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Vinegar and Oil Pickled Mushrooms
Vinegar and Oil Pickled Mushrooms is a modern British recipe for a classic method of preserving mushrooms by cooking in herbed and spiced vinegar before storing in olive oil. The full recipe is presented here and I hope you enjoy this classic British version of: Vinegar and Oil Pickled Mushrooms.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8–10
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesBritish Recipes
Using vinegar to cook and oil to preserve is a classic method of keeping mushrooms throughout Europe. This method is gaining popularity in Britain, particularly amongst exotic mushroom growers as it preserves the texture and the flavour of the mushrooms' fruiting bodies.
Ingredients:
500g mixed mushrooms (a blend of ceps, closed-cap chestnut mushrooms, girolles, shiitake and small oyster mushrooms)
300ml water
300ml white wine vinegar or cider vinegar
1 tbsp sea salt
1 tsp caster sugar
5 fresh bayleaves
8 large sprigs of fresh thyme
15 garlic cloves, peeled and halved lengthways (remove and discard any green shoots)
1 small red onion, halved and sliced thinly
3 small, dried, red chillies
a few strips of freshly-pared lemon zest
1 tsp coriander seeds, lightly crushed in a mortar
1 tsp whole black peppercorns
300ml (about) extra-virgin olive oil
Method:
Trim the mushrooms, wipe then clean with a dry cloth and cut any larger ones in half.
Combine the vinegar, salt, sugar and water in a pan and bring to a boil. Add the bayleaves, thyme, garlic, onion, chillies, lemon zest and coriander seeds. Reduce to a simmer and cook for 2 minutes.
After this time, add the mushrooms, bring back to a simmer and cook for 4 minutes. Drain the mushrooms through a fine-meshed sieve (reserve the herbs and spices) then set the mushrooms aside to cool and drain thoroughly.
Divide the mushrooms between two small, sterilized, jars. Divide the garlic, onion, herbs and spices amongst the layers of mushrooms then pour in enough olive oil to completely cover the mushrooms by at least 1cm.
Set the pickle aside to settle, then tap the jars on a work surface to remove any trapped air bubbles. Seal the jars securely then store in the refrigerator. Mushrooms pickled in this way are best used within two weeks.
These mushrooms go very well with chicken or grilled meat. They are also very good simply served on toast.
