Mushroom pickles

Name: Mushroom pickles
Yield: 1 portion(s)
Ingredients: optional 1 tbsp. dried cranberries; For 250 g mushrooms: shiitake mushroom beech hats small Oyster Mushrooms Chanterelle or pigsvamp; 0.5 tsp Salt; 1 tbsp Whole coriander; 1 tsp Whole black pepper; 1 twig Rosemary or thyme; 2 Bay leaves; 2.5 dl Tarragon vinegar; 2.5 dl White wine vinegar; 200 g Pearl onions or shallots; 3 tbsp Sugar, if desired. more; 3 Dried red chillies

Pickling

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Mushroom pickles

	optional	1 tbsp. dried cranberries
		For 250 g mushrooms: shiitake mushroom beech hats small Oyster Mushrooms Chanterelle or pigsvamp
0.5	tsp	Salt
1	tbsp	Whole coriander
1	tsp	Whole black pepper
1	twig	Rosemary or thyme
2		Bay leaves
2.5	dl	Tarragon vinegar
2.5	dl	White wine vinegar
200	g	Pearl onions or shallots
3	tbsp	Sugar, if desired. more
3		Dried red chillies

Instructions for Mushroom pickles

To prepare the Mushroom pickles recipe, please follow these instructions:

Cut the mushrooms in half or quarters if they are very large. Take the shell of the onions and let them remain whole mix all the ingredients in a saucepan and cook to lagen it up. place mushrooms and onions in, put the lid on and simmer for approx. 30 min. Stir the pot from time to time, and keep an eye out for that it does not boil dry. If add more vinegar to sugar amount also are height-. Pour the warm mushroom and onion up in a wide-necked jar or glass and close it to while the brine is hot. Can be stored in the refrigerator for up to 1 month.

Tips:
If you want a thick layer to pickles can be smoothed with 1 tbsp. Corn flour udrørt in a little water. Bed sheet must then cook for a moment to the smoothness.

Mushroom pickles

Ingredients for Mushroom pickles

Instructions for Mushroom pickles

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