My F&W
quick save (...)

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.

  1. 1/2 pound small chanterelle mushrooms, rinsed
  2. 1/4 cup finely grated fresh horseradish
  3. 1 cup white wine
  4. 1 cup white wine vinegar
  5. 1 cup water
  6. 1 teaspoon celery seeds
  7. 2 thyme sprigs
  8. 1 tablespoon juniper berries
  1. 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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.