Pickled chanterelle mushrooms
This is a great way of preserving mushrooms by creating a wonderful firm and zingy pickle, not at all like tinned mushrooms which can be limp and slimy.
One of Sweden's greatest advocates of pickled mushrooms is Per Morberg, one of my favourite TV chefs in Sweden. In his book, Scenen, livet och konsten att laga mat (The Stage, Life and Art of Cooking) he says, "In Sweden we freeze and dry mushrooms until the cows come home, but we only pickle mushrooms once in a blue moon". Per clearly believes Swedes should pickle mushrooms more often and recommends serving them with venison, pork and roast beef.
Per has had an unusual career: when he was young he became Sweden's judo champion, then he trained himself as a chef, went to a restaurant school and became a professional chef before going to a theatre and opera school. He has appeared in numerous stage plays, as well as in many television dramas, before becoming switching course again to become a TV chef. His book Lagar husmanskost, featuring traditional Swedish fare, is probably Sweden's most popular cookery book at the moment; it is certainly a book that I refer to frequently. All this has made Per very rich as he now lives at Tullgarn Palace, probably Sweden's finest palace! John Duxbury
• You can use any mushroom for this recipe although I think good quality chanterelles are the best for taste and appearance.
• Chanterelles are often also called girolles in the UK.
• You can change the flavours to suit your preference, substituting horseradish, allspice or chilli for the ginger.
• Also consider our recipe for pickled mushrooms with chilli and balsamic. (Personally I prefer it!)
|500 g||(4 cups)||wild mushrooms, preferably chanterelles|
|1 tbsp||lemon juice|
|1||shallot, peeled and finely sliced|
|500 ml||(2 cups)||white spirit vinegar (5%)|
|100 g||(½ cup)||caster (superfine) sugar|
|¼ cm||(⅛")||fresh ginger, peeled and thinly sliced|
|1||small cinnamon stick|
1. Brush or wipe the mushrooms clean.
2. Mix the mushrooms, salt, lemon juice and shallot in a saucepan. Heat gently with a lid on, stirring from time to time, and leave them to simmer gently for 10 minutes.
3. Blend the vinegar, sugar, ginger and cinnamon in a saucepan. Heat gently, stirring until the sugar is dissolved, and then add to the mushrooms. Return the mixture to a boil and simmer for 5 minutes.
4. Sterilise a preserving jar (10 minutes in a warm oven).
5. Spoon the mushrooms and spices into the jar, pressing down to get rid of any air pockets. Leave at least 1 cm (½") gap at the top of the jar.
6. Ladle in the liquid making sure it covers the mushrooms. When cold, seal and store in a cool dark place. Use within 6 months.
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