Recipe: Quick pickled mushrooms

Recipes & food styling Bernadette Hogg.

Recipes & food styling Bernadette Hogg.


Mushrooms, salt, white wine vinegar, olive oil, peppercorns, sugar, bay leaf, thyme, garlic, chillies.


Boil 4 cups water with 1 tablespoon salt then add 300g mixed mushrooms and boil 2 minutes.

Drain, reserving ½ cup liquid. Place reserved liquid, 1 cup white wine vinegar, a good splash of olive oil and 1 tablespoon each black peppercorns and white sugar in a pan with a bay leaf, thyme sprigs, several cloves of peeled garlic and 2 small dried chillies.

Bring to the boil. Place mushrooms in a sterilised jar and pour hot liquid over.

Cool, pop on a lid and chill at least 48 hours before using.

These keep for up to a month in the fridge.  

Makes about 2½ cups


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 - NZ House & Garden


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