Marinated Mushrooms


Prep: 20 mins | Cook time: 20 mins | Serves:  12

750g small mushrooms
750g white vinegar
100g sugar or sugar substitute
1kg water
5 bay leaves
10 black peppercorns
2tsp salt
1 head garlic, cloves only, sliced
up to 500g extra virgin olive oil

Optional flavourings:
1 long red chili finely sliced
½ red onion, finely diced
1 orange, rind only, sliced
3 sprigs thyme
1 lemon, rind only
2 sprigs rosemary

  1. To prepare the mushrooms, remove any dirt with a moist paper towel. Bring the vinegar, water, sugar, bay leaves, peppercorns, salt, and garlic to the boil in a medium saucepan.
  2. Place mushrooms into the liquid and boil for up to 20minutes. Mushrooms will float and bob around to begin with and slowly absorb water and sink slightly, decreasing in overall size, and turn glossy and light brown in colour.
  3. Drain well and place in airtight jars with your chosen flavourings, then cover in olive oil.

Refrigerate for best preserve but bring to room temperature before serving.

Serving suggestions
• Spoon mushrooms on top of your favourite toast.
• Scramble or poach eggs and serve alongside mushrooms for a special Sunday breakfast.
• Serve alongside your favourite cheese for a delicious grazing board addition.
• Serve as a part of tapas offerings.

Dietary notes
• Vegetarian and vegan as is
• Dairy free and gluten free as is, and refined sugar free optional.