Preserved pickled mushrooms, maple syrup and smoked chilis Recipe

Preserved pickled seasonal mushrooms to enjoy anytime of the year.

  • Preparation
    20mins
  • Cooking time
    5mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Button mushroom(s) : 200 g
  • Chanterelle(s) : 150 g
  • Spring onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh thyme : 1 sprig
  • Water : 25 cl
  • White alcohol vinegar : 13 cl
  • Fine salt : 20 pinch(es)
  • Caster sugar : 15 g
  • Maple syrup : 4 cl
  • Coriander seeds : 2 g
  • Black peppercorns : 2 g
  • Chipotle chilli dry : 1 pinch(es)
Method
  • 1. STERILISE THE JAR

    Boil the jar for several minutes. Place on a towel to dry but do not wipe.

  • 2. FOR THE CANNING

    Boil the water and vinegar with the rest of the ingredients in a large pan.

  • 3. FOR THE MUSHROOMS

    Wash the mushrooms using a brush
    Peel the onion and slice in quarters, peel the garlic.
    Fill the jar with the mushrooms, add the thyme and pour the hot liquid over the top.
    Close the lid making sure the rubber joint is well in place.

Chef's tip

«Take advantage of the mushroom season to mix several varieties in your jar. You can then enjoy them throughout the year.»

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