Italian Mushroom Pickle Recipe

If from time to time you get a craving for some snack that makes you vibrate, you can either go to the pantry and resort to the typical mango pickles, or you can prepare some mushroom pickle like these ones I made and that I want to present to you today.

We have chosen mushrooms, firm, meaty and easy to find but, alternatively, you can also opt for Italian Porcini Mushrooms or a mix of fresh Indian mushrooms. Once cleaned and sliced, all you have to do is blanch the mushrooms on the stove in a solution of water, salt and vinegar, then drain them on a clean cotton cloth and season them with pink peppercorns and chopped garlic and parsley.

mushroom pickle

At this point, all you have to do is place the mushrooms inside sterilized glass jars, cover them completely with mustard oil, pressing lightly with the back of a spoon to avoid the formation of air bubbles, and finally close the jars hermetically, taking care to store them in a cool, dry place away from light. If necessary, they will be excellent to bring to the table even as an express side dish on the occasion of a last-minute invitation.

To ensure uniform cooking, we recommend cutting the mushrooms into regular slices, but if they are particularly small, you can also choose to leave them whole. If you like, you can add lemon juice or a few bay leaves to the acidulated water, or you can flavor the mushrooms with a sliced chili pepper and some thyme.

For a perfect result, remember to let the mushrooms dry perfectly on a clean cloth for at least a couple of hours and then don't forget to add the vinegar to the cooking water: an essential ingredient for making preserves in oil, if used in the right quantities. It will guarantee the destruction of bacteria and avoid the risk of botulism.

Mushrooms in oil can be stored in the pantry for up to 3 months. To extend their shelf life, simply heat the jars for 5 minutes and then turn them upside down on the work surface until completely cooled, to create a vacuum. Once opened, you will need to transfer them to the fridge, always covered with a thin layer of oil, and consume them within 1 week maximum.

Find out how to prepare mushrooms in oil by following the step-by-step procedure and tips. If you liked this recipe, also try aubergines in oil or peppers in oil, or try your hand at stuffed hot peppers.

mushroom pickle

Ingredients

  • 150 grams of sliced or whole mushrooms
  • 4 cups mustard oil
  • 1 cup of water
  • 1/2 cup vinegar
  • 4 garlic cloves
  • 1 teaspoon salt
  • Spices to taste (pepper, parsley)

mushroom pickle

How to prepare mushroom pickle

Step 1: Clean the mushrooms and cut off the ends of the stems. Using a smooth-bladed knife, remove the outer skin. Gently rub the mushrooms with a damp cotton cloth. Cut the mushrooms into slices. If they are particularly small, you can leave them whole.

Step 2: Pour the water and vinegar into a large pot. The percentage of vinegar used must not be less than 50% of the total cooking liquid. Add the salt and mix carefully, then put on the heat and bring to the boil.

Step 3: Dip the mushrooms in the boiling solution and let them cook for about 10 minutes, stirring occasionally with a ladle. Once cooked, remove the mushrooms with a slotted spoon. Let them dry for at least a couple of hours on a cotton cloth lined with a sheet of kitchen paper towel.

Step 4: Once the time has passed, finely chop the garlic cloves and fresh parsley. Collect the mushrooms in a bowl. Flavour with pepper and chopped garlic and parsley. Mix well with a spoon. Fill the sterilized glass jars with the seasoned mushrooms. Pour the mustard oil. Press with the back of a spoon, so as to perfectly cover the mushrooms with oil.

Step 5: Close hermetically with the screw cap. The mushroom pickle is ready to be enjoyed.

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