I once again made spring onion pancakes with mushrooms & goat cheese. And I did not use all of the mushrooms. I didn’t want to cook something else but I also didn’t want to throw them away. And then I had the idea - why don’t I make picked mushrooms? Said and done. I used champignons. You can also use other mushrooms but you should not mix them.
You need:
350
g mushrooms
salt
100
ml white wine vinegar
500
ml water
1
bay leaf
1
tbsp sea salt
1
tbsp peppercorns
2-3
garlic cloves
1
tbsp oil
This is how we proceed:
Clean the mushrooms, rub dry and cook them for about 15 minutes in 1 liter of boiling salted water. Then lift out with a slotted spoon and drain.
Bring 500 ml of water, 100 ml of vinegar, the bay leaf, sea salt and pepper to a boil. Let it cool for about 5 minutes.
Fill the mushrooms and the garlic in a glass and pour the hot broth over them. Add 1 tbsp of oil and seal the glass.
Keep in a cool place. After a few days you can eat the mushrooms.
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