Chanterelle marmalade in the making

Time to make this year’s marmalade.

Chanterelle marmalade
800 g fresh chanterelles (and/or trumpet chanterelles)
1 onion, chopped
1 carrot, chopped
8 prunes (or apricots, raisins, dates 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
I made the syrup less sweet this time around:
0,6 liter water
0,05 liter vinegar (12%, I assume the normal 7% would work as well, but you have to do the math)
350 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. Use a tiny serving spoon. 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.
Add chanterelles. Simmer for 1 1/2 hours.



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  1. Pingback: Three courses of mushrooms | Fun with fungi

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