You can also use a paper towel to wipe off any dust or crumbs. If you need to rinse your mushrooms in water, use whatever temperature is comfortable. Use your hands to help wash the dirt off the mushrooms while they’re under the faucet.
When you want to use the mushrooms, you will need to completely thaw the block of ice. If you don’t plan to use all the mushrooms at the same time, freeze them in small batches.
Feel free to use any type of cooking oil you want with your mushrooms. Also, feel free to add herbs and spices or onions to season the mushrooms before freezing them. Sautéing your mushrooms in butter or oil before storing them in the freezer makes it super easy to thaw those flavoured mushrooms when you’re ready to use them and put them directly into the dish you’re making.
The water produced comes from the mushrooms themselves. You want all the water removed from the mushrooms before freezing them, or that moisture will damage the mushrooms and change their flavour. Frying mushrooms in a dry frying pan ensures they have all moisture removed before freezing, so the cold won’t damage them. It also keeps the mushrooms unflavoured so they can be added to any recipe you want to make when you thaw them out.
Alternatively, you can also freeze the mushrooms inside a freezer-safe storage container. Divide the mushrooms into smaller batches and put into separate freezer bags if you prefer. Your chanterelle mushrooms will last up to 6 months in the freezer.
If you need to rinse your mushrooms in water, use whatever temperature is comfortable. If you’re blanching your mushrooms, don’t worry if not all the dirt has been removed. The blanching process will also help to remove any leftover dirt.
In general, use 1 US gal (3. 8 L) of water for every 1 lb (0. 45 kg) of mushrooms. Blanch your mushrooms in multiple batches if you don’t have a pot large enough for all of them at once. Putting your mushrooms in boiling water for a short time stops enzymes from within the mushroom from causing a loss of flavour, colour, and texture while the mushroom is frozen.
The amount of time required will depend upon the size of the mushroom pieces. The larger the pieces, the longer they’ll need to stay in the pot to steam. Steaming your mushrooms has a similar effect to blanching, except that your mushrooms never come into contact with water. It does, however, take longer to steam a veggie than it does to blanch one.
Test the coolness of the mushrooms with your hands. Once you don’t feel any heat coming from the mushrooms, you can take them out of the water to dry.
Blanched or steamed chanterelle mushrooms will last for about a year in the freezer.
If you need to rinse your mushrooms in water, use whatever temperature is comfortable.
Before you start to chop your mushrooms and shallots, preheat the oven to 400 °F (204 °C).
Use whatever kind of cooking oil you like best.
Make sure you use oven mitts when it’s time to remove the baking sheets from the oven.
Divide your mushrooms into smaller batches if you don’t want to thaw a large amount at once. The mushrooms will last about a year in the freezer once roasted.
