Pickled chanterelle mushrooms

Method

1. Brush the mushrooms to remove any dirt and tear the larger ones into smaller pieces.

2. Heat 1 tablespoon of rapeseed oil in the pan and add the mushrooms, sautéing for around 4 minutes, season very lightly. Remove from the heat and put the mushrooms in a medium to small sterilised jar.

3. Mix together the rapeseed oil, vinegar, sugar, crushed garlic, pinch of sea salt and black pepper along with a tablespoon of water. Pour this into the jar covering the mushrooms completely. Add the two sprigs of thyme and seal. Keep in the fridge and once opened, eat within two weeks.