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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.