Shroomin Yooper wrote:
Never had a pickled shroom,are they good??What do they taste like??
They taste quite good actually and that's what most people that get 2 try them say. The recipe I use works on a few different shrooms but Dryads Saddle is my favourite, mostly because of its consistency. The process is a little long winded but worth all the effort. I was given this recipe from an older Italian fellow who has been picking mushrooms for 40+ years. He also took me out a few times and taught me quite a bit of important basics to shrooming. Here's my recipe just in case you're interested in trying it out. The main concern in choosing a shroom 2 pickle, is choosing a species that stays firm after processing.
1) 8 Cups of White Vinegar
(2) 2 Cups of Water
(3) 2 cups of white wine
(4) 1 Cup of white sugar
(5) 1/5th cup of pickling salt
(6) 1 stainless infuser full of pickling spice
I cut the shrooms in2 thumb sized pieces.
-Allow all above ingredients to simmer on the stove for at least 15-20 minutes. Stir occasionally.
-Remove infuser and blanch shrooms, no more than 1 - 2 cups at a time, for 2 min. ( 4 min. for dryads saddle)
-Place shrooms on towel and let dry for 2 days (1 day if using a fan) This removes the water and concentrates the spices. The pieces should still be soft and pliable after the drying.
-Mix with veg. oil (enough 2 coat very well but not 2 soupy), garlic (2 taste), bit of salt (2 taste), oregano (2 taste), touch of black pepper. Allow to sit in fridge for 24 hrs.
-Pack in jars (250 ml. is the best size) and add 1 chili pepper, 1 garlic clove (must be sliced) and one small bay leaf.
-Top up preserving jar with oil and pressure can for 45 min. (I pressure can my shrooms but the old Italian fellow and his wife simply topped up with oil and screwed the lid on. I would think that at the very least, a boiling hot water bath for 60 min.
would be a good idea)
My pressure canned jars keep for years.