Name: Mushroom piccalilli
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: Makes 1 kg/2¼ lb
Ingredients: 1 solo garlic, quartered, or baby shallots, whole; 30 g/2 tbsp mustard seeds; 30 g/2 tbsp turmeric; 30 g/2 tbsp cumin seeds; 60 g/2¼ oz/generous ½ cup plain (all-purpose) flour; 30 g/2 tbsp mustard powder; 500 ml/17 fl oz/generous 2 cups white wine vinegar; 30 ml/2 tbsp rapeseed oil; Sea salt; 100 g/3¾ oz/generous ½ cup sugar; 100 g/3¾ oz shiitake, sliced; 1 red chilli, roughly sliced; 3 green chillies, slit; 100 g/3¾ oz green beans, trimmed; 3 courgettes (zucchini), sliced thinly; 1 cauliflower, chopped into florets; 2 packets of shimeji, 1 brown and 1 white; 1 red onion, quartered; 1 packet enoki; 3 eryngii, sliced; 100 g/3¾ oz button (white) mushrooms

Preparation info

Makes
1 kg

Difficulty
Medium
Ready in
1 hr 25

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Growing up in a pickle-mad household, where if something wasn’t going to be eaten it got preserved in someway, Liz was determined to combine two of her favourite things and make a mushroom piccalilli her mother would be proud of. Our piccalilli has all the usual summer vegetables you’ll want to savour through to winter, as well as loads of wonderfully spongy cultivated mushrooms, which add a little bit of flavour