Best Pickled Chanterelles Recipe

In the midst of chanterelle season, there’s a delightful, versatile recipe that’s about to become your culinary staple. With an abundant haul of chanterelle mushrooms in hand, we’ve crafted a pickled chanterelle recipe that promises to be a recurring favorite throughout the year. What’s especially wonderful about this recipe is its simplicity – it’s a cinch to whip up, and the pickled chanterelles it yields are nothing short of exceptional.

These pickled chanterelles boast a medley of flavors that include tanginess, earthiness, a hint of spiciness, and a touch of sweetness from the golden raisins. Their adaptability shines as they can be savored on their own, tossed into pasta, folded into omelets, spooned over steamed rice, or used as delectable condiments for everything from succulent steaks to various roasts and even a juicy burger. The pickling liquid, akin to a vinaigrette, can even breathe life into a bed of fresh salad greens when you drizzle it lightly with some additional olive oil.

As for the recipe’s origins, it’s one of those cherished, time-honored treasures that passed from one cook’s Moleskine notebook to another, blurring the lines of attribution. There’s a rumor that it may have roots in one of Jean-Georges Vongerichten’s books, but we can’t be entirely sure. Regardless of its genesis, consider this a heartfelt nod of appreciation to the culinary maestro. Now, without further ado, let’s delve into the steps to create this extraordinary pickled chanterelle dish.

Here’s a very simple recipe to use the glut of chanterelle mushrooms we picked the other day.  Since our chanterelle season is going on for a while, I have a feeling I’m going to be making this recipe quite a few times this year.  Happily, it’s really easy, and the resulting pickled chanterelles are really fantastic, tangy, earthy, spicy, and with just a little sweetness from the raisins.

They are so versatile – you can eat them outright, toss in pasta, throw into omelettes, pile on top of steamed rice, or use them as condiments for a steak, all kinds of roasts, or even a burger. The pickling liquid is sort of like a vinaigrette, so you could even toss a few spoonfuls with salad greens, and perhaps add a bit more olive oil to freshen it up a bit.

I’m not sure where this recipe came from.  It’s one of those recipes that got passed along from one cook’s Moleskine notebook to the next until the origin became a bit blurry.  I’ve heard it was from one of Jean-Georges Vongerichten’s books – but I don’t know for sure.  Well, if it indeed was, then consider this a credit and thanks to him.  Here’s the recipe, as adapted by me.

Pickled Chanterelles Recipe

Pickled Chanterelles Recipe


  • 2 lbs mushroom
  • 5 shallots, sliced into thin rounds
  • 5 garlic cloves, peeled and sliced into rounds
  • 1 Tablespoon whole coriander seeds, lightly toasted
  • 1 Tablespoon black peppercorn, coarsely ground
  • 1/2 Cup golden raisins
  • 1 cup cider vinegar
  • 1 cup of olive oil
  • 1 teaspoon Kosher salt


Clean the chanterelles by brushing away the dirt and lightly scraping the base.  If there’s a lot of dirt on the mushrooms, don’t be afraid to rinse them under cold water.  The mushrooms will absorb some of the water, but that sure is better than having gritty mushrooms later.  Pat the mushrooms dry and tear them by hand into large pieces (see photo).

Bring a large pot of water to a boil, add the mushroom to the pot, and let boil for 1 minute, then remove from heat.  With a slotted spoon, scoop the mushrooms into a colander.  It’s important to scoop them up and not pour them directly into the colander, as there may be excess dirt at the bottom of the pot – and you want to leave them there.  Run cold water over the mushrooms until they are tepid.  Squeeze out excess water from the mushrooms and let them drain on the colander.

In another pot, pour in just a tiny bit of the olive oil, add the garlic and shallots, and cook, stirring constantly, over medium heat until the shallots are translucent.  Don’t let them pick up any color, turn the heat down a bit if they begin to turn brown.  Add the pepper, coriander, raisins, vinegar, olive oil, and salt.  Stir to blend and bring to a simmer.

Pickled Chanterelles Recipe
Pickled Chanterelles Recipe

Add the blanched mushrooms, stir to blend, and remove from the heat.  Transfer the mushroom into a glass or ceramic container.  Cover and let them rest in the fridge for 24 hours before using.  They can be kept covered in the fridge for months, although I promise you’ll finish them way before that.

This recipe is also great for other wild mushrooms, even a mélange of them.  If you’re using different types of mushrooms, I’d blanch them separately to make sure you get the right consistency for all of them.

In closing, this pickled chanterelle recipe brings together the earthy essence of chanterelles, the zing of vinegar, the warmth of spices, and the sweet notes of raisins, creating a harmonious symphony of flavors. It’s an ode to simplicity and versatility, showcasing the extraordinary ways in which chanterelles can elevate your dishes. Whether they grace your dinner table as a standalone delicacy, find their way into your morning omelet, or add a burst of flavor to your midday salad, these pickled chanterelles are a true kitchen gem.

With the essence of foraged, wild mushrooms, this recipe transcends the chanterelle season, allowing you to savor the fruits of your labor for months to come. And if you ever find yourself with a mixed collection of wild mushrooms, don’t hesitate to adapt this recipe; it’s perfect for creating a medley of flavors and textures. So, set forth with your mushrooms, let the pickling magic commence, and discover the gastronomic delight that is pickled chanterelles. Your culinary journey is about to get a whole lot more exciting!


Delightful Pickled Chanterelles Recipe – A Must-Try Culinary Gem!

Rated 5.0 out of 5
October 23, 2023

This is an extraordinary pickled chanterelles recipe, and it has truly become a kitchen revelation. The combination of earthy chanterelles, zesty vinegar, and a touch of sweetness from the golden raisins is a flavor explosion like no other. It’s incredibly versatile and elevates every dish it touches – from pasta to omelets, steamed rice, and even as a savory condiment for meats.

The step-by-step instructions make it a breeze for both novice and experienced cooks to create this culinary masterpiece. What’s more, it keeps well in the fridge, promising months of gastronomic delight. If you’re a mushroom enthusiast, this recipe is a game-changer, and I highly recommend giving it a try. Your taste buds will thank you!


A Delectable Discovery for Mushroom Enthusiasts!

Rated 5.0 out of 5
October 23, 2023

I stumbled upon this fantastic pickled chanterelles recipe, and it’s become a true game-changer in my culinary repertoire. The recipe is incredibly easy to follow, and the results are nothing short of mouthwatering. These pickled chanterelles are a medley of flavors – tangy, earthy, with a hint of spice and a touch of sweetness from the golden raisins. What’s even more delightful is their versatility; I’ve enjoyed them on their own, in pasta, omelets, and even as a condiment for various dishes.

The origin of this recipe may be a mystery, but the credit for its deliciousness is undeniable. It’s perfect for making the most of the chanterelle season, and the pickling liquid doubles as a vinaigrette for salads. Trust me, these pickled chanterelles are a gourmet delight that you’ll want to share with friends and family – they won’t last long in your fridge!


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