Pickled mushrooms
by
- Side
- Easy
- 4
- 15 minutes
PT15M
This fantastic pickled mushrooms recipe is spectacularly simple to make and is bursting with flavour. Serve with oily fish or meat as part of a summer barbecue, or prepare this recipe for a dinner party when you want to go the extra mile with your side dishes.
Ingredients
Pickled mushrooms
- 250g of chestnut mushrooms , sliced
- 2 shallots , finely chopped
- 75ml of white wine, or white balsamic vinegar
- 75ml of boiling water
- 1/2 tsp Dijon mustard
- 1 tbsp of dill , finely chopped
- 1 tbsp of parsley , finely chopped
- 2 tbsp of extra virgin olive oil
- salt
- pepper
Method
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
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Pickled mushrooms
