pickled wild mushrooms

steve bennett

steve bennett

23rd September 2011
steve bennett

pickled wild mushrooms

delicate pickle, needs at least two weeks to mature


  • 500g mushrooms (ideally small girolles-cleaned) (A)
  • 250g maple syrup/honey (B)
  • 50ml chardonnay vinegar (B)
  • 25g crushed coriander seeds (B)
  • 12 cracked cardamon seeds (B)


clean (A), cut to similar sizes, if needed.
combine (B), bring to a boil, cool, chill and leave overnight.
next day, reboil, pass and pour over mushrooms in a sterilised kilner jar. cover, and seal. when cold, refrigerate and leave for at least two weeks to allow flavours to mature.

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