A simple preserve that makes the most of a good wild mushroom haul. The mushrooms are briefly cooked and then packed into a sharp, aromatic vinegar brine with garlic, bay and peppercorns. They'll keep in the fridge for weeks, getting better with time, and are wonderful served on toast, alongside cured meats and cheese, or as part of a tapas spread.
Ingredients
500g mixed wild mushrooms (chanterelles, ceps, girolles or similar), cleaned and trimmed
150ml white wine vinegar
150ml water
4 garlic cloves, peeled and lightly crushed
2 bay leaves
1 tsp black peppercorns
4 sprigs fresh thyme
1 tsp caster sugar
2 tsp salt
Method
Clean the mushrooms well, brushing off any dirt rather than washing where possible, and trim any tough stems. Cut larger mushrooms into bite-sized pieces, leaving smaller ones whole.
In a saucepan, combine the white wine vinegar, water, garlic, bay leaves, peppercorns, thyme, sugar and salt. Bring to a simmer, stirring to dissolve the sugar and salt.
Add the mushrooms to the simmering pickle liquor and cook gently for 3 to 4 minutes.
Transfer the mushrooms and liquor into sterilised jars, making sure the mushrooms are fully submerged in the liquid.
Seal the jars and leave to cool completely, then refrigerate. Leave for at least 30 minutes before eating to let the flavours develop, though they'll continue improving over the following week.
Keep refrigerated and use within 3-4 weeks. Always use a clean utensil when serving to keep the remaining mushrooms well preserved.
