Michael Davis
Chanterelle mushrooms are a forager's favourite, and with good reason. Prized by wild mushroom hunters and restaurant chefs, they are only available for a few months of the year, so pickling is a time-honoured way of preserving them for year-round enjoyment. They are a classic appetizer in Eastern Europe, and you can also find them on Italian antipasti plates. Pickling is a great way to preserve your mushroom haul, and it's easy to make and comes together quickly. You can also experiment with different flavours to suit your preference, substituting horseradish, allspice or chilli for ginger, for example.
| Characteristics | Values |
|---|---|
| Mushroom type | Chanterelle |
| Mushroom characteristics | Small, young, firm, bug-free, golden |
| Storage | Refrigerator, pantry |
| Shelf life | 6 months to 1 year |
| Preservation method | Boiling water bath, oil, brine |
| Pickling ingredients | Salt, lemon juice, shallot, vinegar, sugar, ginger, cinnamon, horseradish, allspice, chilli, wild juniper |
| Serving suggestions | Antipasti, cured meats, venison, pork, roast beef, charcuterie and cheese plates |
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What You'll Learn
Pickling vs. drying
Pickling and drying are two different ways of preserving chanterelle mushrooms. Chanterelle mushrooms are only available for a few months of the year, so pickling is a time-honoured way of preserving them for year-round enjoyment.
Pickling involves cooking the mushrooms in an acidic solution, such as vinegar, which can be diluted with water and sugar to reduce the sharpness of the vinegar. The mushrooms can then be stored in their pickling solution, or in oil. The pickling process can also be combined with canning to preserve the mushrooms at room temperature for over six months.
Drying chanterelle mushrooms, on the other hand, involves dehydrating them completely and storing them in a pantry. However, one source notes that drying chanterelles causes them to lose almost everything that makes them special. The only successful use of dried chanterelles mentioned is infusing them with vodka.
Pickled chanterelle mushrooms are firm and zingy, making them a great addition to a pickle plate or cured meats. They can be stored in the refrigerator for up to six months, or for over a year if canned.
In summary, while both methods preserve the mushrooms, pickling allows for more flavour customisation and results in a more versatile product.
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Choosing the right mushrooms
Pickling is a time-honoured way of preserving chanterelles for year-round enjoyment. Chanterelle mushrooms are prized by wild mushroom hunters and restaurant chefs but are only available for a few months of the year.
When choosing the right mushrooms to pickle, it is important to select those that are young and firm. Look for small, firm 2-4cm diameter buttons or larger ones that are still firm. If you catch them while they still have a convex cap, they will pickle well and can often be found in large quantities. Keep an eye out for trooping funnels, which tend to remain firm-fleshed and bug-free when fully funnel-shaped.
Winter chanterelles are quite different from other varieties, as they are flimsy, flexible, and hollow. They become flaccid after hot pickling, so consider pickling them with other ingredients like garlic, angelica, and coriander.
When foraging for wild mushrooms, it is crucial to correctly identify edible varieties. Brittlegills, such as charcoal burners and young blackening brittlegills, have excellent crisp textures for pickling, but they are susceptible to bugs and deteriorate quickly, so only select the finest specimens.
For a unique twist, you can even try pickling hedgehog mushrooms, but make sure to scrape off the spines of larger ones before pickling to avoid a less-than-desirable texture. Small, firm hedgehog mushrooms are best, so check that the flesh snaps rather than bends.
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Cleaning and preparing
Pickling is a great way to preserve chanterelle mushrooms, but it's important to start with clean, dry mushrooms to ensure the best results. Here's a step-by-step guide to cleaning and preparing your chanterelles for pickling:
Cleaning:
First, gently clean your chanterelle mushrooms using cold or clean water. You can swish them in a bowl of water or gently scrub them with a toothbrush to remove any dirt, mould or wet spots. Make sure to inspect the mushrooms and slice off any dark or mouldy spots. It's important to choose young, firm mushrooms for pickling, as older mushrooms can be soggy and less suitable for the pickling process. Check each mushroom for bug damage and structural integrity by cutting the stem and pressing on the cap.
