Pickled Chanterelles

Here’s a very simple recipe to use the glut of chanterelle mushrooms we picked the other day.  Since our chanterelle season is going on for a while yet, I have a feeling I’m going to be making this recipe quite a few times this year.  Happily, it’s really easy, and the resulting pickled chanterelles are really fantastic, tangy, earthy, spicy, and with just little sweetness from the raisins.  They are so versatile – you can eat them outright, toss in pasta, throw into omelettes, pile on top of steamed rice, use as condiment for a steak, all kinds of roasts or even a burger. The pickling liquid is sort of like a vinaigrette, so you could even toss a few spoonfuls with salad greens, perhaps add a bit more olive oil to freshen it up a bit.

I’m not sure where this recipe came from.  It’s one of those recipes that got pass along from one cook’s Moleskine notebook to the next, until the origin became a bit blurry.  I’ve heard it was from one of Jean-Georges Vongerichten books – but I don’t know for sure.  Well, if it indeed was, then consider this a credit and thanks to him.  Here’s the recipe, as adapted by me.

Pickled Chanterelles

  • 2 lbs mushroom
  • 5 shallots, sliced into thin rounds
  • 5 garlic cloves, peeled and sliced into rounds
  • 1 Tablespoon whole coriandar seeds, lightly toasted
  • 1 Tablespoon black peppercorn, coarsely ground
  • 1/2 Cup golden raisins
  • 1 cup cider vinegar
  • 1 cup of olive oil
  • 1 teaspoon Kosher salt

Prepsforpickle

Clean the chanterelles by brushing away the dirt and lightly scraping the base.  If there’s a lot of dirt on the mushrooms, don’t be afraid to rinse them under cold water.  The mushrooms will absorb some of the water, but that sure is better than having gritty mushrooms later.  Pat the mushrooms dry and tear them by hand into large pieces (see photo).

Bring a large pot of water to a boil, add the mushroom to the pot and let boil for 1 minute, then remove from heat.  With a slotted spoon, scoop the mushrooms into a collander.  It’s important to scoop them up and not pour them directly into the collander, as there may be excess dirt at the bottom of the pot – and you want to leave them there.  Run cold water over the mushroom until they are tepid.  Squeeze out excess water from the mushroom and let them drain on the collander.

Pickledchanterellesmarinade

In another pot, pour in just a tiny bit of the olive oil, add the garlic and shallots and cook, stirring constantly, over medium heat until the shallots are translucent.  Don’t let them pick up any color, turn the heat down a bit if they begin to turn brown.  Add the pepper, coriandar,raisins, vinegar, olive oil, and salt.  Stir to blend and bring to a simmer.

P1010276

Add the blanched mushrooms, stir to blend and remove from the heat.  Transfer the mushroom into a glass or ceramic container.  Cover and let them rest in the fridge for 24 hours before using.  They can be kept covered in the fridge for months, although I promise you’ll finish them way before that.

This recipe is also great for other wild mushrooms, even a mélange of them.  If you’re using different types of mushroom, I’d blanch them separately to make sure you get the right consistency for all of them.

Marthalogo As for my Very Real Martha Moment, that’s coming tomorrow to a television near you!  Yes, I will be on the Martha Stewart show tomorrow – she’s doing another blog show, and I’ll be cooking my famous Pad Thai on it tomorrow!  There’ll also be other bloggers, and plus she’s giving away a copy of my book to everybody in the audience!  Sorry about all the exclamation marks, but DID I MENTION I’M GOING TO BE ON THE MARTHA STEWART SHOW? (Ok, sorry about the all-caps too, but CAN YOU BLAME ME FOR BEING EXCITED???)

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  • http://newtreatment.blogspot.com/ Medical Treatment

    Very healthy I don’t know why many people love to eat meat with high level of cholesterol?

  • http://profile.typepad.com/robpruitt Robpruitt

    Awesome recipe. Even good enough to go foraging for, or I might sneak to the market :)
    Thanks for sharing this and good luck on Martha~!
    -Rob
    http://www.featuredfeast.com

  • http://www.theitaliandishblog.com The Italian Dish

    I’ll be tuning in – can’t wait to see it!

  • http://www.erikorganic.com/dining-room/dining-room-table.shtml dining room tables

    This is the right way to start the year! Start healthy! The dish is so healthy! I like it!

