GATHER JOURNAL

Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Pickled Mushrooms

Amuse-Bouche from Issue 7 – Summer 2015 – Spectrum

Tangy pickled mushrooms are the ideal counterpoint for our rich bacon-fried cheeseball.

serves



  • 1 ¼ cups white wine vinegar
  • 1 clove garlic, smashed
  • 1 tsp whole coriander seed
  • ½ tsp black peppercorns
  • ½ tsp fennel seed
  • 1 bay leaf
  • 1 Tbsp sugar
  • 12 oz assorted wild mushrooms such as beech, maitake, and oyster, separated and trimmed (about 4 cups)
  • extra virgin olive oil , for drizzling

  • 1

    Combine vinegar, ¾ cup water, garlic, spices, bay leaf, sugar, and 2 tsp kosher salt in a saucepan and bring to a simmer. Stir in mushrooms and simmer 1 minute. Transfer to a jar and cool, uncovered, to room temp. Liquid should just cover mushrooms. Cover jar and chill overnight or up to 2 days. Serve drained, at room temp, drizzled with olive oil.