”Fungus c/o @basilsfungifarm - Basic White Wine Pickling Solution
GeorgeFlavour Fred
Popped to see Robbie (@basilsfungufarm) and got this glorious fruiting body of Flammulina species that I thought I’d make a quick pickle of the caps (I ate made the rest into a butter). This is more of a simple pickling recipe I like to use to get some nice sharpness and other aromatics into ingredients.
I use equal white wine, white wine vinegar & water and bring it to the boil and pour over the ingredients or leave to boil if they are more sturdy vegetables. I did it with washed wild garlic and some salt. Put into jars and left overnight in the fridge once cooled. The next day I strain them and heat oil (olive oil this time) and add in more aromatics. I used clove root, Alexander seeds, lemon peel & fermented mushroom salt. I then pour the oil back over the ingredients whilst hot. Cooking them a little again and once cooled I like to keep them in the fridge for use on dishes and events.
The cooking in vinegar & wine solution & again in the oil is very important as you shouldn’t put raw items straight into oil given the Clostridium botulinum bacteria can grow in this way over time. Cooking the ingredients, being clean and high heats will kill off any bacteria.
