Sour chanterelle tarts

• Quickly and thoroughly wash the chanterelles, drain, and clean them.
• Heat oil in a large pan.
• Add the mushrooms and sauté for about 10 minutes.
• Wash and chop the chives.
• Bring water, vinegar, salt, and herbs to a boil, then let simmer for about 5 minutes.
• Divide the chanterelles into 2 clean jars with twist-off lids.
• Pour the hot brine over the mushrooms and press them down slightly with a wooden stick to release any air bubbles.
• Seal immediately and place the jars upside down for about 5 minutes.
• Let the chanterelles marinate for 5 days.

• Finely grate the pickles using a kitchen grater.
• Thoroughly mix the mayonnaise with the sour cream.
• Add the pickles, capers, anchovies, mustard, and chopped chives, then season with salt and pepper.
• Pipe a bit of tartare sauce into each tartlet using a piping bag.
• Place the marinated chanterelles on top of the sauce.

Serving suggestion

• Sprinkle with chives before serving.