Preserved chanterelles

2 litres yellow chanterelles (cleaned and rinsed)

Marinade:

400ml water
150ml spirit vinegar (12%)
200ml sugar
1 bay leaf
1 teaspoon mustard seeds
2in fresh ginger
1 cinnamon stick
3 cloves
5 white peppercorns
2 shallots, sliced

Cut the large chanterelles into pieces. Blanch all the chanterelles in a saucepan for about 4 minutes and then discard the liquid. Bring the ingredients for the marinade to a boil and stir until the sugar dissolves. Add the chanterelles and simmer for 5 minutes. Transfer the chanterelles and the hot marinade into well-cleaned jars and put the lids on. The chanterelles can be eaten immediately but they taste best after 24 hours or preferably longer. Store the jars in a dark, cool place. 

 

Recipe Maria Martinsson, Hedvigsfors Manor

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