Pickled Field Mushrooms is a modern American recipe (based on an Eastern European original) for a quick pickle of field mushrooms (or store mushrooms) preserved in lightly-spiced vinegar that will keep in the refrigerator for up to 3 weeks and which makes an excellent starter. The full recipe is presented here and I hope you enjoy this classic American version of: Pickled Field Mushrooms.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Though field mushrooms have been suggested here this will work with any agaricus species, whether wild or store bought.
Ingredients
1 slice of fresh ginger (about 3mm thick)
1/2 tsp caraway seeds
4 allspice berries
1/2 tsp mustard seeds
4 black peppercorns
4 small, dried, hot chillies
1 garlic clove, crushed
6 whole cloves
1 bayleaf
250ml water
160ml distilled white vinegar
2 tbsp olive oil
1 tsp salt
500g field mushrooms, or store mushrooms, washed and sliced
sprigs of thyme
Method:
Combine the ginger, caraway seeds, allspice, mustard seeds, peppercorns, chillies, garlic, cloves and bayleaf in a muslin bag. Tie securely then add to a large pot along with the water, vinegar, olive oil and salt. Bring to a boil, reduce to a simmer and cook for 5 minutes.
Now add the field mushrooms and cook for a further 12 minutes. Take out the cheesecloth bag. Use a slotted spoon to transfer the mushrooms to a sterilized 1l jar that's been warmed in the oven. Add in the sprigs of thyme then pour over the hot vinegar mix, seal and set aside to cool. Once cold, place the jar in the refrigerator to store.
