Marinated Chanterelles with Raisins

Appetizers | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushrooms can be stored in the refrigerator, sealed, for just over a week. You can use any wild mushrooms.

Ingredients

Shallot - 5 pieces
Pickled Chanterelles - 2 lbs
Garlic - 5 cloves
Coriander essential oil - 1 tablespoon
Green peppercorns - 1 tablespoon
Apple Cider Vinegar - 8 fl oz
Olive Oil - 8 fl oz
Light Raisins, Seedless - 3.4 oz
Coarse Salt - 1 teaspoon

Step by Step guide

Step 1

Thoroughly clean the mushrooms and tear them into evenly sized small pieces by hand, lengthwise, so they resemble petals.

Step 2

Bring a large pot of water to a boil, add the mushrooms, and cook for 1 minute. Remove from heat and use a slotted spoon to transfer the mushrooms to a colander. It's important not to dump them directly into the colander, as dirt from the mushrooms settles at the bottom. Rinse under cold water until the mushrooms are warm and let them drain.

Step 3

In a well-heated skillet, lightly toast the coriander seeds. Transfer the black peppercorns to a mortar and crush them.

Step 4

In another pot, heat a small amount of olive oil over medium heat and add the thinly sliced garlic and finely chopped shallots. Cook, stirring, until the shallots become translucent, without allowing them to brown. Add the coriander, black pepper, raisins, vinegar, remaining olive oil, and salt. Stir and bring to a boil.