This is my preferred way to store extra chanterelles. The pickling preserves the texture in a way that drying and freezing can’t. When you’re ready to use them, just (dry) fry them like a fresh mushroom. I’ve kept these in the fridge for months and they’ve been absolutely fine. Adapted from Forager Chef.

Ingredients

• 2 lb chanterelles, cleaned and cut into large bite-sized pieces
• 1/2 c flavorless oil, such as grapeseed or canola
• 3 garlic cloves, thinly sliced
• 1 t kosher salt
• 3/4 c water
• 1/2 c apple cider or white wine vinegar
• 2 t fresh chopped thyme
• 1 bay leaf, dried or fresh

Instructions

1. Gently heat oil and garlic in a dutch oven over medium-low heat until garlic turns golden. (Note: take care not to burn the garlic, but do make sure it colors as this is what adds the flavor.)
2. Add mushrooms, salt, and herbs, then stir to combine.
3. Cook over medium heat until mushrooms release their liquid, wilt, and start to ever so slightly brown.
4. Add water and vinegar and bring to a rolling boil. Let cook for 5 minutes.
5. When mushrooms are done cooking, place in a quart jar and pack down.
6. Pour liquid over mushrooms and wiggle a chopstick in the jar to remove air pockets, adding more pickling liquid as needed.
7. Store in the fridge, keeping mushrooms submerged under the liquid. (Note: if you want to store these for a long time, top with extra oil to make sure the mushrooms are not in contact with the air.)