Pickling food is a traditional way to preserve food but it also imparts an amazing flavour to a whole array of vegetables. I love mushrooms and always looking for new ways to serve them so pickling them seemed an ideal way to jazz them up. You can use any mushrooms but they are better left whole so opt for button mushrooms or small shiitake mushrooms. These are delicious on their own or served as part of a main meal. Great smothered over toast for breakfast too. Instead of using a brine I have marinated them in vinegar with plenty of herbs and spices. Ideally make these a few days before you want to eat them.

Pickled Herbed Mushrooms

Overview

Difficulty – Easy

Time – 10 minutes preparation, 2 hours marinating time

Serves – 4

What’s good about it?

Mushrooms are known for their numerous health benefits. Shiitake mushrooms are particularly good for the heart.  They have been shown in studies to help lower LDL cholesterol and improve blood pressure and circulation.

  1. If the mushrooms are very large then halve them before using. Place the mushrooms and red onion in a large glass bowl.
  2. Mix together the vinegar, soy sauce, boiling water and pour over the mushrooms. Cover and leave to soak for at least 1-2 hours.
  3. Sterilise a jar by putting it a hot cycle of the dishwasher or warm oven.
  4. Strain the mushrooms and onion reserved the liquid.
  5. Spoon the mushroom and onions into the jar.  Add the herbs, black pepper, olive oil and a little salt to taste.
  6. Pour over enough of the liquid to cover.  These can be eaten straight away or you can store in the fridge until needed.

Did You Know?

Vary the herbs and spices according to taste. If you want a slightly stronger taste you could use a quality balsamic vinegar instead of the white wine or apple cider vinegar.

200g button mushrooms, chestnut or shiitake mushrooms

1/2 red onion finely diced

75ml white wine vinegar, apple cider vinegar

1tbsp gluten free soy sauce

60ml boiling water

1tbsp fresh dill leaves, chopped

1tbsp fresh parsley, chopped

1 tsp black peppercorns

1/2 tsp Dijon mustard, optional

pinch of sea salt