Pickled wild mushrooms

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Preparation info

  • Serves


    as an accompaniment
    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

Wild mushrooms come in a huge range of varieties, and they can be quite seasonal. To make this pickle really interesting, however, get a selection of at least three different types available at the time. Make sure there are no twigs or insects among them, and gentle brushing with a dry pastry brush will help dislodge the grit that invariably clings to wild foods. If the mushrooms are very dirty, then you can wash them as a last resort, but handle them gently and drain them as quickly and pat them as dry as you can once you’ve gently sloshed them in a bowl of tepid water. If you have a selection of large and small mushrooms, then cut the large ones into quarters. These pickled mushrooms are great served sprinkled on salads and spooned over pasta or risottos, or alongside roast meats and grilled fish.


  • 4 garlic cloves, roughly chopped
  • ½ teaspoon cracked black pepper
  • 4 tablespoons extra-virgin olive oil
  • 10 stems of thyme (or try oregano, or half the amount of rosemary)
  • 250 ml white vinegar (try cider, rice or white wine vinegar)
  • 2 teaspoons flaky salt
  • 500 g mushrooms, cleaned as on the right


In a large pan, fry the garlic and black pepper in the olive oil until the garlic is just beyond golden. Add the thyme and fry for 30 seconds, then add the vinegar and 500 ml cold water. Bring to the boil, then add the salt and mushrooms and bring back to the boil, gently stirring the mushrooms so that they cook evenly. Once everything has come to the boil, remove from the heat, cover and leave to cool.

Transfer the mushrooms to a dish or jar and place, covered, in the fridge. Leave them there for at least a day before using them, and for up to 5 days.