Pickled Chanterelles with Horseradish

• 1/2 pound small chanterelle mushrooms, rinsed
• 1/4 cup finely grated fresh horseradish
• 1 cup white wine
• 1 cup white wine vinegar
• 1 cup water
• 1 teaspoon celery seeds
• 2 thyme sprigs
• 1 tablespoon juniper berries

1. In a heatproof, nonreactive bowl, combine the mushrooms and horseradish.
2. In a small nonreactive saucepan, combine the wine, vinegar, water, celery seeds, thyme and juniper berries and bring to a boil.
3. Pour the hot brine over the mushrooms and let stand for about 2 hours.
4. Drain the mushrooms, pressing out the brine and pick out the juniper berries and thyme sprigs.

chanterelle mushrooms, horseradish, white wine, white wine vinegar, water, celery seeds, thyme, juniper berries

Taken from www.foodandwine.com/recipes/pickled-chanterelles-with-horseradish (may not work)