Mushrooms in Brine is a traditional American recipe, based on Eliza Acton's recipe of 1845, for a classic method of preserving mushrooms by cooking in spiced brine and then storing in jars, covered with the brine. The full recipe is presented here and I hope you enjoy this classic American version of: Mushrooms in Brine.
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This is a classic recipe for a Victorian version of Mushrooms in Brine that's derived from Eliza Acton's 1845 volume, Modern Cookery In All Its Branches. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Mushrooms In Brine. (For Winter Use.) (Very Good.)
We have had small mushroom-buttons excellently preserved through the winter prepared as follows, and we therefore give the exact proportions which we had used for them, though the same quantity of brine would possibly allow of rather more mushrooms in it. Prepare them exactly as for the preceding pickle, and measure them after the stems are taken off. For each quart, boil together for five minutes two quarts of water, with half a pound of common white salt, a small dessertspoon full of white peppercorns, a couple of blades of mace, and a race of ginger; take off the scum thoroughly, and throw in the mushrooms; boil them gently for about five minutes, then put them into well-warmed, wide-necked bottles, and let them become perfectly cold, pour a little good salad oil on the top, cork them with new corks, and tie bladder over, or cover them with two separate bladders. When wanted for use, soak the mushrooms in warm water till the brine is sufficiently extracted.
For each 1l of prepared mushrooms:
2l water
225g salt
1 dessert spoon white peppercorns
2 blades of mace
1 thumb-sized piece of ginger, sliced
100ml olive oil
2 tbsp salt
Method:
Use fresh, young, button mushrooms with bright pink gills for this. Wipe clean with a dry cloth then cut off the stalks flush with the cap. Place in a measuring jug, and for each 1l of mushrooms prepare the brine, as below.
In a large pan, combine 2l water, 225g salt, the peppercorns, mace and ginger. Bring to a boil and remove any scum from the surface. Add the mushrooms and continue boiling, gently, for 5 minutes. Remove the mushrooms with a slotted spoon and pack into pickling jars that have been sterilized and warmed in the oven. Pour over the brine, ensuring the mushrooms are completely covered (but leave a little space in the top). Set aside to cool completely.
Dissolve the salt in the olive oil, pour this into the top of each jar, so you have at least a 1cm depth of oil, seal securely then set aside in a cool, dark cupboard. These should last you through the winter. To use the mushrooms, drain from their jars, place in a large bowl, cover with water and leave to soak over night, changing the water at least twice.
