Recipe: Marinated wild mushrooms, courtesy of Richard Blondin of the Refectory.
-8 ounces each Chanterelles, Hedgehog, baby cepes and horn of plenty mushrooms (2 pounds total) (substitute domestic, shiitake or crimini mushrooms)
-3/4 cup extra virgin olive oil
-1 garlic clove, finely minced
-1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
-1/2 bay leaf
-6 peppercorns, lightly crushed
-1/2 teaspoon ground coriander
-1/2 teaspoon fennel seeds
-6 parsley sprigs
1. Bring a pan of lightly salted water to a boil. Drop in the chanterelles and blanch for 3 minutes, then drain the mushrooms well. Repeat this step for each type of mushroom. Combine the mushrooms together in a deep bowl.
2. In a large sauce pan, bring the oil and all the remaining ingredients to a simmer, Cover and cook over very low heat for 15 minutes.
3. Pour the simmering marinade over the wild mushrooms and let the mixture cool to room temperature. Cover and refrigerate for 3 days, tossing the mixture daily.
4. To serve, drain the mushrooms from the marinade and divide evenly among 4 small bowls, reserving some marinade to drizzle on top.