Pickled Mushrooms

Ingredients

• 50 ml white wine vinegar
• 150 ml white wine
• 4 sprigs Rosemary
• 3 tbsp mustard seeds
• Salt
• 0.5 tsp black peppercorns
• 0.5 tsp allspice
• 2 Bay leaves
• 2 tbsp sugar
• 500 g mixed mushrooms (e.g., chanterelles, porcini, oyster mushrooms, button mushrooms)

Instructions

1. 1.

   Preheat the oven to 130°C fan.

2. 2.

   Fill a deep baking tray 2-3 cm high with warm water and place it in the lowest rack of the oven.

3. 3.

   For the broth, combine vinegar, wine, rosemary, mustard seeds, 2 tsp salt, pepper, allspice, bay leaves, sugar and about 750 ml water in a pot, bring to a boil and season.

4. 4.

   Clean the mushrooms; depending on size halve or leave whole and fill jars about three‑quarters full.

5. 5.

   Pour the hot broth over the mushrooms, wipe the rims clean, seal immediately, place at a distance on the baking tray and simmer for about 10 minutes. The simmering starts when the liquid forms "pearls".

6. 6.

   Let the mushrooms cool slowly and let them mature for about one week.