Food & Wine
Quick pickled mushrooms
Tangy, spicy and so easy to make, these quick pickled mushrooms are a delicious treat for a lazy Sunday afternoon, and the perfect pantry-packer.
Makes: About two and a half cups
Ingredients:
- 4 cups of water
- 300g mixed mushrooms
- 1 tablespoon salt
- 1 cup of white wine vinegar
- Olive oil
- 1 tablespoon black peppercorns
- 1 tablespoon sugar
- Bay leaf,
- Thyme,
- Several cloves peeled garlic
- 2 small dried chillies
Method:
- Boil water with salt then add mixed mushrooms and boil an additional two minutes.
- Drain, reserving half a cup of the liquid.
- Place reserved liquid plus white wine vinegar, olive oil, peppercorns and white sugar in pan.
- Add bay leaf, thyme sprigs, garlic and chillies.
- Bring to boil.
- Place mushrooms in a sterilised jar and pour hot liquid over.
- Cool, pop on a lid and chill at least 48 hours before using.
- These keep for up to a month in the fridge.
Written by Bernadette Hogg. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Manja Wachsmuth