Mushroom preparations are familiar to every connoisseur of "quiet hunting". Pickling, salting, frying, drying, freezing - all these processes are in demand in families where they like to pick mushrooms. So, having brought home a good harvest of chanterelles, you need to decide which processing method will be used. This article will focus on proven recipes for drying chanterelles.
Before you learn how to dry chanterelle mushrooms at home, you should familiarize yourself with the rules for proper pre-cleaning. It must be said that the drying process excludes the immersion of fruit bodies in water. In other words, cleaning the chanterelles should be dry, without contact with water. It is best to start cleaning while still in the forest, not uprooting the mushroom, but carefully cutting it off and cleaning off all heavy dirt. Thus, you can make it easier for yourself to come home.
For drying, it is better to choose small and strong specimens, which should remain intact in the process. Large fruiting bodies should be cut into 3-4 pieces. You can then use a toothbrush or regular kitchen sponge to wipe down each hat and plate. Inspect the entire crop again and cut off damaged and rotten areas, if any. When the preparatory stage is over, you can start drying itself.
So, how to properly dry chanterelles at home so that they do not lose their beneficial properties? Let's consider several simple and time-tested methods.
Drying in vivo is considered the most demanded, but at the same time the most time-consuming process. It takes about a week, but certain conditions must be observed here. Many housewives ask: how should chanterelles be dried on a string? First of all, the mushroom harvest is laid out in a thin layer on a newspaper and sent to the sun's rays in a well-ventilated room. This is necessary so that the mushrooms "seize" and wither a little. What to do next, how to properly dry chanterelles after light withering? First, you need to prepare a thick strong thread on which the fruiting bodies will be strung. It is best to plant the chanterelles using a thick needle. Fruit bodies should not be close to each other.
Then the product should be hung in the sun and covered with gauze to keep flies out. You can place the thread in the kitchen above the stove. The readiness of the fruit bodies is checked by pressing: they should bend well, but should not crumble. It usually takes about 6-8 days to dry naturally.
Drying chanterelles in the oven
You can dry chanterelle mushrooms using the oven - how to do it? Many mushroom pickers note that this option is very convenient, since you do not need to wait several days for the fruit bodies to dry out. So, the prepared chanterelles are laid out on a baking sheet covered with parchment paper (you can use foil). Do not try to place all the fruiting bodies at once, divide them into several portions.
Send the baking sheet with the pieces to the oven, leaving the door slightly ajar. Thanks to this, excess moisture will evaporate, and the drying process itself will be faster. Initially, the temperature in the oven must be set to + 50 °. After a couple of hours, it is recommended to increase the temperature by 10 °. After about an hour, you need to remove the mushrooms and check for readiness. In particular, the drying time depends on several factors: the age and size of the fruit bodies, as well as their number and weather conditions during harvest. As you can see, drying chanterelles in the oven is much faster, but do not overdry them.
How to dry chanterelles in the microwave?
This option is ideal if you plan to dry a small amount of mushrooms. How to properly dry chanterelle mushrooms using the microwave? First, the cleaned product must be placed in an appropriate container and placed in the kitchen machine. At a power of 120-180 W, evaporate the mushrooms so that all the liquid comes out of them. This procedure usually takes at least 20 minutes. The resulting liquid must be drained, and the microwave must be left open for 10 minutes. After that, load the mushrooms into the device again for 20 minutes, choosing the same power. The procedure is repeated several times with a break of 10 minutes. Recall that the readiness of the product is checked by touch: if the fruiting body bends and crumbles only with strong pressure, then the drying process can be considered complete. As it turns out, drying chanterelles is not difficult if you follow certain rules.
Drying chanterelles in an electric dryer
Such drying will certainly delight you with its simplicity. The device itself for drying vegetables will not only accommodate a lot of fruit bodies, but will also significantly save you time. Many housewives are happy to use this method if a lot of mushrooms need to be processed. Further, you can find out in detail how to dry chanterelles using an electric dryer at home?
