Pickled mushrooms

Prep time over 2 hours

Cook time over 2 hours

Makes 1 x 1litre/1Â¾ pints jar

Dietary Vegetarian

From Great British Food Revival

These quick pickled mushrooms would be delicious served as part of an antipasto with cured meat, olives and Italian cheeses.

Method

Place all of the ingredients except the mushrooms into a saucepan and add 500ml/18fl oz water.
Bring to the boil and add the mushrooms. Cook for 12-15 minutes, or until cooked through.
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.
Pour some olive oil into a 1 litre/1Â¾ pints sterilised jar, add the mushrooms, then cover with more olive oil. Stir together gently until all of the mushrooms are coated in the olive oil. Cover tightly with a sterilised lid.
The mushrooms will keep for two months unopened. Use within 3-4 days once opened.

2 garlic cloves

1 kg/2lb 4oz wild mushrooms, cleaned and roughly chopped

1 bay leaf

olive oil

Â½ tsp black peppercorns

1 tsp salt

1 tsp sugar

1 litre/1Â¾ pints white wine vinegar

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!