Pickled Forest Mushrooms
Dig into this quick and easy vegetarian side dish recipe from Kevin Dundon's Modern Irish Food.
- Stir Frying
- 60 minutes
- 15 minutes
- 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
- 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)
- Tear larger mushrooms into bite-sized pieces and leave small mushrooms whole.
- Score the large mushrooms so that they absorb the pickling juices
- 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)
- 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
- 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
- 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
- Remove from the refrigerator at least 1 hour before serving to bring back to room temperature
Share it with your friends.