1. Clean out the chanterelles and trim them for cooking.
2. Clean and cut peaches into slices.
3. In a medium saucepot set over high heat, combine water, vinegar, salt, and sugar. Bring mixture to a boil. Add chanterelles and adjust heat to maintain a simmer. Cook for 7-10 minutes, until chanterelles have softened. Remove from heat and cool to room temperature.
4. Store in the refrigerator, and wait 3-5 days to enjoy.
Pickled mushrooms have the wonderful savoriness of fresh mushrooms, but with an extra zing and bite from the pickle brine! In this recipe, we’ve opted to bring out the sweet and fruity aromas of fresh chanterelles by adding peaches to the jar. A little thyme brings it all together for a delectable, summery treat!
Use these pickled chanterelles and peaches wherever you want to bring a little sunshine to your meals. Pair them with a soft cheese, a crisp white wine, or an assortment of nuts (might we suggest hickory nuts?). Take it the extra mile by serving the peaches over ice cream, the chanterelles in hearty pasta, and the brine in your next salad dressing.
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