Pickled porchini mushrooms

# 333

Last year was a fantastic mushroom year. We went to Sweden for the roebuck premier, and ended up finding so many mushrooms. The forrest was full of porchini, girolles, pied de mutton, to name a few. Pickling mushroom is a great way to preserve them, should you end up with more than you can use.

Place all the ingredients except the mushrooms in a saucepan and add 500ml water
Bring to the boil and add the mushrooms. Cook for 12-15 minutes , or until cooked through.

Remove the mushrooms with slottet spoon and let the dry for 3-4 hours on a clean kitchen towel.

Pour some olive oil into a 1l sterilised jar, add the mushrooms and cover with more olive oil.

1 litre white wine vinegar

1 tsp salt

1 tsp sugar

2 garlic cloves

1/2 tsp black peppercorns

a sprig of thyme

1 bay leaf

1 red chili, split lengthways

1 kg porchini mushrooms, cleaned and cut in 1 cm slices

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