Pickled Mushrooms
Origin: London, England
Source: Anonymous, 1846
Ingredients
- button mushrooms
- a little salt
- distilled vinegar
- a couple blades of mace
Instructions
- Choose small button mushrooms and clean them thoroughly, wiping them dry. Place the cleaned mushrooms in cold water. Transfer them to a stewpan with a little salt and cover them with distilled vinegar. Simmer for a few minutes. Pack the mushrooms into bottles, adding a couple of blades of mace to each bottle. Allow to cool completely, then cork the bottles tightly.