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
In a pestle and mortar slightly crush the peppercorns, fennel seeds and chillies.
Combine the spices and the rest of the pickling liquid ingredients and heat gently in a heavy based saucepan, stirring to dissolve the sugar.
Increase the heat and allow to reduce slightly for a few minutes. Add the mushrooms then turn off the heat.
Divide into clean sterilised jars and leave to infuse for at least 2 weeks before eating.