Chanterelles are delicate and you need to be careful when cleaning them. If the chanterelles are not cleaned properly, they quickly lose their aroma.
Clean the chanterelles properly – this preserves the taste
In autumn, many mushroom hunters swarm back into the woods to capture chanterelles, champions, and the like. So that the chanterelles are not damaged when collecting, you should already take a few precautionary measures when cutting the mushrooms.
- Before the delicious mushroom meal, cleaning is the order of the day. You should never clean the mushrooms with water, otherwise, too much flavor will be lost.
- Instead, use special mushroom brushes that gently remove dirt and soil.
- If the mushrooms are so dirty that you can’t get them all off with a brush, you can use a little trick. Dust the chanterelles heavily with flour and then let the mushrooms sit for a few minutes. The flour binds the dirt and at the same time ensures that the mushrooms do not lose any of their aromas when they come into brief contact with water.
- Then rub the mushrooms with kitchen paper and put them in a colander. Briefly hold the sieve under lukewarm water to remove dirt and flour. Then carefully dry the mushrooms with a soft kitchen towel. Any dirt residue can also be rubbed off at the same time.
- Before the mushrooms find their way into the pan, examine the chanterelles for damage and cut them off before cooking.
- If you have too many mushrooms, the chanterelles can be stored.