A quick and easy way to preserve your mushrooms, which can then be used in a variety of ways!
We use a lot of ways to preserve all of the mushrooms that we pick, and this is one that gives a nice flavor and has a multitude of uses. The Pickled Mushrooms can be used on sandwiches, toasts, pasta dishes, rice dishes, salads, and many others you could think of!
We prefer to use mushrooms that still have a nice texture after cooking, such as chanterelles, milk caps, or porcini, but feel free to use whichever you have available.
Trim and peel 1 red onion
Trim 2 small carrots
Trim and peel a 2 tbsp of horseradish
Trim and peel 1 tbsp of ginger
Dice ¼ of an apple into medium pieces
Thinly slice the horseradish and the ginger
Thinly slice the carrots
Halve, remove the core, and thinly slice ½ of the onion. Reserve the other ½ for other preparations
Add ¼ cup of white wine vinegar, ¼ cup of alcohol vinegar, and 1¼ cups of water to a saucepan over low heat
Add 1 cup of sugar and mix to dissolve
Add 5 cloves, 5 allspice berries, 3 dried bay leaves and 1 tbsp of yellow mustard seeds. Mix
Add 100 g of small chanterelle mushrooms and 100 g of small yellowfoot chanterelle mushrooms
Add the sliced onion
Add the carrot, ginger, and horseradish
Add the apple and simmer for 5m to pickle, stirring occasionally. Remove from the stove
Transfer the pickles to a glass jar and fill to the top with the liquid. Put the lid on and turn the jar upside down for 15m to create a vacuum seal. The pickled mushrooms are ready
Enjoy using this umami pickle on sandwiches or any dish where you’d like to bring some extra kick!
Yield 400 g
Small Chanterelle Mushroom100 g
Small Yellowfoot Chanterelle Mushroom100 g
Mustard Seeds1 tbsp
Dried Bay Leaf3
White Wine Vinegar¼ cup
Alcohol Vinegar¼ cup