Recipe: Chanterelles in vinegar
Recipe for vinegar chanterelles, picked up this morning in the woods, 4 hours for a large handful of chanterelle mushrooms, but very fresh, a push in the night. Chanterelles chanterelles the name varies according to the regions, but I assure you the taste does not change. I always keep the less beautiful chanterelles to prepare them in vinegar, I fill my jar as and when I harvest. I love serving a homemade terrine with my vinegar products, vinegar chanterelles are my favorite.
Recipe ingredients
- 500 gr of chanterelles
- 40 cl of white vinegar with honey
- 1 tablespoon of brown sugar
- 1 tablespoon of red berries
- 1 teaspoon ground pepper
- 1 bay leaf
- 1 stalk of tarragon
Instructions
- Heat the vinegar and sugar in a saucepan.
- Simmer for 3 minutes.
- Add the bay leaf and let it infuse a little.
- Set aside on a window sill, so that the liquid cools.
- Rinse the tarragon stalk with clean water.
- Dry the aromatic herb with food paper.
- Scrub the chanterelles with a mushroom brush.
- Cut the base of the mushroom (unless like me, you cut them with a knife in the forest.
- Scrape the foot gently with the tip of a knife, if necessary.
- Cut the larger chanterelles in half.
- Scald the jar, then dry it.
- Install the tarragon stalk so that it is over the entire height of the jar.
- Pour in the red berries and peppercorns.
- Gently place the chanterelles at the bottom of the jar.
- Pour the cold vinegar over the chanterelles.
- Reserve under cover for 3 to 4 weeks.
- Enjoy your chanterelles, until the next harvest of the following year.
Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 6
5 star rating: 1 review
What wine to drink with: Chanterelles in vinegar
My favorite wine for this Alsace Pinot blanc recipe: Pinot blanc grape (klevner)
Temperature between 10 ° and 12 °
In the woods
Chanterelle
Brush the chanterelles
Cut off the feet
Ready
Rinse the tarragon
Heat the vinegar
Store the chanterelles
Add the aromatics
Red berries
Peppercorns
