Pickled beech mushrooms – easy, decorative mushrooms with plenty of flavour.
These pickled beech mushrooms (shimeji) are one of those small extra touches that can lift a dish from good to properly gourmet.
They are pickled in a mild vinegar brine with rosemary and whole peppercorns, which gives a lovely balance between acidity and spice. You can also add thyme, bay leaf or tarragon, for example, if you want to change the flavour a little.
I love using the small beech mushrooms – they hold their shape beautifully and look really decorative. Enoki work very well too, if you want to play with the look. You can of course use whichever mushrooms you have access to – and a mixture is ideal.
The pickled mushrooms are perfect alongside a beautifully plated steak with purée, on top of a piece of smørrebrød (open-faced rye bread sandwich) with chicken salad, or as part of a small tapas spread. They are ready after just a couple of hours in the brine, but only get better from steeping for a day or 2 – and they easily keep for 1-2 weeks in the fridge in a clean jar with a lid.
Pickled mushrooms – uses & variations
Pickled mushrooms – and especially the small, delicate beech mushrooms – are a wonderful thing to have in the fridge. They add acidity, umami and texture, and they look stunning when used as a topping on a dish.
Here are a few ideas for using them:
- As a sharp contrast to a creamy dish – such as celeriac purée, cream sauce or chicken salad
- On Danish rye bread (rugbrød) with potato, beef or pâté, for example
- In a wrap or sandwich for something fresh and tangy
- As part of a cheese board or tapas platter
- On top of a warm tart or pizza with mushrooms and cheese
You can also pickle a mixture of different mushrooms – chestnut mushrooms, chanterelles or king oyster mushrooms, for example – and play with both flavours and colours. The brine can be varied too, with spices such as star anise, cloves or chilli, depending on the result you are after.
It is small details like these that can really lift a dish – and at the same time it is an easy way to avoid food waste if you have a punnet of mushrooms that is on its last legs.
Pickled beech mushrooms
Ingredients
- 150 g beech mushrooms – or other mushrooms
- 150 ml distilled white vinegar
- 100 ml water
- 100 g sugar
- 1 sprig rosemary
- 10 peppercorns
- A little salt
Method
- Clean the mushrooms thoroughly and place them in a scalded preserving jar together with the rosemary and peppercorns.
- Pour the vinegar, water and sugar into a small saucepan and bring to the boil, stirring until the sugar has dissolved.
- Pour the hot brine over the mushrooms, put the lid on and leave the mushrooms to steep in the fridge for at least 1-2 hours, ideally until the next day.
- Store them in the fridge – they keep well for a couple of weeks.
Nutrition
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