Pickled mushrooms in brine

Pickled mushrooms in brine

By
From
Complete Mushroom Book
Makes
1 kg
Photographer
Alastair Hendy

Mushrooms pickled in brine have to be mixed with some oil before serving to make them more palatable and to reduce the sharpness (although the taste of the vinegar can be softened by adding extra herbs).

Ingredients

Quantity Ingredient
2kg fresh mushrooms
salt, to taste

Brine

Quantity Ingredient
1.2 litres good white wine vinegar
600ml water
1 tablespoon salt
1 small sprig rosemary
black peppercorns
5-6 bay leaves
1 medium onion, quartered
2 garlic cloves

Method

  1. Clean the mushrooms, then slice or cut according to size.
  2. Combine the brine ingredients in a large, non-corrosive pan and boil for 15 minutes.
  3. Meanwhile, cook the mushrooms separately in salted water for 8 minutes. Drain the mushrooms, then add to the vinegar and boil for a further 5 minutes.
  4. Remove the mushrooms with a sterilised spoon and fill your jars with them, leaving some space for the liquor. Let the liquor cook for a further 10 minutes, then strain and set aside to cool.
  5. When completely cold, cover the mushrooms with the strained vinegar liquor. Cover the jars carefully and they will keep for a few months in a cool place.
  6. To serve, drain the mushrooms well and toss in a few drops of olive oil.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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