Pickled wild mushrooms

Pickled wild mushrooms

By
From
Slow
Makes
1 kg
Photographer
Tara Fisher

This is a great way of using up wild mushrooms, and of preserving them when the season ends. It also works with chestnut or even small button mushrooms, and you can use white wine vinegar with a sprig of tarragon if you don’t have tarragon vinegar. Serve warm with roast duck, chicken, venison or even chicken livers. They’re also delicious cold with a pâté or terrine.

Ingredients

Quantity Ingredient
200g oyster mushrooms
200g girolle mushrooms
200g pied bleu mushrooms
200g brown enoki mushrooms
200g chanterelle mushrooms

Pickling solution:

Quantity Ingredient
250ml rice wine vinegar
2 tablespoons tarragon vinegar
4 teaspoons demerara sugar
1 teaspoon flaky sea salt
2 star anise pods
1 cinnamon stick

Method

  1. Keeping the mushrooms in separate piles, clean them by brushing them with a pastry brush around the gills to remove any excess dirt. Trim off the ends of the stalks.
  2. For the pickling solution, place all the ingredients with 100ml water in a saucepan over a medium heat and cook until the sugar has dissolved. Remove from the heat, place the mushrooms into a sterilized preserving jar or large jam jar and pour the pickling solution over the top. Shake lightly to combine them well. Seal the jar and leave for about 1 week, turning the jars over every now and again. It will keep unopened for 2 months, and for 1–2 weeks in the fridge once opened.
Tags:
James Martin
Saturday Kitchen
slow cooking
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