Pickled mushrooms

Picking mushrooms is a great way to harvest the autumn harvest. You can sprinkle them on bread, on a burger or with a steak.

Ingredients for six

400g small fresh wild mushrooms; 3 dl water; 2 dl sugar 1 dl vinegar 2 bay leaves a bunch of thyme 1 clove of garlic 1 tsp green pepper 1 tsp salt

Tip: A chanterelle is an excellent mushroom for pickling. Also try chanterelles and soup sprouts.

Chop the mushrooms gently so they don’t fall apart. Strain until dry. Melt the thyme bundle in the bottom of the disinfected jar. Bring the remaining ingredients to a boil. Put the mushrooms in the jar and pour the stock over the top. Allow as much air space as possible in the jar. Oxygen spoils food easily. Close the jar carefully. Place the mushrooms in a pickle jar and refrigerate for a week. You could be good for months. Vegetarian dishes World of mushroom dishes