Recently, we've been captivated by Kevin Dundon of PBS's Modern Irish Foods... and who wouldn't be enchanted by this celebrity chef with an impish smile, who generously shares his essential Irish charm while serving up modern versions of traditional recipes.
Naturally, his pickled mushroom recipe caught our attention, and we were pleased that it encourages the cook to consider a variety of mushrooms. We prefer to select the fungi by its color and shape so that the final product will be most attractive, as has been done with the assortment in the commercially prepared mushrooms in the photograph below. Be sure to follow this company's example and remember to select a glass jar that will properly display the final product so that it will have an appealing appearance.
Pickled mushrooms preserved in an attractive glass container
like this one will make a smashing "Happy New Year" gift!
Kevin Dundon's Pickled Forest Mushrooms
1 kilogram (2 pounds) forest mushrooms, such as shiitakes, morels, chanterelles, porcini, cep, trumpet and oyster mushrooms
400 millilitres (1 cup) extra virgin olive oil, plus extra to cover the mushrooms in the jar, if necessary
2 bay leaves
4 sprigs of thyme
2 sprigs of rosemary
1 teaspoon smoked paprika
3 tablespoons sherry wine vinegar
Salt and black pepper
- Remove the shiitake stems, along with any other stems that are tough, and discard them or set them aside for another use (such as in a vegetable stock). Trim the ends off the other stems, as well as any bruised areas. You now need to cut the mushrooms into bite-sized pieces (bear in mind that they will shrink as they cook). Tear larger mushrooms into bite-sized pieces and leave small mushrooms whole.
- Score the large mushrooms so that they absorb the pickling juices.
- Pour the oil into a large wide saucepan, then add the bay leaves, thyme and rosemary. Stir in the smoked paprika and heat the oil until it reaches 75°C (167°F).
- Add the mushrooms to the pan and toss gently in the oil to coat. Cook for 5 minutes, gently turning from time to time. The mushrooms will not be submerged in the oil initially but, as they cook, they will wilt and submerge.
- Remove the pan from the heat, then stir in the vinegar and season with salt and black pepper. Leave the mushrooms to steep for at least 1 hour.
- Transfer the mushrooms and aromatic oil into sterilized containers and, if necessary, pour in more olive oil to cover the mushrooms.
- Keep refrigerated and use within 1 month.
- Remove from the refrigerator at least 1 hour before serving to bring back to room temperature.