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Pickled Mushrooms

Pickled Mushrooms is a traditional British recipe for a classic method of pickling mushrooms in red wine vinegar flavoured with cloves, bayleaf and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Mushrooms.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+7 days maturing)

Makes:

1 jar

Rating:

Tags : Wild FoodBritish Recipes

Mushrooms always pose a problem, whether they be foraged or shop-bought in that they don't last long. Most mushrooms are 90% water. As a result they often turn to a mush if frozen and most won't dry either. One of the few certain ways of preserving many mushrooms is to pickle them. Though this method does work better on boletes and button-type mushrooms.

Ingredients:

250ml red wine vinegar
2 cloves
120ml cold water
5 black peppercorns
1/2 bay leaf
2 tsp salt
2 garlic cloves, peeled and crushed
450g fresh mushrooms (wild or shop-bought), I used chanterelles in the image

Method:

Add the vinegar, cloves, water, peppercorns, bay leaf, salt and garlic to a pan. Bring to a boil on high heat then add the mushrooms. Reduce to a simmer and cook, uncovered, for 10 minutes, stirring occasionally.

Take off the heat and allow to cool naturally to room temperature. Remove the garlic from the pan. Transfer the mushrooms to a 1l jar with a slotted spoon. Top-up with the vinegar mixture, leaving a 2cm head space. Pour enough vegetable oil into the top of the jar to make a 1cm layer, cover the mouth of the jar with clingfilm (plastic wrap) and seal tightly. Allow to mature for 1 week before serving.