Preparing pickled mushrooms requires considerable knowledge, easily aided but quality guides.
Not all mushrooms found in the woods are edible but that does not mean you should be afraid of them; a good secret is always to look for mushrooms with gills or pores under their caps — these kinds have only a handful that are inedible.
However, the best vinegar for this purpose should contain about 10-12% acetic acid or you can try “pickling vinegar” but this does not substitute the actual taste of your pickled mushrooms in any way
Ingredients for Pickled Mushrooms
- 1 ¼ lb mixed mushrooms
- ½ pint white wine vinegar
- 1 tbsp sea salt
- 1 tsp superfine sugar, optional
- 1 ¼ cups water
- 4-5 fresh bay leaves
- 8 large, fresh thyme sprigs
- 15 garlic cloves, peeled and sliced
- 1 small red onion, halved and thinly sliced
- 2-3 small dried red chilies
- 1 tsp coriander seeds, lightly crushed
- 1 tsp black peppercorns
- A few strips of lemon rind
- 1-1 ½ cups extra virgin olive oil (more, as needed)
- Remove stems from mushrooms and cut mushrooms into halves or thirds. (Freeze the stems and turn them into mushroom stock later.)
- Bring the vinegar, salt, sugar and water to boil in a pan.
- In a cheesecloth pouch, secure the bay leaves, thyme, coriander seeds, peppercorns, and lemon rind.
- Add the spice packet, garlic, onions, and chilies to the vinegar, lower the heat and simmer for 2 minutes.
- Add mushrooms to the pan and simmer for another 3-4 minutes.
- Remove the spice packet and drain the onion/garlic/mushroom mixture for at least 5 minutes.
- Fill one large, or two small, jars with the mushroom mixture.
- Add enough olive oil to the jar to cover the mushroom mixture by at least ½ inch.
- Leave the jars to settle, 15-30 minutes and tap the bottom of the jars on a hard surface to remove any air bubbles.
- Seal the jars and store in cool, dark place until ready to use( 6 weeks+).
Properly sealed jars will keep for years .Serve over bread, crackers, as a topping for pizza, or use in cooking.0