Drying chanterelles: this trick will help you preserve the mushrooms

Fresh chanterelles are a highlight in the kitchen, but the question often arises: How can I preserve them for longer? It is possible to dry chanterelles, but they lose some of their flavor and can become tough. With the right method, you can still make the most of them. Alternatively, freezing preserves the flavor and consistency better.

How to dry chanterelles properly

Before drying, you should Chanterelles clean thoroughly. A brush or a soft brushto remove dirt without damaging the delicate surface of the mushrooms. Avoid wateras the mushrooms absorb moisture quickly. You can store larger chanterelles in thin slices so that they dry more evenly.

Drying methods:

• Oven: Place the mushrooms on a baking tray without overlapping them. Set the temperature to maximum 50 °C and leave the oven door ajar so that the moisture can escape. Turn the chanterelles regularly so that they dry evenly.
• Dehydrator: A Dehydrator is gentler and particularly practical if you dry mushrooms frequently. Depending on the appliance, the process takes approx. 5 to 8 hours.

The chanterelles are ready when they are hard and brittle and no longer contain any residual moisture. For storage, fill the dried mushrooms into a airtight container. They will keep for several months.

You may also be interested in these articles:

Alternatives: Freezing chanterelles

If you want to freeze the original taste and consistency of the chanterelles is Freeze them is the better option. This is how you proceed:

1. Blanch: Place the chanterelles in boiling water for 2-3 minutes. This protects their consistency and preserves their aroma.
2. Leave to cool: Quench the mushrooms in cold water to stop the cooking process.
3. Freezing: Portion the chanterelles into freezer bags or tins and freeze them.

Frozen chanterelles stay fresh for several months and are ready to use immediately – without having to be defrosted first.

Dried chanterelles in the kitchen

Dried chanterelles lose some of their fresh aroma, but are very versatile:

• Soaked: Place the mushrooms in warm water or broth before use. The liquid absorbs the mushroom flavor and is perfect for sauces or soups. You can soak the soaked mushrooms in risottos, stews or pasta dishes can be used.
• Ground: Grind the dried mushrooms to a fine powder. powder. It is ideal for spice blends, homemade broth or as an aromatic note in sauces.

Drying or freezing?

Whether Drying or freezing is better depends on how you want to use your chanterelles later:

• Drying: Practical and space-saving for storage, but with a change in flavor and consistency.
• Freezing: Preserves the original taste and texture – ideal for dishes that require freshness.

Either way, you can use the Taste of the forest can also be enjoyed outside the mushroom season and used in a variety of ways in your kitchen.

Checklist: Preserving chanterelles

• Cleaning: Clean with a brush, avoid water.
• Dry: In the oven (50 °C, door open) or dehydrator until the mushrooms are brittle.
• Freeze: Blanch briefly, then freeze in portions in freezer bags.
• Use: Soaked in sauces or risottos, as a powder for spices or broth.
• Storage: Dried in airtight containers, frozen for months of freshness.

_{This article was partly produced with machine assistance and carefully checked by the editorial team before publication.}