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Eggs en cocotte

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Pickled mushrooms

Pickled mushrooms

10 minutes

97 of 122

Pickled mushrooms

By Phillippa Cheifitz

Serves 4 – 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

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

Method

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.