Pickled mushrooms

Name: Pickled mushrooms
Yield: Makes 800g
Cuisine: British recipes
Ingredients: 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

Easy
May 2016

Easy
May 2016

Test kitchen approved

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

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Ingredients

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

Method

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.