Pickled Whiteshell Chanterelles

My aunt and uncle have an amazing mushroom-picking spot in the Whiteshell, and they are good enough to share when they have had their fill (if you are really lucky, they will invite you to pick with them!).

They are happy to eat them all summer, sautéed in a bit of butter and garlic, but mushrooms are the one thing I love to pickle! I have tried a few recipes and picked what I love from each to adapt them into this one. They are ready after only 24 hours and taste amazing with crackers or a fresh baguette.

PICKLED WHITESHELL CHANTERELLES
1 lb chanterelle mushrooms
2 small shallots, thinly sliced
5 garlic cloves, thinly sliced
2 tsp toasted whole coriander
2 tsp black pepper, coarsely ground
10 all spice berries
3 small radishes, halved and thinly sliced
1/2 cup cider vinegar
1/2 cup extra virgin olive oil
1 tsp salt
1 tsp honey

Rinse chanterelles and rip into large pieces. 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 2 tbsp of olive oil and bring to temperature. Add the shallots and garlic and sauté until translucent, being 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 jar and refrigerate for 24 hours before using. They will keep in the fridge for a few weeks.