Trim and peel <quantity>1</quantity> red onion

Trim <quantity>2</quantity> small carrots

Trim and peel a <quantity>2<unit>tbsp</unit></quantity> of horseradish

Trim and peel <quantity>1<unit>tbsp</unit></quantity> of ginger

Dice <quantity>¼</quantity> of an apple into medium pieces

Thinly slice the horseradish and the ginger

Thinly slice the carrots

Halve, remove the core, and thinly slice <quantity>½</quantity> of the onion. Reserve the other <quantity>½</quantity> for other preparations

Add <quantity>¼<unit>cup</unit></quantity> of white wine vinegar, <quantity>¼<unit>cup</unit></quantity> of alcohol vinegar, and <quantity>1¼<unit>cups</unit></quantity> of water to a saucepan over low heat

Add <quantity>1<unit>cup</unit></quantity> of sugar and mix to dissolve

Add <quantity>5</quantity> cloves, <quantity>5</quantity> allspice berries, <quantity>3</quantity> dried bay leaves and <quantity>1<unit>tbsp</unit></quantity> of yellow mustard seeds. Mix

Add <quantity>100<unit>g</unit></quantity> of small chanterelle mushrooms and <quantity>100<unit>g</unit></quantity> of small yellowfoot chanterelle mushrooms

Add the sliced onion

Add the carrot, ginger, and horseradish

Add the apple and simmer for 5m to pickle, stirring occasionally. Remove from the stove

Transfer the pickles to a glass jar and fill to the top with the liquid. Put the lid on and turn the jar upside down for 15m to create a vacuum seal. The pickled mushrooms are ready

Enjoy using this umami pickle on sandwiches or any dish where you’d like to bring some extra kick!