Pickled chanterelles

This canning of edible mushrooms applies a traditional method of preservation the pickling , to an increasingly demanded product such as wild mushrooms. In this case the chanterelle , Lactarius deliciosus , a typical mushroom of pine forest areas in the autumn season (it is the ""queen"" of our pine forests).

In this escabechado , besides the chanterelle, we add Cider Vinegar, Virgin Olive Oil, garlic, salt and laurel.

The gift deal for lovers of mushrooms and cooking

Selection and classification:
The wild edible mushrooms that arrive at the factory are checked by biologist and mycologist to rule out possible misidentified specimens. It is then sorted to eliminate defective specimens and all elements that may alter the quality of the product such as needles and other plant remains.

TIP FOR USE
Consume this preserved mushrooms as an appetizer at room temperature.
Heat in a frying pan without the governing liquid and add just before serving.
We can add the edible mushrooms and the liquid from the jar to a meat stew 5 minutes before finishing it.
Combines very well with grilled fish.

CHARACTERISTICS OF CHICKEN MUSHROOMS

Ingredients: Chunks of chanterelles (Lactarius deliciosus), cider vinegar (24%), olive oil (16%), garlic, bay leaf and salt.
Net weight: 230 grams per jar.
Gross weight: 390 grams per jar.
Drained weight: 150 grams.
Capacity: 250 ml.