Pickled Chanterelle Mushrooms Recipes

PICKLED CHANTERELLE MUSHROOMS

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.

PICKLED CHANTERELLES

Steps:

• Prepare the pickling brine: Place the water, vinegar(s), sugar, salt, spices and herbs in a pot big enough to hold everything. Bring to a boil, whisking to dissolve the sugar and salt, and then reduce to a simmer and cook for 2 minutes.
• Remove the bay leaf and then add the onion and mushrooms. Bring the mixture back to a boil and cook for 1-2 minutes depending on the size of your pieces.
• Cover and then walk away until the mushrooms and the pickling liquid have dropped to room temperature.
• Meanwhile, make sure your jars and lids are well cleaned and ready to go. Old ones often suffer from rust and new ones from a musty, plastic smell.
• Divide the solids among your jars and then ladle pickling liquid and spices to the packed jars, leaving ½" of space at the top, discarding the dust at the bottom.
• Cap each jar with a flat lid and add the screw-top - but do not screw it down tight. This allows air to vent out and create a vacuum seal for long storage.
• Place your jars in a large pot with kitchen towel(s) wound in between to prevent banging. Cover with water, bring to a boil, and then reduce to a simmer. Cook the filled-but-loosely-capped jars for 20 minutes, measured from when the boiling begins. Move to storage when cool enough to handle. They are now vacuum-sealed. Close the screw-top to a casual finger-tight.

PICKLED CHANTERELLES

Steps:

• To pickle the chanterelles: Wash the mushrooms in cold water and drain well. If they are very large, tear or break in half through the stem. Combine all remaining ingredients in a large non-aluminum pot and bring to a boil. Reduce heat to medium and simmer 5 minutes. Add the chanterelles and increase the heat to high; bring the mixture quickly to a boil. Cover, reduce heat again, and simmer for 5 minutes. Remove from heat and let cool to room temperature. Transfer the mixture to a large glass jar or other non-aluminum container. Cover and refrigerate overnight, or up to two weeks. Pickled Chanterelle Appetizer Arrange five slices of salmon or prosciutto like spokes of a wheel on each serving plate. Top with lettuce and sprinkle with a few onion rings. Place a large scoop of pickled chanterelles on top the lettuce on each plate; place a pickled pepper half to one side of each plate. Drizzle with a little pickling liquid.

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 ).

SWEET PICKLED CHANTERELLES

Steps:

• Clean and sterilize 3 one pint jars and the lids. Have a large pot with enough water in it to cover the jars, then bring it to a boil while you prepare the recipe.
• Place the mushrooms and the salt in a large pot and cook them over medium heat until they start to release their liquid. It is not necessary to put oil in the pan, just stir frequently. When they are no longer producing more liquid pour the rest of the ingredients over them and bring to a boil. Turn the heat to a simmer and cook for 5 minutes then remove from the heat.
• Spoon out the mushrooms and pack firmly into jars, leaving at least ½ inch headspace. Place a bay leaf and some thyme sprigs in the jar and ladle the liquid and spices over the mushrooms. If the mushrooms are not covered completely with the liquid, add some more vinegar to top them off. Using a non-metal spatula, remove the air bubbles from the jar by sliding the spatula down the side of the jar. Wipe the rims of the jars and place a lid and ring on each jar. You only need to turn the ring enough to hold the lid in place but still loose enough to allow air to escape during processing.
• Place the jars in the pot of boiling water and cover with a lid. Process in a boiling water bath for 20 minutes.
• Carefully remove the jars to a wire rack or dish towel to cool down. Allow the jars to cool overnight then check the seals. Refrigerate any jars that have not sealed.

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.

