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Pickled mushrooms

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Ingredients for 1 servings:

  • 500 g mushrooms (wild), small firm
  • 1 liter of water
  • 175 ml vinegar
  • 2 bay leaves
  • 4 grains allspice
  • 6 peppercorns
  • 2 tbsp, leveled salt
  • 3 tbsp mustard seeds
  • 2 tbsp, levelled sugar
  • 2 small onions

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 30 minutes

Clean and wash the mushrooms, then boil them for about 5 minutes. For hard mushrooms like porcini, increase the cooking time accordingly. Meanwhile, bring the stock and the remaining ingredients to a boil. Place the mushrooms in jars rinsed with hot water and immediately fill with the boiling stock. Then screw the lids on the jars and turn them upside down. I always transfer some of the mushrooms to a bowl and let them marinate in the refrigerator for about two days. They’re delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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