Mushroom Sweet

Directions

We choose the smallest chanterelles for our sweet, so they look like tiny bites.

We thoroughly wash and blanch them in boiling water for 2 minutes.

After draining them well, we place them on absorbent paper to remove all the water.

In a saucepan, we combine water and sugar. Once it reaches a boil and the sugar dissolves, we add our mushrooms and let them simmer for about 40-45 minutes. After an hour has passed, we remove it from the heat and add the lemon juice.

We let it cool. The next day, we heat it again and add the powdered Chios mastic until the syrup thickens.

We pour it into a jar while it's still hot and close the lid.

Notes:

• While it's simmering, we skim the foam from our sweet.
• We can flavor it with vanilla or another aromatic extract as long as it doesn't have a strong aroma that overwhelms the delicate flavors of the mushrooms.
• We can serve it plain or accompanied by ice cream, yogurt, anthotyro cheese, or golden brown goat cheese after coating and frying it.