Recipe: Paris mushrooms in vinegar
Recipe for Paris mushrooms in vinegar, they were so small and fresh that I didn’t wait for the dews. I bought them in the morning at 9 o’clock and by noon it was all over, I can’t wait to taste them now, but here it will take a little more patience. I like to serve this kind of condiment with my homemade terrines. I haven’t made any cherries or pickled plums this year. I look forward to the wild mushrooms to put some in the vinegar to make my reserves for the year. The pickled mushrooms will not pass Christmas, already because I don’t have a lot of them, but above all because they are tender and deteriorate after several months.
Recipe ingredients
- Recipe for button mushrooms in vinegar for 1 3/4 jar:
- 430 gr of white button mushrooms
- 75 cl of honey vinegar
- 15 cl of Riesling
- 2 tablespoons of powdered sugar
- 3 sprigs of fresh thyme
- 1 tablespoon of peppercorns
- 8 juniper berries
- ½ teaspoon of fleur de sel.
Instructions
- Scald then dry the jar.
- Heat the vinegar and peppercorns in a saucepan.
- Simmer for 5 minutes.
- Set aside on a window sill, so that the liquid cools.
- Rinse then dry the fresh thyme with a paper towel.
- Cut off the foot of the mushroom, then brush gently to remove all impurities.
- Install the thyme sprigs so that they are the full height of the jar.
- Pour in the juniper berries and salt.
- Pour the cooled vinegar over the mushrooms.
- Close the jar.
- Reserve under cover for a minimum of 3 to 4 weeks.
Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 1 jar 3/4
5 star rating: 1 review
What wine to drink with: Paris mushrooms in vinegar
The choice is yours with the choice of terrine
Scald the jars
Brush the mushrooms
Delete the base
Salt
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