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How to freeze chanterelle mushrooms

Chanterelle mushrooms are popular and yummy wild mushrooms. They are found in nature in Eurasia, North and Central America and Africa. Unfortunately, freshly picked chanterelle mushrooms last 7-10 days in the fridge. To be able to use your chanterelle mushrooms for a long time, it is best to store them in the freezer after cooking. Cooking them first helps them maintain their amazing taste.


[[[[Edit]Fresh or sautéed mushrooms

  • cooking oil or butter
  • Salt to taste)

[[[[Edit]Blanched or steamed mushrooms

  • of lemon juice

[[[[Edit]Roasted mushrooms

  • 3 shallots
  • butter
  • cooking oil


[[[[Edit]Freezing of fresh or sautéed mushrooms

  1. Clean the chanterelle mushrooms before cooking. In general, sponges do not like water and you should try not to use water when cleaning them. Instead, you can use a dry cloth or a soft brush to scrub away the dirt. If this does not work, place them in a colander under a running tap. Shake the colander to remove stuck dirt. When they are clean, place the sponges on a towel or net rack and let them dry for 24 hours.[1]
    Freeze chanterelle mushroom Step 1.jpg
    • If you need to rinse your mushrooms in water, use the temperature that is comfortable.
    • Use your hands to wash the dirt from the sponge while under the tap.
  2. Freeze fresh mushrooms in an ice cube. Chop your fresh chanterelle mushrooms into small, chunky pieces and then place the chopped mushrooms in a plastic freezer bag. Fill the bag with water to completely cover all the fungi inside. Close the bag and remove as much air as possible. Put the bag of mushrooms in the freezer and let the water freeze in an ice block.[2]
    Freeze chanterelle mushrooms Step 2.jpg
    • When you want to use the sponge, you must thaw the ice block completely.
    • If you do not plan to use all the mushrooms at the same time, freeze them in small batches.
  3. Fry your mushrooms in oil or butter before freezing to make them easy to use later. Chop your chanterelle mushrooms into small, bite-sized pieces. Put cooking oil or butter in a frying pan on medium heat. Add the chopped mushrooms to the frying pan when the oil or butter has warmed up. Fry the mushrooms until all the water they release has evaporated completely. Lower the heat and stir a pinch of salt into the sponge.[3]
    • Feel free to use the type of cooking oil you want with your mushrooms.
    • Feel free to add herbs and spices or onions to season the mushrooms before freezing them.
    • Sautéing your mushrooms in butter or oil before storing them in the freezer makes it super easy to thaw the flavored mushrooms when you are ready to use them and put them directly in the bowl you make.
  4. Fry your mushrooms in a dry pan before freezing them to remove moisture. Chop your chanterelle mushrooms into small, bite-sized pieces. Place a frying pan on the stove on medium heat. When the pan is hot, put the mushrooms in the frying pan and stir in a pinch of salt. Let the mushrooms boil until all the water has evaporated.[4]
    Freeze chanterelle mushrooms Step 4.jpg
    • The water produced comes from the fungi themselves. You want all the water to be removed from the mushroom before you freeze them, or that moisture will damage the mushrooms and change their taste.
    • Fried mushrooms in a dry frying pan ensure that they remove all moisture before freezing, so that cold does not damage them. It also keeps the mushrooms flavored so that they can be added to any recipe you want to make when you thaw them.
  5. Allow the mushrooms to cool before placing them in freezer bags. Remove the mushrooms from the frying pan and place them on a towel or mesh rack. Allow the mushrooms to cool completely (use your fingers to test if they are still hot). Move the mushrooms in one or more freezer bags. Seal the bag closed and remove as much air as possible. Put the bag of mushrooms in the freezer.[5]
    Freeze chanterelle mushrooms Step 5.jpg
    • Alternatively, you can also freeze the mushrooms in a frost-protected storage container.
    • Divide the mushrooms into smaller batches and put in separate freezer bags if you prefer.
    • Your chanterelle mushrooms last for up to 6 months in the freezer.

