LEMON & THYME PICKLED MUSHROOMS

Emma Galloway

Makes

1 x 500ml jar

Preparation

10 mins

Cook

10 - 15 mins

Ingredients

	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.

Instructions

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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