Pickled Chanterelles Food

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 ).

PICKLED CHANTERELLES

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.

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

Steps:

• Pickled cauliflower:
• Combine all the ingredients in covered container and refrigerate for at least 24 hours.
• Salad:
• Preheat the oven to 375 degrees F.
• In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
• Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
• What a salad- it's springtime on a plate!
• The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator