Pickled Chanterelles with Horseradish

Name: Pickled Chanterelles with Horseradish
Total time: 20 min
Yield: Makes about 4 cups
Ingredients: ½ pound small chanterelle mushrooms (rinsed); ¼ 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

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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

By Food & Wine

December 2011

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Recipe Summary

total:

20 mins

Yield:

Makes about 4 cups

Ingredients

½ pound small chanterelle mushrooms (rinsed)
¼ 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

Directions

Step 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.

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Make Ahead

The drained pickled mushrooms can be refrigerated overnight.

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Pickled Chanterelles with Horseradish

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Pickled Chanterelles with Horseradish

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Pickled Chanterelles with Horseradish