Pickled Mushrooms Recipe

15 minutes


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


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
Strain the mushrooms and shallots reserving a little of the vinegar. Stir through the chopped herbs
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
These mushrooms work beautifully with grilled or barbecued oily fish, best eaten on the day of preparation