Photo Gunnar Blodgett
“This is such a quick, easy and bright way to preserve wild mushrooms. Add to a salad, garnish a charcuterie board or serve with a beautiful grilled steak. I put them on a breakfast sandwich this morning and wow is all I can say. If you are not in the business of foraging your own wild mushrooms, you can always check in with one of Alberta’s many mushroom farmers.”-Chef Bri Campbell, Three Vikings
| 250 g | fresh wild mushrooms |
| 3 c | apple cider vinegar |
| 1¼ c | white sugar |
| 1 stick | cinnamon |
| 5 cloves | garlic |
| 3 sprigs | fresh thyme |
| 1 T | kosher salt |
| 1 t | chili flakes |
To begin, weigh out mushrooms. If your mushrooms have woody, tough stems you can remove them. Brush off any dirt with a dry clean kitchen towel. Place in a container that can be sealed airtight, or in a sterilized jar.
Combine the vinegar with the sugar, cinnamon stick, garlic cloves, thyme, salt, and chili flakes in a nonreactive pot. Bring everything to a simmer to make sure all sugar and salt has dissolved. Pour the simmering hot liquid over mushrooms, cover and place in the fridge for a minimum of 48 hours. Can be stored in the fridge for a month. Makes 1- 1 L jar or 2- 500 ml jars.