Bri Campbell’s Pickled Wild Mushrooms

Alberta Wild Mushrooms
Wild Alberta Mushrooms
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.