Marinated Chanterelles Recipe - Cooking Index
Marinated Chanterelles Recipe - Cooking Index
Paul Johnston is a well-known Berkeley chef. He recommends that these marinated chanterelles be eaten as appetizers or be heated and drained to serve over pasta.
Type: Vegetables| 1 cup | 237ml | Peanut oil or light olive oil |
| 1 lb | 454g / 16oz | Chanterelles - cut large slices |
| = (make sure they are dry — waterlogged | ||
| Mushrooms won't work) | ||
| Marinade | ||
| 1/4 cup | 59ml | Fine wine vinegar |
| = (or balsamic or fruit vinegar) | ||
| 1 | Garlic clove - sliced thin | |
| 1 | Bay leaf | |
| 1 teaspoon | 5ml | Dijon mustard |
| 1 | Fresh herbs | |
| = (tarragon, savory, oregano, or marjoram) | ||
| 1/4 teaspoon | 1.3ml | Salt |
In a saute pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.
Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.
This recipe yields 8 appetizer servings.
Source:
Wild About Mushrooms by Louise Freedman
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