Pickled mushrooms

Pickled mushrooms
  • Serves icon Makes 800g
  • Time icon 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.


  • 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


  1. 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.
  2. 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. 
  3. Add the white pepper, toasted spices and bay leaves to the reduction.
  4. 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.

delicious. tips

  1. 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.

Recipe By

Sasha Matkevich


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