Pickled Champignons

Ingredients

• a pottle of Mushrooms
• a quart of pure sharp white Wine Vinegar
• two or three spoonfuls of whole Pepper
• twenty or thirty Cloves
• one Nutmeg quartered
• two or three flakes of Mace
• three Bay-leaves

Method

1. 1

   Gather champignons, cut large ones in halves or quarters, and peel.

2. 2

   Soak in water to keep them white.

3. 3

   Boil with a little water and a large amount of salt.

4. 4

   After parboiling for about 15 minutes, drain.

5. 5

   Prepare a pickle with vinegar, spices, and boil until infused.

6. 6

   Cool both mushrooms and pickle, then combine, ensuring mushrooms are covered.

7. 7

   Let sit for 10-12 days.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 120. The excerpt below is the record exactly as published.

PICKLED CHAMPIGNONS Champignons are best, that grow upon gravelly dryrising Grounds. Gatherthem of the last nights growth ; and to preserve them white, it is well to cast them into a pitcher of fair- water, as you gather them : But that is not absolutely necessary, if you will go about dressing them as soon as you come home. Cut the great ones into halves or quarters, seeing carefully there be no worms in them ; and peel off their upper skin on the tops : the little ones, peel whole. As you peel them, throw them into a bason of fair-water, which preserves them white. Then put them into a pipkin or possnet of Copper (no Iron) and put a very little water to them, and a large proportion of Salt. If you have a pottle of Mushrooms, you may put to them ten or twelve spoonfuls of water, and two or three of Salt. Boil them with pretty quick-fire, and scum them well all the while, taking away a great deal of foulness, that will rise. They will shrink into a very little room. When they are sufficiently parboiled to be tender, and well cleansed of their scum, (which will be in about a quarter of an hour,) take them out, and put them into a Colander, that all the moisture may drain from them. In the mean time makeyour pickle thus : Takea quart of pure sharp white Wine Vinegar (elder-Vinegar is best) puttwo or three spoonfuls of whole Pepper to it, twenty or thirty Cloves, one Nutmeg quartered, two or three flakes ofMace, three Bay-leaves

Cook this with the app: pantry check, scaling, and the assistant.