if you have a glut of chanterelle and are running out of ideas, try pickling them.
they will keep for months and can be used in a variety of ways – adding a touch of
colourful sophistication to loads of dishes.
here are 2 easy methods, the first gives a slightly more soused/tangy result
the second is more akin to a classic mushroom antipasti style.
pickling & preserving – method 1
250g chanterelle – nice firm smallish ones
500g good vinegar – posh white wine or cider
3 fresh young bay leaves
6 black peppercorns
6 pink peppercorns sprig lemon thyme
half lemon – quartered
150g demerara sugar
1/2 tsp salt
bring all ingredients – except mushies – to a gentle simmer for 2-3 minutes
add the mushrooms, take off heat, pack into sterile jars, seal and keep in the fridge until needed.
nice with cheese orientated things ie toasted walnut & honey bread with truffled pecorino and elderberries
or for a classy crudite, get a vacherin mont d’Or, smear a generous wedge inside a chicory leaf and top with the mushrooms
pickling preserving – method 2
more ‘italian ish’ method for 1kg of mushrooms – great with chanterelle but equally good with a mixture of other wild mushrooms. just make sure they are all trimmed to roughly the same size (about thumb size – depending how big your thumbs are…?)
first, make a brine
600g good white wine or cider vinegar
1 tbsp salt
1 sprig thyme
3 bay leaves
1/2 tsp fennel seeds – toasted
1/2 tsp black pepper – toasted
bring to boil for 1 min
add mushrooms, then bring back to a simmer for 7 mins.
use a slotted spoon to transfer the mushrooms to a clean tea towel lined tray.
put 500g of olive oil – nothing too posh/strongly flavoured – into a bowl
use a spoon to dunk the individual mushrooms into oil and transfer to sterile kilner-type jars
once jar is full, pop in a dried chilli, top up with oil, seal and leave for at least a month.
once opened, use up fairly rapidly (ie a week) great for antipasti, chucking in pasta, stews and so on