Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes about 4 cups

These mushrooms are marinated in a horseradish-and-juniper brine, flavors that are especially nice in winter. They pair beautifully with Jeff Cerciello's Farro with Butternut Squash salad.    More Chanterelle Recipes  

How to Make It

Step

In a heatproof, nonreactive bowl, combine the mushrooms and horseradish. In a small nonreactive saucepan, combine the wine, vinegar, water, celery seeds, thyme and juniper berries and bring to a boil. Pour the hot brine over the mushrooms and let stand for about 2 hours. Drain the mushrooms, pressing out the brine and pick out the juniper berries and thyme sprigs.

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