Pickled mushrooms with herbs & lemon recipe

I posted about this recipe for pickled mushrooms right at the beginning of my blogging days and I always remembered how delicious it was. It’s vibrant in flavour and so very easy to make. It also fits well with my healthy eating plan and I’m going out of my way to hunt down healthy recipes that pack a flavour punch. Eating salads day in and day out sometimes require exciting additions.

The mushrooms are absolutely delicious served on a slice of toasted sourdough bread spread generously with ricotta cheese, and at the risk of sounding like a pompous foodie snob, I really believe in buying the very best sourdough bread you can find.

A loaf that is made by hand with minimal ingredients and my favourite is from Woodstock Bakery. They sell their delectable goodies at the Oranjezicht City Farm Market and the Neighbourgoods Market at the Biscuit Mill every Saturday morning. I love the chewy crust and flavour from the wood-fired oven it was made in.

I keep slices in my freezer for emergencies such as these when nothing but the best bread will do. I’m obsessed with ricotta and the clean fresh texture and taste work perfectly with these very zesty pickled mushrooms. Pile them on high and tuck in.

I’ve added some chilli because I wanted some heat, but this is entirely optional.

Prep Time:10

Cook Time:10

Ingredients

500 gms button mushrooms or portobello
4-5 Cloves Garlic finely chopped or squashed
100 ml Olive Oil
2 - 3 Tbsp lemon juice about 1 large lemon - use the peeled rind
100 ml red wine vinegar
2 -3 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped chives
1 tsp sea salt salt and a generous grind of black pepper
The peeled rind of a lemon
A few sprigs of thyme
Half a red chilli finely sliced or 1/2 tsp dried chilli flakes optional

Instructions

Slice the mushrooms in half or leave them whole if they are small.
Put all the ingredients, except the mushrooms into the pot and bring to a gentle boil.
Add the mushrooms and simmer for about 5 minutes with the lid on for half the time. Add the lemon peel, thyme and chilli and allow to cool.
Transfer into a jar or sealed container and store in the fridge. The flavours will infuse and deepen overnight.
Serve on toasted sourdough with ricotta cheese, or any way you like it.

Servings: 1 medium jar

Author: Sam Linsell