Pickled Mushrooms

Quick pickled wild mushrooms boiled in vinegar and spices, dried, then preserved in olive oil for an authentic Italian antipasto.

Vegetarian Gluten Free Mushrooms Preserve Antipasto

Estimated Nutrition

Calories

252

kcal / serving

2520 kcal total

Carbs

5.8g

per serving

58.2 g total

Fat

25.2g

per serving

252.3 g total

Protein

3.4g

per serving

33.5 g total

Cook Time

minutes

Serves

servings

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

White Wine Vinegar

NutsSeeds

tsp

Salt

cloves

Garlic

0.5

tsp

Black Peppercorn

piece

Bay Leaf

OilsFats

250

Olive Oil

amount used for coating and filling jar

Vegetables

1000

Wild Mushrooms

cleaned and roughly chopped

Method

Bring the liquid to a boil and add the mushrooms.

Cook the mushrooms for 12-15 minutes until they are cooked through.

Remove mushrooms with a slotted spoon and dry on a clean towel for 3-4 hours.

Combine all ingredients except mushrooms and oil with 500ml water in a saucepan.

Place mushrooms in a 1 litre sterilised jar and submerge completely in olive oil.

Stir gently to coat all mushrooms and seal the jar tightly with a lid.