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📝 Description
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🥘 Ingredients
Sufficient vinegar to cover the mushrooms; to each quart of mushrooms, 2 blades of pounded mace, 1 oz. of ground pepper, salt to taste.
👨🍳 Method
Choose some nice young button mushrooms for pickling, and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them in a stewpan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them well over a clear fire until the liquor flows, and keep them there until it is all dried up again; then add as much vinegar as will cover them; just let it simmer for 1 minute, and store it away in stone jars for use. When cold, tie down with bladder and keep in a dry place; they will remain good for a length of time, and are generally considered delicious.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making pickled mushrooms from Mrs. Beeton's vintage recipe, and I found it to be a delightful journey into culinary history. The process was surprisingly hands-on, from rubbing the mushrooms with flannel to pummeling the mace. I was particularly charmed by the idea of using a bladder to seal the jars — a fun trip to the butcher for that one! This recipe is perfect for the modern home cook looking to impress with a bit of old-school charm. The pickled mushrooms have a lovely, tangy flavor that's great for snacking or adding a pop to salads and charcuterie boards. I stored mine in a cool, dry place, and they've kept beautifully. Next time, I might experiment with different types of mushrooms or infuse the vinegar with extra herbs.
