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Many connoisseurs of quiet hunting try to keep the collected chanterelles qualitatively for the winter. Knowing the basic methods of storage and some of the most popular recipes, you can choose how in each case it is best to preserve the beneficial properties of mushrooms for a long time.

Storage after collection

Chanterelle mushrooms are deservedly popular in Russian cuisine and are in demand among domestic mushroom pickers due to their high quality, valuable and nutritional composition, as well as excellent taste characteristics. These tasty and healthy mushrooms, which always grow massively enough, appear in several waves from early summer to autumn. The bulk of the fruit bodies of chanterelles is formed in the period from July to the last decade of September.

However, the best time for harvesting is considered to be the summer months: July and August, when these mushrooms have the highest nutritional value and a pronounced mushroom flavor. Chanterelles in fruit bodies contain chitinmanose, which is capable of enveloping and quickly destroying pests, therefore these mushrooms are never wormy and stay fresh for a long time, for which they are loved by many mushroom pickers.

Chanterelles belong to the light-loving species, so they are collected on forest glades, along roads and glades, as well as in light forest. The fruit bodies of this fungus are fragile enough, so the collection should be carried out very carefully, in a wicker box or basket. Mushrooms must be processed immediately after collection.

In a cool room, the shelf life of harvested chanterelles is only one day. Even in the refrigerator it is not recommended to store fruit bodies for several days., which negatively affects the quality and taste characteristics of fruit bodies. Initially, you must carefully and thoroughly sort out the collected mushrooms, be sure to remove all the crumpled and old fruit bodies, as well as forest trash. Wash mushrooms should be very careful due to increased fragility and fragility of the fruiting body.

How to freeze chanterelles (video)

Storage of fried mushrooms

A good way of harvesting chanterelles for the winter period is to keep them fried. Each kilogram of fruit bodies cleaned and washed in cold water should be dried slightly on a towel and cut into small pieces. It is advisable to boil the mushrooms before roasting.  Pour vegetable oil into a well heated pan, put boiled mushrooms, add about 40 g of medium-sized salt and three bay leaves.

Fry the mushrooms on medium heat for ½ hour, until all the moisture evaporates. Tightly fill the clean, pre-sterilized, dry cans with mushrooms and pour the remaining oil in the pan. Seal the jars tightly with covers, turn them over and cover with a warm cloth until cool. This preparation is perfectly stored in the refrigerator for at least six months. Open cooking with fried chanterelles should be used for four days.

If desired, roasted mushrooms can be frozen by distributing into small containers or plastic containers, which will then allow you to use such a simple preparation as an excellent addition to soups, mushroom dressings or in the preparation of side dishes.

How to store boiled chanterelles

• clean fruit bodies from impurities, old or damaged parts and vegetable garbage;
• several times very carefully rinse the fruit bodies under running water until all dust and soil particles are completely removed;
• add clean, sifted mushrooms to boiling water and boil over high heat for no more than five to seven minutes;
• drain and cool the mushrooms;
• sort the cooled mushrooms into dry and clean plastic containers or small plastic bags;
• decompose bags or containers of mushrooms in the freezer.

The shelf life of frozen boiled chanterelles is about three months.  Of course, such a product can be stored for much longer, but each subsequent month of storage adversely affects the taste characteristics and quality indicators. It is very important not to expose the boiled chanterelles to repeated freezing, since repeated freezing makes the fruit bodies unsuitable for subsequent consumption for food.

Drying technology

Initially, the collected mushrooms should be reviewed, and the most robust, young specimens suitable for drying should be selected. After manual cleaning, it is not recommended to wash the mushrooms, as in this case the drying process is delayed and storage of the dried products is deteriorated.

One of the most popular and common methods is the natural drying of mushrooms in the sun.. In this case, the fruit bodies of the mushrooms should be strung neatly on a thread, and then hung out in a place well lit by sunlight and blown by the wind. The process of such natural drying does not take more than ten days.

Peeled forest debris and impurities, enumerated mushrooms should be cut into small pieces and spread on a baking sheet or grid, which should be placed in a preheated oven at 45-50 o C. After the mushrooms have dried a little, you need to take a short break, and finally notice the chanterelles with the oven door ajar.

Properly dried mushrooms retain not only all their nutritional properties, but also the characteristic mushroom flavor. Store dried chanterelles in gauze bags, which must be placed in a well-ventilated, dry and clean room. Standard temperature for storage of dry mushrooms should be about 12 ° C. It is very important to regularly review dry mushrooms in order to prevent their mold formation. Also, if necessary, carried out periodic drying of mushrooms in the oven.

