Mushroom Liqueur

Directions

Rinse the chanterelle mushrooms and let them dry.

Place the chanterelle mushrooms in a jar with the ouzo or vodka and let it sit in a cool, shaded place for about a month. Stir the jar occasionally.

Next, in a small saucepan, dissolve the thyme honey and sugar with water over low heat (it should be lukewarm). Allow the honey-water mixture to cool, and then incorporate the strained ouzo or vodka from earlier into the mixture.

• If you prefer a sweeter liqueur, you can increase the amount of honey or add a little more sugar when incorporating the honey-water mixture.
• Personally, I kept the jar for over a month because chanterelles have a delicate flavor, and I wanted it to be more pronounced.
• Honey is an ingredient that varies in sweetness, so you can adjust the quantity based on the specific type of honey you use, such as blossom honey, thyme honey, pine honey, chestnut honey, sunflower honey, acacia honey, orange blossom honey, etc.

A big thank you to Nektarios Filipopoulos and Fungi Hellas for providing these wonderful mushrooms!