Chanterelle and Onion Jam

from Food Culture Place


4 onions, peeled halved and thinly sliced

2 cups fresh chanterelles, quartered

2 tbsp olive oil

2 garlic cloves, minced

1 tbsp fresh oregano

½ cup Newman’s port

1 cup vegetable stock

1 tsp salt

1 tbsp sugar


Heat the olive oil in a large frying pan over moderate heat.  Add the onions, chanterelles, garlic, and oregano.  Fry 5 to 8 minutes until the onions are softened.  Add the port and let it sizzle for a few moments before adding the stock, salt and sugar.  Bring to a simmer and reduce the heat to low.

Cook for 1 hour uncovered, stirring regularly.  Add water if required to maintain a creamy consistency.

After 1 hour, turn up the heat and cook off any remaining liquid.  Remove from the heat and cool completely.  Store in a Mason jar in the refrigerator.

Contents and images used with permission by authors Lori McCarthy & Marsha Tulk, and publisher Boulder Books. 

Nada’s Tips & Tricks: You can use any mushroom you like.  I used this jam in so many dishes – it was a treasure to have in the refrigerator waiting for the next creative twist on a dish…spruced up some sauces, slathered it on pork tenderloin, added it to mashed potatoes…yum!