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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.

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


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.