Servings
Font
Back
Pickled mushrooms with herbs & lemon
0 from 0 votes

Pickled mushrooms with herbs & lemon

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

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

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

    Cup of Yum
  1. Slice the mushrooms in half or leave them whole if they are small. 
  2. Put all the ingredients, except the mushrooms into the pot and bring to a gentle boil.
  3. 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.
  4. Transfer into a jar or sealed container and store in the fridge. The flavours will infuse and deepen overnight.
  5. Serve on toasted sourdough with ricotta cheese, or any way you like it.