Grandmother's secret for perfectly clean chanterelles

They taste great in a creamy sauce, enhance scrambled eggs, or elevate risotto to a new level. These are pretty versatile mushrooms that have quickly gained a following and have been known in cuisine for generations. They are easy to find in the forest and even more accessible to buy in the shop, but the problem arises when cleaning them. They are often filthy from sand and forest debris, and the characteristic crunch under your teeth is unpleasant. How to clean chanterelles easily?

At first glance, it might seem that there's nothing complicated about it—after all, you need to rinse them thoroughly. However, intense soaking will remove all the flavour, and the mushrooms will become watery. Chanterelles act like sponges and absorb water, losing their aroma.

Cleaning chanterelles dry is a great option when you have a small amount of mushrooms or want to remove only minor impurities. However, this is tiring and time-consuming for larger quantities, especially when the chanterelles are very small and heavily soiled.

My grandmother, a family mushroom picker and chanterelle master, has a patent for removing impurities with minimal effort. To do this, sprinkle the mushrooms with plain wheat flour, mix, and rinse under cold water. This procedure will remove all impurities, and the chanterelles will retain their aroma and firmness.

The flour acts like a magnet for small impurities that adhere to its surface, making them easy to remove during rinsing. Using cold water ensures that the mushrooms do not soften and do not absorb water.

Chanterelles are perfect for creamy soups, adding a forest flavour. They can also make an aromatic chanterelle sauce, which pairs excellently with pasta, grains, or meats. Chanterelles are also fantastic for risotto, casseroles, and omelettes.