How to freeze chanterelles for winter

A simple and convenient way to freeze chanterelles for the winter. This is probably one of the simplest and most common methods of freezing mushrooms for the winter. At least I always use it. It is simple, convenient and minimal in time, both the freezing process itself and the use of the finished product. Rolled packages with chanterelles take a form in the freezer that allows you to use voids, fit tightly, unlike using various molds for freezing.

naniki

The author of the recipe

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 0 % 0 g

4 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 5 h

Step 1:
To freeze chanterelles according to the proposed recipe, you need to take the chanterelles themselves, water and a little salt.
Step 2:
Boil the mushrooms in water with salt for 20-25 minutes from the moment of boiling. Discard the mushrooms on a sieve or colander, rinse under running water and cool, let the water drain completely.
Step 3:
Pack the prepared mushrooms in bags for freezing, let out the air and roll them into sausages. Or put them in molds for freezing, but they take up more space in the freezer, so I always freeze everything in bags.
Step 4:
Place the mushroom "sausages" in the freezer and freeze. It can be stored until the next harvest or even more.
Step 5:
If necessary, take out such a mushroom sausage, defrost it in the microwave for 2-3 minutes and cut the right amount of mushrooms, this is very convenient. If you do not use the whole sausage, wrap the rest in a bag again and return to the freezer.