Pickled Mushrooms

Quick pickled wild mushrooms boiled in vinegar and spices, dried, then preserved in olive oil for an authentic Italian antipasto.

Cook Time

15 mins

Produces

10 servings

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Sugar

CondimentsSauces

1
l

White Wine Vinegar

NutsSeeds

1
tsp

Salt

2
cloves

Garlic

0.5
tsp

Black Peppercorns

1
piece

Bay Leaf

OilsFats

250
ml

Olive Oil

amount used for coating and filling jar

Vegetables

1000
g

Wild Mushrooms

cleaned and roughly chopped

Steps

Combine all ingredients except mushrooms and oil with 500ml water in a saucepan.
Bring the liquid to a boil and add the mushrooms.
Cook the mushrooms for 12-15 minutes until they are cooked through.
Remove mushrooms with a slotted spoon and dry on a clean towel for 3-4 hours.
Place mushrooms in a 1 litre sterilised jar and submerge completely in olive oil.
Stir gently to coat all mushrooms and seal the jar tightly with a lid.