Pickled mushrooms

4
15 minutes

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