💛 PICKLED CHANTERELLES IN OIL 💛
Whilst in the highlands of Scotland recently I gathered some beautiful wild chanterelles (Cantharellus cibarius) & pickled them in the woods up a mountain… (as y’ do!) ♡
You’ll need chanterelles totalling about twice the volume of the jar you’re using, as they reduce to about half size when cooked – this recipe is for a 500ml jar
300g fresh chanterelles (approx)
350ml organic cider vinegar
1 tsp salt
2 tbsp sugar (or to your taste)
350-400ml good olive oil (approx)
Spices of your choice (see below)
Spices – I used:
Alexander seeds, common hogweed seeds, spignel seeds, wild fennel seeds, coriander seeds, mustard seeds, cumin seeds, smoky chipotle chilli flakes – but use whatever you have to hand – a few fresh thyme leaves are nice too
Trim, scrape or brush your chanterelles clean (ideally don’t wash or they’ll be watery) & gently pull them apart into bitesize pieces unless tiny
Toast the spices in a pan until fragrant, add the vinegar, water, salt & sugar, simmer on a medium heat until the sugar has dissolved, then add the chanterelle pieces & simmer until soft & cooked right through (about 5-10 minutes). Keep the spiced chanterelle vinegar for salad dressings etc it’s yummy, put it back in the bottle.
Optional stage: lay the chanterelle pieces out on a rack to dry out a bit or blot them on thick kitchen paper (not wholly necessary & I didn’t bother in the forest)
Pack the mushrooms into your clean sterilised glass jar & cover completely with good extra virgin olive oil & seal – you can use immediately but better if you wait at least a couple of weeks, they’ll last a year or so on the shelf unopened but suggest eating within a week or two once reopened & keep in the fridge – once the mushrooms are finished, keep & used that beautiful oil for salads or pasta ♡
If you don’t have chanterelles you can use shop-bought mushroom for this method too, e.g. oysters, enoki, baby portobello etc. Specialist suppliers offer chanterelles & some posh supermarkets too in autumn.
Do let me know how you get on!
As always, if you’re going to forage wild food please sure your ID is 100% correct, research it first including lookalikes – “if in doubt leave it out” – go on courses, get books, learn the habitat, trees & timings for chanterelles ♡
Screen size was designed for Instagram so apologies its bit cut off top & bottom d’oh haha!
More recipes: www.eduliswildfood.co.uk
Music: ‘All I love’ Musician: Philip E Morris
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