Pickled mushrooms
Total Time
15 minutes
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Ingredients
- 250g of chestnut mushrooms, sliced
- 2 shallots, finely chopped
- 75ml of white wine, or white balsamic vinegar
- 75ml of boiling water
- 1/2 tsp Dijon mustard
- 1 tbsp of dill, finely chopped
- 1 tbsp of parsley, finely chopped
- 2 tbsp of extra virgin olive oil
- salt
- pepper
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Preparation
Step 1
Slice the mushrooms, chop the shallots finely and place in a large bowl. Cover with the vinegar and boiling water and leave covered at room temperature for 2 hours, stirring occasionally
Step 2
Strain the mushrooms and shallots reserving a little of the vinegar. Stir through the chopped herbs
Step 3
Stir together the Dijon mustard, olive oil, salt and pepper and a splash of the pickling liquor to help emulsify. Drizzle the oil dressing over the mushrooms when ready to serve
Step 4
These mushrooms work beautifully with grilled or barbecued oily fish, best eaten on the day of preparation
Step 5
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