Pickled Girolles
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Feeds 8 - 10 people 
Prep time 10m
Cook time 10m
Description
Have you ever tried pickled mushrooms? They work so well as part of a buffet, Ploughmans or canape spread, and are wonderful with some crusty bread, butter and cheese.
It may seem unusual to pickle mushrooms, but they are truly delicious. Just make sure to follow our method of preparation to ensure they keep a nice texture in the jar.
Makes 1 jam jar-full.
- 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
- Clean up the mushrooms and cut any large ones in half.
- 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.
- Combine the vinegar, 50ml water, sugar, salt, bay leaf and peppercorns in a small saucepan. Heat until the sugar and salt are dissolved.
- Transfer the mushrooms to a sterilised jar, then pour over the brine.
- Leave for 24 hours before eating. They will keep in the fridge for a few weeks.
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