Pickled Organic Wild Mushrooms
Yield
6
RECIPE Ingredients
- 1 pack Organic Chef’s Mix Mushrooms
- 6 sprigs fresh thyme
- 2 bay leaves
- 1½ cups white wine vinegar
- 2 tablespoons sugar
- 16 black peppercorns
- 12 coriander seeds
- 6 whole allspice
- 4 garlic cloves, thinly sliced
- 2½ teaspoons kosher salt
- ¾ cup water
Recipe notes
Try this simple recipe for quick-pickled organic wild mushrooms. Delicious on crostini, alongside rillettes or pâtés, or right out of the jar.
RECIPE Preparation
- Trim mushrooms if needed. Cut large King Trumpet mushrooms into bite-sized slices. Fill two sterilized 16-ounce jars with mushrooms, about three-quarters full. Top with three thyme sprigs and one bay leaf each. Set aside.
- Place the remaining ingredients into a small pot and simmer until the sugar dissolves. Remove from heat and carefully pour the liquid over the mushroom mixture until each jar is almost full.
- Tightly seal each jar and refrigerate. Mushrooms should be ready in a day or two and will keep for about 2 months.
