Pickled mushrooms

Pickled mushrooms

By
From
British Seafood
Serves
8
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 shallots, peeled and finely chopped
150ml red wine vinegar
50ml light rapeseed oil
500g wild and/or cultivated mushrooms
cornish sea salt
freshly ground black pepper

Method

  1. Soak the shallots in the wine vinegar for 30 minutes. Heat the oil in a large frying pan and pan-fry the mushrooms for 2 minutes until they begin to colour, seasoning with salt and pepper. Add the shallots and wine vinegar, stirring to deglaze, then remove from the heat. Stored in a jar in the fridge, these mushrooms will keep for 2 weeks.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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