PICKLED CHANTERELLE MUSHROOMS
The key to these pickles is to dry saute your chanterelles first. You clean your 'shrooms, cut them into large pieces (leave small mushrooms whole) and put them into a hot frying pan dry. Shake them around as they heat and soon the mushrooms will give up their water. Doing that helps both the flavor of the mushroom and their ability to absorb the vinegar. If you don't want to can these mushrooms, they will be perfectly fine in the fridge for up to 6 months.
Provided by Hank Shaw
Time 40m
Number Of Ingredients 8
Steps:
- Get your canning gear ready and a large pot of water hot. Clean your mushrooms of any dirt, mold or wet spots. Cut large ones in half and keep small chanterelles whole.
- Dry saute the mushrooms in a large frying pan. When they give up their water, sprinkle 1 tablespoon of salt on them, along with the thyme. Once the chanterelles have given up most of their water, pour over the rest of the ingredients and bring to a boil. Turn the temperature down to a simmer and cook for 5 minutes. Turn off the heat.
- Fish out the mushrooms and pack firmly into jars, leaving at least 1/2 inch headspace. Make sure each jar gets a bay leaf and some peppercorns.
- Ladle in the cooking liquid. Make sure it covers the mushrooms. Add more white wine vinegar or distilled vinegar to top off if necessary. Wipe the rims of the jars and seal. Process in a boiling water bath for 15 minutes.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PICKLED CHANTERELLE MUSHROOMS
Steps:
- Gather the ingredients.
- Clean your chanterelle mushrooms. Ignore the warning you sometimes hear never to use water to clean mushrooms-it's fine to give chanterelles a gentle scrub in clean water to remove any dirt. Slice off any moldy or dark spots.
- Heat a large skillet over medium-low heat. Do not add any oil or butter. Add the mushrooms and cook, stirring frequently, until the chanterelles begin to release their juices. Because chanterelles are relatively dry mushrooms, this will only take about 5 minutes.
- Add 1 teaspoon of the salt. The salt will draw out any liquid left in the mushrooms. Once this starts to happen, add the remaining teaspoon of salt along with the vinegar, water, sugar, thyme, and spices to create the brine. Crank the heat up to high and wait just until the liquid comes to a boil. Give it a stir or two while it's coming to the boil.
- Reduce the heat to medium-low and simmer for 5 minutes.
- Use a slotted spoon to transfer the chanterelles to a clean glass jar. Pour the brine over. Make sure the mushrooms are completely covered by the brine. Cover tightly.
- At this point you have two choices: you can simply transfer the jar to the refrigerator or you can process the jar in a boiling water bath.
- To process the jars, screw on the canning lid and process in a boiling water bath for 15 minutes (adjust the time if you are canning at high altitude ).
Nutrition Facts : Calories 59 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 513 mg, Sugar 6 g, Fat 0 g, ServingSize 1 pint (5 servings), UnsaturatedFat 0 g
PICKLED CHANTERELLES
Here's an Irish recipe for those of you lucky enough to have chantrelles. I especially love the large white ones we used to harvest in the Cascades... where? Not telling, LOL. Received in email from gourmet_recipes_from_around_the_world. The poster notes this is a popular Irish recipe to make use of the fall Chantrelles that abound there. Thank you Irish Irene78!
Provided by Busters friend
Categories Vegetable
Time 20m
Yield 1 1/2 pounds
Number Of Ingredients 7
Steps:
- Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic.
- Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and spices in a sterilized jar.
- Add olive oil to cover and marinate, refrigerated, for at least 2, but no more than 4, weeks.
Nutrition Facts : Calories 226.3, Fat 2.8, SaturatedFat 0.3, Sodium 9333.9, Carbohydrate 23.6, Fiber 7.5, Sugar 8.7, Protein 15.3
PICKLED CHANTERELLES
Chanterelles are plentiful in Nordic countries and are ripe for foraging but you can sub in other meaty mushrooms such as oyster instead. Spruce tips give a subtle piney flavour to the pickle - these can be foraged or bought online
Provided by Ellie Edwards
Categories Side dishes
Time 30m
Yield Makes a 2-litre jar
Number Of Ingredients 11
Steps:
- Clean the mushrooms thoroughly, rinsing if necessary in a large bowl of cold water to ensure that all soil and dirt is removed. Leave to dry on a paper towel. In a pan bring the apple juice, vinegar, sugar, bay leaves, peppercorns, salt, spruce tips and olive oil to the boil.
- Peel the shallots and cut them in half lengthwise. Remove the core from the apple and cut into 2cm cubes.
- When the pickle brine is boiling, add the shallots, apple and mushrooms, and cook over a low heat for 2-3 minutes. Remove the pan from the heat and pour the mixture into a sterilised jar, closing it.
- Once cool, put the jar in the fridge and allow the mushrooms to soak for four to five days before eating. An unopened jar of mushrooms will keep for two to three months. Once opened, use within two weeks.
Nutrition Facts : Calories 15 calories, Fat 0.9 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1.1 grams carbohydrates, Sugar 1.1 grams sugar, Fiber 0.1 grams fiber, Protein 0.5 grams protein, Sodium 0.1 milligram of sodium
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