- May 2016
- Makes 800g
- Hands-on time 30 min, plus maturing
Chef Sasha Matkevich shares his recipe for home-pickled mushrooms – great to eat in toasted cheese sandwiches or served as part of an antipasti platter.
- Vegan recipes
- Vegetarian recipes
- 1tsp ground cumin
- 1tsp ground coriander
- 300ml white wine vinegar
- 150ml white wine
- 2 shallots, peeled and finely diced
- 2 garlic cloves
- 100ml olive oil
- ½ tsp ground white pepper
- 2 bay leaves
- 700g wild mushrooms (when in season) or button mushrooms, thoroughly cleaned (use a damp cloth and a brush) and thinly sliced
- 1 generous tsp sea salt
You’ll also need:
- a 1.5L kilner or sealed jar
- In a medium dry pan over a medium heat, toast the ground coriander and cumin for about a minute until fragrant, take care not to burn and set aside.
- Put the white wine vinegar and white wine in a medium saucepan with the diced shallots, garlic and olive oil. Simmer over a high heat until reduced by half, this will take about 10-15 minutes.
- Add the white pepper, toasted spices and bay leaves to the reduction.
- Put the raw sliced mushrooms in a 1.5L sterilised Kilner Jar and lightly compact. Pour over the spiced oil and vinegar mixture, seal the jar and give a good shake. It may not seem like enough liquid but the mushrooms let out a lot of water, you will notice this after 24 hours. They’ll be ready to use within 1 week but flavour improves with age. Refrigerate. Use within 3 months.
These need at least a week in the fridge, but you can leave them in the sealed jar (again in the fridge) for up to 3 months.
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