Pickled Chanterelles

1. Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic.

2. Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and spices in a sterilized jar.

3. Add olive oil to cover and marinate, refrigerated, for at least 2, but no more than 4, weeks.

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Nutrient	Quantity
Total fats	2.2063 g
Protein	2.4439 g
Carbohydrates	11.0556 g
Energy	60.58 kCal
Water	73.6645 g
Calcium, Ca	83.05 mg
Fiber, total dietary	7.268 g
Niacin	3.5218 mg
Riboflavin	0.2032 mg
Sodium, Na	10.79 mg
Fatty acids, total saturated 16:1 undifferentiated	0.01 g
Total lipid (fat)	2.2063 g
Manganese, Mn	0.4217 mg
Fatty acids, total saturated 16:0	0.081 g
Sugars, total	0.9396 g
Fatty acids, total saturated 18:0	0.011 g
Vitamin B-6	0.0356 mg
Selenium, Se	4.402 g
Ash	1.6226 g
Vitamin D	171.72 IU
Fatty acids, total saturated 18:1 undifferentiated	1.348 g
Pantothenic acid	0.8708 mg
Copper, Cu	0.3834 mg
Thiamin	0.0361 mg
Iron, Fe	4.4427 mg
Carbohydrate, by difference	11.0556 g
Phosphorus, P	87.07 mg
Folate, total	1.62 g
Fatty acids, total saturated 18:2 undifferentiated	0.175 g
Glucose (dextrose)	0.9396 g
Fatty acids, total saturated 14:0	0.002 g
Zinc, Zn	1.0451 mg
Fatty acids, total polyunsaturated	0.175 g
Folate, DFE	1.62 g
Vitamin C, total ascorbic acid	2.1 mg
Phytosterols	4.6 mg
Campesterol	0.81 mg
Fatty acids, total saturated	0.099 g
Fatty acids, total monounsaturated	1.358 g
Folate, food	1.62 g
Vitamin D (D2 + D3)	4.293 g
Vitamin D2 (ergocalciferol)	4.293 g
Magnesium, Mg	43.53 mg
Potassium, K	536.56 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 tablespoons	0	0	0
White wine	0.75 cup	0	0	0
Rosemary	2 sprigs	0	0	0
coriander seed	2 tablespoons	29.8	5.499	1.777
Garlic Clove	3	0	0	0
white wine vinegar	1.5 cups	0	0	0
chanterelle mushroom	1.5 1/2	30.78	5.5566	0.4293