Pickled Wild Mushrooms
- 3 1/4 cups water
- 3/4 cup cider vinegar
- 1 1/2 tablespoons kosher salt
- 3 cups shiitake mushroom caps or blue foot mushrooms
- 3 cups king trumpet or French horn mushrooms, quartered lengthwise
- 3 cups chanterelle mushrooms, trimmed
- 2 teaspoons black peppercorns
- 8 Castelvetrano olives
- 6 garlic cloves, peeled
- 5 bay leaves
- 5 dried Indian chiles (such as Sanaam)
- 2 tablespoons olive oil
- Bring 3 1/4 cups water, vinegar, and salt to a boil in a large saucepan, stirring until salt dissolves. Add mushrooms; reduce heat, and simmer 6 minutes. Remove from heat. Add peppercorns and next 4 ingredients (through chiles); cool to room temperature. Place mushroom mixture in a 1-quart mason jar; top with olive oil. Seal tightly; refrigerate at least 24 hours before serving.
water, cider vinegar, kosher salt, shiitake mushroom, king trumpet, chanterelle mushrooms, black peppercorns, olives, garlic, bay leaves, indian chiles, olive oil
Taken from www.myrecipes.com/recipe/pickled-wild-mushrooms (may not work)