Pickled Shimeji Mushrooms

• 150 g shimeji mushrooms
• 200 g Pickle Liquor

Prepare the mushrooms by cutting each one from the stem. Place into a bowl or jar.

Heat the pickle liquor and, once it reaches a boil, strain and pour over the mushrooms. Cover with clingfilm and allow to cool.

Once cool, store the mushrooms in an airtight container in the fridge for up to a month.