There are so many delicious varieties of Autumn mushrooms in season right now ; pine, slippery jack and cultivated varieties like golden oyster, shitake, lions mane to name a few. These delicious flavours can be bottled and enjoyed year round with this simple recipe. We've paired the mushrooms with another Autumn favourite chestnuts.
1 kg of your favourite mushrooms we used pine, slippery jack and shitake
1 kg chestnuts
Parsley 1/2 bunch finely chopped
Vinegar (we used raw organic apple cider )
Make a cut in the flat side of the chestnuts with a sharp knife, place in saucepan and just cover with water. Bring to the boil and boil for approx. 4 minutes. Drain and peel. Sit chestnuts on a clean tea towel to dry off while you prepare the mushrooms. Clean mushrooms of any pine needles and grit with a pastry brush. Chop to desired size and toss in a bowl with parsley, olive oil & season. Add chestnuts and coat well. Place on baking tray and into moderate oven for 25 minutes. Pack into clean # 20 bottles. Fill the bottles with 50:50 vinegar and sherry, leaving a 12mm headspace free from produce and liquid. Seal with ring lid and clip and process for 60 minutes in your Simple Natural Preserving Kit or as per your Preserver type.