Pickled Chanterelle Mushrooms

Drygast, 2023-12-26

Chanterelles in classic pickle. Perfect as an accessory for venison, grilled meat and more.

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Servings	8 Portions
Tags	Autumn \| Christmas \| Condiments \| Side Dishes \| Swedish \| Vegetarian \| Vegitables
Cook Time	30 min

To pickle mushrooms is a good way to take care of all the chanterelles picked in the autumn.

Pickled chanterelles go well as a side dish for, among other things, game and grilled meat. Or why not sprinkle them on a freshly baked pizza straight from the oven? I have also used them as a side dish for a burger on venison mince with juniper mayonnaise. They are sweet and sour and taste a lot so you don't need many per serving.

Please let the mushrooms stand and soak for a few days for an even better taste.

The mushroom will last UP TO a year if it is stored in a dark and cool place. An opened can should be kept in the refrigerator and eaten within a few weeks.

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Directions

Pickled Mushroom

Clean the chanterelles and divide them if necessary.
Peel and slice the red onion and ginger.
Rinse the rosemary sprigs.
Boil vinegar, sugar, water, ginger, salt and bay leaves.
Add mushrooms and red onion, cook for 3 minutes.
Pour into well-cleaned jars.
Store in a dark and cool place. Feel free to let the mushrooms stand and soak for a few days for an even better taste.

Nutrition Facts*

	Total	Serving	100 g
Energy	926.16 kcal	115.77 kcal	102 kcal
Carbohydrates	212.56 g	26.57 g	23.41 g
Fat	2.63 g	0.33 g	0.29 g
Protein	5.63 g	0.7 g	0.62 g
Sugar	183.87 g	22.98 g	20.25 g
Salt	2.91 g	0.36 g	0.32 g

* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.