Elizabethan Pickled MushroomsIngredients:
230 gm mushrooms, about 3 cm in diameter
480 ml water
2 cloves
2 tsp peppercorns
1 tsp salt
180 ml white wine
1 thin slice of fresh root ginger
½ nutmeg, sliced into fragments
1 tsp vinegar
Preparation :
Wash the mushrooms with a damp cloth (Avoid washing under running water as they will absorb water and won't pickle properly). Slice off its stems within 1 cm of its cap. Add water, mushrooms and half the salt to a saucepan and bring it to boil. Once it gets started to boil, immediately drain the mushrooms and keep in a large screw-top jar. Add the spices, remaining salt and then pour the white wine and vinegar over the top. If the liquid is not sufficient on the top, then add more white wine and vinegar. Cover the jar with a plastic ring in order to protect the cap from corrosion. Invert the jar several times so that the spices are evenly distributed in the pickling liquid. Then store the jar in a cool place for about 3-4 days before serving.