Make your own pickled mushrooms with this recipe
400g various mushrooms
5ml peppercorns, whole
1 bay leaf
1 stick cinnamon
1 thin slice of fresh root ginger
180ml white wine
Wipe the mushrooms with a damp cloth
Slice off the stems within 1 cm of the cap.
Add the water to a saucepan, add half the salt and the mushrooms and bring to the boil.
Once they have started to boil drain the mushrooms immediately and place in a large screw-top jar. Add the spices, the remainder of the salt then pour the wine and the vinegar over the top.
If there is insufficient liquid top-up with more white wine vinegar.
Invert the jar several times to make sure that the spices are evenly distributed in the pickling liquid then store in a cool place for 3 to 4 days before serving.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.