Pickled mushrooms make a great addition to a lot of dishes so you might want to make more than the recipe calls for. This is the third installment of my components for the herb gnocchi and mushroom consommé.
Head straight on to the Recipe For ♥ Pickled Mushrooms ♥
In March last year, after watching a TV show on Italy, Dave and I decided where we wanted to go. We try and spend time each alternate year in a specific region of Italy. We made our booking to stay on a working wine and olive farm in the region of Sienna. Our plan was to spend a few days in Naples first then drive up the East coast of Italy to the agriturismo accommodation. Our April holiday would be spent in Holland exploring the area and seeing Mark. As soon as the flights opened I started looking at options and which flights would suit us best. We needed to start in Naples and then leave from Rome. As Alitalia do not fly from Cape Town I was looking on KLM. When we were told we would be going to Croatia in December, our plans changed.
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Instead of going to Holland in April we have decided to not go to Naples but to rather spend a week with Mark. Which meant looking at different flight options. Eventually we booked our tickets. This was a bit complicated as we had vouchers from Air France and needed to make the bookings separately. Dave managed his without a problem. But mine was a little bit trickier. As I got the payment page the site timed out. The seats had not been released and so I am sitting on the aisle, and Dave is also sitting on the aisle, and we have a seat between us. I wanted to get myself out of this pickle, but to change seats I have to pay! And even though it is only a couple of Rand (exchange rate issues) I object. So I am leaving the seats as is for now.
Click on the links for conversions and notes.
- 50 mls water
- 50 mls white wine vinegar
- 20 g fructose
- 60 g shimeji mushrooms
- 40 g shiitake mushrooms, thickly sliced
- 1 sprig fresh thyme
- 6 white peppercorns
- Place the water, vinegar and fructose into a saucepan over a medium to high temperature
- Bring to the boil and once the fructose has dissolved, add the mushrooms, thyme and peppercorns
- Remove from the heat and leave to cool, then drain
- They can now be kept in a sterilized glass jar
Inspiration published on Lavender and Lime January 31:
- 2018 – Rojaal
- 2013 – Mixed Berry Jam With Ginger And Lime
- 2012 – Ready, Steady, Cook Recipes
- 2011 – Sofia’s at Morgenster
To a life well lived in 2020!
9 thoughts on “Pickled Mushrooms”
The recipe looks delicious. Your air travel sounds a bit stressful, but the trip sounds great. If you have two aisle seats with someone between you the person will probably be not just willing, but THRILLED to switch for an aisle seat! So maybe you don’t need to pay. I am looking forward to hearing about your trip.
best… mae at maefood.blogspot.com
I am hoping that will be the case 🙂
That is interesting..I didn’t think you should soak mushrooms in liquid..
Definitely not water! They were really tasty.
enjoy your visit; despite the airline being less than helpful…
It was all me, and not the airline.
How annoying, Tandy. Terence does all our bookings as I am very impatient. I hope you sort it out.
I’m going to leave it as is and hope no-one picks the seat between us.