prep
20 minutes
cook
25 minutes
difficulty
Easy
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- salt
- whole lemon, cut into wedges
- 1 kg whole mushrooms (smaller is preferred)
- 1 litre white wine vinegar
- pinch of sugar
- 3 blades of mace
- 1 cinnamon stick, plus extra
- 2 garlic cloves, plus extra
- sage leaves
- olive oil
Optional
- nutmeg
- cloves
- coriander seeds
- cumin seeds
- 1 sage sprig
- bay leaves
- peppercorns
Standing time 10 minutes
Preserving time 2–3 weeks
Makes 2 large jars
Instructions
In a large pot, add 3 litres of water, 1 tablespoon salt and a squeeze of lemon. Bring to the boil. Add the mushrooms and boil for a further 3 minutes.
Drain the mushrooms and dry on paper towel.
Meanwhile, make up the spiced vinegar: To the white wine vinegar, add 1 teaspoon salt, sugar, mace, cinnamon and garlic. (You can add other spices such as nutmeg, cloves, coriander seeds, cumin seeds to your own taste.) Bring the spiced vinegar to the boil and boil for 2 minutes. Remove from heat and set aside for 10 minutes.
Dry the mushrooms completely, patting any moisture off with paper towel. Transfer into sterilised jars.
Bring the spiced vinegar back to the boil. Pour this over the mushrooms in the jars and add a couple of leaves of sage per jar, the extra garlic cloves and cinnamon sticks. Make sure the mushrooms are completely covered. Top with a little olive oil.
Seal the jars immediately.
Store in a cool, dry place for 2–3 weeks before consuming. Once opened, keep in the fridge.
Preserved mushrooms can be kept for a few months.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
