How did it come that autumn suddenly is here in full bloom? – Where was transition that made it easier for us to say good bye to summer once again?
Speaking in farmers market display: When have cherries been sold? – How come the sudden presence of plums, pumpkins, mushrooms, apples?
Whatever! – We have to accommodate.
…And already when I sat at the airport of Stockholm this recipe for pickled mushrooms caught my eye. During our whole stay in Sweden I couldn’t decide which Swedish cookbook I would like to take home … so at the airport I wanted to buy at least a swedish cooking magazine. “Äkta mat” (real food) looked and sounded like a good choice, although I couldn’t understand everything.
As Swedes are surely pros when it comes to pickling as well as when it comes to all sorts of culinary treasures of the wood, I thought this recipe would be a good choice. I made a few adjustments to the original recipe: I used a mixture of different mushrooms, not solely chanterelles, I increased the concentration of the brine and I left out the dill seeds the recipe demanded – I had no idea where to get them and wasn’t sure if it would be good to substitute them with fennel seeds.
My most preferred way of eating these marinated msuhrooms at the moment: With some cream cheese on a slice of toasted bread or on scrambled eggs
I guess I can reconsile with autumn …
Pickled mushrooms with dill (4 jars at 255 ml)
adapted from a recipe in “Äkta Mat” 6/2014
ingredients
650 g mushrooms (I used chanterelles, brown button mushrooms, king oyster mushrooms, porcini), ca. 300 ml rape seed oil
pickle brine: 400 ml water, 300 ml mild apple vinegar, 2 teaspoons salt, 8 white peppercorns, 1 laurel leaf, ½ bunch dill, 1 diced onion (+ 2 teaspoons dill seeds)
preparation
Clean mushrooms with a small knife. Cut bigger mushrooms into smaller pieces. Wash dill and seperate tips. In a medium pot heat up ingredients for the pickle. Simmer at low heat for about 5 minutes. Cook mushrooms in two batches for about 8 minutes in the brine. Take them out with a skimmer and let cool out on a paper towel. Strain brine through a fine sieve. You can keep the brine in the fridge and use f.ex. for mushroom risotto. In a medium pot warm rape seed oil, but don’t bring to boil. Fill mushrooms into prepared sterilized jars. Press down with a fork. Carefully fill up and completely cover with oil. Close lids. Leave to infuse for at least 3 days before eating the first batch. Store cool for at least 6 weeks. Always keep the mushrooms sealed with oil.
nadel&gabel 