Emma Wilson
Pickling is a great way to preserve wild mushrooms and add some extra flavour. It is a simple process that involves marinating the mushrooms in a brine solution made from vinegar, water, salt, and sugar. The type of vinegar used can vary, but apple cider vinegar tends to yield the best results. The addition of spices and herbs like thyme, garlic, rosemary, and pepper can also enhance the flavour of the pickled mushrooms. The mushrooms should be cleaned and sliced before being placed in a pot with enough brine to cover them. They are then boiled for 15 minutes, after which they are ready to be enjoyed as a snack or used as a topping for dishes such as avocado toast, sandwiches, or pizza.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, vinegar, water, salt, sugar, olive oil, herbs, spices, garlic, black peppercorns, mustard |
| Flavour | Earthy, vinegary, tangy, tart, sweet |
| Preparation | Clean and wash mushrooms, boil in water and vinegar, drain, add to jar with other ingredients, seal, refrigerate |
| Time | 24 hours to marinate, can be stored for 2 months or more |
| Serving suggestions | Avocado toast, ricotta toast, sandwiches, salads, pizza, pasta salad, grilled or barbecued oily fish, meat, charcuterie boards, steak |
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What You'll Learn
Pickling brine ratios: 3 parts water, 2 parts vinegar, 1 part sugar
Pickling wild mushrooms is a great way to preserve seasonal mushrooms, such as hen of the woods, chanterelle, or oyster. It is a simple process that lets the earthiness of the mushrooms shine through the welcome spike of vinegar and herbs.
To make a pickling brine with a ratio of 3 parts water, 2 parts vinegar, and 1 part sugar, you can follow these steps:
First, prepare your pickling brine by combining 3 parts water, 2 parts vinegar, and 1 part sugar in a saucepan. You can adjust the vinegar and water ratio depending on your taste preferences, but a higher vinegar content will result in a more sour pickle. Bring this mixture to a boil, stirring until the sugar dissolves. You can also add salt to this mixture, as it will enhance the flavour and act as a preservative.
Once the sugar has dissolved, remove the brine from the heat and let it cool for about 10 minutes. You can then add additional ingredients like fresh herbs, spices, and flavourings to the brine. Classic pickling spices include dry spices such as mustard seeds, coriander seeds, and turmeric, which can be heated in the brine to infuse their flavours. Wild herbs like ground ivy can also be infused into the vinegar before pickling, adding complex aromatics to your brine.
After your brine is ready, you can add your cleaned and sliced mushrooms to a jar and pour the warm brine over them, leaving about half an inch of space at the top. Seal the jar and let it cool to room temperature before refrigerating. Your pickled wild mushrooms will need at least 24 hours to marinate and absorb all the flavours, but they are best enjoyed after 48 hours or even a week, when the flavours have mellowed.
With this brine ratio and the right combination of spices and herbs, you can create delicious pickled wild mushrooms that will be a great addition to your meals and snacks.
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Marinade: olive oil, garlic, herbs
Pickling wild mushrooms is an easy way of preserving seasonal mushrooms, such as hen of the woods, chanterelle, or oyster. You can also use cultivated mushrooms like cremini, baby bellas, portobello, shiitake, or buttons.
To make pickled mushrooms with a marinade of olive oil, garlic, and herbs, you can follow these steps:
Firstly, clean the mushrooms thoroughly. You can then dice up some garlic and place it in a mason jar, before filling the jar with mushrooms. One source suggests adding marinade at this stage, covering the jar, and storing it for up to a month, leaving the mushrooms to marinate for at least 24 hours or up to three days.
Alternatively, you can boil the mushrooms in a large pot of water and vinegar for 15 minutes. Drain the mushrooms and set them aside, before bringing the mushroom marinade to a boil.
To make the marinade, you can use extra virgin olive oil, garlic, and herbs like thyme, rosemary, or dill. You can also add spices like black pepper, red pepper, or red chilli flakes. One source recommends using lemon juice to add acidity and deglaze the pan. Another suggests adding a squeeze of orange, bay, and black pepper for depth of flavour.
Once you have prepared your marinade, you can add the mushrooms to the mixture. One source recommends putting a layer of olive oil in the bottom of a mason jar, adding the mushrooms, and then covering them with the marinade and more olive oil, ensuring they are completely covered. Stir well to remove any air bubbles.
Store your pickled mushrooms in the fridge. They should sit for at least a week before eating, and will last at least six months, and likely up to a year.
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Best mushrooms: Portobello, trumpet, oyster, cèpes, morel
Pickling wild mushrooms is a great way to preserve seasonal mushrooms. It is a simple process that lets the earthiness of the mushrooms shine through the vinegar and herbs. While most mushrooms can be used, meaty mushrooms hold up better to pickling.
Portobello mushrooms are the largest and most mature version of the Agaricus bisporus mushroom family. They are known for their meaty texture and robust flavour, making them a popular choice for grilling, stuffing, and serving as a meat substitute. Their heartiness also means they can withstand a quick rinse when cleaning, unlike more delicate mushrooms.
Trumpet mushrooms, also known as king oyster mushrooms, have a trumpet-like shape and a depression in the centre of their cap. They have a meaty texture and a rich, umami flavour.
