Pickled Chanterelle Mushrooms

"If you don't like mushrooms and you don't like pickles, this may not be the dish for you," I told Alan. I knew the tiny crock of pickled chanterelles I brought to his house was a pretty unusual addition to the wonderful bruschetta and cheese plate he and his wife Courtney had set out. "I try to avoid both," he said smiling.

I urged him to give them a try anyway, and he did. I personally think the flavor and texture of chanterelles is so unexpected that it almost doesn't seem mushroom-y at all. As the mushrooms pickle, they become silky, rich, and meaty with a bright finish from the wine, white balsamic vinegar, and thyme. I really loved them, and even Alan went back for seconds.

1 1/4 cups chanterelles torn into slivers

1/4 cup white balsamic

1/4 cup white wine

1/2 cup water

2 teaspoons salt

1 teaspoon sugar

a few black peppercorns

2 cloves garlic

1 sprig thyme

Everything but the mushrooms should be brought to a boil and then removed from the heat. Put mushrooms in a glass container and cover them with the pickling mixture. Place in the fridge for at least 24 hours and up to a week. To serve drain pickling liquid, remove pepper and garlic, then top with good olive oil, salt, and pepper.