in athens there is a place where we all love to eat. located in quaint five points, five and ten serves up meals made with locally grown and fresh ingredients.
this summer has been a good year for chanterelle mushrooms, the results from all of our spring rain. chef hugh acheson has been pickling the mushrooms and using them in risottos, pizzas, and accents to other vegetables.
thanks hugh for sharing your recipe with us!
ingredients
1.5 cups champagne vinegar
1/2 cup white wine vinegar
2 Tbsp salt
-bring to a boil and pour over the following ingredients
1 quart chanterelle mushrooms
1 bay leaf
3 peppercorns
2 cloves garlic
small sprig of fresh parsley
-let flavors marinate for a couple of weeks
you folks in Athens know how to live! high on the hog or high on the chanterelles?? good either way.