You can freeze the chanterelles. But remember that, they will fall apart differently

Kurki (Cantharellus Cibarius) is a treasury of bioactive relationships. They are rich in polyphenols, vitamins, amino acids and indole with antioxidant, anti -inflammatory and supporting immunity. These properties can be kept if you freeze them in the right way. How to do it? Here are two effective methods.

Blanching is a technique that allows you to stop the taste, color and texture of Kurek. Here’s how to do it step by step:

1. Remove the soil and forest impurities with a dry brush or a soft cloth. If the mushrooms are very dirty, you can gently rinse them under running water, but the key is their thorough drying with a paper towel. Moisture is the enemy of taste!
2. Boil water with salt (A teaspoon per liter of water). Put the taps into boiling water for exactly 2 minutes – that’s enough to neutralize enzymes that break down the structure of the fungi. Then put them in a bowl with ice water for another 2 minutes. This temperature contrast will stop the cooking process and retain the elasticity of the chanterelles.
3. Dry the taps on paper towels to get rid of excess moisture. Then divide them into portions, put in sealed bags or containers, removing as much air as possible. Hermetic closure is a guarantee of long -term freshness.

Mark the containers with a date – chanterelles will keep excellent quality for 12 months in the freezer.

Not all chefs focus on blanching. Equally effective, and for many more aromatic, is the frying method. How to carry it out?

1. Do the same as when blanching – remove dirt and dry the mushrooms.
2. Heat butter or oil in a frying pan (clarified butter will work great). Fry taps on medium heat for 5-7 minutes until moisture evaporates from them and the taste will concentrate. Do not add salt or spices – you will do it when cooking foods of frozen taps.
3. Cool fried chanterelles, divide it into portions and pack into sealed containers or bags. Remove the air and mark the date.

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Chanterelles prepared in this way can also be stored in the freezer for up to 12 months.

Do not leave the tap on the counter – defrost them directly in the pan to maintain the intensity of the aroma. Regardless of the chosen method, thawed taps are ready for use without additional cooking. Put them into a hot pan with a little butter and onion to create an excellent additive to scrambled eggs, risotto or velvet cream sauce.

You can also serve them on crunchy toast, mix with pasta or add to groats for a rustic face. Experiment – chanterelles are extremely versatile.