California Farm Pickled Mushrooms
Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.
Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.
California Farm Pickled Mushrooms
Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.
Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.
Open in Cookpad AppSteps
- 1
Make the taragon and fennel fond vinegar. Boil taragon leaves and fennel fonds in vinegar till fragrant, about an hour. Drain through funnel and paper towel. Taste. Save any leftover herb vinegar in dark green glass bottles. Good for a year.
- 2
Slice the oyster or other mushrooms top to bottom, 1/4” thick.
- 3
Boil the filtered taragon and fennel vinegar with water, brown sugar, ginger, thyme, juniperberries, peppercorns, mustardseed and salt for five minutes. Add the mushrooms to the boiling solution. Boil two minutes. Let cool and marinade overnight. Drain the mushrooms well. Taste. Should be herbal sweet and sour. Mild Spice flavor will be added from the lemon grass oil after a few days.
- 4
Seperate out the laurel leaves. Put drained mushrooms in sterilized mason jars. Cover mushrooms with a full layer of the pickled laurel leaves. They help preserve the taste of the mushrooms better. Carefully pour lemongrass oil on top so oil can fill any airpockets, and laurel leaves are fully submerged.
- 5
Preserve mushrooms immersed in lemon grass oil by baking 45 minutes at 251F degrees. Put sterile lids on. Keep in cool and dark pantry.
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