- 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)
pickled wild mushrooms
steve bennett
23rd September 2011
pickled wild mushrooms
delicate pickle, needs at least two weeks to mature
Ingredients
Method
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.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
