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Dried chanterelles

0
703
Kitchen Eastern European
Calorie content 8.6 kcal
Portions 12 port.
Cooking time 5 h
Proteins * 0.7 g
Fats * 0.5 gr.
Carbohydrates* 0.5 gr.
* per 100 gr. product
Dried chanterelles
Content

These wonderful mushrooms can be prepared for the winter not only by pickling and salting, but also by drying them in the oven. You can make soup from dried chanterelles, add to meat and, by grinding them into powder, add a wonderful aroma to any dish. To properly dry the chanterelles, you must follow all the drying rules. This recipe suggests drying the chanterelles in the oven.

Ingredients

Cooking process

step 1 out of 6
The collected chanterelles cannot be stored for a long time, so start processing (drying) immediately. Carefully sort the chanterelles, removing all debris and dirt with a knife. Mushrooms cannot be washed for drying. Wipe heavily soiled areas with a dry cloth.
step 2 out of 6
Then cut the large mushrooms into halves.
step 3 out of 6
Turn the oven on at 50 ° C. Cover a baking sheet with paper and evenly spread the prepared chanterelles on it. Dry the mushrooms for 2 hours with the oven door ajar.
step 4 out of 6
After this time, raise the oven temperature to 60 ° C, turn the chanterelles on the other side and continue drying for another 1.5 hours. Properly dried mushrooms should not break, but only bend when pressed.
step 5 out of 6
Transfer the dried chanterelles to a dry, clean jar and cover with any lid. You can pour a little alcohol into the jar, set it on fire to escape the oxygen, and then close the jar. Such mushrooms (without oxygen in the jar) will not mold during storage.
step 6 out of 6
Grind some of the dried chanterelles in a coffee grinder. Store them also in a dry jar. This will be your seasoning for ready meals.

Happy blanks!

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