My favorite aisle in the grocery store is the gourmet condiments section, the one with artisan pickles, mustards, and spreads. I don’t think I’ve really detailed my affinity for composing the ultimate snack board, but I take pride in selecting the perfect ingredients, especially a selection of pickled items. If you’ve ever ventured down my favorite aisle you probably noticed how pricey some of these items can be; and to be completely honest, it’s easy to select something really isn’t worth the price, which is why I flipped when I came across this pickled chanterelle recipe over at Chez Pim. Perfect for a fun weekend project, perfect for a snack board.
I’ve been positively green with envy as I follow Pim’s tweets on her mushroom foraging excursions, and while I wasn’t able to find these little treasures on my own, I did find a nice selection at the Ferry Building market last weekend. I hope to do a few more batches before the chanterelle season is over, but the good news is that this recipe would work on any variety of mushroom.
Here’s my take on the recipe via Pim, who believes this may have come from Jean-Georges. As always I added a dash of red pepper flakes and a touch of agave.
– 1 pound chanterelle mushrooms
– 2 shallots, thinly sliced
– 3 garlic cloves, thinly sliced
– 2 teaspoons toasted whole cumin seeds
– 2 teaspoons black pepper, coarsely ground
– 1 teaspoon crushed red pepper flakes
– 1/4 cup currants
– 1/2 cup cider vinegar
– 1/2 cup extra virgin olive oil
– 1 teaspoon salt
– 2 teaspoons agave syrup
Clean the chanterelles by brushing away any dirt. As I don’t have a brush I used a damp cloth at first and then ran them underwater. Luckily Pim says this is perfectly acceptable and while they will absorb some water it’s important to remove and granules of sand and dirt. Pat them dry and tear into large pieces. (This was so rewarding. Something about having to be delicate but also feeling the spongy flesh tear away. Therapeutic!)
Bring a pot of water to a boil and add the mushrooms for 1 minute. Remove with a slotted spoon and rinse until you are able to handle them. Squeeze out the excess water and set aside.
Tip: Do not pour into a colander as some dirt will collect at the bottom of the pot.
In a separate pot add a tablespoon of olive oil and bring to temperature. Add the shallots and garlic and sautee until translucent, careful not to brown them; adjust the heat down if necessary. Add the remaining ingredients and simmer. Add the blanched mushrooms, stir to incorporate and remove from heat. Set aside to cool slightly.
Pour into an airtight glass container and refrigerate for 24 hours before using. I cheated and had some after only a few hours and they were wonderful! They’ll keep in the fridge for a few weeks (just in case you’re trying to ration them).
A few serving suggestions:
– snacking (with rustic bread, cheese, pate!)
– with pasta and fresh herbs
– on a sammie
– with your favorite salad
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