Recipe: Pickled Chanterelles
How to pickle chanterelles - or any mushroom - for longer term storage
Having picked a LOT of chanterelles last week I naturally set out to learn how to preserve them. Naturally, pickles came to mind! There are quite a few recipes out there for pickled mushrooms (I’ve pasted some below). I went for packed-in-oil pickles, wherein the mushrooms get simmered with vinegar and spices, then drained, decanted into jars, then covered with oil.
You could do this with any firm mushroom, I reckon. I kept the herbs and spices pretty basic - garlic, peppercorns, thyme, and chilli because I love a kick. You could experiment here, of course!
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