Chanterelle Mushroom Spread for Winter

Cooking method

1. Step 1:

   

   Gather all the ingredients for the mushroom spread. The chanterelles must be fresh, with no sign of spoilage or mold. If they aren't, throw them out without a second thought—otherwise you risk serious, even fatal, food poisoning. And you have to be doubly careful with anything you can from them.

2. Step 2:

   

   Sort through the chanterelles carefully and clean off any dirt and soil. Wash them well under cold running water and pat them dry. It's essential to wash all the soil off the chanterelles, since that's how botulism can get into canned goods—and in a sealed jar it develops very quickly, releasing toxins.

3. Step 3:

   

   Grind the dried mushrooms. You can do this in a meat grinder, or like I do, with the chopper attachment on a blender.

4. Step 4:

   

   Put the ground chanterelles in a Dutch oven or, like me, a heavy-bottomed pot. Pour in half the vegetable oil and stir.

5. Step 5:

   

   Set the chanterelles over medium heat and bring them, stirring, to the first bubbles, then turn the heat down to the lowest setting. Cook the mushrooms, stirring, for 40–60 minutes. The mushroom liquid that releases during cooking should evaporate completely.

6. Step 6:

   

   While the chanterelles cook down, prepare the vegetables. Peel and wash the onion and carrot. Grate the carrot on the medium grater and finely chop the onion. Pour the rest of the vegetable oil into a skillet and add the vegetables.

7. Step 7:

   

   Fry the vegetables over medium heat for 7–10 minutes, stirring, until tender. They should turn soft and lightly golden, but not too browned, so the finished spread looks nice.

8. Step 8:

   

   Add the sautéed vegetables to the cooked mushrooms and stir.

9. Step 9:

   

   Season with salt, add the allspice, and stir. Cover and simmer over low heat for 20 minutes, stirring now and then so it doesn't scorch.

10. Step 10:

    

    Now prepare the jars and lids. Wash the jars thoroughly with hot water and baking soda. Sterilize them over steam on a canning ring for 5 minutes, then dry them in the microwave: put the jars in and run it in 10-second bursts until they're completely dry. Don't run the microwave for a long stretch all at once—the glass can overheat and shatter. Carefully remove the jars with a WARM towel, or they may crack.

11. Step 11:

    

    Stir the vinegar into the finished spread and immediately pack the chanterelle spread into the hot, DRY jars. Top each with hot vegetable oil—the spread should be completely covered with oil.

12. Step 12:

    

    Seal the jars of chanterelle spread with dry, sterilized lids and let them cool completely. It's best to store the chanterelle spread in the refrigerator. This makes about one pint (half-liter) jar.

13. Step 13:

    

    Enjoy.