Pickled Saffron Milk Cap Mushrooms
Adapted from Richard Robinson
Preparation time: 5 minutes
Cooking time: 5 minutes
- 250g/8ozs. saffron milk cap mushrooms (or other mushrooms), cleaned and sliced*
- 200ml/7flozs. sherry or red wine vinegar
- 200ml/7flozs. water
- 100g/3.5ozs. sugar
- 50ml/1.7ozs. olive oil
- 1 teaspoon salt
- 5 black peppercorns
- 3 cloves garlic
- 3 juniper berries
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
To clean saffron milk cap mushrooms, soak and clean them in a vinegar cleaning solution (6 cups water with 1/2 cup white vinegar).
Step 1 - Place the vinegar, water, sugar, olive oil, salt, peppercorns, garlic, juniper berries, bay leaves, rosemary and thyme in a saucepan and bring to a boil. Add the sliced mushrooms and simmer for a minute.
Step 2 - Remove from the heat and once cooled, place in a sterilised jar. Make sure that the liquid reaches above the mushrooms. These can keep in the fridge for 6 months (as long as the liquid always covers the mushrooms).