Pickled mushrooms
Autumn is perfect for a wealth of cosy activities and the sisters enjoy spending their time in the kitchen. "You can prolong the life of nature's pantry by pickling," Clara says while cleaning the mushrooms at the kitchen table.
Boil the apple cider vinegar with honey, thyme, and pepper.
While the vinegar brine boils, you can use the time to thoroughly clean the mushrooms and chop them in smaller pieces.
Chop the shallot.
Add the mushrooms and shallot to the brine and leave to simmer for a couple of minutes.
Scald a patent jar and pour the mushrooms, onion, and brine into the jar.
Leave the pickled mushrooms to cool off, and enjoy them as a tasty garnish for lots of different dishes, both hot and cold. "The mushrooms are especially tasty if you allow them to infuse for a while," Clara smiles.
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Apple cider vinegar3.0 dl
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Honey4.0 tbsp.
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Thyme
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Shallot1.0 pcs.
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Mushrooms, e.g. oyster mushrooms, brown mushrooms or chanterelles400.0 g
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Black ground pepper
