Pickled Chicken of the Woods Mushroom (in Olive Oil)
This pickled chicken of the woods recipe simmers young mushroom slices in vinegar and white wine, then packs them into jars with garlic, bay leaves, and olive oil. Milder than classic pickles and perfect for a meze plate, with a garlicky mushroom oil as a bonus.
EQUIPMENT
- 1 cooking pot
- 1 jar 24 oz (710 ml)
INGREDIENTS
- 12.7 oz chicken of the woods mushrooms
- 1¾ cups vinegar (at least 5% acidity)
- 1¼ cups white wine
- 1½ cups olive oil
- 2½ tbsp salt
- 5 cloves garlic
- 3 tbsp whole black pepper
- 1 tbsp dry rosemary
- 2 bay leaves (dry)
Pin
Print
INSTRUCTIONS
- Trim the woody base off the chicken of the woods mushroom (12.7 oz / 360 g), clean it, and cut it into thin slices. Peel 5 garlic cloves.
- Pour 1¾ cups (420 ml) vinegar with at least 5% acidity and 1¼ cups (300 ml) white wine into a large pot, add 2½ tablespoons fine salt, and bring to a boil.
- Add the mushroom slices and simmer for 20 minutes. Drop in the garlic during the final 5 minutes.
- Strain and discard the cooking liquid. Lay the mushrooms and garlic out on a clean kitchen towel so no pieces touch.
- Air-dry for 24 hours, turning everything once. With a dehydrator, dry at 122°F (50°C) for 5 to 6 hours instead.
- Sterilize a 24-ounce (710 ml) jar and lid for 10 minutes in boiling water or a 212°F (100°C) oven, then let them dry completely.
- Build up the jar in layers of mushrooms, scattering peppercorns and rosemary between them. Place the garlic cloves and 2 bay leaves among the slices.
- Pour in about 1½ cups (340 ml) olive oil. Swirl and tap the jar to release trapped air, leave it uncovered for 1 hour, then add more oil until it reaches the rim.
- Seal the jar and store it in a cool, dark pantry. Wait at least 1 week before opening, and refrigerate once opened.
NOTES
TIPS
Choose young, tender chicken of the woods and trim away anything that feels hard or squeaks under the knife. Never harvest it from yew or other conifers.
Keep the simmer at the full 20 minutes, so the mushrooms cook through and absorb the vinegar.
Make sure both mushrooms and garlic are decently dry before jarring. Leftover water in the oil can lead to mold.
Fill the jar loosely, so the oil can surround every slice and nothing sits above the surface.
Measurements are for fine sea salt or table salt. Kosher salt measures differently.
Other firm wild mushrooms can be preserved the same way.
Save the oil once the mushrooms are gone. Its garlic and mushroom flavor works in salad dressings, risotto, or for frying eggs.
For a quick spread, blend the slices with cream cheese, fresh parsley, and a couple of the pickled garlic cloves.
STORAGE
Unopened jars keep for up to 1 year in a cool, dark pantry, as long as the oil fully covers the contents.
After opening, keep the jar in the refrigerator. The oil may thicken in the cold, so let it stand at room temperature for a few minutes before serving.
Throw away any jar with an off smell or mold, without tasting it.
Note: The nutritional values are a rough estimate; they'll vary depending on what you actually use.
NUTRITION
Serving: 4servings ~Calories: 105kcal ~Carbohydrates: 13g ~Protein: 2g ~Fat: 2g ~Saturated Fat: 0.3g ~Polyunsaturated Fat: 0.2g ~Monounsaturated Fat: 1g ~Sodium: 600mg ~Potassium: 607mg ~Fiber: 6g ~Sugar: 1g ~Vitamin A: 60IU ~Vitamin C: 2mg ~Calcium: 72mg ~Iron: 4mg