Recipe & Images EMMA GALLOWAY

These pickled mushrooms are packed with flavour. They are the perfect way to preserve mushrooms before they go yuck in the bottom of your vegetable drawer. They can be a delicious addition to a platter of treats, or slice them and add to salads or pizza. If you’re wanting to add flavour, you can add 2 tablespoons roughly chopped fresh thyme leaves + finely grated zest of 1 lemon.

Makes 500ml jar

500g mushrooms, trimmed (I used button but any mushroom will do)
2 tablespoons olive oil
2 teaspoons fine salt
125ml (1/2 cup) white wine or apple cider vinegar
2 cloves garlic, roughly chopped
2 tablespoons golden caster sugar
1/2 teaspoon freshly ground
black pepper

Preheat oven to 180°C (350°F). Combine mushrooms, olive oil and 1/2 teaspoon of the salt on a large roasting tray and roast for 10–15 minutes, or until tender.

Meanwhile, combine remaining salt, vinegar, garlic, sugar and black pepper in a small saucepan (add thyme and lemon zest now, if using) and heat over low heat, stirring until the sugar has just dissolved. Remove mushrooms from the oven and stir through the pickling mixture immediately. Pack mushrooms into a large glass jar, along with the pickling liquid. While they can be eaten in as little as 30 minutes, for the best flavour, refrigerate for at least 1–2 days before eating. They will store in the fridge for up to 1 month.

My Darling Lemon Thyme Every Day, HarperCollins NZ, is available at bookstores and online stores.








Share This Post