Dried mushrooms should be soaked in water at room temperature before use. Water after soaking can be used in the preparation of first courses or mushroom sauce. Soaking dried chanterelles in milk is practiced, which improves the taste of the cooked dish. If desired, dried mushrooms can be processed into mushroom powder, the storage of which in winter has a number of advantages:

• the insignificant volume allows saving storage space very efficiently;
• cooking takes a minimum amount of time and does not require pre-soaking mushrooms;
• mushroom powders belong to the category of more full-fledged mushroom dishes, as they are absorbed as quickly and easily as possible.

It is possible to grind dried mushrooms both in a manual mortar, and with the help of a coffee grinder or a special pepper mill. It is best to keep the mushroom dry powder in clean glass containers with airtight lids. The average shelf life of mushroom powder without loss of taste and nutritional qualities is about two years.

Salting and conservation features

Salted mushrooms are an addition to many national dishes and are used as a good cold snack. As a rule, for salting chanterelles a hot method is used, which allows to get not only very tasty, but also useful mushroom preparation:

• it is desirable to use small and dense fruit bodies that can retain their shape and appearance during the heat treatment process;
• selected mushrooms should be carefully but thoroughly cleaned from litter and rinsed several times in cool water;
• pour prepared fruit bodies into boiling water and boil for a quarter of an hour, then drain and rinse the mushrooms with cold water;
• put the chanterelles in layers in an enameled pan, sprinkling with layers of salt at the rate of 50 g per kilogram of mushrooms;
• on top put the cover and oppression.

Chanterelles for the winter: a recipe (video)

The process of pickling mushrooms takes about a month, after which the finished billet should be stored in the refrigerator.

Chanterelle canning is no less popular with housewives. This method perfectly allows for a long time to preserve all the beneficial properties of mushrooms. Glass jars are used for canning, and the whole process is carried out in several stages, including boiling and pouring marinated mushrooms into the cans, based on a liter of water, three tablespoons of salt, ½ cup of sugar and a glass of vinegar.

Rolled and sterilized jars with mushroom billet should be stored in a cool and dry room for no more than a year.

In the autumn, after the rains, it is time to gather. Those that are collected in the forest, much brighter in taste compared to. , which will be discussed, are recognizable by their unusual appearance and are distinguished by excellent taste. They decided to dry,. But below we will talk about how chanterelles for the winter at home, because only this method of preparation is able to preserve as much as possible all the beneficial properties of mushrooms.

Mushroom preparation

Regardless of which method of harvesting will be chosen, they must be carefully bruised, cleaned of debris and soil, and remove rotten places. Then rinse well from sand and dirt, pay special attention to the back of the cap, where almost all the dirt accumulates. Mushrooms can not be soaked in water. The lower part of the legs must be cut. It is necessary to start processing chanterelles within the next 24 hours after their collection, since they deteriorate very quickly and toxic substances accumulate in them.

Did you know? In medieval France, it was believed that chanterelles increase libido, so they were necessarily included in the groom's menu.

Ways of freezing

There are two ways to freeze. The first is when the mushrooms are frozen fresh. This method allows you to preserve all the beneficial properties of mushrooms, vitamins and trace elements. The disadvantage of this method is that not all collected mushrooms are suitable for it. For raw freezing, young chanterelles with an undisclosed cap must be selected. Large specimens after this method of procurement acquire bitterness.

Important!Another advantage of freezing boiled mushrooms is that they take up less space, as they are reduced in size during the cooking process.

The second method is freezing with pre-boiling. With this method, they do not mumble, but, unfortunately, during cooking they lose nutrients. There are a few moments why the chanterelles are bitter after freezing. Bitterness may occur if all the preparation steps, such as the removal of debris, rotten places, or long storage before freezing have not been observed. Also have a bitter taste mushrooms, collected in the dry season, or if they grew up in a coniferous forest.

Raw

To freeze chanterelles for the winter fresh, without cooking is very simple, consider how to do it:

1. After sorting, cleaning and washing the mushrooms, fold them in a colander and let the excess water drain.
2. Next, lay them in a single layer on a towel and let dry.
3. After that, chanterelles can be immediately folded into packets and sent to the freezer. But to avoid possible gluing, you can freeze the mushrooms, spread them out in a single layer in the freezer, and after that you can collect and decompose them into bags for further storage.

