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@northamericanmyco

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This is day two in a three part series of how far one pound of chanterelles can be stretched. Yesterday I @foxamongbears made Essence of Chanterelle salt by salt curing the fresh chanterelles for a few days and cooking the liquid pulled out of them back into salt over low heat. The salted chanterelles themselves are added to a pot of boiling vinegar. I used 750ml of white balsamic because it doesn’t completely mask the chanterelle flavor. After adding the chanterelles, let them cook at a rolling boil for 10-15 minutes. Strain them, reserving the chanterelle vinegar for another process. Put the pickled chanterelles in a glass jar and cover with your favorite oil. I used olive oil in this batch. The finished preserva has a counter shelf life of 6 months or a year in the fridge. Is amazing on pizza or in salads or with charcuterie plates. I also love adding them to grilled cheese. Photos: 1) salt cured chanterelles in a plowl made by @smazourekmakespots 2) 750ml white balsamic vinegar about to be brought to a boil 3) Chanterelles at about the 10 minute mark, has reduced by 1/3. 4) Strained, pickled chanterelles in a Ball jar 5) Pickled chanterelles covered in olive oil 6) better photo of same thing haha 7) chanterelle preserva in all its glory. Once you finish the jar, any leftover oil is basically a chanterelle oil and vin dressing. Is amazing on roasted veg or as a simple salad dressing. Big ups to @chaunbescos for teaching me how to make this years ago. Has been a favorite in our household ever since. Happy belated birthday, brother! :) #chanterelles #preserva #pickling #preservation #notevenonekojiinput #northamericanmycologicalassociation #fermentedforest #bescosbrand