Chanterelle mushrooms are loved by restaurant chefs and home cooks for good reasons. They are one of the most delicious mushrooms available and add appealing color and texture to any recipe that includes them. But chanterelles are usually only available for a few months of the year. Keep reading if you would like to learn how to preserve chanterelles so you can enjoy them year-round!

There are three main ways to prepare mushrooms for preservation; Freezing, drying and pickling. You can preserve them by dehydrating and powdering them for use as a flavoring for soups, stocks, and stews. A long-term way to store your chanterelles is by sauteing in butter, and then freezing the mixture in ziplock bags. You can then add the thawed mushrooms to risotto or pasta. Pickling them is also another option, although they will take on the flavorings of the pickling mixture, so keep that in mind when thinking about how you will use them later on.

Cleaning Chanterelles

No matter which preservation method you choose, you will need to clean the chanterelles first. If you plan to store your chanterelles raw in the fridge, there is no need to wash them until you’re ready to use them. In fact, storing fresh mushrooms unwashed will help them to last longer.

For any other storage method, though, you’ll need to clean the chanterelles first. There are a few different ways you can do this:

• Quickly dunk each mushroom in a bowl or sink of cold water, swishing it around or gently cleaning it with a toothbrush to loosen bits of dirt and forest debris.

• Run each mushroom under a stream of water, using a toothbrush to remove the dirt as you would above.

• Place several mushrooms in a bowl of water and quickly swish them around, then remove them before they have a chance to absorb too much water.

However you choose to clean your mushrooms, it’s a good idea to place them on a paper towel or cooling rack to drain before you cook them. Some experts recommend letting them dry overnight before continuing the preservation process.

Freezing

Chanterelles keep their quality best if they are cooked before they are frozen. There are three ways to prepare the mushrooms in order to achieve great results with frozen chanterelles: sauteing in a fat, dry sauteing, and steaming.

Sauté in Butter or Oil

This preparation is similar to cooking the mushrooms when incorporating in a dish. First, you need to clean the mushrooms, and, if desired, chop the chanterelles. Heat a skillet over medium-low heat and melt a little butter in it. Add the chanterelles and cook, stirring or flipping them over occasionally, until they first release their juices and then reabsorb them. Because chanterelles are relatively dry mushrooms, this takes less time than it does with other mushrooms, usually just 5 to 10 minutes.

Remove the chanterelles from the heat and let them cool for a few minutes. Transfer them to freezer bags or well-sealed containers and freeze.

Dry Sauté

Similar to sauteing in oil or butter, this method actually doesn't use any fat at all. After cleaning the mushrooms, chop the chanterelles if desired. Heat a skillet over medium-low heat. Do not add butter or oil.

Add the mushrooms to the dry, hot skillet and cook, stirring or constantly tossing, until they release their juices and reabsorb them. This will take about 5 to 10 minutes. Remove the skillet from the heat and let the mushrooms cool for a few minutes. Transfer them to freezer bags or air-tight containers and freeze.

Steam 

This technique is quite simple and needs little attention. First, bring water to a boil in a pot with a steamer basket on top. Make sure the water level is below the steamer basket—you do not want any moisture in contact with the mushrooms.

Once the water is boiling, add the chanterelles. Cover the pot, lower the heat to a simmer, and steam for 10 minutes. Remove the steamer basket full of mushrooms and let cool for 5 minutes. Transfer the chanterelles to freezer bags or well-sealed containers and place in the freezer.

Pickled Chanterelles

Pickling chanterelle mushrooms is another classic way to preserve them.

To pickle chanterelles, you first need to cook them using the dry sauté method. You can use any vinegar-based pickling brine but keep the vinegar solution fairly strong (equal parts water and vinegar is as far as you should safely dilute the brine base). Then add the seasonings of your choice.

Once pickled, you should store your chanterelles in the refrigerator or can them in a boiling water bath for 15 minutes

Oven Drying

Drying chanterelle mushrooms effectively removes all the moisture from the mushrooms while preserving their flavor and texture. Here’s how to properly dry chanterelles in an oven:

Slice the chanterelles into thin, even slices and Spread the sliced chanterelles in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the oven Preheated to a low temperature, around 150°F (65°C) and prop the oven door open slightly to allow for air circulation. Allow the mushrooms to dry in the oven for 4-6 hours, or until they are completely dry and crispy. Check them periodically to ensure they are drying evenly and not becoming too brown. Remove the dried chanterelles from the oven and let them cool completely. Store the dried chanterelles in an airtight container or glass jar in a cool, dry place. They can be stored for several months.

By drying chanterelles properly, you can enjoy their delicious flavor and use them in various dishes such as soups, stews, risottos, and pasta sauces throughout the year.