait for the vegetable oil to drain.
• Place the fried mushrooms in plastic containers and place them in the freezer.

Chanterelles marinated in Korean style

Many people have already fallen in love with Korean cuisine. Those who like things “spicy” should like this recipe. The recipe differs in that the chanterelles are fried here.

Required:

• 500 g chanterelles;
• 50 ml vegetable oil;
• 2 medium onions;
• 4 tbsp. l. soy sauce;
• Art. l. vinegar;
• tsp brown sugar.

How to cook chanterelle mushrooms in Korean:

1. Heat vegetable oil in a frying pan and fry finely grated onion and the chanterelles themselves.
2. In another container, make the sauce by combining soy sauce, vinegar, and sugar. Mix everything thoroughly and place it in a frying pan for frying. In total, simmer for 15 - 20 minutes so that the chanterelles acquire a golden hue.

Korean-style chanterelles can be eaten immediately, or you can leave them until winter, sealing them with lids and putting them in the refrigerator or cellar.

Pickling chanterelle mushrooms for the winter - recipe video

Is it possible and how to dry chanterelles for the winter?

Chanterelles for the winter: recommendations for drying mushrooms
Chanterelles, like any other mushrooms, can and even should be dried. If you can do this correctly, they will retain not only their taste and aroma, but also their beneficial qualities. But still remember that chanterelles are very delicate mushrooms, so during the drying process you must constantly ensure that they do not dry out.

If you miss the right moment and leave them in the oven or electronic dryer, then after cooling they will simply crumble. In view of this, try to constantly check how dense the structure of the mushroom has become. As soon as you feel that they have begun to harden, turn off the oven and, without removing the chanterelles from it, wait for it to cool completely.

During this time, they will reach the desired consistency and all you have to do is transfer them to an airtight container. If you decide to dry the chanterelles on a thread, then do not string them very tightly. The greater the distance between them, the faster they will dry.

How to properly dry chanterelles at home

Dried chanterelles are not only a tasty addition to various dishes. They are often used in folk medicine to improve the liver, improve immunity and as an anthelmintic. But in order for them to retain all their beneficial properties, they are dried at a temperature no higher than 40-45ºС, otherwise the quinomannose will be destroyed.

It is best to dry such mushrooms naturally - in a well-ventilated area or under a canopy so that they are not exposed to direct sunlight. If this is not possible, then you can dry them on racks over a heat source. However, it is still best to dry them in electric dryers, where you can set the desired temperature.

To ensure that the chanterelles dry well, follow the following rules.

• For drying, it is better to choose larger specimens; smaller ones will be good for pickling or salting.
• First, the mushrooms are cleaned of remaining leaves and needles, and part of the stem that was in the ground is cut off.
• Be sure to cut the mushroom lengthwise into 2-4 pieces, otherwise the outer shell will not allow it to dry quickly. And if you cut it, the drying process will speed up significantly.

• Place the chanterelles on trays or racks in one layer to allow air circulation, so drying will be faster.

• If drying in an electric dryer, change trays every 1.5-2 hours, as the bottom trays dry faster.

Chanterelles dried in this way retain their beneficial properties for a long time. They can be safely added to soups, salads, and made into sauces.

Store dried mushrooms in glass or plastic containers with a tight-fitting lid to prevent them from absorbing moisture from the air.