Pickled mushrooms with herbs & lemon
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
1 medium jar
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Cuisine
International, Vegetarian
Pickled mushrooms with herbs & lemon
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A delicious, easy, and helthy recipe to make homemade pickled mushrooms and herbs and lemon.
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Ingredients
- 500 button mushroom or portobello, grams not specified
- 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 parsley finely chopped, fresh
- 2 Tbsp chives finely chopped
- 1 tsp sea salt salt and a generous grind of black pepper
- 1 tsp black pepper salt and a generous grind of black pepper
- lemon rind peeled
- thyme a few sprigs
- red chilli optional, finely sliced or 1/2 tsp dried chilli flakes
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.
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