Winter chanterelle recipe


Hannah, of Herbs & Wild, one of our in-house recipe developers, is passionate about foraging ingredients to cook with. Here is a recipe for preserving wild winter mushrooms that are typically found in mixed beech/pine woods during November and December. Take a small knife with you to harvest at the base of the stem and never pick more than 1.7 kg of mushrooms on any foray. We suggest it's best to use a local forager to source your wild foods for you, and always refer to the association of foragers for foraging guidance.


Winter chanterelle escabeche

Makes 1 x 1L jar

350-400g winter chanterelles

200ml olive oil

2 bay leaves

1 sprig rosemary

2 sprigs sage

2 sprigs thyme

2 tsp fennel seeds

4 cloves garlic

200ml cider

200ml cider vinegar

20g sugar

1 tsp fine salt


Method

  • Sort through the mushrooms, removing any that have deteriorated.

  • Just before you cook them, wash them thoroughly, drain and pat dry.

  • Place the olive oil in a pan over medium heat, add the herbs and garlic and cook gently for a few minutes to allow their flavours to infuse into the oil.

  • Add the cider, vinegar, sugar and salt to and bring the pickle to the boil.

  • Add the clean mushrooms and immediately turn off the heat (winter chanterelles are very delicate and cook very quickly)

  • Decant into a sterile jar, store in a cool place and transfer to the fridge once opened.