Brine-pickled Mushrooms with Herbs is a traditional British recipe for a classic method of preserving wild or farmed mushrooms with thyme in a vinegar and olive oil mixed brined with salt and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Brine-pickled Mushrooms with Herbs.
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This is a recipe for a brine pickle that also uses vinegar and oil, covering all the pickling bases. As the mushrooms are gently cooked in the brine mixture, it's suitable for pickling any mushroom apart from ones that require extended cooking to make them safe to eat. Firm and non-watery mushrooms are best, and I would recommend: russulas/brittlegills, Agaricaceae (field mushrooms and allies), boletes, oyster mushrooms, hedgehog mushrooms (Pied de Mouton), chanterelles, fairy ring champignons, saffron milk cap, bracket fungi and the trooping funnel in this recipe. You can also prepare this with a 1:4 mix of dried and fresh mushrooms, just rehydrate the dried mushrooms before use. Also, just about any mix of farmed mushrooms can also be substituted. You can add as much or as little chilli as you like. Personally I add about 3 dried African birds' eyes to every jar.
For this recipe you will need a large pickling jar with a vinegar-proof lid that's been sterilized and warmed in a low oven.
Ingredients:
500g mixed wild mushrooms (remove the stems if tough, cut into chunks if large)
250ml red or white wine vinegar, divided in half
250ml extra-virgin olive oil or sunflower oil, divided in half
2 tsp pickling salt
1 tsp rainbow or black peppercorns
4-6 garlic cloves, peeled and sliced
3 bay leaves
12 fresh thyme sprigs
2 tsp sugar (optional)
pinch of chilli flakes (or to taste) [optional]
Method:
Place a saucepan over medium heat. When hot add the peppercorns and any other hard spices used eg: allspice berries, cinnamon, star anise) and toast for -2 minutes, until aromatic, shaking them occasionally. Then, remove and crush coarsely using the pestle and mortar.
Return the saucepan to medium-high heat and add 2 tbsp oil from one of the 125ml batches. Once tho oil is hot add the garlic, frying them until aromatic and golden (but don't allow them to burn).
At this add the remainder of the 125ml of oil, 125ml of the vinegar, the toasted and crushed spices, bay leaves, thyme, salt and sugar (if using). Bring to a boil and continue boiling for 2 minutes.
Reduce the heat to low, add in the mushroom pieces and cook, turning constantly with a spoon for 3 minutes. Now add in the remaining oil and vinegar and just bring to a simmer. Take off the heat then spoon the solids from the pan (mushrooms, spices, herbs and garlic) into your warmed pickle jar. Pour over any of the liquid remaining in the pan, ensuring that all the ingredients in the pan are covered. Use and secure the vinegar-proof lid then set aside to cool.
Once cooled, label the jar then store in a cool dark place for 2-3 days to mature before opening and serving. Once opened store in the refrigerator.
Note that once refrigerated the olive oil in the jar will solidify, so bring the jar to room temperature before serving.
