Marinated Chanterelles
- • 1 cup peanut oil or light olive oil
- • 1 pound chanterelles, cut into large slices (make sure they are dry--waterlogged mushrooms won't work)
- • 1/4 cup fine wine vinegar, balsamic or fruit vinegar
- • 1 garlic clove, sliced thin
- • 1 bay leaf
- • 1 teaspoon Dijon mustard
- • Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
- • 1/4 teaspoon salt
Marinated chanterelles!
these marinated chanterelles be eaten as appetizers or be heated and drained to serve over pasta.
In a sauté 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.