Pickled Mushrooms
  1. Slice the mushrooms, chop the shallots finely and place in a large bowl. Cover with the vinegar and boiling water and leave covered at room temperature for 2 hours, stirring occasionally.

  2. Strain the mushrooms and shallots reserving a little of the vinegar. Stir through the chopped herbs.

  3. Stir together the Dijon mustard, olive oil, salt and pepper and a splash of the pickling liquor to help emulsify. Drizzle the oil dressing over the mushrooms when ready to serve.

  4. These mushrooms work beautifully with grilled or barbecued oily fish, best eaten on the day of preparation.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineMediterranean

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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