Pickled Chanterelles with Horseradish

TOTAL TIME: 20 MIN Plus 2 hours pickling
SERVINGS: Makes about 4 cups

•MAKE-AHEAD

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.

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1/2 pound small chanterelle mushrooms, rinsed
1/4 cup finely grated fresh horseradish
1 cup white wine
1 cup white wine vinegar
1 cup water
1 teaspoon celery seeds
2 thyme sprigs
1 tablespoon juniper berries

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.

Make Ahead

The drained pickled mushrooms can be refrigerated overnight.

Pickled Chanterelles with Horseradish

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