We spread the mushrooms on the grill of the device with a thin layer and set the temperature to 45-50 °. The process usually takes 3-4 hours, so it is better to check the product for readiness. If the mushrooms look moist and easy to press, then they should be dried a little more. You need to store dried chanterelles after cooling completely in glass jars.
Not everyone knows that a cute orange mushroom is not only delicious, but also incredibly healthy. Unfortunately, mushrooms do not grow all year round, so you need to stock up on them in summer and early autumn. In the off-season, chanterelles retain their properties best when dried.
Mushroom pickers must have noticed that chanterelles are never wormy. Such an anomaly is due to their composition, the taste of which is completely not to the liking of various pests.
The positive effect of these mushrooms has long been proven in the treatment of the liver and pancreas. They are useful even for eyesight - a real universal medicine!
Let's quickly learn how to dry chanterelles.
Mushroom preparation
As already mentioned, you will not find wormholes in chanterelles in the daytime with fire. Therefore, they need to be cleaned as much as possible only from external contamination. Do not use water under any circumstances - mushrooms, like a sponge, will quickly absorb it, which is absolutely unnecessary. In case of urgent need, you need to take a clean sponge for dishes or a soft cloth, moisten with water, squeeze well and wipe the chanterelles in this form.
For traditional drying, the mushrooms must be left intact. If drying is planned in any other way, then after cleaning they need to be cut in half or into 4 parts along the fibers, that is, from top to bottom.
Weigh the raw material after preparation.
Drying chanterelles with beads
Of course, you can dry the mushrooms the good old way - string them whole on a thick thread and hang them in a dry, ventilated place, for example, near the stove. Mushroom beads need to be turned periodically so that moisture leaves evenly from all sides.
This drying method is the most obvious, but the longest - the process will take at least a week. In addition, you need to protect the chanterelles from flies and other insects. Therefore, it is better to leave this drying for those cases when it is possible to hang such beauty on the street and not at home.
Drying chanterelles on the cabinet
Another way to dry chanterelles in a natural way is to spread the pieces on a large horizontal surface (usually a closet, but if the living space allows, then you can also on the floor). Previously, of course, this surface must be covered. It is possible with newspapers, but it would still be correct to use clean paper, since there is a lot of lead from typographic printing in newspapers.
Spread all the raw materials on the paper in a thin layer and cover it on top with paper, but do not press it. Such a "cover" is needed as protection from accidental insects. The room in which drying takes place must be well ventilated, but at the same time use an anti-mosquito net.
Drying chanterelles in the oven
At home, after all, most often chanterelles are dried in the oven.
To do this, the prepared mushroom pieces must be properly laid out on a baking sheet - in a thin layer, it is better to take baking paper or foil for the substrate. If there are a lot of chanterelles, you can use 2 baking sheets at the same time, if there are a lot of chanterelles, you will have to dry in several stages.
The oven must be heated to 50 degrees, send a baking sheet into it and clamp the door with an oven mitt or a towel so that it does not close completely. Through the remaining gap, liquid from the mushrooms will come out in the form of vapor. If the door is closed tightly, then all the water will fall back into the mushrooms, and they will not dry out.
After the air in the kitchen is filled with the aroma of dried mushrooms (after 1.5-2 hours), you can increase the temperature in the oven to 60 degrees, but not more.
After another hour and a half, you can begin to periodically open the oven, take out the baking sheet and sort out the mushrooms: turn them over and take out the finished ones. If such sorting is not done, then the smaller pieces may dry out and even burn, and the larger pieces will not give up all the moisture and may subsequently become moldy.
How many hours to properly dry the chanterelles in the oven - no one seems, since this time is influenced by many factors - the number and size of the pieces, the age of the mushrooms and even the conditions for their collection (after rain they will have a lot of moisture).
Drying chanterelles in the microwave
Microwave drying is faster than oven drying, but more hassle. In addition, this method is only suitable for a small amount of mushrooms - for example, if the main stocks have already been made, and at the end of the mushroom season there was still a small family of chanterelles.