Did you know?The largest harvest of chanterelles - more than 72 tons per year - is harvested in Latvia. And the largest mushrooms of this variety grow in California, their average weight is about 0.5 kg.

Boiled

In order not to bitter old large specimens, as well as mushrooms collected in the dry season, they resort to freezing them in boiled form. Consider how to cook chanterelles for freezing:

1. Mushrooms should be poured with water, a little salt and bring to a boil. Boil for 15 minutes, collecting the foam.
2. Next, fold the mushrooms in a colander, rinse with running water and spread on a towel to dry.
3. After drying, place the mushrooms in a single-layer freezer and freeze. After freezing, put them in bags and put them back in the freezer.

How much can you store

Frozen chanterelles retain all their taste for 3-4 months, longer storage affects their taste. It is obvious that, wondering how much frozen mushrooms can be stored in the freezer, one should build on these terms and not keep them for more than 4 months.

How to freeze chanterelles? Sometimes after freezing, chanterelles appear bitter. How to freeze chanterelles in the refrigerator - useful tips.

Beginner mushroom pickers do not always know how to freeze chanterelles correctly. From here and the statement that these mushrooms after a freeze get bitterness. Fresh chanterelles can be stored no more than a day. If there are a lot of mushrooms, they need to be quickly processed.

Mushrooms can be salted, but the beneficial properties of chanterelles are lost from the effects of salt. The easiest way to save is freezing and storing in the freezer of the refrigerator.

Before freezing chanterelles

Before freezing in any way, mushrooms must be prepared, following simple rules.

• Fresh mushrooms cannot be kept warm for a long time - the quality of chanterelles deteriorates every hour.
• Mushrooms should be searched and sorted. To freeze choose young mushrooms.
• Selected chanterelles must be cleaned of garbage. I think that it would not be superfluous to wash them in running water. You can not soak chanterelles before freezing. Put the washed mushrooms in a colander. When the water is drained, spread the mushrooms in a thin layer on a paper towel to dry.

Ways to freeze chanterelles for long-term storage

The most popular ways to freeze only two.

The first way. Washed mushrooms are laid out in containers or packages and placed in the freezer. But with this method of freezing and long-term storage, sometimes they have bitterness, which spoils the stored mushrooms.

The second way. In this method, the mushrooms do not munch, but lose some useful properties. Mushrooms pour water and bring to a boil. Salt can be added to boiling water. It is recommended to boil no more than twenty minutes. After boiling, the mushrooms are washed in running water and spread on paper napkins in one layer to dry. After drying, spread a thin layer on a pallet and placed in the freezer. Next, frozen chanterelles laid out in packages and placed in the freezer for storage.

Vegetables and mushrooms

Chanterelles are conditionally edible mushrooms, however, they are very loved in Russia and are used to prepare a variety of dishes. Like other mushrooms, chanterelles are not intended for long-term storage, therefore the task of each housewife is to process the mushrooms or put them in sale. If there are a lot of chanterelles, then they can be prepared for the winter.

How to store chanterelles

If you had a rich harvest of these mushrooms, try salting chanterelles.

Although in this case, outwardly, they will lose their appeal. If you wish to preserve the juicy red color of mushrooms, then they are recommended to be frozen. In this case, the whole set of amino acids and vitamins contained in fresh mushrooms will be preserved.

Before harvesting chanterelles for the winter, it is necessary to sort out the mushrooms, discard the old and crumpled specimens. Then rinse the mushrooms in cold water.

Many housewives say that chanterelles begin to taste bitter after freezing. Indeed, this happens, for example, when mushrooms were collected in dry time, or chanterelles grew in spruce forest.

To get rid of bitterness after freezing is very simple.

To do this, you must first boil the mushrooms for 20 minutes, and then cool, decompose into bags or containers and freeze. Store frozen mushrooms should be at a temperature of -18 degrees. It is advisable to send red mushrooms in the freezer in small portions, because chanterelles are not suitable for re-freezing.

Store chanterelles in refrigerators and can be fried.

To do this, red mushrooms must be cleaned and then boiled to get rid of bitterness. After that, fry the chanterelles until cooked in a large amount of vegetable oil. While the mushrooms are roasting, prepare the jars - sterilize them.

Then spread the fried mushrooms in jars and cover with the remaining fat so that the mushrooms cover the centimeter layer of oil on top. Now you can roll banks. When they are cold, store them in a cold store.

How much to store chanterelles in the refrigerator

Immediately after collecting mushrooms, chanterelles should be processed. If you do not have such an opportunity, then the agaric mushrooms should be removed in the refrigerator.

