Pickled Forest Mushrooms
Pickled Forest Mushrooms
Dig into this quick and easy vegetarian side dish recipe from Kevin Dundon's Modern Irish Food.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 60 minutes
  • Cooking Time 15 minutes
  • Yield 10 - 12 servings
  • 1 kilogram (2.lb) forest Mushrooms, such as shiitakes, morels, chanterelles, porcini, cep, trumpet and oyster mushrooms
  • 400 millilitres (1 cup) Extra virgin Olive oil, plus extra to cover the mushrooms in the jar if necessary
  • 2 Bay leaves
  • 4 sprigs of Thyme
  • 2 sprigs of Rosemary
  • 1 teaspoon smoked Paprika
  • 3 tablespoons Sherry wine vinegar
  • Salt and Black pepper
  1. Remove the shiitake stems, along with any other stems that are tough, and discard them or set them aside for another use (such as in a vegetable stock). Trim the ends off the other stems, as well as any bruised areas. You now need to cut the mushrooms into bite-sized pieces (bear in mind that they will shrink as they cook)
  2. Tear larger mushrooms into bite-sized pieces and leave small mushrooms whole.
  3. Score the large mushrooms so that they absorb the pickling juices
  4. Pour the oil into a large wide saucepan, then add the bay leaves, thyme and rosemary. Stir in the smoked paprika and heat the oil until it reaches 75°C (167°F)
  5. Add the mushrooms to the pan and toss gently in the oil to coat. Cook for 5 minutes, gently turning from time to time. The mushrooms will not be submerged in the oil initially but, as they cook, they will wilt and submerge
  6. Remove the pan from the heat, then stir in the vinegar and season with salt and black pepper. Leave the mushrooms to steep for at least 1 hour
  7. Transfer the mushrooms and aromatic oil into sterilized containers and, if necessary, pour in more olive oil to cover the mushrooms. Keep refrigerated and use within 1 month
  8. Remove from the refrigerator at least 1 hour before serving to bring back to room temperature

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