I love pickling at the moment! So much fun! Delicious and they last for ages :). And mushrooms are perfect for pickling – nice and soft so they are receptive to all that lovely brine. They soak it up like sponges! This is a great side to anything that needs a bit of a zing of acidity. I like it with meaty fish or in salads.
Works with any mushrooms but especially beautiful with nice, interesting wild mushrooms like shimeji ones.
Works with any mushrooms but especially beautiful with nice, interesting wild mushrooms like shimeji ones.
Recipe
Ingredients (Makes about 1 cup):
200g mushrooms e.g. shiro or hon shimeji mushrooms, cleaned
200 ml white wine vinegar
2 tablespoons sugar
1 tablespoon salt
1 dried red chilli
a couple of peppercorns
Method:
1. Place the vinegar, salt and sugar into a pan and bring to a boil.
2. Add in the mushrooms, chilli and peppercorns. Simmer for about 4-5 minutes for small mushrooms like shimeji ones. If using larger mushrooms increase the simmering time to about 8-10 minutes. They should be just about cooked through.
3. Pour into a dish and leave to cool and infuse. When ready to serve pick out of the brine and plate. If wanting to jar them, pour straight from the pan, hot into a jar and seal.
Ingredients (Makes about 1 cup):
200g mushrooms e.g. shiro or hon shimeji mushrooms, cleaned
200 ml white wine vinegar
2 tablespoons sugar
1 tablespoon salt
1 dried red chilli
a couple of peppercorns
Method:
1. Place the vinegar, salt and sugar into a pan and bring to a boil.
2. Add in the mushrooms, chilli and peppercorns. Simmer for about 4-5 minutes for small mushrooms like shimeji ones. If using larger mushrooms increase the simmering time to about 8-10 minutes. They should be just about cooked through.
3. Pour into a dish and leave to cool and infuse. When ready to serve pick out of the brine and plate. If wanting to jar them, pour straight from the pan, hot into a jar and seal.