First, you need to spread the pieces in a thin layer on a flat plate and put them to evaporate at a power of 180 W for 20 minutes. Then remove the plate and drain the resulting liquid. Leave the microwave door open for 5-10 minutes. Then put it back on the same mode for 20 minutes, drain the liquid again and wait a while. Do this as many times as needed to make the chanterelles ready.
Drying chanterelles in a dryer
The easiest way to dry mushrooms is in a fruit and vegetable dryer, there are such devices.
A decent number of chanterelles will fit here, and labor costs - just put and take out the pieces.
The drying time depends on the specific dryer, but there can be only 2 options - if there is a special "mushroom" mode, and if it is not. If there is such a regime, then, most likely, you just need to turn it on and leave the mushrooms to dry for 7-8 hours.
If the dryer does not have specialized programs, then it with mushrooms inside must be turned on at 50 degrees for 3 hours. After that, take out the chanterelles, let them lie on the table for a couple of hours, and then dry them until tender at a temperature of 60 degrees.
Readiness: how to determine?
The readiness of a dry piece of chanterelle is easy to determine by trying to break it. In no case should it crumble in your hand. Properly dried chanterelles should bend between the toes, but only break with force. The fracture site must be absolutely dry.
Another way to determine the readiness of dried mushrooms is by simple weighing. After drying, the chanterelles will become 9-10 times lighter than they were at first. If they have lost less in mass, they must be dried.
Pieces or mushroom powder?
You can store chanterelles in pieces - in this case, it is better to put them in a canvas bag and tie them up.
Many people like to make powder of their mushrooms and add it to any dishes - then the finished chanterelles need to be ground in a coffee grinder, avoiding the state of dust. Mushroom powder is stored in closed glass or ceramic jars.
This tool envelops itself not only worms, but also dissolves eggs, and not a single anthelmintic synthetic drug is capable of this. It is this effect of the substance that is considered decisive in the fight against regular self-infection (autoinvasion) when,
It should be noted that the destruction of eggs does not negatively affect human organs and does not cause side effects.
How and where to pick mushrooms?
Chanterelles are harvested twice a year - in the first half of June and in late summer or early autumn (from August to October). It is necessary to go to pick mushrooms in coniferous and mixed forests, as well as in birch forests. Basically, chanterelles prefer to grow:
- In the dense grass;
- Under branches and leaves;
- In wet moss.
Since the shape and color are very similar to yellowed foliage, an inexperienced mushroom picker will not immediately see the chanterelles. 
You need to know that the chanterelle is one of the representatives of the mushrooms, which cannot be carefully cut with a knife. It must be carefully twisted completely with the leg, only with such a collection the mycelium will not be damaged.
How to dry chanterelles?
Chanterelles do not need to be washed before drying, as they absorb a lot of water. It is enough to clean them well from dirt. The chanterelles are threaded with strong threads or laid out on special grates so that the mushrooms do not come into contact with each other, and then dried in the sun for a week. 
If it is convenient to dry in an electric dryer or oven, be sure to monitor the temperature regime, which should not exceed 45 degrees. In these cases, the oven door must be opened slightly.
Before eating, dried chanterelles must be ground. There are several reasons for this:
The first recipe is the easiest to use: for two months you need to drink one teaspoon of mushroom powder.
The second recipe is a tincture of dried chanterelles. One teaspoon of ground mushrooms is poured with a glass of water at room temperature, the solution is infused for an hour. You need to use it before bedtime along with the sediment. Since water can extract D-mannose from the powder, treatment should be limited to 20 days. 
In the case when an infected person does not want or is not able to collect mushrooms in the forest and prepare an antihelminthic powder himself, an alternative can be chanterelle extract in the form of a powdery highly concentrated extract of quinomanose. The mass fraction of 100 grams of the active agent is equal to 1.5 kg of homemade powder, or 1 kg of an extract of ordinary chanterelle powder. The recipe for treatment is as follows: adult can take the drug 3 times a day 30 minutes before meals, 2 g for two months. Children under the age of 10 years, take the same course, but the dosage is half as much (1 gram of powder).