  • http://profile.typepad.com/wishfulthinking Jennifer White

    Cannot wait for your Martha Moment! I would be equally excited and probably not sleep tonight… I’ll be watching and CONGRATULATIONS!!!!!

  • http://www.vegrun.blogspot.com Susmita

    Mushrooms are wonderful pretty much anyway, and I would love to try pickling them. This looks like it would be great mixed with whole wheat pasta, with maybe some roasted red peppers and grated parmesan.

  • http://www.theediblelibrary.com meaghan

    I have never heard of pickled mushrooms, but they look amazing. I hope you had fun with Martha! Congratulations!
    BTW, so jealous of the fact that you can pick chanterelles right now. I’m buried in a mountain of snow and ice :(

  • Pam

    Loved your recipe on the Martha Blog show- I had heard of and need to get the Foodie Handbook but never seen your blog! I Will be following now! You are awesome!

  • http://www.nordljus.co.uk/ keiko

    Fantastic Pim – looks like you had great fun on the show, hopefully you can share it here! The chanterelles look really gorgeous too.

  • http://www.susieshomemade.blogspot.com Susie’s Homemade

    Saw you on Martha!! You did a GREAT job. I love your blog. I think I will learn a lot here:-)

  • Jennifer

    I set an alarm SPECIFICALLY to catch your Martha debut today. You were great and it was so nice to see you on TV — you were so charming and sweet. I only wish I could have been in the studio audience (I’m nearby in NJ) and received a copy of your new book. Congrats – I hope you’ll get your own show someday. Cheers!

  • http://blogs.dallasobserver.com/cityofate/ Steven Doyle

    I was home ill today, and NEVER watch Martha. However, I saw the program was on food blogs and was compelled. Happy I watched, you seem so sweet and extremely gifted.

  • http://www.cocoandme.com Tamami

    Oooh! Congrats on getting on the Martha Show!!!!! (multiple exclamation marks is indeed needed!!^^) I wonder wether I get to see a video on her website? Hope so!! xx

  • http://www.mamalaw.com Justice Fergie

    It was so SO great meeting you today! You were fab on the show and a doll in person. I’m already up to the section on Fish in your book. I’m a total wannabe foodie and I love it.
    *hugs*
    JF

  • http://www.thymeforwine.blogspot.com Rebecca

    saw you on martha!!! :) good job!! your pad thai looked great!

  • http://profile.typepad.com/pim Pim

    Foraging is not ideal for everybody – so supermarket foraging is good too ;-)

  • http://profile.typepad.com/pim Pim

    Did you catch it? It’ll be online in the next few days I hope, will link to it.

  • http://profile.typepad.com/pim Pim

    Not intentional, but yes, I guess, it is.

  • http://profile.typepad.com/pim Pim

    Ha. I didn’t sleep much before the show myself. Thanks!

  • http://profile.typepad.com/pim Pim

    The red peppers sound like a good idea.

  • http://profile.typepad.com/pim Pim

    It was a lot of fun with Martha and all the bloggers in the audience. Can you at least pick the chanterelles at the store?

  • http://profile.typepad.com/pim Pim

    Thanks! Hope to see you in the comments here again soon then!

  • http://profile.typepad.com/pim Pim

    Thank you. I had a great time, but was also nervous too!

  • http://profile.typepad.com/pim Pim

    Thank you. Hope to see you here lots.

  • http://profile.typepad.com/pim Pim

    That’s dedication! Thanks!

  • http://profile.typepad.com/pim Pim

    Thank you, how sweet of you to say this.

  • http://profile.typepad.com/pim Pim

    The video should be on the site soon. I’ll be sure to link to it!

  • http://profile.typepad.com/pim Pim

    It was great to meet you too! Let me know what recipe you try first.

  • http://profile.typepad.com/pim Pim

    Thank you. You should try it at home now that you saw how simple it was!

  • http://www.savorysaute.blogspot.com kendra

    This recipe looks fantastic..and I will be giving it a go, as we love mushrooms in our house.
    I saw the Martha Stewart show and I will also try your pad thai recipe. Looks easy and very delish!
    Thanks for the inspiration and recipes, and looking forward to getting your book!
    Kendra

  • http://profile.typepad.com/1210268493s24541 melissa from girlymama

    you did such a great job yesterday!!! i’ve been reading your book and its FABULOUS! must get cooking!!!

