Pickled mushrooms with herbs & lemon

Name: Pickled mushrooms with herbs & lemon
Prep time: 10 min
Cook time: 10 min
Yield: 1 medium jar
Ingredients: 500 gms button mushrooms or portobello; 4-5 Cloves Garlic finely chopped or squashed; 100 ml olive oil; 2 - 3 Tbsp lemon juice; 100 ml red wine vinegar; 2 -3 Tbsp finely chopped fresh parsley; 2 Tbsp finely chopped chives; 1 tsp sea salt salt and a generous grind of black pepper; The peeled rind of a lemon; A few sprigs of thyme; Half a red chilli finely sliced or 1/2 tsp dried chilli flakes

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Prep Time
10 mins
Cook Time
10 mins
Servings
1 medium jar
Cuisine
International, Vegetarian

Pickled mushrooms with herbs & lemon

Quade Mayo

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A delicious, easy, and helthy recipe to make homemade pickled mushrooms and herbs and lemon.

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Ingredients

Servings

500 gms button mushrooms or portobello
4-5 Cloves Garlic finely chopped or squashed
100 ml olive oil
2 - 3 Tbsp lemon juice about 1 large lemon - use the peeled rind
100 ml red wine vinegar
2 -3 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped chives
1 tsp sea salt salt and a generous grind of black pepper
The peeled rind of a lemon
A few sprigs of thyme
Half a red chilli finely sliced or 1/2 tsp dried chilli flakes optional

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Instructions

Slice the mushrooms in half or leave them whole if they are small.
Put all the ingredients, except the mushrooms into the pot and bring to a gentle boil.
Add the mushrooms and simmer for about 5 minutes with the lid on for half the time. Add the lemon peel, thyme and chilli and allow to cool.
Transfer into a jar or sealed container and store in the fridge. The flavours will infuse and deepen overnight.
Serve on toasted sourdough with ricotta cheese, or any way you like it.