Dry and raw mushrooms should be stored in the refrigerator for no longer than a day, and moist - only a few hours. Therefore, it is better to immediately treat the mushrooms: pour water, rinse, and then boil. Boiled chanterelles can stay in the refrigerator for up to 5 days.

Roasted chanterelles can be stored in the refrigerator for no longer than 6 months. And frozen mushrooms should lie in the freezer for no longer than 4 months. Moreover, defrost chanterelles should be only at room temperature.

  How to store dried chanterelles

Some prefer to keep mushrooms dry. This has its advantages: dried mushrooms have a long shelf life, take up little space, retain all the basic mineral substances.

You can store dried chanterelles in glass jars.

You should first pour a little alcohol into the jar, then set it on fire and close the jar. In this case, all oxygen escapes from the can, which is actively involved in oxidative processes and quickly leads to fungi spoilage. And because of the lack of oxygen, the mushrooms in the can are not moldy.

Also, dried chanterelles can be put in canvas bags and stored in a dry dark place. If the mushrooms are dry, they can be crushed in a coffee grinder and stored in a closed container. Chanterelle powder can be mixed with greens and other spices and added to various sauces, first and second courses.

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Such a mushroom, like chanterelle, sometimes gives a rich harvest. Therefore, it is often harvested for the winter. Most often, to preserve a tasty product for a long time, it is frozen.

But sometimes chanterelles can taste bitter after defrosting. This happens if the crop is harvested in the spruce grove or for a long time there was no rain. What to do?

Storage rules

Mushroom before any manipulation should be thoroughly rinsed with cold water. It is also worth sorting the harvest. Do not use old and dry specimens for food.

To avoid bitterness after defrosting, as well as to retain the natural taste, chanterelles are pre-boiled.

The whole procedure takes 20 minutes. After cool. Further it is possible to pack on containers or packages and freeze.

Defrosting is necessary only at room temperature. Keep frozen for up to 4 months.

But sometimes it is not possible to cook, the mushroom is simply put in a cold place until the moment when time appears, but then the question arises - how long can chanterelles be stored in the refrigerator? Usually this period is a day, but this is only if the mushroom is dry.

If it is wet, then you can only keep it for a couple of hours on the coldest shelf. Later it can not be eaten. If it is possible to boil mushrooms, they will be edible up to 5 days.

Best recipes

Crop is usually salted, but its appearance is not so attractive. If the fresh mushroom is fascinating with its beauty, then the salty one is no longer so beautiful.

In most cases, after cooking, the product is fried, and then laid out in sterile jars, poured with oil on top and rolled. Such conservation can stand for up to six months in a cool place.

Some housewives prefer to dry the product. And it is reasonable.

After all, dried mushrooms take up little space, the shelf life is significantly increased, and can be used in any dish. Usually they are put in linen bags and put in a dark place. You can use a sterile jar instead of a bag, but pre-release all the air with alcohol.

The question of how much can you store chanterelles is very relevant.

If they are raw, then no more than a day. It is best to pre-boil the product, then you can use it for another 5 days. Also, housewives practice drying, salting, conservation, freezing. If you use the freezer, it is better to boil the mushrooms beforehand.

The Chanterelle vulgaris (real) is an edible mushroom of the Chanterelle family. The name comes from the Old Russian "fox", i.e.

"Yellow." There is no pronounced cap, fused with the leg. The color of the mushroom body is from light yellow to orange. Cap diameter up to 12 cm, cap smooth with wavy edges, depressed in the middle. The fungus has the appearance of a funnel.

Leg dense, lighter than the cap, to the bottom narrows. Thickness 1-3 cm, length 4-7 cm.

The flesh is fleshy, dense, yellow at the edge and light in the middle, if pressed, slightly reddens.

The smell is specific, sour with notes of aroma of dried fruit and roots. The fungus is practically absent in the pulp of the worm and wormhole. The pseudoplastic hymenophore has strongly branched folds, which descend to the pedicle.

The spores are light yellow, in the form of an ellipse, 8.5 * 5 microns. Season collection June and August-October. Grow groups.

There are more than 60 species, but the most common is the chanterelle. Mushrooms are found in different climatic zones. It has a hat in the form of a funnel of brown yellow color on a long tubular stem of a gray-yellow stem.

Pulp of white color, very dense, weak pleasant aroma. Edible, but rigid pulp demands long cooking. Also known as a lobe tubular or canarel tubular. Loves shade and acidic soil.

