Pickled mushrooms
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- Phillippa Cheifitz
- 4 – 6
- Easy
- Carb Conscious
- 10 minutes
- 10 minutes
- Delheim Spatzendreck Late Harvest 2004
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 400-500 g small whole button mushrooms
- 3/4 cup white wine vinegar
- 1/3 cup sunflower oil
- 1 crushed fat clove garlic
- Sprigs of fresh dill
- 1 small bay leaf
- 12 coriander seeds
- 4 peppercorns
- 1/2 teaspoon sea salt
Cooking Instructions
Drop the cleaned mushrooms into lightly salted boiling water for a few minutes. Drain and toss in a hot pan until dry. Thread onto thin bamboo sticks and place in a tall jar or shallow non-metal container.
Bring the remaining ingredients to the boil, and then pour over the mushrooms to cover. Leave for a day or overnight at room temperature, then refrigerate until needed.
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