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Breakfast from chanterelles
A ready-made cold appetizer of chanterelles - just sprinkle it with herbs or onions and enjoy the summer taste in winter!
How to cook Breakfast from chanterelles
Step 1
Peel the chanterelles, rinse well under running water. Put in a saucepan, add oil, put on fire.
Step 2
Bring to a boil, add salt (well salted), peppers, garlic and boil at a low boil for about an hour. Put the finished chanterelles in sterilized jars on the shoulders, add vinegar on top, cork.
Breakfast from chanterelles - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute with other wild mushrooms like porcini or morels, or even common mushrooms like cremini. Adjust cooking time as needed, as different mushrooms may cook faster or slower.
When properly sterilized and sealed, they can last up to 6 months in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.
Yes! Simply omit the butter and use a plant-based oil like olive or sunflower oil. The vinegar and seasoning will still provide great flavor.
Absolutely! Reduce or omit the peppers for a milder version, or add chili flakes for extra heat. Taste as you go to find your perfect balance.
They're great on toast, mixed into scrambled eggs, or as a side with grilled meats. They also add rich flavor to pasta or risotto dishes.
Yes, though texture may soften slightly. Cool completely, then freeze in airtight containers for up to 3 months. Thaw in refrigerator before using.
You can halve or quarter the recipe easily. Just maintain the same ratios of ingredients to mushrooms for proper flavor and preservation.
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