Pickled Chanterelles with Horseradish

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.


Slideshow: More Chanterelle Recipes


  • Total Time:
  • Servings: Makes about 4 cups
  • Time(Other): Plus 2 hours pickling

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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

How to make this recipe

  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.

Published December 2011

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