Pickling is a great way to use vegetables, including mushrooms!
1 serving of fresh mushrooms
Twigs of fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.