Chanterelles (Cantharellus species) are prized by mushroom pickers and restaurant chefs for good reason. They are some of the most delicious mushrooms available, adding appealing shape, color and texture to any recipe that includes them. But chanterelles are usually only available a few months a year. However, these mushrooms are very easy to preserve, so you can enjoy them all year round. You can easily freeze chanterelles. Below we provide step-by-step instructions!
How can chanterelles be preserved?
Although most mushrooms - whether wild or cultivated - dry well, chanterelles lose much of their excellent taste when dried. Can you freeze chanterelles? Fortunately, yes! There are several ways to successfully preserve them. Most require a quick cooking method and end up being stored in the freezer.
Freeze fresh chanterelles
- Clean your chanterelles before cooking. You can use a dry cloth or a soft brush to scrub away the dirt. If that doesn't work, hold the mushrooms in a colander under a running faucet. Shake the strainer to remove any stuck-on dirt. Once the mushrooms are clean, place them on a towel or rack and let them dry for 24 hours.
- Cut your fresh chanterelles into smaller, bite-sized pieces andenter the mushroomsinto a freezer bag. Fill the bag with water so that all the mushrooms are completely covered. Seal the bag and remove as much air as possible. Place the bag of mushrooms in the freezer and allow the water to freeze into a block of ice. If you want to use the chanterelles, you must completely thaw the ice block. If you don't want to use all the mushrooms at once, freeze them in small quantities.
Store fried mushrooms in the freezer
- Fry the mushrooms in oil or butter before freezing to make them easier to use later. Cut the chanterelles into smaller, bite-sized pieces. Add 1 tablespoon (15 ml) of cooking oil or butter to a skillet over medium heat.
- Once the oil or butter is heated, add the chopped mushrooms to the pan. Fry the mushrooms until the water they release has completely evaporated. Reduce the heat and stir a pinch of salt into the mushrooms. You can use any cooking oil for your chanterelles. You can also season the mushrooms with herbs and spices or onions before freezing them.
- Remove the mushrooms from the pan and place them on a towel or wire rack to cool. Allow the mushrooms to cool completely (check with your fingers to see if they are still warm). Place the mushrooms in one or more freezer bags. Seal the bag and remove as much air as possible. Place the bag of mushrooms in the freezer.Hold the chanterellescan be stored in the freezer for up to 6 months.
Blanch or steam chanterelles before freezing
How to blanch chanterelles
- Wash your chanterelles before blanching or steaming them. You don't need to wait for your mushrooms to dry before blanching or steaming them. When you blanch your mushrooms, don't worry if all the impurities aren't removed yet. Blanching also removes any remaining dirt.
- Bring a large pot of water to a boil on the stove. Cut the chanterelles into bite-sized pieces. Place the sliced mushrooms in the water and wait for the water to start boiling again. Let the chanterelles stand in the boiling water for 1-2 minutes. As a rule, use 4 liters of water per 0.5 kg of mushrooms.
- Blanchyour mushroomsin multiple batches if you don't have a pot large enough to fit all the mushrooms at once. By briefly placing the mushrooms in boiling water, you prevent the enzymes inside the mushroom from losing flavor, color, and texture while the mushroom is frozen.
How to steam chanterelles
- Before freezing the chanterelles, steam them to maintain their consistency. Cut your chanterelles into smaller pieces or divide the mushrooms by size. Place the mushrooms in a bowl containing 1 teaspoon of lemon juice per 16 ounces of water for 5 minutes. Remove the mushrooms from the bowl and place them in a steamer basket.
- Place the basket over the boiling water in a large pot on the stove. Place the lid on the pot and allow the mushrooms to steam for 3 to 5 minutes. How long this takes depends on the size of the mushroom pieces. The larger the pieces, the longer they have to stay in the pot to steam. Steaming the mushrooms has a similar effect to blanching, except that the chanterelles do not come into contact with water. However, it takes longer to steam a vegetable than to blanch it.
After blanching or steaming:
- Remove the mushrooms from the pot and immediately place them in a bowl of ice-cold water. This will stop the mushrooms from cooking immediately. Once cool, remove the chanterelles from the ice cold water and place them on a drying rack or towel to dry completely. Use your hands to check whether the mushrooms are cool. When you no longer feel the heat, you can remove the mushrooms from the water to dry.
- Place the dry chanterelles in freezer bags or freezer-safe containers. Divide them into smaller batches so you only need to thaw as many mushrooms as you need for a recipe. Seal the bags or containers and remove as much air as possible, then store in the freezer. After you freeze blanched or steamed chanterelles, they will last in the freezer for about a year.
