Mushrooms are still something that I have to sneak into certain peoples foods. They’re an acquired texture and taste – but I really think they compliment dishes – they’re a versatile little fungus!
This recipe gives the mighty Mushroom an opportunity to shine, and for you to do something different in the kitchen. If you’re not a fan of hot food, you can omit the chilli.
- 1 cup of white vinegar
- 1 cup of water
- 2 cups of small button mushrooms (halve them if you cannot find small ones
- Salt and Pepper to taste
- Garlic Cloves – whole
- Lemon Zest
- Fresh Chilli to taste
In a large pot, boil the white vinegar, lemon zest and water. Add the mushrooms, salt and pepper and garlic cloves and leave to simmer for 1 minute (you want the mushrooms to retain as much of their “crunch” as possible, so try not to cook for too long) Remove from the boil and place in a sterilised jar. Before placing the lid on, add diced chilli and a tablespoon of parsley.
These will keep in the fridge open for about two weeks.
How else do you like to eat mushrooms? Are there any other pickling/preserving recipes you’d like to see? Leave me a comment and let me know!