CANNED CHANTERELLES

Steps:

• Wash 4 lbs mushrooms under running water and clean them from any kind of debris. Bring 2 large pots of water to a boil while cutting mushrooms.
• Cut large mushrooms into 1-2 inch chunks (the mushrooms will shrink once cooked) and place into a large pot.
• Cover with water and allow to come to a boil. Cook for 4-5 minutes.
• Remove the mushrooms with a sieve into a different container. Discard the water. Rinse the pot.
• Place the mushrooms back into the pot and add enough liquid to barely cover the mushrooms.
• Add 1 Tbsp sugar and 1½ tbsp salt. Stir until dissolved.
• Distribute the mushrooms into the jars leaving about 2 inches of space.
• Add 4-5 garlic cloves, a couple of baby carrots, about 1/4 of onion and 3-4 peppercorns to each jar and 1 teaspoon of vinegar to each jar.
• Close with a lid (do not tighten).
• Place into a pressure cooker.
• Fill with water to cover the jars by about 2 inches.
• Cook for 40 minutes from the time the pressure reaches 10 lbs of pressure on the gauge.
• Take the pressure cooker off the heat and open the lid according to the package instructions that went with your pressure cooker. Do NOT just open it.
• Once the jars are out of the water, tighten the lid and allow to cool.
• Mushrooms are ready to be moved to storage area.

LAST CHANCE CREAM OF CHANTERELLE SOUP

Steps:

• Heat the butter in a deep pot, add the chanterelles and cook, seasoning with a generous pinch of salt to release the juice from the chanterelles and stirring often, until they are fully cooked and have reduced in size by half. Continue cooking the chanterelles until they brown slightly, this deepens their flavor.
• Add the diced onion and leek and cook for 5 minutes more, stirring occasionally.
• Add the 1/2 cup of chicken stock and reduce until it is gone (about 5 minutes) and the onions are thoroughly cooked and soft.
• Add the wine and cook for a few minutes, until reduced by half. Add the stock and cream, heat until the mixture comes to a simmer
• When the mixture simmers, remove the bouquet garni, then puree the soup in a blender, adding equal portions of the grapeseed oil to each batch while pureeing- this adds air, helps it to puree, and improves it's velvety texture.Finally pass the soup through a metal or mesh strainer. If you have a vita-mix or industrial blender, you may not need to strain this, and if you just don't feel like straining it, thats ok, just make sure to give it plenty of time on high in the blender, until it is as smooth as you like. Season the soup to taste with salt if needed and then refrigerate immediately.
• To plate, heat the soup, check the seasoning for salt and pepper, then garnish with toasted croutons pickled chanterelles, and the chives.

PICKLED CHANTERELLES

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.

POACHED TURBOT WITH PICKLED CHANTERELLES RECIPE

Steps:

• Make the pickled chanterelles: Place the chanterelles in a heatproof bowl. In a small saucepan, bring the remaining pickle ingredients to a boil over high heat. Pour over the mushrooms and let cool completely.
• Meanwhile, prepare the turbot: Preheat the oven to 400º and line a baking sheet with parchment. Place the turbot bones on the prepared baking sheet and roast until golden brown, 10 minutes.
• Transfer the bones to a medium saucepan with the cremini mushrooms, water and dried morels. Bring to a simmer over medium heat and cook until reduced to 4 cups, 45 minutes. Strain the broth, discarding solids and return the liquid to the pan. Bring to a simmer and cook until reduced by half, another 20 to 25 minutes.
• While the broth is simmering, melt the butter in a 12-inch skillet over medium heat. Add the onion and cook, stirring often, until well caramelized, 20 to 25 minutes. Season with salt, then transfer to a cutting board and finely chop; set aside.
• Transfer the reduced mushroom broth to a 12-inch skillet. Heat over medium heat until it reads 180º on an instant-read thermometer. Season with salt, then add the turbot fillets to the broth. Poach the fillets until opaque and cooked through, 1 to 2 minutes.
• Using a fish spatula, transfer the fillets to shallow bowls. To the broth, stir in the heavy cream and season with salt. Ladle some of the broth over each fillet, then scatter a few pickled chanterelles around the fish.
• Garnish with a quenelle of the chopped caramelized onions, a few rings of red pearl onions and lemon thyme leaves, then serve.