Preparing:
Once your mushrooms are clean and dry, you can begin the preparation for pickling. Cut the large mushrooms in half or quarters, leaving the smaller ones whole. The key to successful pickling is to dry sauté the mushrooms before adding them to the pickling liquid. Heat a large skillet or frying pan over medium-low heat and add the mushrooms. Stir them frequently until they release their juices, which should take about 5 minutes for chanterelles. At this point, you can add salt to draw out more moisture.
After your mushrooms are prepared, you can move on to the pickling process. Remember that clean, dry mushrooms are essential for successful pickling, so take your time with these steps to ensure the best results.
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The pickling process
Pickling is a great way to preserve Chanterelle mushrooms, which are prized by wild mushroom hunters and chefs, but are only available for a few months of the year. The pickling process for Chanterelle mushrooms involves several steps, from preparing the mushrooms to sealing them in jars. Here is a detailed guide to the process:
Firstly, it is important to select the right mushrooms for pickling. Look for young, firm, and bug-free Chanterelle mushrooms with pristine structural integrity. Small, firm buttons are ideal for pickling, while larger ones can be used for other purposes. Clean the mushrooms thoroughly by gently scrubbing them in clean water to remove any dirt, mould, or wet spots. Cut off any dark or mouldy spots. Some people recommend using a toothbrush for a more thorough cleaning.
Next, dry sauté the mushrooms. Cut the large mushrooms into large pieces, leaving the small ones whole. Put them into a hot frying pan without any oil or butter and sauté until they release their water. This step enhances the flavour and their ability to absorb vinegar. Alternatively, you can partially dry the mushrooms in the sun to increase their vitamin D content and make them ideal for pickling.
Once the mushrooms are prepared, it's time to make the pickling solution. You can experiment with different ingredients, but a basic solution typically includes vinegar, sugar, salt, and spices like ginger, cinnamon, or allspice. Heat the vinegar, sugar, and spices in a saucepan, stirring until the sugar is dissolved. You can also add other ingredients like lemon juice, shallots, or garlic to enhance the flavour.
Combine the mushrooms and the pickling solution in a saucepan. Bring the mixture to a boil and simmer gently for about 5-10 minutes. Make sure the mushrooms are fully immersed in the liquid. Then, sterilise a preserving jar by heating it in the oven for about 10 minutes. Spoon the mushrooms and spices into the jar, pressing down to remove any air pockets and ensuring the mushrooms are completely covered by the brine. Leave a small gap at the top of the jar.
Finally, seal the jar tightly and store it. You can choose between refrigerator pickling and canning. For refrigerator pickles, simply transfer the jar to the fridge and wait at least a month for the flavours to develop. For canning, process the jar in a boiling water bath for 15 minutes before storing it at room temperature. Properly pickled Chanterelle mushrooms will last for at least six months in the fridge and up to a year on the shelf.
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Storage and serving
Storing your pickled chanterelle mushrooms is a straightforward process. If you are planning to store your pickles in the refrigerator, you can simply transfer them to a clean glass jar, cover them with brine, and seal the jar tightly. You can expect your mushrooms to last for at least six months in the fridge, and they will be perfectly edible for up to a year. However, it is recommended to consume them within a month of opening the jar and storing them in the refrigerator.
If you want to store your pickled chanterelles at room temperature, you will need to process the jars in a boiling water bath for 10 to 15 minutes. Make sure the mushrooms are completely covered by the brine and leave at least half an inch of headspace between the surface of the brine and the lid of the jar. This method will allow you to store your pickled chanterelles at room temperature for up to a year.
When it comes to serving pickled chanterelle mushrooms, there are many options. They can be served as part of an antipasti plate in Italy or as a classic appetizer in Eastern Europe. They go well with cured meats and are a great addition to a charcuterie or cheese plate. You can also serve them with venison, pork, or roast beef, as recommended by a Swedish chef. Additionally, you can use them anywhere you would use other types of pickles.
It is worth noting that the flavour of pickled chanterelles develops over time. Therefore, it is best to wait at least a month after pickling before consuming them to allow the flavours to mature.
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Frequently asked questions
It is recommended to use young, firm chanterelle mushrooms with pristine, bug-free caps.
Process the jars in a boiling water bath for 15 minutes. If you are canning at high altitude, adjust the time.
If unopened, pickled chanterelle mushrooms will last for at least six months to a year. Once opened, they should be refrigerated and will last for at least another six months.
