These past few wild chanterelle seasons here in the Pacific Northwest have been completely off the hook. The forest floors have been extremely generous. Every time I ventured out into my favorite spots I was quickly faced with full baskets and buckets. And I mean full 60, sometimes 80 and 100 pounds plucked in under a four-hour period. One of the highlights of these plentiful seasons is the abundance of the white chanterelles, Cantharellus subalbidus, a pleasant change from all the ‘skid road gold’ of several years’ past. Each season for over 20 years I have harvested plenty of Pacific Golden chanterelles and  Cascade chanterelles, some Violet Pig ears, literally tons of yellow foot chanterelle but my local spots never yielded many whites. In less than a week dogged determination, misguided treks down annually visited trails, wet and windswept, but rarely an empty bucket. Always a pleasure foraging the Pacific Northwest far & wide for my favorite forest floor bounty the three types of chanterelles mention have been my top 3 favorites for over 25 years now. I’m very thankful I came from a family that enjoyed foraging for wild edibles; in particular, wild mushrooms and truffles. Their flavor is reminiscent and associated with the territory that these wild foraged chanterelles are found in, giving up earthy, woodsy umami bombs. 

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Combining these undertones and overall nuances with flavors of the Pacific Rim and Asia are easily achieved. I have found myself putting up (that means canning to all you millennials) sometimes well over 60 quarts of these sweet and spicy snackables per season. If gifted a jar of these delicious red beauties you should consider yourself very lucky, consider yourself part of that inner circle. While on the last foraging forays of the year I continually hope in the back of my mind that next season will yield as many baskets and buckets full. But in the meantime, I tried to enjoy this siracha pickled chanterelle recipe. If you’re an avid forager, once you have enough chanterelles try a batch by increasing the amount of sriracha to half cup, it is a pleasant heat increase. You will be surprised by the simple manipulation of this recipe and ingredients and what you can achieve in these changes. Enjoy these pickled sriracha chanterelles on a meat + cheese board, alone on crackers, in ramen or stir-fry, or on a composed salad. Enjoy, until next chanterelle season.

Recipe

Prep Time: 30 – 35 minutes
Cook Time: 30 minutes
Yield: 6 to 8 pint jars
Total THC/CBD: depends on how much thc sriracha is used

Equipment Needed:

  • 6 to 8 pint jars with lids
  • large stock pot
  • canning tongs
  • canning funnel
  • very large sauté pan  (use 2 if needed)
  • measuring cups + spoons, a slotted spoon
  • chef’s knife, cutting board

Provisions Needed:

  • 3 lb wild foraged chanterelles (#1 buttons, broken down into the size of a quarter)
  • 3 cups rice wine vinegar
  • 2 tbsp tamari or soy sauce 
  • 2 drops true terpenes myrcene 
  • 1 cup cider vinegar
  • 2 cups water
  • 1 cup organic cane sugar
  • 1/2 cup sriracha 
  • 1 tbsp jacobsen sea salt
  • 2 tsp whole black peppercorns
  • 2 tbsp green coriander seeds 
  • 1/2 cup fresh cilantro (rough chopped)
  • 1/2 tsp turmeric 
  • 1 bay leaf or kaffir lime leaf
  • 2 tbsp dry garlic bits
  • 3 tbsp dry onion bits
  • 2 tbsp coriander seeds
  • 2 tsp red pepper flakes 

Things to Add to Each Jar:

  • 3 x 3″ fresh cilantro sprigs 
  • 1 bay leaf or kaffir lime leaf
  • 1 tsp coriander seeds 
  • 2 clusters fresh green coriander seeds 
  • 1/2 tsp coriander seeds 
  • 4 to 6 drops fairwinds cannabis thc sriracha 

How to Make It:

  1. Prepare each empty jar by filling them with the above listed dry ingredients.*
  2. Over medium high heat dry sauté all of the mushroom pieces until they give up thier liquid, about 10 to 15 minutes.
  3. This step is crucial when pickling chanterelles.
  4. Once they’ve given up most of their liquid, sauté them for 4 more minutes to dry them out. 
  5. Add the remaining ingredients to the pan with the mushrooms and bring to a boil.
  6. Reduce the heat and simmer 15 minutes, turn off the heat. let rest another 15 minutes.
  7. Turn the heat back up for 10 minutes to warm ingredients. 
  8. Turn off the heat, fish out the mushrooms with a slotted spoon, pack them firmly into each jar, leaving a minimum of a half an inch headspace.
  9. Ladle the remaining liquid into each jar making sure it covers the mushrooms.
  10. Wipe the rims of each jar, place the lids on and seal fingertight.
  11. Process the jars in a boiling water bath for 15 minutes. 
  12. Remove and let rest for 2 hours.
  13. Tighten the rims and put the jars up in your pantry.

*Enjoy these sriracha pickled wild chanterelles on an artisan meat + cheese board, on crackers, on a sourdough grilled cheese, in ramen + stir fry or on a composed seasonal salad… 


About Chef Sebastian Carosi

Chef Sebastian Carosi…. 
A short-order cannabis revolutionary… 

A farm raised old-school culinary professional with over twenty-five years in the restaurant + hospitality industry, a pioneer in the countries farm 2 fork movement… Originally from providence Rhode Island, up on federal hill and the mafia ran red sauce pasta houses of little Italy… Chef Carosi earned his culinary + hospitality degree from western culinary institute in the lush green city of Portland, Oregon… He did several apprenticeships in Sardinia, Italy at his family’s agritourismo… Is one of three trained shaker chefs left in the world… Has cooked from coast to coast and several countries outside of the united states… He has operated the entire spectrum of food service facilities, from multi-million-dollar mega resorts to thriving intimate neighborhood eateries, always with a direct link to every local food source + farmer that can feasibly supply his needs…. Chef Carosi is an avid pacific northwest forager and wildcrafter, living off the grid for several months each year in the foothills of mount st. Helens…. These wild edibles are expressed throughout his hyper seasonal menus…. Cooking with cannabis since the mid 90’s Chef Carosi currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research + development, cannabis production kitchen design + upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations + formulas, production schedules + staffing needs, production equipment training, conference cooking demonstrations, full spectrum cannabis consumption, responsible diabetes control through cannabis, private cannabis dinners, cbd + terpene fortified cocktails + mocktails, everyday cooking with cannabis and the health + nutritional benefits of cannabis in your kitchen…. You can read his regular cooking with cannabis column in the pages of maximum yield magazine here in the us and in Canada… Or find his chronic cannabis creations in the pages of Kitchen Toke Magazine, Cannabis Magazine, Tokewell Magazine, Marijuana Venture Magazine, Civilized, Weed World Magazine, The Emerald Magazine, Soft Secrets, The Clever Root, Stoned Daily And The Green Greek Magazine In Greece … You can find him doing sustainable grub cooking with cannabis, terpene fortified culinary demonstrations at the Seattle Hempfest, The Boise Hempfest, The Oregon Hempfest, The Auto Flower Cup, The Oregon Hemp Convention, The Texas Hemp Convention and regularly at the Northwest Cannabis Club in Portland, Oregon… He shares most of his terpene fortified recipes on Instagram @chef_sebastian_carosi

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