PICKLED CHANTERELLES
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
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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