A look in the freezer shows: Oh, there are still mushrooms! Now the only question is how to prepare frozen chanterelles and what to look out for. You'll find out now!
Autumn is mushroom season. If you want to preserve chanterelles (Eierschwammerl), you can dry the mushrooms or freeze them. Both fresh and frozen, the yellow mushrooms are very easy to prepare.
Due to their intense flavor, they transform pasta dishes, risotto, soups and co. into an unbeatable delicious dish. But you can also simply fry them with onions, egg and parsley.
But how does it actually work with freezing? Can you prepare frozen chanterelles as you would fresh ones or do you have to pay attention to something?
That's what I want to show you today!
Table of contents
Important info at a glance
- Chanterelles contain a lot of chitin, which can cause stomach problems if eaten raw. Like almost all other mushrooms, chanterelles should therefore not be eaten raw, but thoroughly cooked or boiled.
- If you're short on freezer space, you can dry chanterelles. You can then grind them into powder and mix with a little salt - ready is the spiced salt.
- The yellow mushrooms are packed with iron, fiber and vegetable protein.
Before you can prepare frozen chanterelles, you must first freeze fresh or cooked mushrooms. You should know that you should not freeze freshly collected chanterelles. Now you can learn how to do it correctly.
How can I freeze fresh chanterelles?
If you freeze very freshly collected mushrooms directly, it can happen after thawing that the chanterelles get a bitter note. If you blanch them beforehand, you won't have this problem. In addition, the mushroom flavor is better preserved.
- Clean the mushrooms with a brush or fine brush and cut off the end of the stem that is covered with soil.
- Rinse the mushrooms briefly with water, but do not soak them in it!
- Cut large chanterelles into small pieces.
- Bring salted water to a boil. Put the mushrooms in the water for 2 minutes.
- Drain the water, let the mushrooms drain and cool. Freeze the chanterelles immediately.
Now you can use the mushrooms completely flexible for all the dishes you want.
Freeze fried chanterelles
My secret tip: Clean the mushrooms, fry a little onion in a pan, add the chanterelles. Put a lid on the pan and let the mushrooms stew in their own juices for two to three minutes.
If the mushrooms are very dry, add a little water. Fresh chanterelles contain enough liquid, which comes out during frying.
Let the mix cool and freeze the mushrooms in portions. Now you are completely flexible when you want to prepare frozen chanterelles.
The mixture of mushroom and onion goes well with just about any dish - for example. to scrambled eggs with chanterelles!
How to freeze cooked chanterelles?
Sometimes you have simply prepared too much mushroom sauce. But this can also be easily frozen and defrosted again later.
- Fill the sauce (soup, etc.) in containers of one to two portions each.
- Let the dish cool completely. Put a lid on the containers.
- Freeze the sauce and let it thaw slowly as needed.
How can I prepare frozen chanterelles?
Once you've decided on blanching or my method with onion and butter, it's now a matter of how to prepare the frozen mushrooms. This is quite simple.
If you want to prepare frozen chanterelles, do not thaw them before further use. Add them frozen to the pan, soups, sauces and the like.
If you let the mushrooms defrost beforehand, they can become very mushy. Some mushroom fans are firmly convinced that the flavor of chanterelles suffers from thawing - this is especially true if you pour away the thawing water.
So, get in the pan or pot, sauté and/or boil and your mushroom dish is ready!
Mushrooms necessarily cooked through
People with sensitive stomachs can get problems from chanterelles. Abdominal pain, diarrhea and flatulence are not uncommon. This is usually due to the high chitin content.
You can reduce this by making sure the mushrooms are heated for at least 15 minutes before eating.
At high temperatures, the chitin content decreases and the mushrooms are more digestible. In addition, some caraway seeds can help with digestion.
Is it allowed to warm up mushrooms?
In the past, it was considered safe in the kitchen: mushrooms should not be reheated. This principle is no longer current, because it dates from a time before refrigerators were invented.
If you cool mushrooms quickly and store them in the refrigerator, you can reheat leftovers from a mushroom meal. Since mushrooms are very protein-rich, they can spoil quickly if not stored properly.
In the refrigerator, mushrooms should be stored at about two to four degrees Celsius, according to the German Nutrition Society (DGE). Before eating, you should heat the mushrooms to at least 70 degrees Celsius. This way you can avoid food poisoning.
You can read more about it here: "Are you really not allowed to reheat mushrooms?"
How long do frozen mushrooms keep?
Frozen chanterelles that have been briefly blanched will last at least six months in the freezer - but up to eight weeks in the refrigerator freezer.
You can freeze ready-prepared meals in the freezer for four to five months and then eat them.
It is best to put chanterelle dishes in portions in the freezer or freezer. Then you can prepare frozen chanterelles in the amount you just need for your recipe. I like to use yogurt cups for this, which I cover with foil.
Our conclusion
If you want to prepare frozen chanterelles, you should first freeze them properly. To do this, you should either sauté them, blanch them or make mushroom sauce from scratch. Be sure to heat them long enough to make them more digestible.
Do not let the chanterelles thaw, but prepare them directly when you take them out of the freezer. Good luck and enjoy!
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