John Myers
Freeze Chanterelles
The perfect freeze chanterelles recipe with a picture and simple step-by-step instructions.
- 250 g Chanterelles per serving
- 20 g Branded butter per serving
- Freezer containers for freezing
- For me, chanterelles are the finest mushrooms – and this year there are really a lot of them in the forests. First of all, we eat our fill of freshly made chanterelles. The others are prepared for the freezer in such a way that they can later be used (like fresh mushrooms) for various dishes.
- I clean the chanterelles thoroughly with a brush or with a damp cloth. They must not be “washed” because they would soak up too much water. Then I weigh out 200 to 250 g of mushrooms for each serving and need 20 g of branded butter for frying.
- I do this in a large pan. At first some liquid forms from the mushrooms in the pan, but it evaporates very quickly and the mushrooms begin to “fry”. When the edges are already slightly golden brown, I pour the entire contents of the pan onto a cold porcelain plate to cool off quickly.
- Immediately afterwards, the next portion and all the others are gradually fried in the same way. Once cooled, I fill each portion into small freezer containers, label them with the date and put them in the freezer for hibernation.
- Later, when my mushrooms have not been defrosted, they will be treated and prepared in the same way as fresh chanterelles (for example in a pan with a little bacon, onion and cream) … they will only be seasoned during preparation. And just like fresh from the forest … that’s how they taste!
- Give it a try – and you’ll never use jar or can chanterelles again.
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