In this edition of Cooking with Cannabis, Chef Sebastian Carosi – the short -order cannabis revolutionary – gives The Bluntness his recipe for Sriracha Pickled Wild Chanterelles
Each season for just over 20 years I have harvested plenty of Pacific Golden Chanterelles and Cascade Chanterelles, and tons of the Yellow Foot Chanterelle. Their flavor is reminiscent and associated with the territory that these wild foraged chanterelles are found in, giving up earthy, woodsy umami bombs.
If gifted a jar of these delicious red beauties at an event or foray, you should consider yourself very lucky, consider yourself part of that inner circle, the in crowd.
While on the last foraging forays of the year I continually hope in the back of my mind that next season will yield as many full baskets and buckets of wild chanterelles. But in the meantime, I’ll share this siracha pickled chanterelle recipe.
If you’re an avid forager, once you have enough chanterelles try a batch by increasing the amount of sriracha, it is a pleasant increase of heat. You will be surprised by the simple manipulation of this recipe and ingredients and what you can achieve in those changes.
Enjoy these pickled sriracha chanterelles on smashed avocado toast, on a meat + cheese board, alone on crackers, in ramen or stir-fry, or on a composed seasonal salad. Until next Chanterelle season!
1. Prepare each empty jar by filling them with the above listed dry ingredients. *
2. Over medium high heat dry sauté all the mushroom pieces until they give up their liquid, about 10 to 15 minutes.
3. This step is crucial when pickling chanterelles.
4. Once they have given up most of their liquid, sauté them for 4 more minutes to dry them out.
5. Add the remaining ingredients to the pan with the mushrooms and bring to a boil.
6. Reduce the heat and simmer 15 minutes, turn off the heat. let rest another 15 minutes.
7. Turn the heat back up for 10 minutes to warm ingredients.
8. Turn off the heat, fish out the mushrooms with a slotted spoon, pack them firmly into each jar, leaving a minimum of a half an inch headspace.
9. Ladle the remaining liquid into each jar making sure it covers the mushrooms.
10. Wipe the rims of each jar, place the lids on and seal finger tight.
11. Process the jars in a boiling water bath for 15 minutes.
12. Remove and let rest for 2 hours.
13. Tighten the rims and put the jars up in your pantry.
To learn more about Chef Carosi, visit his Camp Ruderalis website or follow him on Instagram.
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