I’ve never liked mushrooms pickled in vinegar. The vinegar just dominates the mushroom flavor. Maybe if I ate them within a couple of days of pickling, they would be fine. But then why bother to pickle?
I do really like this recipe for marinated mushrooms, though: https://honest-food.net/italian-marinated-mushrooms-recipe/ . It uses vinegar to poach the mushrooms, but they aren’t canned in the stuff.
It works best with porcini, as he says, but also does well with excess chanterelles.
I’ve never liked mushrooms pickled in vinegar. The vinegar just dominates the mushroom flavor. Maybe if I ate them within a couple of days of pickling, they would be fine. But then why bother to pickle?
I do really like this recipe for marinated mushrooms, though: https://honest-food.net/italian-marinated-mushrooms-recipe/ . It uses vinegar to poach the mushrooms, but they aren’t canned in the stuff.
It works best with porcini, as he says, but also does well with excess chanterelles.
Thanks Lee, going to give this a go.