Preserving the bounty

[KDdid]

Mushrooms are ephemeral, and when it's over, well, you miss them. I've tried various methods for saving them for winter, but every method has left me feeling like they are just best eaten fresh. However the last few years have me coming around on a new technique. I now cook more than I want at any given time, and after I save out all I can eat, the remaining shrooms go on waxed paper into the freezer. When I have enough to make a serving, I vacuum seal a bag full. Come February, I thaw them, and pop them into a 375 degree oven while some bluegill fillets are dancing in oil on the stovetop. Heavenly.
So far I've done this with oysters , morels, chanterelles, and hens.

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[KDdid]

Here's another option: pickled chanterelles!

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[Catscratch]

Pickled? I'm curious as to how that tastes.

I make large batches of chanterelle risotto and freeze them in 1 gallon ziplocks. Instant side for a steak and potato in the mid of winter.

 

[KDdid]

I got the recipe for pickling chants from Hank Shaw's Hunter Angler Gardener Cook. Sweet/sour, thyme, peppercorns. Good chilled on a relish tray.


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[rocksnstumps]

Pickled shrums belong in Old Fashioneds although most of those are just regular ole button mushrooms.

 

[Telemark]

How do the pickled chants taste?

I just freeze chants raw. Drying ruins them.

 

[KDdid]

They’re pretty tasty, just not really appealing to the eye. https://honest-food.net/pickled-chanterelle-mushrooms-recipe/
Since I gave some of these away as gifts, I processed them in a water bath to preserve them, but for my personal use I’m going to cover in the pickling brine and refrigerate them next summer. I think they will be less soft that way.

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