Each species of mushrooms require special handling and process the workpiece. And chanterelles need special marinade to skhranit delicate mushrooms for the winter.
Recipe Marinated chanterelles with onions and carrots
Ingredient:
Chanterelles (purified) - 1.3 kg
Onion - 150 g
Carrots - 250 g
Allspice peas - 10 pcs.
To 1 liter. marinade:
Article 1.5. l. salt
2 tablespoons Sahara
3 tablespoons 9% vinegar
Cooking method:
Chanterelles put in a deep pot, add cold water to bring to boiling, remove the foam, boil 5 minutes.
Drain, foxes rinse with cold water.
Again pour foxes with cold water, adding salt, sugar and carrots, boil, boil over medium heat until all fungi do not settle. Add the onion and cook for 5 minutes.
Add vinegar and bring to a boil, stir thoroughly.
Decomposed into sterilized jars, along with the marinade, roll, flip, wrap and leave to cool. Remove mushrooms on storage.
When serving sprinkle with fresh herbs, chopped onions or garlic.
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