Michael Davis
Relish is a condiment that is often used to enhance the flavour of dishes. It is typically made with vinegar, spices, and vegetables or fruit. Mushrooms, on the other hand, are a type of fungus that is commonly used in a variety of dishes, including soups, salads, and stir-fries. So, do relish and mushrooms go together? The answer is yes! In fact, there are several recipes for mushroom relish, which involves creating a syrup with vinegar and sugar and combining it with various types of mushrooms such as Portobello, beefsteak, and wood ear. This results in a delicious condiment that can be used to top burgers, steaks, or other dishes.
| Characteristics | Values |
|---|---|
| Relish and mushrooms combined | Mushroom relish |
| Types of mushrooms used | Portobello, beefsteak, wood ear, foraged wild mushrooms |
| Other ingredients | Red onion, basil, rosemary, garlic, tomatoes, Scotch, oregano, red wine, vinegar, salt, sugar, pepper, olive oil, lemon juice, shallot, thyme, bay leaves, coriander seeds, black pepper seeds, dill |
| Preparation methods | Roasting, grilling, sautéing, pickling, marinating |
| Storage | Refrigerate for up to 2–5 days in a covered container or jar |
| Uses | Topping for steak, burgers, sandwiches, or a spread for crusty bread |
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What You'll Learn
Pickling your own mushrooms
Ingredients and Preparation:
First, gather your ingredients. You will need mushrooms of your choice, vinegar, water, salt, sugar, garlic, and any desired spices or herbs for flavouring. It is recommended to clean and wash the mushrooms thoroughly to remove any excess dirt. You can use any type of mushroom you like, including white mushrooms from the grocery store or foraged wild mushrooms like wood ear mushrooms.
Boiling the Mushrooms:
Fill a large pot with enough water to cover the mushrooms and bring it to a boil. Add the mushrooms and cook them for about 10-15 minutes until they are cooked. Once they are done, drain the water and set the mushrooms aside.
Creating the Marinade:
In a separate pot, prepare the marinade by adding water, vinegar, salt, and sugar, and any desired spices or herbs. Bring this mixture to a boil, stirring until the salt and sugar are dissolved. You can also add garlic cloves, onion, thyme, rosemary, or dill for additional flavour. If you want a spicy kick, consider adding chopped jalapenos or Thai red chillies.
Assembling the Pickled Mushrooms:
Dice or slice the garlic and place it at the bottom of your jars. Stuff the cooked mushrooms into the jars, filling them generously. Pour the boiled marinade into the jars, ensuring that all the mushrooms are covered. Seal the jars tightly and store them in the refrigerator.
Storing and Serving:
Your homemade pickled mushrooms will need time to infuse with flavour. Let them sit in the refrigerator for at least 48 hours or up to 3 days before enjoying them. They can be stored in the fridge for about a month if properly sealed. Serve them as a side dish, on charcuterie boards, or as a tasty topper for sandwiches and steaks.
Pickling mushrooms is a simple and rewarding process that will allow you to enjoy their delicious flavour for weeks to come!
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Using store-bought relish
While there are many recipes online for making mushroom relish from scratch, there are no specific sources that mention combining store-bought relish with mushrooms. However, there are a few ways you could use store-bought relish with mushrooms to create delicious dishes.
One option is to use the store-bought relish as a base for your mushroom relish. You can add sautéed or roasted mushrooms to the store-bought relish and adjust the seasoning as per your taste. This way, you can still enjoy the convenience of using a ready-made product while incorporating the unique flavour and texture of mushrooms.
Another idea is to use store-bought relish as a condiment or topping for mushroom-based dishes. For example, you could spread some relish on a mushroom burger or use it as a dipping sauce for fried mushrooms. The tangy flavour of the relish would complement the earthy taste of the mushrooms, creating a tasty combination.
Additionally, you can experiment with using store-bought relish in mushroom-based recipes, such as casseroles, stews, or pasta sauces. Adding a few spoonfuls of relish can enhance the flavour profile of the dish and give it a unique twist. Just make sure to adjust the other seasonings accordingly to avoid overwhelming the dish with too many strong flavours.
When using store-bought relish with mushrooms, consider the type of relish you are using. Different varieties, such as sweet, dill, or pickle relish, will pair better with certain mushroom dishes. For example, a sweeter relish might go well with a mushroom-based breakfast dish, while a dill relish could complement a more savoury mushroom burger.
Lastly, don't be afraid to get creative and experiment with different combinations. You could try using store-bought relish as a spread on a mushroom sandwich or as a topping for stuffed mushrooms. By exploring different pairings, you may discover some truly delicious flavour combinations that showcase both the relish and the mushrooms.