She's a funnel horn.

Externally, it looks like a deep funnel with a wavy edge. The leg is short. The body is dark gray.

Thin, very brittle flesh, almost odorless and tasteless.

Collected in August and September. found in mixed forests. In Europe, it is considered a delicacy, used to make sauces.

It has an almost smooth hymenophore, the flesh is more fragile. Distributed in North America.

Bright orange color, has no smell, it looks like a hike on a chanterelle.

Growing in large groups and alone. Can be found in the grass and on rotten wood. It is difficult to poison the fungus, but people with poor digestion face intestinal upset.

It grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

The fungus is common in temperate and subtropical climatic zones. They love acidic soils. It grows in the grass, moss, under fallen leaves.

You can meet in coniferous and mixed forests. You can learn about where chanterelle mushrooms grow and how to find them faster by watching the following video. During heat treatment (already over 60 C) chanterelles lose most of their useful substances. But raw mushrooms have a specific taste, although they are edible. Chanterelles can be seasoned and added to ready-made cold or warm dishes, used for medical purposes. Fresh mushrooms are cleaned of dirt with a soft brush.

It is recommended not to wash the mushrooms, but very dirty can be rinsed under running water. To dry the mushrooms in the sun or in a heat-dryer at a temperature of 40-50 C. If the mushrooms are large, they should be torn apart along the fibers or cut with a ceramic knife. Metal can not be used, because

individual intolerance; children up to 5 years; acute diseases of the gastrointestinal tract. Cook, pickle, just salt, but the most delicious fried. In the Jewish cuisine are kosher. Serve as a side dish with buckwheat, pasta made from durum wheat and brown rice. From spices are preferable: allspice, dill, cloves, coriander, marjoram, celery, dried carrots, bay leaf. Mushrooms are used as an independent dish , added to pizza and casseroles, used as a filling. Sauce: In a water bath, mix 35 g of white dry wine and 3 egg yolks into a light foam. Without ceasing to mix, gently pour 150 ml of olive oil.

All carefully beat until a homogeneous foam. Add 1.5 tsp. lemon juice, salt and pepper to taste. Salad: Boil 100 g of small potatoes in the peel.

Then cool, peel and cut each in half. Fry the chanterelles of fresh chanterelles in olive oil with boiled potatoes, 70 g of green and 100 g of pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Put everything on a large plate, top with 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half. Pour all the sauce.

Cut 300 g of potatoes and fry in vegetable oil (40 g) until crisp. Dice 1 medium onion and fry with the potatoes for about 5 minutes with butter (50 g).

Add to them 1 kg of coarsely chopped fresh chanterelles and fry for another 3-5 minutes. Add the fried vegetables with mushrooms in 1.5 liters of water and cook until ready (about 20 minutes). Blender the prepared soup to a homogeneous mass. Add 200 g of cream, salt and pepper to the soup and bring to the boil. Serve in plates, pouring truffle oil (only 15 ml for the entire recipe).

For mousse need 200 g of fresh chanterelles.

Fry in vegetable oil (25 ml). Then pour in a little water, 30 ml of cognac and 150 ml of cream. Stew until tender. Grind mushrooms with a blender until smooth and salt.

For the garnish you will need 300 g of white mushrooms, 300 g of buckwheat, 100 g of onions, a few sprigs of fresh parsley. Boil buckwheat. White mushrooms cut into slices and fry in vegetable oil (25 g).

Then chop the onion and add to the mushrooms. Fry for about 3 minutes. Remove from heat. Add buckwheat, chopped parsley and mix.

Put on plates, top - mousse. 1 kg of chanterelles clean. Fold in an enamel bowl and pour 100 ml of water. In the process of cooking, the mushrooms will give juice, so pouring more water than specified is not required. Boil for 10 minutes, removing the foam.

Add spices (bay leaf, cloves, black pepper), salt (1.5 tbsp. L.), Sugar (1/2 tbsp.), Vinegar (125 ml) and continue to boil for another 15 minutes. Spread hot mushrooms with marinade on the banks and roll up.

The banks themselves turn the lid down and leave to cool. liver disease (cirrhosis, hepatitis C, fatty degeneration of the liver, etc.); pancreatic diseases; night blindness; upper respiratory tract diseases, pharyngitis, tonsillitis, SARS; tuberculosis; sarcoma; malignant neoplasms; fungal infection of the skin, purulent wounds, ulcers, furuncles and other skin inflammations; remove radionuclides from the body; with worms. They are used in the form of alcoholic tinctures, powder or oil extract.

l powdered chanterelles powder pour 500 ml of vodka (preferably with alcohol "Alpha"). Cork and insist 2 weeks in the refrigerator. Do not filter! Shake before use.

