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.
Difficulty – Easy
Time – 10 minutes preparation, 2 hours marinating time
Serves – 4
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.
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
