Chanterelle Mushroom Spread for Winter
A wholesome, tender, budget-friendly preserve from simple ingredients. This chanterelle mushroom spread turns out thick and flavorful - perfect for sandwiches and winter snacks.
Updated : 16 March, 2026
Easy
About 30 min.
Ingredients
350 grams
Chanterelle
100 grams
Onions
100 grams
Carrot
50 milliliters
Vegetable oil
4
Allspice
0.25 teaspoon
Salt
0.5 tablespoon
Vinegar 5%
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make chanterelle mushroom spread for winter? Prepare all the ingredients. Use fresh chanterelles with no signs of spoilage. Discard any bad mushrooms without regret - otherwise you can get serious poisoning; never preserve spoiled mushrooms.
Step 2
Sort the chanterelles carefully, remove dirt and soil. Wash thoroughly under cold running water and pat dry. It’s important to remove all soil - otherwise the preserve can spoil.
Step 3
Dry the mushrooms and chop them. You can do this with a meat grinder or, like me, with a blender.
Step 4
Put the chopped chanterelles into a cauldron or a thick-bottomed pot. Pour in half of the vegetable oil and mix.
Step 5
Place over medium heat and, stirring, bring to the first gentle bubbles. Reduce heat to low. Cook, stirring occasionally, for 40-60 minutes. The mushroom liquid released during cooking should evaporate completely.
Step 6
While the chanterelles reduce, prepare the vegetables. Wash, peel, and dry the onion and carrot. Grate the carrot on a coarse or medium grater and finely chop the onion. Pour the remaining vegetable oil into a skillet and add the vegetables.
Step 7
Fry the vegetables over medium heat for 7-10 minutes, stirring, until done. They should be soft and lightly browned, but not heavily fried, so the finished spread keeps a nice look.
Step 8
Add the fried vegetables to the cooked mushrooms and mix.
Step 9
Salt everything, add allspice peppercorns, and stir. Cover and simmer over low heat for 20 minutes, stirring occasionally so it doesn’t burn.
Step 10
Prepare lids and jars. Wash jars thoroughly with hot water and baking soda. Steam-sterilize them using a ring for 5 minutes. Scald the lids with boiling water or boil them. Heat vegetable oil in a small pot or other convenient pan.
Step 11
Add vinegar to the finished spread, stir, and immediately spoon the chanterelle spread into hot, DRY jars. Pour hot vegetable oil over the top. The spread must be fully covered with oil. To be confident in safety and keeping quality, I do not recommend reducing the amount of vinegar.
Step 12
Seal the jars with dry, sterilized lids and cool completely. It’s best to store chanterelle spread in the refrigerator. This amount makes about one 0.5-liter jar.
Step 13
Enjoy your meal!
Author note
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