500g button mushrooms, trimmed
2 tablespoons olive oil
2 teaspoons fine sea salt
125ml (½ cup) white wine vinegar
2 cloves garlic, roughly chopped
2 tablespoons thyme leaves, roughly chopped
2 tablespoons raw sugar
finely grated zest of ½ lemon
½ teaspoon freshly ground black pepper

These pickled mushrooms are packed with flavour and are the perfect addition to a platter of treats, or sliced and added to salads. You could use apple cider vinegar in place of white wine, if preferred.


1.Heat the oven to 180°C.
2.Combine the mushrooms, olive oil and 1⁄2 teaspoon of the salt in a large roasting tray and roast for 10-15 minutes, or until tender.
3.Meanwhile combine the remaining salt, vinegar, garlic, thyme, sugar, lemon zest and black pepper in a small saucepan and heat over a low heat, stirring until the sugar has just dissolved.
4.Remove the mushrooms from the oven and immediately stir through the pickling mixture.
5.Pack mushrooms into a large glass jar, along with the pickling liquid.
6.While they can be eaten in as little as 30 minutes, for the best flavour refrigerate for at least 1-2 days before eating.
7.They will store in the fridge for up to 1 month.

Recipes, food styling and photography Emma Galloway

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