“These are good, mushrooms in the Greek style. Lightly pickled in a mix of white wine and white wine vinegar with thin strips of carrot, lemon peel and celery heart, a gorgeous match for the mushrooms, with a pinch of chilli flakes and some good olive oil to serve. Mushrooms made magnificent!”
Serves 4
Ingredients:
400ml water
100ml white wine vinegar
50ml dry white wine
1 tsp sugar (or more to taste)
1 tsp black peppercorns
4 cloves garlic, peeled and thinly sliced
4 bay leaves
2 sprigs thyme
1 tsp salt (or more to taste)
50ml olive oil
2 small carrots, very thinly sliced lengthways
1 celery heart, stalks very thinly sliced, leaves reserved
400g baby mushrooms, cut into a similar size
1 strip lemon peel
Few chilli flakes, to taste, optional
Few sprigs of flat leaf parsley, roughly chopped
Method:
Put the water, vinegar, wine, sugar, peppercorns, garlic, herbs, salt, and olive oil in a pan and bring to a simmer. Remove from the heat and allow to infuse for 5 minutes.
Add the carrots, celery stalks, mushrooms and lemon peel, return to a moderate heat and simmer for 1 – 2 minutes, remove from the heat, pour the mix into a serving bowl and put to one side to cool.
Check the seasoning, adding more salt to taste, add the chilli flakes, celery leaf and parsley leaf to serve with the Peter’s Yard Original Sourdough Crackers. Some butter is nice too with these pickled mushrooms.
