
Just about any meaty wild mushroom is fair game for pickling. Portobello, trumpet, oyster, cèpes, maitake, chicken of the woods, and morel mushrooms all work spectacularly well as pickles.
Ingredients
1 litre/1¾
1 tsp salt
1 tsp sugar
2 garlic cloves
olive oil
½ tsp black peppercorns
1 bay leaf
1 kg/2lb 4oz wild mushrooms, cleaned and roughly chopped
Instructions
1. Place all of the ingredients except the mushrooms into a saucepan and add 500ml/18fl oz water.
2. Bring to the boil and add the mushrooms. Cook for 12-15 minutes, or until cooked through.
3. Remove the mushrooms from the pan with a slotted spoon and set aside to dry on a clean tea towel for 3-4 hours, or until completely dry.
4. Pour some olive oil into a 1 litre/1¾ pints
5. The mushrooms will keep for two months unopened. Use within 3-4 days once opened.
Pickling Mushrooms
A Wonderful Way to Preserve Mushrooms