Preserved Chicken of The Woods Mushroom Dessert
A unique recipe to preserve chicken of the woods mushroom as a sweet mushroom dessert.
EQUIPMENT
- 4 glass jars for canning
INGREDIENTS
- 1 kg chicken of the woods mushrooms
- 1 kg sugar
- 1.5 l water
- 1 orange
- 1 lemon
- 1 tbsp lemon zest
- 2 tsp cinnamon
- rosemary
- cloves
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INSTRUCTIONS
- Start by cleaning the mushrooms thoroughly, then slice them into small cubes. Bring a large pot of water to a boil, and drop the mushrooms in. Let them simmer for about 20 minutes . This removes oxalic acid and makes the mushrooms tender and safe to preserve.
- While the mushrooms are bubbling away, set up a second pot. Combine sugar and water in it, then place it over low heat. Allow the syrup to warm slowly until it’s clear and smooth, keeping it on a gentle simmer as you finish preparing the mushrooms.
- While both pots are cooking, get the rest of your ingredients ready. Grate the lemon to collect the zest, then cut it into thin slices. Slice the orange as well, and measure out the cinnamon, rosemary, and cloves.
- After the mushrooms have boiled for 20 minutes, strain them well and transfer them straight into the pot with the syrup. Stir in the citrus slices, lemon zest, cinnamon, rosemary, and cloves. Keep the heat low and let the mixture cook slowly until the syrup thickens and turns glossy.
- While the preserve is simmering, sterilize your jars and lids. You can do this by boiling them in water or heating them in the oven at 212°F/100°C . Keep the jars warm until you’re ready to fill them and seal tightly once filled with hot syrup.
- To test whether the preserve is ready, do a quick plate test. Drop a bit of the syrup onto a cold plate - if it forms a thick, sticky line that doesn’t run, you’re good to go. If it still spreads easily, cook it for a few more minutes and test again.
- Once the preserve reaches the right consistency, carefully ladle it into the hot, sterilized jars. Seal each one tightly, then turn the jars upside down and wrap them in a thick towel or blanket. Let them cool slowly overnight.
- If you’d like to enjoy some right away, resist the urge to eat it warm. Let it cool completely, preferably overnight. By morning, the mushrooms will have soaked up all the syrup and turned wonderfully soft, bright, and full of flavor. Enjoy!
NOTES
Pick young mushrooms for the best flavor and texture. Slightly older ones will work, but skip any that feel tough, dry, or crumbly—they won’t soften well in syrup and might add a hint of bitterness. Boil the mushrooms first. This step is important for both safety and taste, as it removes oxalic acid and leaves the mushrooms tender enough to absorb the sweet syrup later. Keep the cooking gentle. A slow simmer lets the syrup stay clear and helps the citrus, rosemary, and spice flavors blend smoothly without turning too thick. Check the syrup before finishing. Drop a little onto a cold plate; if it forms a shiny, sticky trail that holds its shape, it’s ready. If it runs too easily, give it a few more minutes. Sterilise the jars before filling them up. You shoud do this while they are still hot. Then let them cool slowly overning under a thick blanket. When making an uncanned batch, let the mushrooms sit overnight. They’ll soak up the syrup and take on the fruity-spiced flavor as they cool slowly. STORAGE: Store sealed jars in a dark, cool spot. They’ll last up to a year, but taste best within six months. Once opened, refrigerate and use within a few days, keeping the mushrooms covered in syrup. If you’ve made an uncanned batch, transfer it to a clean glass jar once cooled and store it in the fridge. Eat it within three to four days for the best texture and flavor. Always make sure your jars and lids are properly sterilized before filling.
NUTRITION
Serving: 1jar | Calories: 1084kcal | Carbohydrates: 274g | Protein: 4g | Fat: 2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 44mg | Potassium: 1373mg | Fiber: 12g | Sugar: 256g | Vitamin A: 83IU | Vitamin C: 34mg | Calcium: 83mg | Iron: 9mg