Alive and Cooking

Pickled Champignons

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500g tiny button mushrooms
¼ cup of thyme leaves
4 cloves of garlic, crushed
1 red chilli, finely chopped
Grated zest of 1 lemon
1 celery heart, finely chopped
4 spring onion tops (green bit) sliced
250ml water
100ml olive oil


Bring the water to a boil and drop in the mushrooms, allow to boil for 5 minutes, then strain.
Add all the other ingredients, except the oil (while mushrooms are still hot)
Once chilled, stir through the oil and place in a sealed container in the fridge overnight.

Pickled Champignons