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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
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 |
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.
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