DRIED MUSHROOM RECIPE

PICKLED CHANTERELLES

- 2 ounces DRIED CHANTERELLES, reconstituted in hot water, 20-30 minutes
- 2 tablespoons cider vinegar
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 tablespoon chopped dill pickle
- 1/2 tablespoon finely chopped sun-dried tomato
- 1/2 cup cooked peas
- 1/8 teaspoon crushed, dried tarragon
- Salt and pepper to taste
• Strain and pat dry the reconstituted mushrooms.
• If they are not small, cut into small pieces
• Combine the vinegar and sugar in a small bowl to dissolve
• Saute mushrooms in oil for 4-5 minutes
• Add vinegar and sugar and cook 1 more minute
• Combine the remaining ingredients with the mushroom mixture
• Season with salt and pepper and allow to sit at least 2 hours

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