Contents
show
Ingredients
- 200 g Fresh chanterelles
- 4 Branches Rosemary fresh
- 1 tsp Peppercorns
- 1 medium sized Clove of garlic
- 400 ml White wine vinegar
- 150 ml Water
- Salt
- 500 ml Rapeseed oil
Instructions
- Clean the chanterelles, cut into pieces, peel the garlic in half, cut into quarters into strips. Wash the rosemary. Bring the vinegar to the boil with 150 ml water, spices and salt and simmer for 3 minutes. Add the mushrooms and cook in the stock for about 3 minutes to let.
- Remove the chanterelles, pour them into a glass with the rosemary and garlic. Fill up with oil and close immediately.
Nutrition
Serving: 100gCalories: 337kcalCarbohydrates: 3.4gProtein: 1.1gFat: 35.5g