Mushroom Pickle
By OcadoLife
Published on 28 September 2023
Use either girolle or shiitake mushrooms in chef and food writer Olia Hercules’ Mushroom Pickle – both types will plump up beautifully. Nutty and with a pleasing bite, it adds depth of flavour stirred through steamed greens in Olia’s recipe for Shrimp and Grits with Collard Greens but it also pairs well with creamy polenta, cheesy toast and salads. Looking for more side dish recipes? Look no further.Time and servings
20 minsTotal time
8Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 200ml white wine or cider vinegar
- 2 tsp sea salt
- 4 tsp runny honey
- 1 bay leaf
- 1 green or red chilli, finely sliced
- 125g girolle or shiitake mushrooms
Method
Step 1
Put the vinegar, salt, honey, bay leaf and chilli in a pan with 50ml water. Bring to the boil; simmer for 5 mins.Step 2
Turn off the heat, drop in the mushrooms, cover and cool. Store chilled in a sterilised jar (see tip) for up to 3 months. Reuse the liquor for pickling or in salad dressings.