Fried Chanterelles Preserved for Winter
Chanterelles put up for winter — the base for a quick meal. Fry a batch of chanterelles to keep for the cold months, and you've got a head start on any lunch or dinner. With pre-fried chanterelles on hand you can make soup, a main dish, or a filling for hand pies and pies. You can even stuff crêpes, folding the fried chanterelles into braised cabbage or rice. Or serve the mushrooms as a main with a side of potatoes — just reheat them in a skillet and toss in some onion as they fry. Either way, they're always delicious!
Cooking method
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Step 1:
The most important thing is to start with fresh chanterelles.
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Step 2:
Rinse the mushrooms well and let the water drain off.
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Step 3:
Cut the medium-sized mushrooms into pieces. Heat the sunflower oil in a skillet. Add the mushrooms and fry for 15–20 minutes, until all the liquid has evaporated.
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Step 4:
Add the butter to the mushrooms.
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Step 5:
Continue frying the mushrooms in the butter.
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Step 6:
Pack the fried chanterelles into clean, dry jars right to the top and pour the remaining oil over them.
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Step 7:
If there isn't enough oil, melt some more butter in the skillet and pour it, still bubbling, over the mushrooms — it will sizzle and foam. Let everything cool.
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Step 8:
Seal the jars of fried chanterelles with lids. Store them in the refrigerator, going by the shelf life of clarified butter. Fried chanterelles also freeze well; in that case you don't need the oil — just pack the fried mushrooms into containers or freezer bags and put them in the freezer.
- Fried chanterelles for winter — a simple, handy thing to have put up.
Caloric content of the products possible in the composition of the dish
- Chanterelles - 13 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
