Starters & Light meals

Pickled mushrooms

4 – 6
10 minutes
10 minutes
Wine/Spirit Pairing
Delheim Spatzendreck Late Harvest 2004

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  • 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

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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