1 cup olive oil
1 pound fresh chanterelles dry, not waterlogged sliced
Marinade
1/4 cup balsamic vinegar
2 cloves sliced garlic
1 bay leaf
1 tsp. Dijon mustard
1/2 tsp. each fresh oregano, rosemary and basil
1/4 tsp. sea salt
In a saute pan heat the olive oil until it becomes very hot then add the chanterelles and toss them in the pan quickly for 3-5 minutes. In a large bowl combine all the ingredients for the marinade. Add the chanterelles and the oil from the pan to the marinade, mix well and cover and refrigerate for at least 4 hours.
