Pickled Girolles
Drogo
8 - 10
10 minutes
10 minutes
Have you tried pickled girolles? These delicate wild mushrooms take beautifully to pickling, creating a tangy, savoury preserve with a wonderful texture. This simple pickled mushroom recipe is a great way to enjoy girolles beyond their usual seasonal preparations and makes a delicious addition to any spread.
Serve these pickled mushrooms as part of a buffet or Ploughman’s lunch, or add them to a canape spread alongside crusty bread, butter and cheese. They also make a versatile way to create preserved mushrooms that can be enjoyed whenever you want a burst of earthy, pickled flavour.
Pickling mushrooms may seem unusual, but the result is genuinely delicious. The key is to follow the preparation method carefully to ensure the girolles retain their firm, appealing texture once preserved.
Makes 1 jam jar-full.
Serve these pickled mushrooms as part of a buffet or Ploughman’s lunch, or add them to a canape spread alongside crusty bread, butter and cheese. They also make a versatile way to create preserved mushrooms that can be enjoyed whenever you want a burst of earthy, pickled flavour.
Pickling mushrooms may seem unusual, but the result is genuinely delicious. The key is to follow the preparation method carefully to ensure the girolles retain their firm, appealing texture once preserved.
Makes 1 jam jar-full.
Ingredients
Pickled Girolles
- 250g girolles
- 250ml white wine vinegar
- 4 tablespoons sugar
- 1 tablespoon sea salt for the brine plus extra for the mushrooms
- 1 bay leaf
- A few peppercorns
Directions
Method
- Step 1, Clean up the mushrooms and cut any large ones in half.
- Step 2, Heat a dry frying pan and place the mushrooms in it until they start to release their water, then season with salt. Continue frying until they have released more water and it has almost evaporated.
- Step 3, Combine the vinegar, 50ml water, sugar, salt, bay leaf and peppercorns in a small saucepan. Heat until the sugar and salt are dissolved.
- Step 4, Transfer the mushrooms to a sterilised jar, then pour over the brine.
- Step 5, Leave for 24 hours before eating. They will keep in the fridge for a few weeks.
Ingredients you'll need
Regular priceFrom £17.95
Girolle Mushrooms, Fresh
