Pickled Poached Mushrooms
/
Pickled Poached Mushrooms
Recipe By Nornie Bero
Ingredients
500 ml red wine vinegar
5 bay leaves
1 tsp Squeaky Gate extra virgin olive oil
3 garlic cloves, sliced
½ tsp whole pepperberries (or ground peppercorns)
100 g enoki mushrooms
200 g oyster mushrooms, sliced
200 g shiitake mushrooms
200 g king brown mushrooms, sliced
1 tsp native thyme (or thyme)
1 tbs chilli paste
100 g samphire (or pak choi)
100 g karkalla (or pak choi)
Method
In a large pot, combine 1.5 ltr water, the vinegar, bay leaves, half the garlic and the pepperberries, and boil for 30 minutes.
Add the mushrooms and poach for 10 minutes, then drain and strain off the liquid. Set aside the mushrooms.
In a large frying pan, heat the oil and fry off the remaining garlic, thyme, mushrooms, chilli paste, samphire and karkalla for 5 minutes before adding salt to taste.
Eat with lettuce cups *optional.
