Emily Johnson
Chanterelle mushrooms are versatile and delicious edible wild mushrooms that can be used as a side dish, with pasta, or as a garnish. They are generally collected from the wild, which makes them quite pricey. When cooking with chanterelle mushrooms, it is important to ensure that they are cleaned properly. This can be done by gently scrubbing them in clean water to remove any dirt. Once cleaned, the mushrooms can be cooked in a variety of ways, including sautéing, pan-frying, or pickling. When sautéing or pan-frying, it is important to cook the mushrooms until they release their moisture, as this can cause a soggy mess when combined with traditional mushroom-cooking methods such as batter frying or dusting in a dry flour coating. For pickling, the mushrooms are cooked with a brine made of vinegar, water, sugar, thyme, and spices, and then stored in a glass jar. Marinated chanterelle mushrooms can be stored in the refrigerator for up to two months.
How to Marinate Chanterelle Mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a paper towel to rub off dirt. Alternatively, use a brush or mushroom knife to scrub the mushrooms in water. |
| Storage | Store in a paper bag lined with damp towels in the refrigerator. Alternatively, use a plastic bag but do not seal it. |
| Marinating | Add olive oil, salt, and butter to a pan on medium-high heat. Thinly slice garlic and add to the pan. Add the mushrooms and sauté until golden brown. |
| Preservation | Transfer the mushrooms to a glass jar and cover with brine. Refrigerate for up to two months or process the jar in boiling water for canning. |
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What You'll Learn
Cleaning and preparing the mushrooms
Chanterelle mushrooms are a delicious treat, but they can be a little intimidating to prepare because of their cost and the difficulty of cleaning them. Here is a detailed guide to cleaning and preparing these mushrooms:
Cleaning the Mushrooms
The first step in preparing chanterelle mushrooms is to clean them thoroughly. The mushrooms grow in the wild and are usually collected after a good rain, so they can be quite dirty. The dirt is tough to remove, and it is important to clean them without damaging the delicate mushrooms.
One method is to use a brush, such as a pastry brush or a small paintbrush, to gently remove any visible dirt. You can also try using a toothbrush to dislodge stubborn dirt and debris. After brushing, use a damp paper towel to wipe down the mushrooms and absorb any remaining dirt.
If your mushrooms are very dirty, you may want to try the soaking method. Place the mushrooms in a large bowl of water and swish them around with your hands. The dirt will settle at the bottom of the bowl. Pour out the dirty water, and repeat the process until the water is clear. If needed, you can also use a colander to rinse the mushrooms with fresh water.
After soaking, it is important to dry the mushrooms properly. Mushrooms are like sponges and will absorb water, which can affect their texture and flavour. You can use a salad spinner to remove excess water, but this may damage some of the mushrooms. Alternatively, spread the mushrooms on a wire rack or tray lined with a towel and let them air dry for several hours, or even overnight.
Preparing the Mushrooms
Once your mushrooms are clean and dry, you can prepare them for cooking. Chanterelle mushrooms are best when cooked, as their flavour really shines through with a quick pan fry.
To cook the mushrooms, heat a large pan on medium-high heat. Add a little olive oil to the pan, and give the mushrooms a quick salting before adding them to the pan. Cook the mushrooms for around 4 minutes without disturbing them. Add more olive oil if they start to look dry. Finish cooking the mushrooms with a little butter for added flavour and cook until they reach your desired level of tenderness.
Chanterelle mushrooms are very versatile and can be served as a side dish, with pasta, or as a garnish for steak, chicken, or omelettes. You can also add herbs, lemon juice, or vinegar to enhance their flavour.
With these cleaning and preparation tips, you can enjoy the unique flavour and texture of chanterelle mushrooms in a variety of dishes.
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The marinade ingredients
Chanterelle mushrooms are versatile and delicious edible wild mushrooms. They can be a bit pricy, so it's important to know how to prepare them properly.
To begin, clean your chanterelle mushrooms. You can give them a gentle scrub in clean water to remove any dirt. Slice off any mouldy or dark spots. Some sources recommend using a paper towel to rub off the dirt, or swishing them in very cold water and then placing them in a paper bag lined with slightly damp towels.
If you want to add some extra flavour, you can include sliced garlic, herbs, lemon juice, or vinegar.
Once you have gathered your ingredients, heat a large skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they begin to release their juices. Chanterelles are relatively dry mushrooms, so this will only take about 5 minutes.
Now you are ready to begin the marinating process.
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Cooking the mushrooms
Chanterelle mushrooms are versatile and can be cooked in many ways. They can be served as a side dish, with pasta, or as a garnish. Here is a step-by-step guide to cooking chanterelle mushrooms:
Cleaning the Mushrooms
Firstly, clean your mushrooms. While some advise against using water to clean mushrooms, it is generally accepted that chanterelles can be given a gentle scrub in clean water to remove any dirt. You can also fill a sink with very cold water and swish the mushrooms in it one by one to remove grit, then put them in a paper bag lined with slightly damp towels until you need them. If you are short on time, simply use a paper towel to rub the dirt off the mushrooms.
