Pickled Chanterelles Recipes

PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

Provided by Anne Burrell

Categories appetizer

Time P1DT45m

Yield 4 servings

Number Of Ingredients 16

Pickled Cauliflower Salad with Chanterelles and Fennel image

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

Ingredients

1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 tablespoons kosher salt
2 tablespoons sugar
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
3 bay leaves
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula
Good quality finishing oil

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

Pickled Chanterelles image

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

Ingredients

1 1/2 lbs chanterelle mushrooms
1 1/2 cups white wine vinegar
3/4 cup dry white wine
2 tablespoons salt
2 tablespoons coriander seeds
2 sprigs rosemary
3 garlic cloves, peeled

More about "pickled chanterelles recipes"

OUR FAVORITE CHANTERELLE RECIPES - FOOD & WINE

From foodandwine.com
Estimated Reading Time 4 mins

Pan-Seared Trout with Green Garlic and Crunchy Chanterelles. Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms.
Wild Mushroom and Swiss Dutch Baby. This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of oyster, beech, and chanterelle mushrooms pairs with shallot and arugula to top it off.
Mushroom Toasts with Délice de Bourgogne. Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer from Top Chef winner Kristen Kish.
Chanterelle Omelets with Fines Herbes Sauce. Why does chef Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling.
Mushroom Fricassee. Chanterelle, cremini, and hen-of-the-woods mushrooms, roasted until tender, soak up flavor and moisture from a bright vinaigrette made with Champagne vinegar.

See details

our-favorite-chanterelle-recipes-food-wine image

PICKLED CHANTERELLE MUSHROOMS - HOW TO PICKLE CHANTERELLES

Web Aug 16, 2012 You bet. I’ve done it with blewits, hedgehogs, Amanita velosa, porcini and honey mushrooms. Even button mushrooms are …
From honest-food.net
4.9/5 (14)
Total Time 40 mins
Category Appetizer, Snack
Calories 15 per serving

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.

See details

pickled-chanterelle-mushrooms-how-to-pickle-chanterelles image

SWEET PICKLED CHANTERELLES - SAVOR THE BEST

Web Sep 24, 2018 Place all of the mushrooms in a large pot and cook them over medium heat. Stir the chanterelles frequently until their excess …
From savorthebest.com
4.6/5 (12)
Total Time 40 mins
Category Preserving
Calories 51 per serving

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.

See details

sweet-pickled-chanterelles-savor-the-best image

PICKLED CHANTERELLE MUSHROOM RECIPE - THE SPRUCE EATS

Web Jul 18, 2013 1/4 cup water 1 1/2 tablespoons honey 2 teaspoons kosher salt, or another non-iodized salt, divided 1 bay leaf 3 sprigs fresh thyme, …
From thespruceeats.com
4.2/5 (23)
Total Time 35 mins
Category Side Dish, Condiment
Calories 59 per serving

See details

pickled-chanterelle-mushroom-recipe-the-spruce-eats image

PICKLED CHANTERELLES | WESTERN PENNSYLVANIA MUSHROOM …

Web 2 Whole star anise, broken up 1 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 …
From wpamushroomclub.org

See details

pickled-chanterelles-western-pennsylvania-mushroom image

PICKLED CHANTERELLES | SAVEUR

Web Step 1 Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic. Step 2 Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and...
From saveur.com

See details

WILD MUSHROOM CONSERVE RECIPE - CHEF

Web Jan 20, 2023 Chanterelles are one of the best wild mushrooms for pickling. Don't kill the mushrooms with vinegar The real magic about this is that it lacks the overkill acidity of most pickling liquids (as well as sugar, …
From foragerchef.com

See details

wild-mushroom-conserve-recipe-chef image

PICKLED CHANTERELLES WITH HORSERADISH RECIPE - FOOD & WINE

Web Dec 6, 2013 ½ pound small chanterelle mushrooms (rinsed) ¼ cup finely grated fresh …
From foodandwine.com
Category Dinner, Lunch
Total Time 20 mins

See details