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Relish as a topping
Relish can be a great way to elevate a dish and add a burst of flavour. It can be used as a topping on a variety of foods, including mushrooms.
One option is to make a mushroom relish to top your mushrooms. There are many types of mushrooms that can be used to make a relish, including wood ear, Portobello, and beefsteak. For example, to make a roasted red pepper mushroom relish, you can roast Portobello mushrooms and red peppers in the oven, then remove the stems and scrape out the gills. You can then dice the vegetables and combine them with a syrup made by reducing vinegar and sugar. This relish can be used as a topping for your favourite burger.
If you're looking for a more unusual mushroom to use in your relish, you could try wood ear mushrooms, which are commonly used in Asian cuisine. These mushrooms have a unique, gelatinous, and crunchy texture and can be pickled to create a relish. You can combine them with spices, vinegar, salt, sugar, garlic, and their reserved mushroom liquid to create a unique topping.
Alternatively, you can make a beefsteak mushroom relish by combining diced mushrooms with lemon juice, olive oil, shallots, salt, and pepper. This relish can be used as a topping for whitefish crusted with cornmeal and wilted greens.
You can also experiment with different types of mushrooms and add herbs, spices, or other ingredients to create a unique relish that complements the flavour of the mushrooms. For example, you could try adding rosemary, garlic, parsley, tomatoes, and Scotch to create a smoky-flavoured mushroom relish that can be used as a topping for steak.
Relish can be a great way to enhance the flavour of mushrooms and make a dish more exciting and flavourful.
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Roasted red pepper relish
Ingredients:
- Fresh roasted red peppers
- Garlic
- Basil
- Mild pickled pepper rings
- Olive oil
- Balsamic vinegar
- Brown sugar
- Salt
- Red onion
- Fresh herbs (curly parsley, oregano, or other herbs of your choice)
Instructions:
- Add olive oil to a small saucepan over medium-low heat.
- Add a whole garlic clove and cook until it is evenly brown.
- Remove the garlic from the oil and keep 1 tablespoon of the oil.
- In a blender or food processor, add the red peppers, garlic, pepper rings, and basil. Pulse until chopped.
- Mix the vinegar and sugar together and add to the blender along with the olive oil from the garlic.
- Blend until combined, but not smooth.
- Transfer to well-sealed containers and refrigerate for up to 4 days.
You can also make this relish spicy by adding some red pepper flakes or red chili peppers before blending. Additionally, if you don't have time to roast your own red peppers, you can use a jar of sliced banana peppers or roasted red bell peppers. Just drain, pat dry, and chop before adding to the blender.
This relish is a great way to add flavour to any dish and can be made ahead of time, making it a convenient and tasty addition to your meals.
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Beefsteak mushroom relish
Relishes are a great way to use up mushrooms and can be used as a spread on warm crusty bread or as a topping for steak. Beefsteak mushrooms (Fistulina hepatica) are a relatively rare, edible mushroom with a mildly tart taste and a good, crisp texture when young. They can be eaten raw and have a subtle sour flavour.
Ingredients:
- 2 oz fresh beefsteak mushrooms, pores removed, mushroom flesh wiped and cleaned, and sliced thinly into 1/4-inch pieces
- 1/2 lb heirloom tomatoes or more to taste
- Fresh arugula as needed, about 1 ounce
- A small handful of toasted croutons diced into 1/2-inch pieces
- 2 oz Parmigiano Reggiano cheese broken into small bite-sized pieces
- Extra virgin olive oil to taste
- Kosher salt and freshly ground black pepper to taste
Instructions:
- Using a paring knife, remove the cores from the tomatoes. Slice the tomatoes or cut them into wedges, or whatever looks best with their particular shapes.
- Arrange the tomatoes on plates with the mushrooms and season with salt, pepper, and some good olive oil.
- This relish will keep under refrigeration for 5 days.
If you want to preserve the relish for longer, increase the quantities of oil and switch the lemon juice to a mild vinegar like rice or champagne vinegar, as they have a controlled pH, which is more reliable for hermetic storage.
You can also experiment with adding herbs to the relish, such as parsley, chives, tarragon, or chervil.
Beefsteak mushrooms can be a bit messy to cut, so be prepared for a sticky cutting board and hands!
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Frequently asked questions
Mushroom relish is a condiment made from mushrooms, typically prepared by pickling or roasting them with other vegetables and spices. It can be used as a topping for meat, vegetables, or bread.
Various types of mushrooms can be used for relish, including Portobello, beefsteak, and wood ear mushrooms. Each type of mushroom will impart a unique flavour and texture to the relish.
Mushroom relish can be stored in the refrigerator for up to a few days to 2 weeks, depending on the recipe and preparation method. Some recipes recommend increasing the amount of oil or using vinegar for longer preservation.
