Norwegian trumpet chanterelle marmalade crosses the Atlantic

Soppdagelse’s New York correspondent was so intrigued by the Norwegian trumpet chanterelle marmalade recipe that she is taking it to the New York Mycological Society dinner tomorrow night. She describes the marmalade as “intense and addictive”.


Chanterelle marmalade
800 g fresh chanterelles (and/or winter chanterelles)
1 onion, chopped
1 carrot, chopped
8 prunes (or apricots, raisins etc), chopped
1 Tbs rose pepper 
1 Tbs black pepper
1 tsp cayenne pepper (I used smoked Spanish paprika powder)
1 Tbs fresh ginger, grated
1 stick of cinnamon
4 cardammon pods
4 whole cloves
1 laurel leaf
1 Tbs horse radish, grated (optional)
1 tsp mushroom extract (optional, otherwise use mushroom soy from the Oriental supermarket)
2 tsp salt
0,4 liter water
0,25 liter vinegar (prefably 12%, but the normal 7% works just as well)
400 g sugar
1. Clean the mushrooms. Boil for a couple of minutes. Strain. (If using dried mushrooms: rehydrate them in 1 liter of water. Heat. Boil for a couple of minutes and strain. As a general rule, dried mushrooms are a tenth of their weight when fresh).
2. Squeeze the mushrooms dry. Chop into pieces. 
3. Make the syrup. Boil all the ingredients together until you get a clear, sticky liquid.
4. Add the onions, horse radish and ginger into the syrup. Then add the mushrooms, prunes, onions and the rest of the ingredients.
5. Simmer for 1 1/2 hours until you get a “marmaladish” consistency.
6. Pour into clean, sterilized jars. Will keep refriegerated for 1 year. 
7. Enjoy with blue cheese or with vanilla ice cream! NB. This is a “potent” marmalade. A little will go a long way. You can halve the above recipe and still have enough to wow your guests for a long while.