Chanterelle Mushroom Caviar

Wash the chanterelles thoroughly, cutting any large ones into smaller pieces. Bring them to a boil and simmer for 20 minutes, skimming off any foam. Drain well and let the mushrooms dry slightly.

Finely chop the onions and coarsely grate the carrots. Sauté the vegetables until tender and lightly golden.

Process the mushrooms and vegetables through a meat grinder or pulse in a food processor—keep it textured rather than completely smooth.

Combine everything in a deep skillet, adding the oil, tomato paste, sugar, salt, and pepper. Simmer, stirring frequently, until all excess liquid has evaporated. When no moisture remains at the bottom of the pan while stirring, stir in the vinegar and press in the garlic.