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. More Chanterelle Recipes

Total Time:
20 mins
Yield:
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

  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.

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