Salt-Cured Chanterelles -
The Oregonian's Bill Monroe!

Go Back > Ifish Fishing and Hunting > Ifishers Recipes!

Thread Tools Search this Thread Display Modes
Old 09-13-2019, 08:21 PM   #1
Ifish Nate
shanem's Avatar
Join Date: Jun 2010
Location: Lake Oswego, OR
Posts: 2,104
Default Salt-Cured Chanterelles

Since it is chanty season here is a great way to preserve them for several months.

get a mixing bowl and some non-iodized salt. Pour salt in bowl then toss a few chanterelles in and coat completely. Place coated mushrooms in a large glass jar. Repeat until jar is full then place a canning weight to hold them down. The salt will start to draw the moisture out which is what you want. The water from the mushrooms will eventually cover the mushrooms. After a day you can usually get more mushrooms into the jar once they shrink up a bit. Place jar in the fridge and it will keep for months.

After a couple days you can use them. Pull out mushrooms and rinse then place in a bowl of fresh water for a couple hours. Change the water hourly. After 2-4 hrs you can just eat them as-is or sauté them if you want in a dish. They are pickled and once rinsed in fresh water are really good as is but sautéed works well too.

Sent from my iPad using Tapatalk

If opportunity doesn't knock, build a door. -Milton Berle

Last edited by shanem; 09-14-2019 at 05:33 AM.
shanem is offline   Reply With Quote
Sponsored Links

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Cast to

All times are GMT -8. The time now is 03:36 AM.

Terms of Service
Page generated in 0.46346 seconds with 17 queries