Sweet and sour chanterelles with tarragon
This recipe can be varied infinitely. Rosemary, thyme and wild garlic are examples of herbs that go well with chanterelles. Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands. Makes 100g.
Ingredients
| 200 g | water |
| 150 g | sugar |
| 50 g | ginger syrup |
| 3 sprigs | tarragon |
| 100 g | red wine vinegar |
| 5 g | salt |
| 100 g | chanterelles |
Instructions
Preparation method:
- Bring all the ingredients, except for the chanterelles, to the boil and allow the tarragon to infuse.
- Add the chanterelles (frozen mushrooms can also be used) and bring to the boil.
- Allow to cool.
Serving suggestions:
- As a table garnish with an aperitif.
- As a garnish in a salad or starter.
- As part of a composition with veal paté or tartare.
- As part of a composition with Jerusalem artichoke, halibut and artichoke.