Experiments with chanterelle vodka

As one of my recent MoFo experiments, I cooked with girolles - little golden mushrooms also known as chanterelles.

When I was having a google around to work out what to do with the girolles, I came across a suggestion of using them to flavour vodka. Another of my MoFo experiments involved vodka. 'Holy moly - that's food serendipity right there!', I thought, and quickly combined the two, leaving them to sit for as long as it took to turn the vodka a dainty beige.

Here's what it turned out like. You reckon it looks like a science experiment involving formaldehyde? I'm with you there, buddy.

Still, I'm very much of the belief that you never leave alcohol behind if you've paid for it, so I turned it into a chanterelle Bloody Mary.

MoFo taught me I really like chanterelles, and I like cooking with vodka. It also taught me that two rights can in fact make a wrong - as it did spectacularly here.

Jeez, but this was grim.

Turns out if you're making chanterelle vodka, you need to buy a decent vodka, not the paintstripper crap that's on special offer at Tesco. I tell you this, dear reader, from bitter experience, having wasted both a quarter-pint of cooking vodka and a handful of chanterelles in concocting something that appears to have taken the best elements of both and stamped all over them like a toddler after too much tartrazine.

Still, never leave a drink behind right? I'm off to Google 'recipes using godawful chanterelle vodka'. Wish me luck.