Sriracha Pickled Chanterelles

Name: Sriracha Pickled Chanterelles
Yield: 3 Pints
Cuisine: American
Ingredients: 1 tablespoon tamari or soy sauce; 1½ cups seasoned rice wine vinegar; 1½ pounds chanterelle mushrooms, cleaned and cut to about the size of a quarter; ¼ cup roughly chopped fresh cilantro stems; ½ cup granulated sugar; ½ cup apple cider vinegar; 1 tablespoon tamari or soy sauce; 1 teaspoon whole black peppercorns; 1½ teaspoons sea salt; 2 tablespoons sriracha, or more, as desired; ¼ teaspoon turmeric; 1 tablespoon dried garlic bits; 1 bay leaf or kaffir lime leaf; 1 bay leaf or kaffir lime leaf; 1 tablespoon fresh green coriander seeds (optional); ½ teaspoon red pepper flakes, or more, as desired; 3 to 4 fresh cilantro sprigs; 1½ tablespoons dried onion bits; 1 tablespoon dried coriander seeds; 3 to 4 clusters fresh green coriander seeds (optional); 1½ teaspoons dried coriander seeds; 3 to 4 bay leaves or kaffir lime leaves; 3 to 4 bay leaves or kaffir lime leaves

Preparation info

3 Pints

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

Of all the mushrooms in the world, the Pacific golden chanterelle is my favorite. In season, it makes up probably 80 percent of my diet! Nothing ever comes close to the fruity taste; I can still visualize the first chanterelle I ever found. You can make this recipe with any kind of chanterelle, but I make it with what I find locally: Pacific golden chanterelles, Cascade chanterelles, or white chanterelles. Although it’s made with sriracha, the heat is in no way overbearing, and it is especi

Ingredients

Americas
United States
Oregon
Preserve
Vegan

Ingredients

Method