A true taste of the Northwest, this unusual appetizer is presented two ways at Kaspar’s -- with thinly sliced salmon, or thinly sliced prosciutto. Both options are given. The salmon or prosciutto is arrayed on the plate, then topped with greens and the pickled chanterelles. The pickled mushrooms can be kept for up to two weeks, but they should marinate at least overnight.
- Pickled Chanterelles
- Chanterelles - 1-1/2 pounds (alt. button mushrooms)
- Water - 5 cups
- White wine vinegar or apple cider vinegar - 2 cups
- Sugar - 5 tablespoons
- Kosher salt - 3 tablespoons
- Onion - 1 medium, cut into 8 wedges
- Whole black peppercorns - 1 teaspoon
- Whole Cloves - 1
- Bay Leaves - 3
- Anaheim or poblano peppers, - 3, split in half and seeded
- Cloves of garlic - 8 whole, peeled
- Fresh Thyme - 2 to 3 sprigs
- Jalapeno Peppers - 2 to 6, split in half and seeded (optional; adjust amount to suit taste)
- Pickled Chanterelle Appetizer (Serves 4)
- Salmon or Prosciutto - 20 thin slices
- Oak Leaf Lettuce - 2 cups
- Onion - 1 small, cut in paper-thin rings
- Pickled Chanterelles (above)
To pickle the chanterelles: Wash the mushrooms in cold water and drain well. If they are very large, tear or break in half through the stem. Combine all remaining ingredients in a large non-aluminum pot and bring to a boil. Reduce heat to medium and simmer 5 minutes. Add the chanterelles and increase the heat to high; bring the mixture quickly to a boil. Cover, reduce heat again, and simmer for 5 minutes. Remove from heat and let cool to room temperature. Transfer the mixture to a large glass jar or other non-aluminum container. Cover and refrigerate overnight, or up to two weeks.
Pickled Chanterelle Appetizer
Arrange five slices of salmon or prosciutto like spokes of a wheel on each serving plate. Top with lettuce and sprinkle with a few onion rings. Place a large scoop of pickled chanterelles on top the lettuce on each plate; place a pickled pepper half to one side of each plate. Drizzle with a little pickling liquid.