Chanterelle Season in New York seemed as fleeting as a New York Minute. I really only saw them at the market for a week. Similarly the same goes for Black Trumpet mushrooms (Black Chanterelles), which I devoured the moment I brought them home quickly sautéed in butter.
I wanted to do something special to this batch of mushrooms. So I decided to pickle them. It took about two weeks to eat them which is a much longer shelf life that the few days if you’re lucky, in your vegetable drawer.
Chanterelles Pickled with Honey and Cardamom.
96 g Chanterelles, Fresh and Cleaned
225 g Honey, I used a raw flower honey, but anything you have works.
325 g Apple Cider Vinegar
15 Coriander Seeds
4 g Cardamom Ground, If you can find whole cardamom pods awesome, use that.
- Slice the Larger Chanterelles lengthwise, leave smaller ones whole.
- In a small pot, cook the honey until amber or at least two shades darker than the honey you use. If you’re using a darker honey, such as buckwheat boil for 30 seconds. I would be cautious of going overboard.
- Remove from heat and add vinegar. Things will get intense at this point don’t worry keep stirring, as the mixture calms down.
- Mix in the Coriander and Cardamom.
- In a heat proof container, ideally a mason jar, pour the hot liquid over the mushrooms.
- Allow the jar to cool. Seal and refrigerate at least 3 days before opening.
- Store for up to 3 months in refrigerator. I could only wait two weeks!
Adapted from Crave: The Feast of the Five Senses. I worked for Ludo Lefebvre a few years ago at his restaurants Petit Trois and Trois Mec, and it was one of the most memorable experiences in my life. I highly recommend his book, and eating at all of his restaurants.
Below, you’ll see my brunch. Sourdough rye, chèvre, and our mouth-watering Chanterelles.