
Mushrooms & Wild Rosehips
1h 20m
Preserved oyster mushrooms with wild rose. Great as a snack with rice or roasted potatoes! A great way to preserve mushrooms with that of extra seasonal flavor. Fantastic on a slice of bread.
Trim, peel and slice 1 red onion
Clean and cut 2 cups of oyster mushrooms in medium pieces
Add 2 tbsp of vegetable oil in a pan on medium heat
Add mushroom pieces
Fry until golden brown
Add ⅓ cup of wild rosehips. Stir to combine
Add sliced red onion. Stir to combine
Add salt and pepper to taste. Turn off heat
Crush 3 allspice and 12 cloves. Reserve
Add 100 ml of vegetable oil in a bowl
Add 2 tbsp of soy sauce
Add 50 ml of apple cider vinegar
Add 2 tbsp of maple syrup
Whisk to combine
Add cooked mushroom mixture
Add crushed spices
Mix altogether
Transfer mixture to jar. Rest for 1h to settle flavors. Seal jar and store in fridge until needed
The Oyster Mushrooms & Wild Rosehips are ready!
Yield 2 people
Oyster Mushroom
2 cupsRed Onion
1Rosehip
50 gMaple Syrup
2 tbspApple Cider Vinegar
50 mlVegetable Oil
100 mlSoy Sauce
2 tbspAllspice
1 tspClove
1 tspBlack Pepper
To tasteSalt
To taste
Equipment
Glass Jar
Mortar and Pestle