There is a similar Russian remedy on sale - an extract in capsules from the Fungo-Shi series. The drug is taken 2 capsules 3 times a day with meals. The course of therapy can be 1-2 months.
- peppermint;
- wormwood;
- yarrow;
- calendula medicinal;
- medicinal sage;
- common tansy;
- pharmaceutical camomile;
- Oak bark;
- birch leaves;
- sumac chinese.
And also in natural herbal preparations there is an additional benefit for the body, thanks to the herbs included in their composition with antimicrobial, anti-inflammatory and blood-purifying effects:
- Mushroom drier;
- Ferula Dzhugar;
- Common agrimony.
Not only the means of traditional medicine, but also ready-made preparations are also convenient for treatment.
Other beneficial properties of chanterelles
Chanterelles not only destroy worms, which is confirmed by reviews on the Internet, but also have a positive effect on the body as follows:
Dried chanterelle powder is considered the most effective and convenient remedy. The therapy can be carried out not only raw, but also in the form of tinctures and infusions. If an infected person has no desire to harvest chanterelles on his own, he may well purchase a ready-to-eat dry highly concentrated extract of quinomannose from chanterelle mushrooms, or anthelmintic capsules based on it. The complex treatment of chanterelle powder with naturopathic remedies from anthelmintic herbs shows high efficiency.
Mushrooms have long been recognized as one of the most valuable food products. And it is customary to use chanterelles not only as food, but also to get rid of some diseases. Based on the fact that mushrooms cannot be collected all year round, with the arrival of cold weather, the question of how to dry chanterelles at home becomes relevant.
If you want to feast on mushrooms in winter, then it is better to dry them in advance, and not pickle them. This is because dried plants are more valuable because they do not contain oil or vinegar. They are easily absorbed by the body, retain useful qualities and aroma, in addition, they are very light and easier to transport. It should not be ruled out that a small number of chanterelles can be frozen, but not all of them have special equipment.
For drying, you should select only strong and fresh fruits. Before drying, the chanterelles cannot be washed, because then they will absorb a large amount of liquid and will not dry for a long time. You just need to brush off the dust and wipe off the dirt.
It is worth remembering that only the hats can be dried, and the legs must first be removed with a knife. In order for the drying of the mushrooms to take place faster, it is recommended to cut the large caps, and not to touch the small ones.
Raw materials are dried independently in an electric dryer, on a battery, in an oven or in a dehydrator. The processing of chanterelles should be done slowly, because with instant drying they will certainly deteriorate.
How to prepare mushrooms for drying?
Experienced mushroom pickers know very well that chanterelles do not have wormholes. They are not interesting to pests, because mushrooms contain a lot of quinomannose. This phenomenon explains the absence of any damage in chanterelles.
How to properly prepare mushrooms for the winter? There are several basic rules:
- The first step is to clear the raw materials from leaves, debris and grass.
- Clean with a dry towel or brush without using water.
- The work should be done very carefully so as not to damage the chanterelles.
- If the option of drying chanterelles on a harsh thread will not be used, then the mushrooms should be cut into several parts.
- It is imperative to weigh the cleaned raw materials.
In the event that you need to dry the chanterelles on the street, they are strung on a thick thread. It is worth considering that the drying time must be at least 7 days, otherwise the mushrooms will deteriorate.
Mushroom drying options
There are several ways to dry chanterelles so they don't taste bitter. Here are some of them:
- Drying on cabinets. This method of drying assumes the natural way. The chanterelles should be laid out in a thin layer on a cabinet lined with newspaper or white paper. Next, the mushrooms are covered, but not pressed. A similar decision must be made so that insects do not sit on the raw material. It is worth remembering that the room must be well ventilated.
