Gastronomixs

Pickled enoki mushrooms

Pickling is a perfect way to marinate, preserve, or add flavour to products. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Pickled enoki mushrooms

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Ingredients

litre 

plain vinegar 

660 

ml 

water

330 

sugar

10 

 

peppercorns 

 

star anise 

 

bay leaves 

0.5 

 

red chilli pepper 

4

pack 

enoki (Japanese mushrooms)

Preparation method

  • Bring the vinegar, water, sugar, pepper corns, star anise, bay leaf, and red chilli pepper to the boil. 
  • Allow the pickle to cool down a little. 
  • Clean the enoki mushrooms and place them in a vacuum sealer bag. 
  • Pour the warm pickling liquid into the vacuum sealer bag and pull vacuum lightly so that the enoki can absorb the pickling liquid.
  • Set aside to infuse for at least four hours. 

Serving suggestions

  • As a component in a composition with goat's cheese, orange, lavender, and North Sea crayfish. 
  • As a component in a composition with fennel, celery, and wild garlic. 

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