This tincture is used: In the treatment of the pancreas, take 1 to 2 times a day, 1 tsp. half an hour before meals. The course of treatment is 3 months.

In the treatment of liver disease (including hepatitis C) it is similar to take, but the course of treatment can be extended up to 4 months. To cleanse the liver, take 2 hours.

l at bedtime for 15 days. The course is held 1 time per year. To remove worms, take at bedtime 2 tsp.

from 2 to 4 weeks. Chanterelle infusion is more preferable for pharmaceutical preparations, since it has a milder effect on the body and affects only worms.

It satisfies hunger for a long time, while low-calorie mushrooms. It is recommended to replace meat with chanterelles 4 days a week. On such a simple diet for a month, you can lose up to 6 kg.

In the diet menu it is preferable to use steamed or boiled chanterelles with sauce: mix low-fat yogurt with fresh dill, green onions and spices to taste.

1 kg of chanterelles clean and cook for 1.5 hours. Drain the water, mince the mushrooms. You can eat as an independent dish with yoghurt sauce or add mass to other dishes.

Prepare the powder from dried mushrooms. Take for 1 hour

l 2 times a day on an empty stomach, drinking 1 glass of water. This method is especially effective if obesity is caused by abnormal liver function. Chanterelle extract and powder are added to face creams that help fight fungal formations, moisturizing and nourishing the skin.

It is best to buy mushrooms in stores and markets. There, the mushrooms are checked and sellers are given the appropriate conclusion.

There should not be sluggish, dry, flabby, damaged mushrooms with mildew deposits. It is best to take clean chanterelles, t.

k. dirty is difficult to wash and clean. You need to take only the whole, sliced ​​talk about low quality.

When buying fresh frozen mushrooms, it is important to get acquainted with the terms of sale on the package. In the package itself there should not be ice and stuck lumps, this is a signal that the mushrooms were thawed, therefore, you can buy low-quality goods.

Pay attention to the expiration date on the package.

If the bank is iron, it should not be dented. If the glass - the lid does not have to be bloated. You can grow chanterelles at home in two ways: with the help of spores; with the help of a mycelium. Then the caps themselves must be dug into the prepared soil.

Or soak the caps in water for several hours and then pour the water over the ground. In the second case, you will need a mycelium from the forest. There is a glade with chanterelles, and a piece of earth 20 by 30 cm in width and depth is dug closer to the tree. Take the soil should be only near healthy trees, without external signs of drying.

Brought soil should be well dried. This is necessary to kill other competing organisms. The best sowing soil is harvested at the end of the summer and stored for a year in a dark, cool room, for example, in the basement or cellar.

The container itself must be breathable. Next, the sowing itself is necessary. It is best to carry out the work at the end of June. Several holes with a diameter of 10 cm and a depth of 20 cm are dug around the tree. The seed material is tightly packed into the wells and watered with water from a watering can (1 l per 1 well).

After closing the hole with moss or fallen leaves. The crop should be expected not earlier than in a year. It is preferable that the mushroom should be planted under the same tree species, where the soil was taken. The best symbiosis in chanterelles with conifers, birch, beech, oak.

For the winter you can prepare fresh mushrooms and boiled. In the first case, thawed chanterelles can be a little bitter. But if it is young, strong mushrooms, then the bitterness will not be felt. Cooked chanterelles are safer, t.

since they do not deteriorate if the freezer is defrosted and they take up less space. Freeze the mushrooms on the day of collection. It is preferable to select young strong mushrooms without any signs of drying out and mold. You can cut into large slices. Next, the mushrooms should be well washed and drain in a colander.

You can blot paper towel. Arrange the packages and put them in the freezer. If it is decided to boil the mushrooms, then the peeled chanterelle are dipped in cold water and cooked 15-20 minutes after boiling the water. Another advantage of this method is that all dirt is washed out during cooking.

Drain the water, cool and decompose into packages. You should only defrost mushrooms at room temperature. Fresh mushrooms in the refrigerator are stored for 2 to 7 days. If you pack them in a package, they will remain longer. Dried mushrooms in cooking are not very suitable because of their rigidity. The prepared powder should be stored in a dark place in a dense canvas bag of not more than 1 year. Fresh frozen chanterelles are stored for no more than 6 months.