Pickling mushrooms is a quick and easy way to preserve them for the months ahead. For this recipe, you’ll need two sterilised 350ml preserving jars (or several smaller ones). Any firm-textured mushrooms can be treated in this way, with the herbs and spices changed to suit the fungi you pick, and your personal preference. Serve them tossed into salads or pasta, or as part of a mixed antipasto. These pickled chanterelles are especially good with soft, creamy cheeses such as brie and camembert.
- 1 kg chanterelles (or any firm mushrooms)
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 litre white wine vinegar
- 2 cloves of garlic, finely sliced
- 2 sprigs of woody herbs (we used rosemary and thyme)
- 2 bay leaves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon flaky sea-salt
- 2 tablespoon sugar
- Good quality olive oil (not extra-virgin, which is too strongly flavoured), enough to cover the mushrooms in the jars
- In a dry frying pan, roast the peppercorns and coriander seeds, shaking the pan frequently so that they don’t burn. Set aside.
- Pour the vinegar into a large pan. Add the the roasted spices, garlic, herbs, ground spices, sugar, salt and 500ml water. Stir and bring to the boil.
- Add the chopped mushrooms, bring the back to a simmer and cook for 15–20 minutes (or until the mushrooms are cooked through). Remove the pan from the heat and leave to cool a little.
Scoop out the mushrooms with a slotted spoon and spread them onto a clean teatowel to dry.
- Pack the dry pickled mushrooms into the jars, and pour in enough olive oil to cover. Fasten the lids onto the jars and shake them gently to ensure there are no airbubbles and all the mushrooms are well covered. Store the jar in a cool place – unopened, they should keep for up to 2 months.
We saved the pickling liquor, stored it in a cool place, and used it again for a second batch of mushrooms a couple of days later.
Recipe by Wild Food UK; development and photos by Otherwise for Wild Food UK