How I Preserve Chanterelle Mushrooms (Freezing Method) (https:\/\/www.youtube.com\/watch?v=5V5zZls1tIQ)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\nTo use your frozen chanterelles, remove them from the freezer and cook immediately. They may become soggy if allowed to thaw, but if you have to thaw them, place the bag in the fridge for no more than 24 hours.<\/p>\n\n\n\n
Can You Freeze Chanterelles Raw?<\/h3>\n\n\n\n
Technically, the answer is yes. Chanterelles that have been frozen raw will still be edible, but they will be much lower quality than frozen chanterelles that were cooked first.<\/p>\n\n\n\n
For one thing, cooking the mushrooms beforehand allows them to release a lot of their water. If they are frozen raw, this water will be released during the freezing process, which in turn will lead to a buildup of ice inside the freezer bag or container.<\/p>\n\n\n\n
Raw chanterelles may not last as long in the freezer as they would if they were cooked, and they will be more subject to freezer burn. Once they are removed from the freezer, they will be soggy and limp; their texture, even when cooked, will be more rubbery than it should be. <\/p>\n\n\n\n
How to Dry Chanterelle Mushrooms in the Oven<\/h2>\n\n\n\n
Most chanterelle enthusiasts don\u2019t recommend dehydrating these mushrooms, as the dehydration process significantly lowers the flavor quality. <\/p>\n\n\n\n
If dehydration is your preferred method of preservation, dried chanterelles can still be used in soups and other mixed dishes. Just be aware that they won\u2019t taste as flavorful as fresh or frozen chanterelles.<\/p>\n\n\n\n
To dehydrate your chanterelles in the oven, follow these steps:<\/p>\n\n\n\n
- Preheat your oven to the lowest setting possible, which will probably be 165 or 170 degrees. If it goes lower, you can set it as low as 125 degrees.<\/li><\/ol>\n\n\n\n
- Slice your mushrooms in \u00bc-inch slices and place them in a single layer on baking sheets. Make sure they are not touching or crowding each other.<\/li><\/ol>\n\n\n\n
- Place the baking sheets in the oven and leave the door cracked open so the moisture escaping the mushrooms isn\u2019t trapped inside the oven.<\/li><\/ol>\n\n\n\n
- Dehydration times will vary depending on the elevation, the temperature of your oven and, to some degree, the humidity level in your house. For a 125 degree oven, the process will take at least 4 to 6 hours, or less for higher temperatures.<\/li><\/ol>\n\n\n\n
- Check the mushrooms once or twice per hour, turning them over if needed. When they\u2019re done, they will feel leathery and snap when pressed between your fingers.<\/li><\/ol>\n\n\n\n
- Remove them from the oven, allow to cool for a few minutes, then place in resealable bags or containers. They will store at room temperature for several years, but the taste quality will continue to deteriorate the longer they are in storage.<\/li><\/ol>\n\n\n\n
To rehydrate your mushrooms, place them in a bowl and just cover them with warm water. Allow them to sit for 20 minutes up to an hour until they have swollen and regained some of their flexibility.<\/p>\n\n\n\n
If you plan to boil them in a soup, you can throw the dried mushrooms directly into the broth.<\/p>\n\n\n\n
Conclusion<\/h2>\n\n\n\n
You can store chanterelle mushrooms fresh in the fridge, cooked in the freezer, or dried in the pantry. If you find yourself with a bigger harvest than you can use all at once, you might consider preserving the mushrooms so you\u2019ll have them even after chanterelle season is over. <\/p>\n\n\n\n
Just be sure you, you store the true chanterelles<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"Chanterelle season doesn\u2019t last forever. If you love chanterelle mushrooms, you may be wondering if there\u2019s a way to preserve them so you can cook with them year round. In this article, we\u2019ll talk about how to store fresh chanterelle mushrooms as well as how to freeze and dehydrate them. How to Preserve Chanterelle Mushrooms … Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":9116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93],"tags":[],"_links":{"self":[{"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/posts\/9144"}],"collection":[{"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/comments?post=9144"}],"version-history":[{"count":5,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/posts\/9144\/revisions"}],"predecessor-version":[{"id":9155,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/posts\/9144\/revisions\/9155"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/media\/9116"}],"wp:attachment":[{"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/media?parent=9144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/categories?post=9144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.forestwildlife.org\/wp-json\/wp\/v2\/tags?post=9144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}