Pickled Chanterelles with King Oyster, Bagna Cauda & Toasted Rye

Feeds 1 - 2 people
Prep time 45m
Cook time 20m

Description

This dish shows you some alternative ways of how to cook and serve mushrooms. Pickling delicate yellow leg chanterelles is an excellent way to gently cook and also preserve them. You can also use this method with other types of mushrooms. In this recipe, the chanterelles are served alongside salted king oysters and a smoky black garlic bagna cauda, topped with toasted rye flakes. Salting the king oyster mushrooms brings a different texture to the plate. This dish is a beautiful combination of tart, sweet and smokiness with a touch of crunch from the rye. All the elements in this dish can be prepared in advance and then plated up at room temperature when ready to serve. These pickled chanterelles can also be scattered on top of salads or stirred into pasta and are particularly delicious with soft creamy cheeses.

Ingredients

Pickled chanterelles:
100g Chanterelles, cleaned with a soft mushroom brush
1 tsp Coriander seeds, lightly crushed
240g Caster sugar
300ml Water
600ml Apple cider vinegar
4 Earl Grey tea bags
Black garlic bagna cauda:
200ml Whole milk
1 Bay leaf
2 Garlic cloves peeled
2 black garlic cloves or 10g black garlic paste
2 Anchovies
100ml Extra virgin olive oil
2 King oyster mushrooms, thinly sliced
20g Rye flakes, toasted
A pinch of Sea salt and pepper

Method

For the pickled chanterelles:
Carefully slice any of the larger chanterelles in half. Lightly toast the coriander seeds in a dry pan. Add the caster sugar, water and coriander seeds to a saucepan and heat on a medium-high heat until the sugar dissolves. Strain off the coriander seeds.
Pour in the vinegar (add it at this stage to avoid the vinegar smell taking over the kitchen) along with the Earl Grey tea bags. Stir well then add the chanterelles.
Cover with a lid and set aside to pickle for 10 minutes. After 30 minutes remove the tea bags. Keep the chanterelles covered in the pickle until ready to serve. Before serving, drain them and dress with a dash of olive oil.
For the black garlic bagna cauda:
In a small pan, add the milk, bay leaf, both types of garlic and the anchovies. Heat over a medium heat for around 15 minutes, until the garlic has softened.
Remove the bay leaf and transfer to a blender or food processor. Blend until smooth.
Slowly trickle in the olive oil and blend until it is emulsified. Season to taste with salt and pepper.
For the salted king oyster:
With a mandolin, thinly slice the king oyster lengthways. Weigh the mushrooms and then vac pack with 2% of their weight in fine salt.
Alternatively you can sprinkle the sliced king oysters with a thin layer of fine sea salt and massage it into the flesh. Set aside for 20 minutes and rinse off the excess salt and gently pat dry before serving.
Toast the rye flakes in a dry pan, until lightly toasted.
Assemble the dish by starting with the bagna cauda on the plate, then scatter the pickled chanterelles, salted king oysters and finish with a sprinkle of the toasted rye flakes. To adapt this dish into a main course you could serve it with a portion of cep gnocchi or seared chicken.

Pickled Chanterelles with King Oyster, Bagna Cauda & Toasted Rye

Share with your friends