Pickled mushrooms are wonderful served with hot meals or as a base for fish


  • 1kg (2.lb) forest mushrooms, such as shiitakes, morels, chanterelles, porcini, cep, trumpet and oyster mushrooms
  • 400 ml (1. cups) 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 tsp smoked paprika
  • 3 tblsp 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 75oC (167oF).
  • 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.


Kevin says, "These mushrooms are wonderful served hot with meats or as a base for fish. They are also good cold – as a condiment, a component of a salad, or even as the main ingredient, garnished with shaved radishes and similarly preserved tomatoes. Use a variety of mushrooms for textural and taste contrast."

Makes about 1.5kg (3lb 5oz)

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