Menu Enter a recipe name, ingredient, keyword...

Marinated Chanterelles


Google Ads
Rate this recipe 0/5 (0 Votes)
Marinated Chanterelles 0 Picture


  • 1 cup peanut oil or light olive oil
  • 1 pound chanterelles cut large slices (make sure they are dry — waterlogged mushrooms won't work)
  • 1/4 cup fine wine vinegar (or balsamic or fruit vinegar)
  • 1 garlic clove sliced thin
  • 1 bay leaf
  • 1 teaspoon Dijon mustard
  • 1 pinch fresh herbs (tarragon, savory, oregano, or marjoram)
  • 1/4 teaspoon salt


Servings 8


Step 1

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.

This recipe yields 8 appetizer servings.

Review this recipe