Pickled Honey Fungus is a modern British recipe for a classic quick pickle of parboiled honey fungus that are finished by pickling in a herbed blend of vinegar and oil. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Honey Fungus.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
There are reports of honey fungus causing allergic reactions and inducing sensitivities to other foods. This is why the first time you come to cooking this species, treat with caution. There are several species of honey fungus, but I would suggest that you start with Armillaria mellea and only collect young specimens in the first instance. Then boil them for 15 minutes as this makes them safer to eat. This pickle of honey fungus is also the recipe that makes them most approachable.
Ingredients:
200g honey fungus
3 garlic cloves, finely diced
1/2 red onion, finely diced
white balsamic vinegar
Olive oil Herbes De Provence or fresh herbs to taste (depending on availability)
salt and freshly-ground black pepper, to taste
Method:
Separate the caps from the stems then wipe the caps with a cloth.
Bring a pan of water to a boil, season with salt then add the mushroom caps and boil for 15 minutes. At the end of this time drain the mushrooms and set aside to cool.
Add olive oil to a pan and use to briefly fry the onion and garlic until just soft (about 3 minutes). Take off the heat and scrape the contents of the pan into a bowl. Add the mushrooms and toss gently to coat. Now add in the vinegar and oil at a ratio of 1 part vinegar to 2 parts oil until the mushrooms are fully covered.
