Gastronomixs

Pickled chanterelle mushrooms

We use a tangy pickling liquid for hot-pickling chanterelle mushrooms. This technique lightly cooks the mushrooms.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Pickled chanterelle mushrooms

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

chanterelle mushrooms

1

litre

plain vinegar

660

ml

water

330

g

sugar

10

 

peppercorns

5

 

star anise

3

 

bay leaves

0.5

 

red chilli pepper

Preparation method

  • Clean and trim the stems of the chanterelle mushrooms.
  • Bring 200 g of the pickling liquid to the boil.
  • Add the chanterelles as soon as the liquid is boiling.
  • Remove from the heat immediately and cover with cling film.

Serving suggestions

  • As a cold component with pâté or tartare.
  • As a component in a composition with onion, Jerusalem artichoke, and truffle.

Previous page