pickled pine mushrooms
will also be good for
Swiss Brown mushrooms when wild mushrooms are not available
2kg cleaned pine mushrooms….if you have never done this click here
60g sea salt
300ml + 200ml EVO
25g finely chopped garlic
15g yellow mustard seeds
25g Maldon or similar quality
15g black pepper, freshly and coarsely ground
2g dried chilli
220g white wine vinegar
120g Leonardi sweet balsamic
40g mint, leaf only chopped
to go to the method click here
AO 27 MAY 20
Sterilised jars and lids….if you are new to preserving please read the preserving bible there is nothing more annoying than to take the time and trouble to make preserves…read our preserving bible
USING PICKLED MUSHROOMS
KEEP IT SIMPLE KEEP IT FRESH
Pickled mushrooms are handy for so many dishes. Heat them in a pan and toss through coked pasta, add a few chopped herbs and serve…cheese is not compulsory!
Saving the juices, drain them well and make a quiche substituting the asparagus in this recipe with the drained mushrooms. Dress some greens with the juices…click here for quiche recipe.
Jazz up a simple slow cooked winter meat dish. Just tip in and reduce juices are necessary.
Try the classic baked or fried polenta with the mushrooms. Polenta recipe below.The are perfect for anti pasta and heaven on pizza with fresh Mozzarella or Goats’ curd. So, endless handy options…use your imagination!