Oyster mushrooms have a fan-like shape and are named for their resemblance to oyster shells. They come in various colours, including white, grey, brown, and even pink. They have a mild, slightly nutty taste and a soft, velvety texture. Their ability to absorb flavours during cooking makes them a popular choice for marinating or seasoning with herbs and spices.
Cèpes, also known as porcini mushrooms, are some of the most prized wild mushrooms. They have a slightly reddish-brown colour and an aromatic, woodsy flavour.
Morel mushrooms, or Morchella, have a unique appearance with a honeycomb-like cap and hollow stem. They are highly sought after by chefs for their distinctive nutty and earthy flavour. They are typically more expensive and are considered a gourmet ingredient. When using morel mushrooms, it is important to cook them thoroughly to neutralize any potential toxins present in the raw mushroom. They are commonly sauteed or roasted to enhance their rich flavour profile.
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Preparation: wash, boil, drain, marinade, refrigerate
Pickling wild mushrooms is a great way to preserve seasonal mushrooms and add some extra flavour. The process is simple and lets the earthiness of the mushrooms shine through the welcome spike of vinegar and herbs.
Wash
Firstly, clean and wash your mushrooms. You can do this by swishing them quickly in cold water. Then, transfer the mushrooms to a tray lined with paper towels and leave them to dry out.
Boil
Next, fill a pot with enough water to cover the mushrooms and add vinegar. Bring this to a boil and cook the mushrooms for around 15 minutes. You can also add other ingredients to the pot, such as salt, sugar, bay leaves and peppercorns. Once cooked, drain the mushrooms and set them aside.
Drain
After draining the mushrooms, you can add some extra flavour by infusing herbs and spices. Dry spices such as classic pickling spices should be heated in the pickle mix to infuse their flavours. Fresh herbs can also be added to the mix and infused by pre-simmering.
Marinade
To make the marinade, place the mushrooms in a jar and cover them with the vinegar and boiling water mixture. Leave this covered at room temperature for around 2 hours, stirring occasionally. Then, strain the mushrooms and reserve some of the vinegar.
Refrigerate
Finally, seal the jar and refrigerate for at least 24 hours before serving. The mushrooms will stay fresh in the refrigerator for up to 2 months.
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Serving suggestions: avocado toast, sandwiches, charcuterie boards, steak
Avocado Toast
To make avocado toast with pickled wild mushrooms, start by choosing the best mushrooms. Oyster, maitake, shiitake, and shredded trumpet (king oyster) mushrooms are great options, as they have unique flavours and textures. Warm some olive oil in a skillet on medium-high heat and add some garlic. Sauté until the garlic is slightly golden, then add the mushrooms and a pinch of sea salt. Once the mushrooms start releasing their liquid, place a heavy pan, lid, or plate on top of them and cook for 5-8 minutes on medium-low heat. Stir the mushrooms halfway through to prevent burning.
For the avocado toast, use a good quality bread such as sourdough or Ezekiel bread. Toast the bread first, then add creamy avocado, fresh herbs, sesame seeds, and orange zest. Top it off with the seared mushrooms and enjoy!
Sandwiches
For a mushroom sandwich, you can use button mushrooms, cremini, Portobello, fresh or dried shiitake, or any other mushroom of your choice. Sauté the mushrooms with onions, garlic, chillies, and vinegar. You can also add in some shredded lettuce, sliced onions, and tomatoes for extra flavour and texture.
To assemble the sandwich, spread mayonnaise, cream cheese, or strained yoghurt on the bread. Add the mushroom filling and top with grated cheese and chilli flakes. Place another slice of bread on top, buttered side out, and toast in a sandwich toaster or pan until the cheese melts.
Charcuterie Boards
Charcuterie boards are a versatile appetizer that can be easily adapted to include pickled wild mushrooms. For a vegetarian option, include pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac, and a wild mushroom terrine. You can also add in other pickled vegetables, such as carrots and garlic cloves, to complement the mushrooms.
Steak
Pickled wild mushrooms make a great accompaniment to steak. Simply thinly slice your favourite variety of pickled mushrooms and serve them alongside your steak. Meaty mushrooms such as Trumpet Royale, Portobello, oyster, cèpes, and morel mushrooms work particularly well for pickling. You can also toss the pickled mushrooms with steamed fingerling potatoes and oil-cured olives for a heartier side dish.
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Frequently asked questions
Meatier mushrooms hold up better to pickling. Portobello, trumpet, oyster, cèpes, and morel mushrooms all work well. Chanterelle and hedgehog mushrooms are also good candidates.
The basic brine formula for pickling vegetables is vinegar, water, salt and sugar. A good ratio for a tasty balance of acidity and sweetness is 3 parts water to 2 parts vinegar to 1 part sugar. Olive oil can be added to the brine, but this will spoil faster than a traditional vinegar-based brine.
Refrigerated pickled mushrooms are good for up to two months. However, they need to be left for at least 24 hours before eating to allow the mushrooms to absorb all the flavours and get crunchy.
Pickled wild mushrooms can be served as an hors d'oeuvre alongside cured meats and olives, or as a side with grilled or barbecued oily fish such as mackerel. They also work well on avocado toast or sandwiches.
