So, this is a simple, versatile recipe that can be used to preserve not only mushrooms but sea food, vegetables and more.

500g wild mushroom – e.g chicken of the woods cleaned, trimmed and sliced into 1cm slices

Pickling liquid

• 230ml cider or white wine vinegar
• 230ml white wine (or double the amount of vinegar)
• 230ml water
• 1 tbl spoon Sea salt
• 1 small hand full Caster sugar
• 1 tbl spoon Black peppercorns
• 3 Bay leaves
• 1 tbsp Fennel seeds
• peel of one lemon
• 6 cloves of Garlic sliced
• 2 dried chilies
• Enough oil to cover the item to be preserved (olive oil is fine, but I prefer extra virgin rapeseed oil)