Pickled mushrooms

Pickled mushrooms

By
From
My Italian Kitchen
Makes
550 g
Photographer
Chris Middleton

This recipe is great to have as a staple in the pantry, when mushrooms aren’t in season. I love having these as an antipasto, with a bit of fresh ciabatta bread, or tossed through with some chilli and garlic as a quick pasta meal.

Ingredients

Quantity Ingredient
500g pine mushrooms, (or button mushrooms if pine mushrooms aren’t available)
750ml white vinegar
125ml white wine
2-3 bay leaves
1 large handful salt
1 garlic clove, sliced
whole thyme sprigs, (2–4 per jar)
1 large handful flat-leaf parsley, chopped
1 long red chilli, finely chopped
extra-virgin olive oil

Method

  1. Brush and clean the mushrooms with a damp cloth. Don’t cut them just yet.
  2. In a medium saucepan, bring the vinegar, wine, bay leaves, salt and 500 ml of water to the boil.
  3. Place the mushrooms in the pickling liquid in batches. Cover and return to the boil, cooking for 3–4 minutes.
  4. Drain the mushrooms, then slice them thinly.
  5. When they have cooled down, divide them among 3–4 sterilised jars with some garlic, thyme, parsley and chilli. Pour over the olive oil until the mushrooms are covered.
  6. Preserve in jars and refrigerate. These should last for a few weeks once opened, but are best eaten fresh.
Tags:
laura
cassai
my
italian
kitchen
masterchef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again