Plain girolle or chanterelle mushrooms Recipe

When your foraging brings in the best wild mushrooms, you need to know how to preserve them safely. The advantage of canning them at home is that you can eat your girolle or chanterelle mushrooms whenever you want.


Difficulty
level

Users
rating

Preparation
time

30 min
Heat treatment time
1h45


Plain girolle or chanterelle mushrooms

Ingredients list

Girolle or chanterelle mushrooms

Salt

Vinegar

Number of servings

several

Jar suggestion

Le Parfait Super Terrines
All products


Preparation

  1. As soon as they are picked, remove the mushroom stalks and rinse them under the tap. Blanch them for about 5 minutes in boiling water to which you will have added some vinegar or lemon juice.
  2. Remove them from the hob and immediately cool them under the cold-water tap.
  3. Arrange the mushrooms in Parfait Super jars without excessively squashing them and cover them with boiling brine of 15g salt/litre up to 2 cm from the edge.
  4. Close and immediately proceed with heat treatment for 1 3/4 hours at 100°C.

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