[[[[Edit]Blanched or steamed mushrooms

  1. Wash your chanterelle mushrooms before blanching or steaming them. To wash your sponges, first try wiping off the dirt with a dry cloth or soft brush. If this method does not remove enough of the first, rinse them in water while rubbing off the dirt. You do not have to wait until your mushrooms are dry before blanching or steaming them.[6]
    • If you need to rinse your mushrooms in water, use the temperature that is comfortable.
    • If you blanch your mushrooms, do not worry if all the dirt has been removed. The blanching process also helps to remove any remaining dirt.
  2. Blanch your mushrooms before freezing them to preserve the taste. Boil a large pot of water on the stove. Chop your chanterelle mushrooms into chunks. Place the chopped mushrooms in the water and wait until the water starts to boil again. Let the mushrooms stand in boiling water for 1-2 minutes.[7]
    • In general, use water for all fungi.
    • Blanch your mushrooms in several batches if you do not have a pot large enough for them all at once.
    • Putting your mushrooms in boiling water for a short time prevents enzymes from the mushroom from causing a loss of taste, color and texture while the mushroom is frozen.
  3. Steam your mushrooms before putting them in the freezer to preserve their structure. Chop your chanterelle mushrooms into smaller pieces or divide the mushrooms into batches according to size. Put the mushrooms in a bowl containing lemon juice for each water for 5 minutes. Take the mushrooms out of the bowl and place them in a steam basket. Place the basket on top of boiling water in a large pot on the stove. Put the lid on the pot and let the mushrooms steam for 3-5 minutes.[8]
    • How long it takes depends on the size of the mushroom pieces.
    • The larger the pieces, the longer they need to stay in the pot to steam.
    • Steaming your mushrooms has a similar effect to blanching, except that your mushrooms never come in contact with water. However, it takes longer to steam a vegetable than to blanch one.
  4. Put the mushrooms in ice cold water and let them dry. Remove the mushrooms from the pot and immediately put them in a bowl of ice cold water. This will immediately prevent the mushroom from cooking. Remove the sponges from the icy water when they are cool and place them on a drying rack or towel to dry completely.[9]
    • Test the coolness of the mushroom with your hands. When you do not feel any heat coming from the sponge, you can take them out of the water to dry.
  5. Freeze your cooked mushrooms in frost-proof bags or containers. Move your dry chanterelle mushrooms in freezer bags or freeze-proof containers. Divide them into smaller batches so that you only need to thaw enough mushrooms for one recipe at a time. Seal the bags or containers and remove as much air as possible and store them in the freezer.[10]
    Freeze chanterelle mushrooms Step 10.jpg
    • Blanched or steamed chanterelle mushrooms keep in the freezer for about a year.

[[[[Edit]Freezing of roasted mushrooms

  1. Rinse your chanterelle mushrooms before roasting them. Remove all dirt from the sponge before chopping and roasting them. Try to remove the dirt first with a dry cloth or soft brush. If this does not work, try rinsing or soaking them in water. When you are clean, place your mushrooms on a net rack or towel to dry for about 24 hours before roasting them.[11]
    Freeze chanterelle mushrooms Step 11.jpg
    • If you need to rinse your mushrooms in water, use the temperature that is comfortable.
  2. Chop the mushrooms you want to fry and freeze. Cut your chanterelle mushrooms into chunky pieces around the square. Make sure you have 3 shallots for each mushroom you want to fry. Chop the shallots into small, fine pieces.[12]
    • Preheat the oven before you start chopping your mushrooms and shallots.
  3. Combine mushrooms, shallots, butter and oil in a large bowl. Put your chopped mushrooms and shallots in a large bowl. Add butter and oil to the bowl for each mushroom (and 3 shallots). Stir all ingredients with a wooden spoon.[13]
    Freeze chanterelle mushrooms Step 13.jpg
    • Use the type of cooking oil you like best.
  4. Bake the mushrooms in the oven for 14-15 minutes. Pour the mushroom mixture from the bowl onto 1 or more baking trays. Use the wooden spoons to spread them out so that there is an even layer over the baking tray. Put the baking sheets in the oven and let them fry for 14-15 minutes before removing them.[14]
    Freeze chanterelle mushrooms Step 14.jpg
    • Make sure you use oven gloves when it is time to remove the baking tray from the oven.
  5. Let the mushrooms cool and store them in the freezer. Use a spatula to move the roasted mushrooms from the baking tray to a mesh cooling rack on the counter. Allow them to cool considerably and then place them in freezer bags or freeze-proof containers. Seal the bag or container and make sure all air has been removed and then store the bag or container in the freezer.[15]
    Freeze chanterelle mushrooms Step 15.jpg
    • Divide your mushrooms into smaller batches if you do not want to thaw a large amount at once.
    • The mushrooms will be in the freezer for about a year when roasted.

[[[[Edit]Things you need

[[[[Edit]Frozen mushrooms fresh or sautéed

  • Dry cloth or soft brush
  • Colander
  • Mesh rack or towel
  • Knife
  • Cutting board
  • Frying pan
  • Wooden spoon
  • Freezer bags or freezers

[[[[Edit]Blanching or steaming mushrooms first

  • Large pot with lid
  • Knife
  • Cutting board
  • Steam basket
  • Large bowl
  • Track spoon
  • Mesh drying rack or towel
  • Freezer bags or freezers

[[[[Edit]Roast mushrooms before freezing

  • Knife
  • Cutting board
  • Large bowl
  • Wooden spoon
  • Baking trays
  • Pot gloves
  • Spatula
  • Cooling rack in net
  • Freezer bags or freezers



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