PICKLED CHANTERELLES

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Pickled Chanterelles image

Here's an Irish recipe for those of you lucky enough to have chantrelles. I especially love the large white ones we used to harvest in the Cascades... where? Not telling, LOL. Received in email from gourmet_recipes_from_around_the_world. The poster notes this is a popular Irish recipe to make use of the fall Chantrelles that abound there. Thank you Irish Irene78!

Provided by Busters friend

Categories     Vegetable

Time 20m

Yield 1 1/2 pounds

Number Of Ingredients 7

1 1/2 lbs chanterelle mushrooms
1 1/2 cups white wine vinegar
3/4 cup dry white wine
2 tablespoons salt
2 tablespoons coriander seeds
2 sprigs rosemary
3 garlic cloves, peeled

Steps:

  • Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic.
  • Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and spices in a sterilized jar.
  • Add olive oil to cover and marinate, refrigerated, for at least 2, but no more than 4, weeks.

Nutrition Facts : Calories 226.3, Fat 2.8, SaturatedFat 0.3, Sodium 9333.9, Carbohydrate 23.6, Fiber 7.5, Sugar 8.7, Protein 15.3

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