Pickled Chanterelle

By: Eric Sharpe MDF Contributor and Regional Director

Chanterelle mushrooms are one of the mid to late harvests in my neck of the woods usually starting to show around mid-July through Mid to late September.  Found in most of the states west of the Dakotas and are easily identifiable.  Chanterelles lend themselves to so many cooking preparations but one that I love is pickled Chanterelles to brighten up the winter Doldrums. 

Description:

We love to take these mushrooms and use them on pizzas, pastas and caprese. The acid adds just enough to cut through the richness of fatty cheeses and meats. Try these in a quick sauté with Baby turnips, summer corn and bacon, it’s the perfect side for Venison loins on the grill. 

Ingredients:

3-4 Pounds, Cleaned and lightly rinsed. Split larger mushrooms so all are roughly the same thickness.

4 cups Apple Cider Vinegar

2 cups Water

1 cup Sugar

½ cup kosher salt

4 Cloves Garlic, Crushed

4 Cloves

3 Bay Leaves, fresh if you can find them

2 Tablespoons Crushed black pepper

1 Tablespoons Brown Mustard Seed

One Tablespoons Crushed Fennel Seed

1 Tablespoons Ancho or Red Chili Flake

½ Tablespoon turmeric powder

Cooking Instructions:

1. Clean and split the larger mushrooms, trim the stems lightly only if needed and lightly rinse and drain. I only rinse mushrooms that I am going to pickle or, cook in a “wet” method otherwise these little sponges will soak up water and you would have difficulty browning. 
2. Clean and sanitize a 1-gallon glass jar or canning Jar. And set aside

  *you can also, lightly ferment by using a Vac-Pac and allowing to sit at room temperature sealed for 5-7 days then refrigerate. 

• Bring all ingredients, except  mushrooms, to a light boil and simmer for 5 minutes. 
• Place all mushrooms in the glass jar, and pack medium tight. 
• Pour the hot pickling liquid over the mushrooms in the jar and allow to cool to room temperature.  Seal and place in refrigerator for at least 10 days. 
• Keep refrigerated for up to 12 months.
• Enjoy Pickled Chanterelles anytime of the year

Cocktail Pairing:

They’re Pickled Mushrooms… just have a beer and relax.

To buy your own Mule Deer Beer Please visit: https://www.wyoldwest.com/about/

Get Cooking:

As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to [email protected] and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/

Eric Sharpe

Eric is the Mule Deer Foundation Regional Director for South Dakota and Nebraska. He is a Montana and Wyoming Hunting guide in the Fall and accomplished chef. Eric attended the Culinary Institute of America Hyde Park, and Graduated with Honors, as well as Culinary Institute of America, Greystone, before studying at Le Pont Rouge, Culinary Academy, Stage, in Le Mans France. Eric is also a certified Level II WSET Wine, WSET Certified Sommelier, WSET Level I Sake. A restauranteur with over 30 Years in the food and beverage industry in some of the country’s top Michelin star and James Beard winning restaurants. Private chef, seafood, wild game and culinary entrepreneur along with fine wine and beverage consulting and sales for over 20 years.