Mad Terrys Pickled Mushrooms Food

PICKLED MUSHROOMS (CANNED)

Steps:

• Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
• In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
• NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

ITALIAN PICKLED MUSHROOMS

Steps:

• Combine lemon juice and water in a large pot.
• Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
• Drain off liquid.
• Place herbs and mushrooms, garlic and bay in clean hot jars.
• Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
• Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

PICKLED MUSHROOMS

Steps:

• Cut the mushroom stems off at the cap level.
• Place the heads in boiling salted water.
• Simmer till they sink to the bottom.
• Strain.
• Boil marinade water with peppercorns and bay leaves for 30 minutes.
• Add salt and sugar.
• Stir till dissolved.
• Add the vinegar, bring to a boil.
• Place the mushrooms in small jars.
• Cover with hot marinade.
• Close the jars.
• Keep refrigerated.
• Use for canapes and salads, or as appetizers.
• Yields 4 1 fluid pint jars.

PICKLED MUSHROOM SALAD

Steps:

• Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
• While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
• When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

PICKLED MUSHROOMS

Steps:

• Mix all ingredients together thoroughly and put in a jar or lidded bowl overnight or for at least four hours.
• More mushrooms may be added to the brine.