Pickling your mushrooms is an easy way to preserve them for use throughout the months ahead. This pairs well with soft cheeses such as Brie and Camembert, or serve with a fresh wild salad and toasted pitta bread to soak up the juices.
- 1 kg Chanterelles, or mixed wild/cultivated mushrooms cleaned and chopped
- 2 cloves of garlic finely sliced
- 1 ltr white wine vinegar
- 500ml water
- 1 tbs flaky sea-salt
- 2 tbs sugar
- 2 sprigs of woody herbs (we used rosemary and thyme)
- 1 tbs black peppercorns
- 1 tbs coriander seeds
- 2 bay leaves
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- Quality olive oil
- Steralised Kilner style jar/s for storage
- Dry toast the peppercorns and coriander seeds, shaking often so they don’t burn. Set aside.
- In a large pan, pour in the vinegar and water, add the remaining herbs and spices, salt and sugar, sliced garlic and your toasted spices. Stir and bring to the boil.
- Add the chopped mushrooms, bring back to a simmer and cook for 15-20 minutes (or until the mushrooms are cooked through).
- Remove from the heat and allow to cool a little. With a slotted spoon, scoop out the mushrooms and spread onto a baking sheet to dry. We placed ours in the warming oven in the Aga to save time.
- Put a good glug of olive oil into your jar and add the dry pickled mushrooms. Cover with more oil, seal the jar and shake gently to coat the mushrooms in oil.
- Store the jar in a cool place, where they should keep for up to 2 months unopened.
Any firm textured mushrooms can be used for this recipe, and the herbs & spices can be changed to suit personal preference. We kept the pickling liquor in a cool place and used it again for a second batch a couple of days later.