Make your own pickled mushrooms with this recipe

400g various mushrooms
480ml water
5ml salt
5ml peppercorns, whole
1 bay leaf
1 stick cinnamon
2 cloves
1 thin slice of fresh root ginger
180ml white wine
15ml vinegar

How to
Wipe the mushrooms with a damp cloth

Slice off the stems within 1 cm of the cap.

Add the water to a saucepan, add half the salt and the mushrooms and bring to the boil.

Once they have started to boil drain the mushrooms immediately and place in a large screw-top jar. Add the spices, the remainder of the salt then pour the wine and the vinegar over the top.

If there is insufficient liquid top-up with more white wine vinegar.

Invert the jar several times to make sure that the spices are evenly distributed in the pickling liquid then store in a cool place for 3 to 4 days before serving.

Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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