Money Saving Recipes: Pickled Wild Pine Mushrooms & Salad | Essentials Magazine Australia

Ingredients

• 400g freshly picked forest pine mushrooms (or any mushrooms you desire)
• 100ml white wine vinegar
• 50ml sherry vinegar
• 150ml water
• 2 golden shallots, peeled and thinly sliced
• 1 bay leaf
• 1 small chilli
• 1 garlic glove, peeled and thinly sliced
• 1 tbsp brown sugar
• 1 tsp cloves
• 1 tsp yellow mustard seeds
• 1 tsp white peppercorns
• 1 sprig fresh thyme
• Sea salt flakes, for seasoning
• 100ml extra-virgin olive oil
• 250g pickled wild mushrooms, strained
• ½ white onion, thinly sliced
• 10-12 small sprigs of dill
• 4-5 tbsp light sour cream