GET THE RECIPE FOR DELICIOUS PICKLED OYSTER MUSHROOMS HERE!
Pickled oyster mushrooms taste delicious and are a great long-lasting solution if you’ve harvested a large batch of oyster mushrooms. They are perfect on the tapas table, as a topping for pasta dishes or risottos, in salads, or on top of hot liver pate. They go well with just about anything.
WHAT YOU NEED:
- 100 g oyster mushrooms
- 2.5 dl stock vinegar
- 2.5 dl sugar
- 2.5 dl water
Cultivated oyster mushrooms generally do not require cleaning. Wild oyster mushrooms can be cleaned with a brush or running water. If the lower part of the stem is attached, you can cut it off as it can be a bit tough.
PROCEDURE:
Separate the oyster mushrooms by “tearing” them into smaller pieces lengthwise.
Dry fry the mushrooms in a pan over high heat for a few minutes to release the liquid.
Mix vinegar, sugar and water in a saucepan and bring to the boil. When all the sugar has dissolved, add the mushrooms to the pot and cook for about 5 minutes.
Place the mushrooms and brine in an airtight container, such as a clean jam jar. They will keep for at least 2-3 weeks in the fridge.
Recipe inspired by recipe from GRØD at www.mainlifestyle.dk.
