Pickled Mushrooms is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving mushrooms by cooking until their liquid evaporates that are finished by cooking with vinegar before packing into jars and covering with the vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Mushrooms.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PICKLED MUSHROOMS.
478. INGREDIENTS.—Sufficient vinegar to cover the mushrooms; to each quart of mushrooms, 2 blades of pounded mace, 1 oz. of ground pepper, salt to taste.
Mode.—Choose some nice young button mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for 1 minute, and store it away in stone jars for use. When cold, tie down with bladder and keep in a dry place; they will remain good for a length of time, and are generally considered delicious.
Seasonable.—Make this the same time as ketchup, from the beginning of September to the middle of October.
Modern Redaction
Ingredients:
For each 1l of prepared mushrooms:
enough vinegar to cover the mushrooms
1/2 tsp ground mace
30g freshly-ground black pepper
salt, to taste
Method:
Use fresh, young, button mushrooms with bright pink gills for this. Wipe clean with a dry cloth then cut off the stalks flush with the cap. Place in a pan, season with salt, black pepper and mace then place on a low heat. Continue cooking, shaking the pan frequently, until they release their juices an these juices evaporate.
Now add enough vinegar to the pan to cover the mushrooms, bring to a simmer and cook for 1 minute then take off the heat, pack the mushrooms into jars and pour over the vinegar. Seal with vinegar-proof lids and set aside to cool before storing in a cool, dry, place. Allow to mature for at least 1 month before consuming.
