Pickled Wine Cap Mushrooms
A few of these pickled Wine Cap mushrooms are a great side to a crusty roll split and loaded with cheese, mustard and all the end -of -season garden produce you can fit inside. Technically a refrigerator pickle, jars of these baby pickled mushrooms will last in the refrigerator for at least a month. Harvest the mushrooms just as they pop up from your Wine Cap bed and use the entire mushroom. Mushrooms can be sliced in half lengthwise if they are extra-large buttons.
Makes about 1-2 pints
1 lb cleaned Wine Cap buttons (trim any bits of root and woody bits away from stem, rinse under cold water and pat dry)
1/2 c thinly sliced onion
2 bay leaves
2 tsp each of peppercorns and allspice berries
2 tsp pickling salt
1/2 c water
1/4 c cider or red wine vinegar
Add all the ingredients except the mushrooms and bring to a boil. Add the mushrooms, lid the pot and return to boil. Turn down the heat, simmering gently for 15 minutes.
Put the mushrooms plus liquid into the jar(s) and cap. Cool, then refrigerate the jars for several days to let the flavors marry before eating. Enjoy!