ingredients | © Edith Danzer
  • Cuisine

Preserved Chanterelles

Deliciously preserved & quickly served up

In the woodlands and forests around Saalbach Hinterglemm, the air is filled with the scent of mushrooms. Small, firm and the colour of egg yolk, they sprout from the mossy forest floor and seeing one, triggers the hunting instinct of mushroom pickers. The ‘Eierschwammerl’, or Chanterelle, is a popular edible mushroom.

It is unimaginable that the menus of the huts and restaurants do not have a dish with Chanterelles. A classic Chanterelle goulash with dumplings, spaghetti with Chanterelle sauce, or roasted Chanterelles with egg and chives… A portion of the large quantities of Chanterelles that can be currently found in the woodlands are often frozen for consumption during the winter. Direct marketer, Rosi Hasenauer, reveals to Saalbach Stories another possibility how to enjoy the tasty Chanterelles.

Chanterelles as antipasti

The Chanterelle mushrooms used for our recipe were collected from the woodlands by Rosi Hasenauer and her two daughters. The three of them paid careful attention to only picking particularly small and firm Chanterelles. “Preserved in a spicy vinegar along with onions and paprika, the small mushrooms remain firm and taste delicious as a snack, or as a antipasti dish with regional flair”, explains Rosi, who in winter conjures up tasty food in the kitchen of the Xandl-Stadl. Preparation is easy, we just simply fill decorative jam jars with the Chanterelle mix, which make a perfect gift for friends.


1 kilo Chanterelle mushrooms (cleaned, washed, dried)

1 red, yellow and green paprika (roughly chopped)

4 onions (roughly chopped)

4 – 5 cloves of garlic (sliced finely)


for the stock:

500 ml wine vinegar 6%

500 ml water

20 g salt

1 tsp mixed peppercorns

3 bay leaves

4 juniper berries

1 tbsp. mustard seeds

1 tbsp. sugar



The Chanterelle mushrooms should be cleaned, washed and left to dry overnight. Finely slice up the garlic and roughly slice up the paprika and onion. The rule applies: The smaller the Chanterelles, the smaller the slices. For the stock, put the vinegar with water in a pot, add salt, peppercorns, bay leaves, juniper berries, mustard seeds and a generous tablespoon of sugar. Leave to simmer on stove. Remove from the stove and add the Chanterelle mushrooms, garlic, onions and paprika and return to simmer, this way the mushrooms remain firm!


Whilst the mixture is still hot, fill up the marmalade jars. Add a dash of olive oil before putting the lid on jar and put in oven for approx. 10 to 15 minutes at 180 °C. By using this method, the Chanterelle preserve will last for about one year.

Farmers‘ Market in the Lindlingalm

If you are not a fan of mushroom picking, it is also possible to purchase Chanterelle mushrooms whilst on holiday in Saalbach Hinterglemm from direct marketer, Rosie, who offers an array of her own seasonal products from Saalbach Hinterglemm on the first Sunday in the month – from June to October – at the Lindlingalm Farmers’ market. Products include: Farmer’s bread, herbal salt, Porcini mushroom oil, ointments, and of course preserved Chanterelles.

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