Pickled Chanterelles

Buster's friend's Note:

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!

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1.5 pounds

• 1 ½ lbs chanterelle mushrooms
• 1 ½ cups white wine vinegar
• ¾ cup dry white wine
• 2 tablespoons salt
• 2 tablespoons coriander seeds
• 2 sprigs rosemary
• 3 garlic cloves , peeled

Directions:

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