Pickled Wild Mushrooms - 2 Versions

This is an easy recipe for a SMALL batch of pickled mushrooms. You can use the wild mushrooms on their own, or mix in with store bought if preferred. 

INGREDIENTS

230 g wild mushrooms*

1/2 cup olive oil

1/2 cup red grape vinegar

1/2 tsp black peppercorns

1/4 tsp coarse salt

1/4 tsp dried thyme

500 ml glass jar (sterilized)

METHOD

1. Clean and cut the mushrooms into pieces. Keep aside.

2. Add 1/4 cup oil, 1/4 cup vinegar, peppercorns and thyme to a small saucepan. Bring to a boil. The liquid might seem too little, but it's not. 

3. Add the mushrooms. Keep turning the mushrooms. Boil for 2 minutes. Then turn down the heat and simmer for 2 minutes more, keep stirring the mushrooms. 

4. Then add the mushrooms and the boiling liquid to the jar. Add the remaining vinegar and oil. 

5. Cover with foil and leave to cool down. Remove foil.  Seal tightly with the lid and put in the fridge. Refrigerate for 24 t0 48 hours before eating. Best to leave for a week or two before consuming. The longer you wait the better it gets!

NOTES;

I used Suillus granulatus (weeping boletes)  and some Portobello mushrooms for this recipe, but you can any fleshy wild mushrooms such as pine rings; horse mushrooms; field mushrooms; porcini; poplar bolete or even blushers (if you are feeling brave and know your mushrooms!)

You must know the difference between Blushers (Amanita rubescens), and Panthers (Amanita pantherina) - panthers are deadly, 🕱 before using it.

The blusher, although deadly raw, are edible, when cooked correctly. 

Even after 8 years of mushroom foraging and knowing how to identify a blusher, I am still too scared to try it in cooking! Rather not. But people say it's very good 😂 

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RECIPE TWO

For about 1kg mushrooms:

300 ml water

200 ml apple cider vinegar / white grape vinegar

100 g white granulated sugar (125 ml)

good pinch kosher salt

wild mushrooms of choice, prepared*

aromatics of choice, see below

METHOD

Bring the brine ingredients to a boil and add your mushrooms. Simmer for 20 minutes if using "firm" mushrooms like horse mushrooms, porcini; field mushrooms; pine rings etc. For "soft" ones like granular stalk boletes (cap skin and pores removed), simmer for 5 - 10 minutes.

Remove the mushrooms with a spoon and add to jar. Pour hot brine over, make sure to cover the mushrooms. Screw the lid on, flip over for a few minutes to seal. Turn back over and leave to cool down. 

You can eat it the next day if you like, but after 1 week the flavours will have matured resulting in much better tasting mushrooms. 

Once opened, it will last 4 - 6 months in the fridge. Always ensure that the mushrooms are covered in brine. Always use a clean spoon or fork to take them out. 

NOTES

For granular stalk boletes, use this brine mix:

bay leaves

yellow mustard seeds

fennel seeds

few slices of lemon peel

AROMATICS

bay leaves

mustard seeds 

coriander seeds 

fennel seeds 

black peppercorns

chillies

juniper berries

lemon peel

soy sauce

miso paste

ginger

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PICKLED PINE RING MUSHROOMS (3:2:1 method)

300 ml water

200 ml ACV (apple cider vinegar)

1 tsp kosher salt

1 tsp coriander seeds

1 tsp mustard seeds

3 dried bay leaves

1 tsp tarragon /dill / fennel (dried)

1. Bring brine to a boil, turn down, add aromatics and mushrooms

2. Simmer for 20 minutes and bottle

3. If there are any bubbles at the top, press down with a clean spoon to get rid of most of the bubbles