1 June 2008

The Spring Girolles or Chanterelles are in the woods !


Slug on a Chanterelle, originally uploaded by hardworkinghippy.

With all the rain we've been having it's inevitable that the mushrooms have to be good this spring. We've been out gathering Chanterelles and got a good enough haul to make it worthwhile bottling some for keeping all year round.

Cleaning Spring Chanterelles or GirollesThese ones were full of water so we left them on the terrace to dry out slightly then cleaned them with a soft brush and removed any eaten pieces or damaged parts ready for cooking.


I cook them before bottling because if you put them straight into the jars then sterilise them the mushrooms reduce so much in size that you only have a third of a jar-full and lots of water - wasting space and fuel in the process. I do the mushrooms in batches in a small knob of duck or goose fat and heat them gently at first to get rid of the water then fry them until they're golden brown. I then spoon them into jars, cover the jars and sterilise them while they're still piping hot for about 35 minutes.
Sterilised jars of Chanterelles ready to storeChanterelles stored like this can be kept in a dark cellar for a very long time and taste just like fresh ones when you open the jar.
Cooking them ready to eat means you can have a mushroom omelette ready within minutes of opening the jar. I also add Chanterelles - which go really well with creamy dishes - to sauces and stews. Even just par-boiled potatoes with mushrooms fried in a bit of goose fat make a tasty and interesting meal. It's so nice to have something delicious to eat when it's not mushroom season.

5 comments:

MrsL said...

Lovley post, very interesting! is it worthwhile bottling any other mushrooms? Must have a go at this.

Sarah D

La Ferme de Sourrou said...

Hello Sarah, lovely to hear from you !

Yes - Ceps are brilliant bottled and there's a post in the blog about them here:

http://lafermedesourrou.blogspot.com/search?q=ceps

They take slightly longer to cook, but - same as Chanterelles - simmer at 100° for about 35 mins unless you've a pressure canner.

Irene x

Robbyn said...

What gorgeous mushrooms! I didn't know you could can them without the liquid

Katie said...

long time no see!
funny that you call it bottling. we call it canning, although there are no cans involved. my mom could never figure that one out. she called it jarring!
looks like y'all have been very buisy.

MrsL said...

Thanks Irene, will definitely be giving this a go. No pressure canner - just a load of Kilners and a Rayburn! will let you know how I get on. Still enjoying your great blog, I find it inspiring.

Sarah

I've always wondered about the canning name too, katie; it's bottling in this house too.

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