  • http://www.lookinggoodmom.com Liz

    Pim, I was in the audience yesterday and loved seeing you on Martha and receiving your book. I love ethnic food, and my husband and I have gone into the asian market in Philadelphia with our Malaysian friends to pick out some of the unusual ingredients we needed to cook authentic recipes at home.
    Your pad thai smelled so amazing – I only wish we could have tasted some! You were absolutely wonderful and I’m glad to have found you and your blog. Many happy foodie adventures ahead for me, no doubt, especially with your foodie guidebook in hand.

  • http://profile.typepad.com/oil Olive Oil

    Yummmmmmmmmmmmmmm, Love mushrooms, all kinds, love them in everything…..This recipe looks awesome and thanks for the pics – I love to see how the stuff I attempt to recreate actually is supposed to look :) For the best olive oil from actual artisans, please visit http://www.oliveoilshop.com Sorry I missed the Martha Show…………but I just must get your cookbook :)

  • http://www.mamamommymom.blogspot.com Jamie

    I caught your segment on Martha yesterday. Your Pad Thai looked fabulous! I’ve never even considered making it at home until after watching you yesterday. By the way, I’m loving your blog!

  • http://profile.typepad.com/captrichardb Richard Bradley Bonds

    Hi,
    First, get on TV! Then, also get your book handed out! Plus, everybody says on the show they liked you and your recipe a lot! Following you will be the closest I ever get to celebrity! It’s plain how hard you work, so you deserve it all!!! Clue to self, work hard!
    My best,
    Richard

  • http://profile.typepad.com/wishfulthinking Jennifer White

    Pim, you were FABULOUS! I can only imagine what kind of experience this was for you….pure joy I’m sure. I’m anxious to try the pad thai as well… congratulations again, just so much that you should be proud of… xo

  • http://www.le-potage.blogspot.com Michelle

    I’ve been to your site several times and was happy to see you on Martha! Interesting post, I’ve always wanted to forage for mushrooms but never knew where or how. Luckily, there’s a guy at our local farmers market who sells a variety of fantatic mushrooms — now I’ll have a new recipe to try. Thanks!

  • Björn

    I’ll definately make this recipe next autumn!
    Managed to gather some chanterelles during last year (first time), didn’t last much longer than a few toasts though ;)
    Looking forward to a link for the Martha show, we don’t really have it over here in Sweden (except old reruns i think). I’ve been thinking about doing pad thai the last few weeks, perfect timing to see you doing it yourself :) Appreciate the blog!

  • http://www.alinecuriosa.blogspot.com Aline

    Hello Pim!
    I from Brazil, and found about your blog in a tv show (dont remember how), but abou blogs and food.
    Just loved your way.
    You will be my goal for sucess blog.
    Sucess for you.
    Regards,
    Aline
    http://www.alinecuriosa.blogspot.com

  • http://www.littlemissgoldenblog.wordpress.com Emily

    Oh, yum. I can’t seem to get enough pickled things to eat these days (a true stereotype of pregnancy!) Thanks for this great idea!

  • http://profile.typepad.com/6p012876a2ecb1970c Amy.

    Yum – what a great way to use keep some gorgeous mushrooms and add new flavor! Thank you for mentioning that it’s okay to wash the mushrooms with water. Cooks Illustrated actually tested the amount of water absorbed by mushrooms when being washed and it was negligible. I always use water and have never had a problem (even if I did, would rather have soggy mushrooms than eat dirt).

  • http://www.rachelealt.blogspot.com Rachel

    Ooh la la how I do love mushrooms! This will go to the top of my culinary to-do list.
    Thanks for another fantastic recipe xo

  • http://www.susanalaneevents.com Susan Lane

    Hi Pim,
    I’ve followed you for a long time and was sooo excited to catch you on Martha. I never watch the show but just had foot surgery and am on forced bedrest. You have a great presence on screen and hope this inspires someone in TV land to get you your own show! I loved the simplicity with which you prepared the pad thai. My recipes are so complicated for this dish. Best of luck to you.
    I am a 15 year veteran of the catering industry with my own high end (if you will) company. Started blogging a few months a go and you were my inspiration. It’s definitely a lesson in patience!