- Using the oven. You can often hear that chanterelles are dried in the oven. The pre-cut mushrooms are laid out on a baking sheet covered with foil or parchment paper. Preheat the oven to 50 degrees, put a baking sheet with raw materials and cover the door so that it does not close completely, and steam comes out through the resulting slot. When the room smells of mushrooms, it is worth increasing the temperature by 10 degrees.
After an hour, you can start sorting through the chanterelles. This option is ideal if a person is thinking about how to dry chanterelles without an electric dryer. - Beads method. This method has been used for a very long time. It consists in the fact that a number of chanterelles are strung on a thread and hung in a dry room, ideally at the stove. Mushroom beads should be twisted around its axis so that drying is carried out evenly.
This option differs in duration, because the mushrooms will be finally ready only after a week. - The microwave is much more convenient than drying in the oven, but the process will take longer. In addition, this option is suitable when there are not many mushrooms.
First of all, the raw materials are laid out on a plate and evaporated at a temperature of 180 degrees. After that, the plate is taken out, and the resulting liquid is drained. The microwave is kept open for 10 minutes and the cup of mushrooms is put back in it for half an hour. The procedure should be repeated several times.
This option is ideal when you need to know how to dry chanterelles without an oven. - Drying with a special dryer. The simplest drying methods include the method of using the appliance for drying vegetables. It will be possible to place a lot of mushrooms in it, and you will have to spend very little effort.
If the unit has a “mushroom” mode, then it will take about 8 hours to dry in the dryer, but if there is no such mode, then it is worth turning on the device for 3 hours, setting it to 50 degrees.
All these tips make it possible to do whatever the household likes with the chanterelles. A dried mushroom is always better than frozen mushrooms. In addition, chanterelles that have been in the oven are devoid of a bitter taste.
When are the chanterelles completely ready?
In order to determine the readiness of raw materials, you just need to try to break them. It is necessary to take into account the fact that the mushroom should not crumble, exfoliate and contain bitterness. Correctly processed raw materials bend between the fingers, and break only when a person has made some effort.
In addition, the dried mushroom can be simply weighed: it should be much lighter than initially. If it has not become 10 times lighter, then it is worthwhile to understand in more detail how to dry chanterelle mushrooms, the medicinal properties of which are fully preserved.
How to store mushrooms?
If a person decides to find out how to dry chanterelles for the winter, then he must also clarify the nuances of their proper storage. Drying is recognized as a more appropriate method than freezing, therefore, the processed chanterelles are kept in a glass container, which is tightly closed with a lid. You can use metal jars, canvas bags or cardboard.
Unfrozen mushrooms have been stored for many years, and the recipe for their preparation can be found in any cookbook. It is worth considering that before using mushrooms for food, you should soak them and boil them well.
Chanterelle mushrooms - medicinal properties
- From dried mushrooms, you need to make a powdery consistency.
- Next, take 3 teaspoons of this powder, dissolve in 150 ml of vodka.
- It will take 2 weeks to insist, periodicals need to be shaken.
Since chanterelle mushrooms may not always be at hand, and it is not so easy to stock up on fresh mushrooms, experts advise to pre-harvest dried raw materials. Before drying, it is forbidden to wash the mushrooms, therefore, any dirt on them must be removed with a brush. Mushrooms can be laid out on wire racks or hung on thin but strong laces. Depending on the temperature conditions at one time or another, the drying process can take about 3 weeks.
In addition, you can dry the mushrooms using the oven. During the drying process, the oven door should be opened periodically to check the temperature inside. It should not be higher than 45 degrees so that the quinomannosis of fungi and anthelmintic properties are not destroyed. If, when pressed on the mushrooms, they do not break, then the dried chanterelles are ready.
Contraindications and side effects
When collecting mushrooms, it is very important to be able to correctly distinguish chanterelles from other similar mushrooms, for example, from a false chanterelle, olive omphalot, yellow barnacle. If a person is not included in the group of persons for whom the remedy is contraindicated, treatment with chanterelles does not imply any side effects.
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