Preparing the Mushrooms
Cut the dirty stem from the mushrooms and brush them clean. If you are using larger mushrooms, it is best to cut them into chunks.
Add the mushrooms to a dry, non-stick skillet or well-seasoned cast-iron pan over medium-high heat. Do not add any oil or butter at this stage, as the mushrooms will first release their own moisture. As the mushrooms cook, more moisture will escape into the pan. Continue cooking, moving the mushrooms around the pan with a spatula to ensure even heat distribution.
Once the mushrooms have released their moisture, add a little olive oil and a quick salting. Cook for around 4 minutes, adding more olive oil if the mushrooms look dry. Turn down the heat and finish cooking the mushrooms with a little butter for around 2 minutes, or until they reach your desired tenderness.
Adding Flavour
While the mushrooms cook, thinly slice some fresh garlic. After adding the butter, stir the mushrooms in the pan and sauté for a few minutes before adding the garlic. Continue to sauté until the mushrooms are golden brown and the edges are slightly crisp.
Chanterelle mushrooms are now ready to be served by themselves or as part of another dish. Enjoy!
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Storing the mushrooms
Storing Chanterelle Mushrooms
Freshly picked chanterelle mushrooms are a seasonal delight, usually available for a few months in late summer and early fall. If you're lucky enough to get your hands on some, you'll want to make the most of them while they're fresh and preserve some for later. Here are some tips for storing your chanterelle mushrooms:
Storing Fresh Chanterelle Mushrooms:
Before storing your fresh chanterelle mushrooms, it's important to clean them thoroughly to remove any dirt or grime. You can use a toothbrush, gently wiping them with a damp paper towel, or rinsing them under a gentle trickle of water. Once they're clean, you have a few options for storage:
- Refrigerate: Chanterelle mushrooms can be stored in the refrigerator for up to 10 days. Place them in a paper bag, not a plastic one, to allow for air circulation and prevent spoilage.
- Freeze: If you want to extend the shelf life of your chanterelle mushrooms, freezing is a great option. It's recommended to cook them before freezing to maintain their quality. You can sauté them in butter until they release their moisture, then let them cool before placing them in a freezer bag. Frozen chanterelles can last up to a year.
- Dehydrate: While not the preferred method for chanterelle mushrooms as they can lose some of their flavour, dehydration is an option for preservation. You can use a dehydrator or dry them on a cooling rack overnight before storing them in airtight containers.
Storing Marinated Chanterelle Mushrooms:
Marinated chanterelle mushrooms are a delicious way to preserve these fungi and can be stored in your refrigerator for up to two months. Here's how to do it:
- Prepare the marinade: You can use a variety of marinades, but a classic combination is equal parts olive oil and vinegar, along with your choice of herbs and spices.
- Marinate the mushrooms: Place the cleaned and dried mushrooms in a jar and cover them with the marinade. Ensure the mushrooms are fully submerged.
- Refrigerate: Close the jar tightly and place it in the refrigerator. Allow the mushrooms to marinate for at least 24 hours before serving. The longer they marinate, the more flavour they will absorb.
- Storage and shelf life: Marinated chanterelle mushrooms can be stored in the refrigerator for up to two months. The oil may solidify, but this is normal, and it will return to liquid form at room temperature.
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Serving suggestions
Marinated chanterelle mushrooms can be refrigerated and preserved for up to two months. They can be served as a side dish or as a garnish with autumn meals. Here are some specific serving suggestions:
As a side dish
Chanterelle mushrooms can be served as a side dish with pasta or toast. They can also be served as a garnish for steak, chicken, or omelets.
With meat
Pickled chanterelle mushrooms go well with venison, pork, and roast beef.
With herbs and seasoning
Chanterelle mushrooms can be seasoned with herbs, lemon juice, or vinegar.
With other ingredients
Chanterelle mushrooms can be cooked in olive oil or butter. They can also be cooked in a non-dairy alternative for vegans.
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Frequently asked questions
Marinate the mushrooms for at least 24 hours before serving. They can be stored in the refrigerator for up to two months.
If you are eating them raw, give them a quick rinse and scrub with as little water as possible. If you are cooking them, fill a sink with very cold water and swish them in it one by one to remove grit. Then, put them in a paper bag lined with slightly damp towels until you need them.
Sauté the mushrooms in a hot pan with no or very little fat. Add some olive oil and a quick salting. Cook for around 4 minutes without disturbing them. Finish cooking with some butter for around 2 minutes or until they reach your desired tenderness.
G: Store the marinated mushrooms in a sealed jar in the refrigerator. They will last for at least 6 months. For longer storage at room temperature, use a canning jar, making sure the mushrooms are completely covered by the brine.
