Chanterelles - Recipe à la Glemmtalerhofingers

When hiking in the Alps between June and September, you’ll often find “Eierschwammerl,” as the Austrians like to call chanterelles. Every local family has a secret spot where the mushrooms grow in abundance. These spots are closely guarded and passed down from generation to generation. If—for whatever reason—you happen to come across some fresh chanterelles, the Wanderhotel Glemmtalerhof has a delicious recipe for pickled chanterelles for you.

Pickled chanterelles

Hi, it's me – your Wanderhotel Glemmtalerhof . And I'll say it straight out: I've never been as quirky as I am now. But don't worry – I mean that in a positive way. Totally. Welcome to Saalbach-Hinterglemm, where the Alpine panorama meets an explosion of color. Where hiking in the Alps doesn't sound like a pointless must-do, but rather a cool upgrade for your mind, body, and mood. Where hospitality speaks its own dialect and my style is a real eye-catcher. Colorful. Bold. Different. Just like my hosts—a charming family madness between creative lab and hiking passion. Be sure to try my recipe for pickled mushrooms, which comes from the delicious part of my creative lab.

Ingredients for the stock

500 ml wine vinegar (6%)
500 ml water
20 g salt
1 teaspoon mixed peppercorns
3 bay leaves
4 juniper berries
1 tbsp mustard seeds
1-2 tablespoons forest honey
Optional: a good dash of white wine or naturally cloudy apple juice for that extra something

Ingredients for the filling

1 kg chanterelles (cleaned, washed and dried)
1 red, yellow and green pepper each (cut into diamond shapes)
4 onions (cut into diamond shapes)
4-5 garlic cloves (finely chopped)

Preparation

Chanterelles ...

... clean and wash them and leave them to dry overnight on a kitchen towel. Bring the mixture of vinegar, water, spices and optional secret ingredient to the boil. Remove the pot from the heat, stir in the chanterelles & and chopped vegetables. Bring to the boil again. Pour into sterilised preserving jars while still hot, cover with a little olive oil and seal tightly. Bake in the oven at 180 degrees for about 10-15 minutes.

Shelf life: About 1 year – if you can resist eating them all before then.

Tip: Deluxe chanterelle bread

Take some toasted sourdough bread, top it with the pickled mushrooms and onions, add a few slices of strong mountain cheese and pop it under the grill for a few minutes. Wash it down with a glass of Grüner Veltliner, put your hiking boots up, enjoy your meal and see you soon in Saalbach-Hinterglemm for a slightly different kind of hiking in the Alps.

Bon appétit from Tanja, Christine, Tamara (with hat) & Jörg from the Glemmtalerhof