Pickled chanterelles with raisins

4 servings

30 minutes

Pickled chanterelles with raisins is an exquisite dish of European cuisine, where the sweetness of raisins harmoniously blends with the spicy notes of coriander and the tanginess of apple cider vinegar. Historically, pickled mushrooms were popular in the northern and eastern regions of Europe as a way to preserve harvests. Chanterelles, with their delicate texture and light fruity aroma, gain a special depth of flavor from the marinade. Raisins add a subtle sweetness that softens the acidity of the vinegar and highlights the forest notes of the mushrooms. This dish is perfect as a savory appetizer, an accompaniment to meat and fish dishes, or an interesting ingredient in salads. It can be served chilled to fully reveal all flavor nuances.

Energy value per serving

• Calories: 618.3
• Proteins: 7g
• Fats: 53g
• Carbohydrates: 29.9g

Ingredients

• Shallots: 5 pc
• Chanterelles: 1 kg
• Garlic: 5 clove
• Coriander seeds: 1 tbsp
• Black peppercorns: 1 tbsp
• Apple cider vinegar: 1 glass
• Olive oil: 1 glass
• Light raisins: 95 g
• Coarse salt: 1 tsp

Cooking steps

1. Clean the mushrooms well and tear them into equal small pieces by hand, lengthwise, to resemble petals.

   Required ingredients:

   • Chanterelles: 1 kg

2. Bring a large pot of water to a boil, add the mushrooms, and cook for 1 minute. Remove from heat and use a slotted spoon to transfer the mushrooms to a colander. It's important not to dump them directly into the colander, as dirt from the mushrooms settles at the bottom. Rinse under cold water until the mushrooms are warm and let drain.

   Required ingredients:

   • Chanterelles: 1 kg

3. In a well-heated pan, lightly roast the coriander seeds. Transfer the black peppercorns to a mortar and grind them.

   Required ingredients:

   • Coriander seeds: 1 tablespoon
   • Black peppercorns: 1 tablespoon

4. In another pot, heat a small amount of olive oil over medium heat and add thinly sliced garlic and finely chopped onion. Cook, stirring, until the onion becomes translucent without browning. Add coriander, black pepper, raisins, vinegar, the remaining olive oil, and salt. Mix and bring to a boil.

   Required ingredients:

   • Garlic: 5 clove
   • Shallots: 5 piece
   • Coriander seeds: 1 tablespoon
   • Black peppercorns: 1 tablespoon
   • Light raisins: 95 g
   • Apple cider vinegar: 1 glass
   • Olive oil: 1 glass
   • Coarse salt: 1 teaspoon

5. Add the mushrooms, mix, and remove from heat. Transfer to jars or a plastic container, seal tightly, and leave in the refrigerator for 24 hours.

   Required ingredients:

   • Chanterelles: 1 kg