LEMON & THYME PICKLED MUSHROOMS

MAKES 1 X 500ML JAR / PREPARATION 10 MINUTES / COOKING 10-15 MINUTES

These pickled mushrooms are packed with flavour and are the perfect addition to a platter of treats, or sliced and added to salads. You could use apple cider vinegar in place of white wine, if preferred. 500g button mushrooms, trimmed 2 tablespoons olive oil

2 teaspoons fine sea salt 125ml (½ cup) white wine vinegar 2 cloves garlic, roughly chopped 2 tablespoons thyme leaves,

roughly chopped

2 tablespoons raw sugar finely grated zest of ½ lemon ½ teaspoon freshly ground black pepper Heat the oven to 180℃. Combine the mushrooms, olive oil and ½ teaspoon of the salt in a large roasting tray and roast for 10-15 minutes, or until tender.

Meanwhile combine the remaining salt, vinegar, garlic, thyme, sugar, lemon zest and black pepper in a small saucepan and heat over a low heat, stirring until the sugar has just dissolved. Remove the mushrooms from the oven and immediately stir through the pickling mixture. Pack mushrooms into a large glass jar, along with the pickling liquid. While they can be eaten in as little as 30 minutes, for the best flavour refrigerate for at least 1-2 days before eating. They will store in the fridge for up to 1 month.