Tangy Pickled Mushrooms


These pickled mushrooms are the bomb. They are so easy to make and will blow your guests away with the complexity of flavor, they have just the right amount of spice and tanginess. They are so good they can stand on their own as a snack or side, or you can serve them on toast, as an accompaniment with eggs, as a salad topping or with a juicy steak- the combinations are endless. They keep well for a long time in the fridge, or you can place them in mason jars and store in cupboard or give them away as a gift (they are that good).


1 kg button mushrooms, sliced
2-3 red chillies, diced
1 heaped tbsp fresh basil, chopped
1 heaped tbsp fresh oregano, chopped
1 tsp brown sugar/xylitol
1 bay leaf
2 cloves, garlic crushed
¼ cup white wine vinegar
1 tbsp sea salt
1 tbsp freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp lemon zest

Serves 6-8
Preparation 1 hour

Using a food processor with the slicing attachment, slice your mushrooms, transfer to a sieve, cover with a large pitch of salt and let them drain for 30 minutes. 

While the mushrooms are draining, crush the garlic, chop the chillies, basil and oregano. Combine the chopped ingredients with vinegar, extra virgin olive oil, sea salt, pepper corns, sugar, zest. Set aside.

Once the mushrooms have finished draining, transfer to paper towel and pat dry. Add the mushrooms to the vinegar mixture, stir and toss to coat them evenly, taste to see if the flavours are well balance, you might need to add more vinegar.

Chill the mushrooms completely in the refrigerator before serving, about 30 minutes. They can keep for up to a month.

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