You might also be interested in: Face to Face with squirrels and robins looking for mushrooms in th

They have season again and come fresh from the local forests: the delicious chanterelle. The "real chanterelle", as this popular edible mushroom is also called, is not an integral hog roast hire part of the summer menus of restaurants in Salzburg. As a classic mushroom goulash, dumplings with mushroom sauce or roasted egg with the chanterelle finds his culinary lover.
Eierschwammerl a different view The mushroom season only lasts a few weeks and to enjoy the dainty mushrooms in winter, reveals specialties lover and Direktvermarkterin Rosi Hasenauer from the villa Hinterglemm Saalbach Hinterglemm a perfect alternative to freeze the chanterelles. "Pickled in spicy vinegar with onions and peppers, the mushrooms remain crunchy and taste wonderful to Bretteljause" says Rosi, who conjures in winter in the popular ski lodge Xandl-barn on the cooking pots.
Ingredients for the deposit: 1 kg chanterelle (cleaned, washed, dried) 1 each red, yellow and green bell pepper (cut into diamonds) 4 onion (cut into diamonds) 4-5 cloves of garlic (chopped)
Bring the broth to a boil ... ... and then release the insert. Everything boil again. In glass bottle ... ... and cover with olive oil. For Einrexen the glasses come into oven.
Preparation: Easy, delicious and durable proudly present Rosi's daughters hog roast hire Marlene and Joan the spoils of their last walk in the woods: small, crisp sunny yellow chanterelle. They are cleaned, washed and dried preferably overnight before being processed further. Chop the garlic finely and cut peppers and onion in diamonds - the smaller the mushrooms, the smaller the diamonds. For the Sud Rosi pours the vinegar with water in a pot, adding salt, peppercorns, bay leaves, juniper berries, mustard seeds and a generous tablespoon of sugar and boil the mixture leaves the kitchen. As she pulls the pot from the stove, she reveals: "Only now the chanterelles, garlic, hog roast hire onion and pepper are added and everything is boiled again. So the mushroom remain crisp! "
While still hot, the mixture is filled with a ladle evenly into glasses. hog roast hire A drizzle of olive oil comes on top before the lid is closed and the glasses for Einrexen for 10 - 15 minutes (depending on the size of the glasses) migrate at 180 C in the oven. So the pickled chanterelles about a year remain stable, but Rosi laughs: "The end of shelf life has not yet reached a glass with us, because until then the pickled mushrooms have long been eaten."
Farmer's Market in the Almladen Lindlingalm Who would not want to try the recipe itself by Rosi Hasenauer, the pickled chanterelles can of course purchase the vacation spot. Rosi offers its self-produced seasonal products from the region every first Sunday of the month - June-October - the farmer's market in Almladen the Lindlingalm to: fresh farmhouse bread, herb salt, porcini oil, pitch ointment, farm butter, hog roast hire cheese, pine tops honey, elderberry juice, hog roast hire cream cheese in oil and just the pickled chanterelles.
You might also be interested in: Face to Face with squirrels and robins looking for mushrooms in the Salzburger Land - What I need to know? Mushroom season in Weyerhof The Alm at the end of the Glemm Cooking with magic box Salzburg hog roast hire beer meat dumplings
Comment with Facebook