over 2 hours
10 to 30 mins
Makes 1 x 1litre/1¾ pints jar
These quick pickled mushrooms would be delicious served as part of an antipasto with cured meat, olives and Italian cheeses.
Place all of the ingredients except the mushrooms into a saucepan and add 500ml/18fl oz water.
Bring to the boil and add the mushrooms. Cook for 12-15 minutes, or until cooked through.
Remove the mushrooms from the pan with a slotted spoon and set aside to dry on a clean tea towel for 3-4 hours, or until completely dry.
Pour some olive oil into a 1 litre/1¾ pints sterilised jar, add the mushrooms, then cover with more olive oil. Stir together gently until all of the mushrooms are coated in the olive oil. Cover tightly with a sterilised lid.
The mushrooms will keep for two months unopened. Use within 3-4 days once opened.
To sterilise the jar, wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jar upside down on a baking tray and dry in the oven for 10-15 minutes.