Pickled Forest Mushrooms

Pickled Forest Mushrooms

Pickled Forest Mushrooms

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • These mushrooms are wonderful served hot with meats or as a base for fish. They are also good cold – as a condiment, a component of a salad, or even as the main ingredient, garnished with similarly preserved tomatoes and shaved radishes. use a variety of mushrooms for textural and taste contrast.

  • Makes About 1.5kG (3lb 5oz)

  • 1

    kg (2 1/4lb) forest mushrooms, such as shiitakes, morels, chanterelles, porcini, cep, trumpet and oyster mushrooms

  • 400

    ml (1¾ cups) extra virgin olive oil, plus extra to top up the jar if necessary

  • 2

    bay leaves

  • 4

    sprigs of thyme

  • 2

    sprigs of rosemary

  • 1

    tsp smoked paprika

  • 3

    tbsp sherry vinegar

  • Salt and black pepper

  • Remove the shiitake stems, along with any other stems that are tough, and discard

  • them or set them aside for another use (such as in a vegetable stock). Trim any

  • remaining stems any cut out any bruised areas. Tear larger mushrooms into

  • bite-sized pieces (bear in mind that they will shrink as they cook) and leave small

  • mushrooms whole. Score the large mushrooms so that they will absorb the

  • pickling juices.

  • Pour the oil into a large wide saucepan, then add the bay leaves, thyme and

  • rosemary. Stir in the smoked paprika and heat the oil until it reaches 75ºC (167ºF).

  • add the mushrooms to the pan and toss to coat in the oil. Cook for 5 minutes, gently

  • turning from time to time. The mushrooms will gradually submerge in the oil as

  • they cook and wilt.

  • Remove the pan from the heat, then stir in the vinegar and season with salt and

  • black pepper. leave the mushrooms to steep for at least 1 hour. Transfer the

  • mushrooms and aromatic oil into sterilized containers and, if necessary, pour in more olive oil to cover the mushrooms. Seal tightly, then label and date. Keep refrigerated and use within 1 month. remove from the refrigerator at least 1 hour before serving to bring back to room temperature

Directions

http://www.kevindundon.com/pickled-forest-mushrooms


Nutrition

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