An Excellent Way to Pickle Mushrooms
Ingredients
Directions
Prepare the mushrooms
Rub the mushrooms with a bit of flannel and coarse sea salt.
Remove the red inside from the larger mushrooms.
Ensure the mushrooms are not black, as they will be too old.
Sprinkle a little salt over the mushrooms.
Pack the jar
Place them in a sterilized jar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mushrooms
- The main ingredient, whose texture and flavour carry the finished pickle.
- Coarse sea salt
- Draws out moisture and seasons the mushrooms, helping to preserve them.
The step that matters
Ensure the mushrooms are not black. Black, aged mushrooms have already lost freshness, so their texture softens and their flavour declines. Choosing fresh, pale mushrooms gives a firmer, cleaner-tasting pickle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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