  • http://rasamalaysia.com Rasa Malaysia

    Congrats Pim! Hands down, I have seen too many “non-authentic” Pad Thai recipes but yours is the best hands down. In fact, all your Thai recipes are awesome! :)

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  • http://www.gastronomiaefotografia.blogspot.com Tatiana
  • http://profile.typepad.com/jlfindley2002 J Lo

    Pim … Caught your appearance with Martha Stewart, loved it, especially your “job,” food, travel, and writing, which Martha seemed a little taken aback by, interesting! Glad your pad thai recipe was on the website; went to my fav asian market, and enjoyed pad thai for dinner, using your techniques as demonstrated during your cooking show!

  • http://strategic-design.com/society/health-society/meals-on-a-budget Caroline@BudgetMeals

    You have great taste! I love your blog-congrats on all your success!

  • http://mylittleexpatkitchen.blogspot.com/ my little expat kitchen

    I’m so excited about this recipe! I love it!
    I absolutely adore chanterelle mushrooms and you’ve given me another way to cook them.
    Thanks so much for sharing.
    Magda

  • http://www.kitchen-at-camont.com kate hill

    What serendipitous traveling to be at home base with my family and watching you on Martha. You were definitely the blogging star! Now, back in Gascony, my favorite Gascon butcher asks “how’s Pim?” and I can show him on the video. Nice to get points for having you as a friend!

  • http://www.tudorwines.com Dan Tudor at Tudor Wines

    Thank you. I can’t wait to try it! Cheers!

  • http://kissmyspatula.com/ my spatula

    just saw you on martha last night on-line and you did an excellent job! you are so sweet and we can meet some day in the flesh! :)

  • http://www.aarhus-fest-dinner.dk Beck

    Really nice recipe very nice set up with pictures of food and recipe tastes really good many thanks for peeped on your block

  • http://www.tiffanyfree.com tiffanyfree

    I think that these mushrooms would be a great addition to my mushroom collection.

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  • http://chefplatinumcookware.com foodster

    Yummy,how can you go wrong with this dish. I need to be out on the deck with a plate of these mushrooms and a nice glass of zin. Garlic,shallots,olive oil, perfect.

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    just saw you on martha last night on-line and you did an excellent job! you are so sweet and we can meet some day in the flesh! :)

  • Norine Fisher

    Chanterelles are my least favorite mushroom – well maybe the oyster mushroom is even more tasteless, but I will try this recipe with other wild mushrooms.
    I assume that everyone knows that mushroom identification is crucial. Communities and colleges often have mycological clubs and societies; and it necessary to gather only the mushrooms that you are 100 percent certain of – and know the reason why. Mushrooms that are identified as edible in one environment can fool you with a toxic strain under different growing conditions.
    Norine

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    OH MY GOD – this is heavenly.

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    This looks delicious and easy to make!

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    I had a great time, but was also nervous too!

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    Wow, these are so beautiful. I love mushrooms in vinegar but mine never looked so good.

  • http://www.aamedya.com/ medya

    Mushrooms are wonderful pretty much anyway, and I would love to try pickling them. This looks like it would be great mixed with whole wheat pasta, with maybe some roasted red peppers and grated parmesan.

  • http://www.isinorthamerica.com Tina

    I love mushrooms. I am so amazed with all the recipes included in your blog. I really appreciate your effort in sharing what you know. Your experiences are our teacher in cooking and I am really adopting some of your recipes. I am glad that I have found your blog sites.

  • http://www.decarshop.com Equipoise

    Mushrooms and vinegar, that’s about the best taste there is. Thanks.

  • Anonymous

    Appreciate your blog.. This recipe is so healthy. I will try it out.. Thanks for sharing.
    Also check out myBantu.com for healthy recipes. Thanks.

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  • http://www.facebook.com/terry.majamaki Terry Majamaki

    Yum, that looks amazing. 

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  • Shiavni Rana

    Really Good blog the recipe “Pickled Chanterelles” is really good.

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  • Carter

    Any idea just how long these pickles will last? I had an overabundance of chanterelles back in March (a good problem to have) and made 3 pint jars full of these pickles. I tucked them in the back of my fridge and promptly forgot about them. 6 months on, I’m nervous about eating them, but at the same time reluctant to throw them out because I know just how delicious they are! Any thoughts? Thanks!