Photo by chef sebastian carosi
Provenance of Dish
With an over-abundance of three different kinds of wild chanterelles it was only natural to develop many different pickled chanterelle recipes. This sriracha pickled recipe quickly became the favorite among local foragers and pickle connoisseurs. This recipe works well with Pacific Golden Chanterelles, Cascade Chanterelles and White Chanterelles. Although made with sriracha the heat is in no way overbearing. Enjoy these sriracha pickled wild chanterelles on an artisan meat + cheese board, on crackers, on a sourdough grilled cheese sandwich, in your favorite ramen or on a composed seasonal salad.
Recipe
Ingredients
3 lbs wild foraged chanterelles (#1 buttons, broken down into the size of a quarter)
3 cups seasoned rice wine vinegar
2 tbsp tamari or soy sauce
1 cup apple cider vinegar
2 cups water
1 cup granulated sugar
1/2 cup sriracha
1 tbsp sea salt
2 tsp whole black peppercorns
2 tbsp green coriander seeds (optional, if available from your garden)
1/2 cup fresh cilantro (rough chopped)
1/2 tsp turmeric
1 bay leaf or kaffir lime leaf
2 tbsp dry garlic bits
3 tbsp dry onion bits
2 tbsp coriander seeds
2 tsp red pepper flakes
(things to add to each jar*)
3 x 3" fresh cilantro sprigs
1 bay leaf or kaffir lime leaf
2 clusters fresh green coriander seeds (optional, if available from your garden)
1/2 tsp coriander seeds
Instructions
Prepare each empty jar by filling them with the above listed dry ingredients.*
Over medium high heat dry sauté all the mushroom pieces until they give up their liquid, about 10 to 15 minutes.
This step is crucial when pickling chanterelles.
Once they've given up most of their liquid, sauté them for 4 more minutes to dry them out.
Add the remaining ingredients to the pan with the mushrooms and bring to a boil.
Reduce the heat and simmer 15 minutes, turn off the heat. let rest another 15 minutes.
Turn the heat back up for 10 minutes to warm ingredients.
Turn off the heat, fish out the mushrooms with a slotted spoon, pack them firmly into each jar, leaving a minimum of a half an inch headspace.
Ladle the remaining liquid into each jar making sure it covers the mushrooms.
Wipe the rims of each jar, place the lids on and seal finger tight.
Process the jars in a boiling water bath for 15 minutes.
Remove and let rest for 2 hours.
Tighten the rims and put the jars up in your pantry.
