This recipe is adapted from a book called ‘Ferment pickle dry’, I have made these many times, the recipe is very flexible and adaptable and can be made to suit your taste palate. These are as the book states a crossover between Japanese miso-pickling and European vinegar-pickling. You can eat them as an accompaniment to a cocktail, as part of a Asian inspired feast, an addition to salads or whenever you simply want salty, spicy, sweet, acidic umami party in the mouth and don’t waste the liquid, it’s great to use as a dressing.
Miso pickled mushrooms
Roast celeriac and king oyster mushroom salad with halloumi and walnut pesto
Salads aren’t just for lazy summer days, enjoy this hearty bold autumnal salad either as a small starter, side or indeed as a stunning vegetarian main. The idea for this ensemble is from dirt candy, a vegetarian cookbook from a vegetarian restaurant in New York. There are a number of elements to building this salad so preparation is key to pulling it all together at the end and you need to be very good at multi tasking so read the instructions first.
Boozy luxurious mushrooms on toast
Earthy thyme and oyster mushrooms, combined with sweet marsala and crème fraiche come together for an indulgent treat. I’ve also added dried morels here but you can easily exchange these for porcini or other dried wild mushrooms or leave them out completely and use all fresh mushrooms, the ingredients here are very flexible, choose your booze and choose your indulgence and away you go.