Based on “To pickle mushrooms” from Elinor Fettiplace’s receipt book. This welcome survivor holds extensive treasures of 17thC cooking.
400ml white wine
6 peppercorns (should be white, I used black being what I had)
half a nutmeg
a blade of mace
3cm ginger root, peeled and sliced
Simmer all above, covered, for 10min. Cool.
600g button mushrooms (one full standard mushroom bag)
heaped teaspoon salt
Heat gently in a wide pan, shaking or stirring frequently. They will release moisture. Continue heating slowly until the mushrooms are tender and the liquid has almost all gone. Cool.
When all is cool, load the mushrooms to a sterilised jar and pour the spiced wine over. The picture above shows the entire recipe in one pickle jar. Mushrooms sure shrink when cooked!
They came out really well and kept happily for the couple of weeks needed. The flavour is much milder than regular pickles. Slightly salty. They made an excellent lunch component. I’ll make a lot more next time. A fellow cook tells me these are amazing in a toasted cheese sandwich.