Marinated Chanterelle Mushroom Canapes Recipes

CHANTERELLE MUSHROOMS RECIPE

Steps:

• Slice chanterelle mushrooms into bite-size pieces.
• Preheat a skillet with butter and pressed garlic, cook on medium-low for 2 minutes.
• Add sliced mushrooms to the skillet and sautee them for about 7 minutes on medium heat.
• Add heavy cream and parmesan cheese, stir to combine all together. Simmer on low heat for about 5 minutes.
• Add your favorite pasta (about 8oz) to the chanterelle mushroom sauce.

CANNED CHANTERELLES

Steps:

• Wash 4 lbs mushrooms under running water and clean them from any kind of debris. Bring 2 large pots of water to a boil while cutting mushrooms.
• Cut large mushrooms into 1-2 inch chunks (the mushrooms will shrink once cooked) and place into a large pot.
• Cover with water and allow to come to a boil. Cook for 4-5 minutes.
• Remove the mushrooms with a sieve into a different container. Discard the water. Rinse the pot.
• Place the mushrooms back into the pot and add enough liquid to barely cover the mushrooms.
• Add 1 Tbsp sugar and 1½ tbsp salt. Stir until dissolved.
• Distribute the mushrooms into the jars leaving about 2 inches of space.
• Add 4-5 garlic cloves, a couple of baby carrots, about 1/4 of onion and 3-4 peppercorns to each jar and 1 teaspoon of vinegar to each jar.
• Close with a lid (do not tighten).
• Place into a pressure cooker.
• Fill with water to cover the jars by about 2 inches.
• Cook for 40 minutes from the time the pressure reaches 10 lbs of pressure on the gauge.
• Take the pressure cooker off the heat and open the lid according to the package instructions that went with your pressure cooker. Do NOT just open it.
• Once the jars are out of the water, tighten the lid and allow to cool.
• Mushrooms are ready to be moved to storage area.

MARINATED CHANTERELLE MUSHROOM CANAPES

Steps:

• Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and salt. Saute until most of the water released from the mushrooms has evaporated, about 10 minutes. Transfer mushrooms to a bowl, reserving oil in the pan.
• Add leek, onion, carrot, and celery and reduce heat to medium. Cook and stir until vegetables are golden brown, 5 to 7 minutes. Add garlic, bay leaf, thyme, and coriander. Return mushrooms to the pan; cook and stir for 3 minutes. Add vinegar and cook 1 minute. Add stock and bring to a simmer for 1 more minute. Transfer contents of pan to a heat-resistant bowl and add 1/3 cup olive oil. Let sit 2 hours. Season with lemon juice, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt.
• Bake in the preheated oven until golden, turning once, about 8 minutes per side.
• Lay toasted bread on a plate and spoon marinated mushrooms on top.

PICKLED CHANTERELLE MUSHROOMS

Steps:

• Get your canning gear ready and a large pot of water hot. Clean your mushrooms of any dirt, mold or wet spots. Cut large ones in half and keep small chanterelles whole.
• Dry saute the mushrooms in a large frying pan. When they give up their water, sprinkle 1 tablespoon of salt on them, along with the thyme. Once the chanterelles have given up most of their water, pour over the rest of the ingredients and bring to a boil. Turn the temperature down to a simmer and cook for 5 minutes. Turn off the heat.
• Fish out the mushrooms and pack firmly into jars, leaving at least 1/2 inch headspace. Make sure each jar gets a bay leaf and some peppercorns.
• Ladle in the cooking liquid. Make sure it covers the mushrooms. Add more white wine vinegar or distilled vinegar to top off if necessary. Wipe the rims of the jars and seal. Process in a boiling water bath for 15 minutes.