Pickled Local Mushrooms & Peas Recipe
Ferg’s fabulous mushrooms, gremolata, parmesan crumbs, watermelon radish, pistachio, lemon zest & micro basil
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Ingredients
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Pickled Mushrooms and Peas
Method
Preparation and Assembly
- 1
Pickling the Mushrooms and Peas
In a medium saucepan, combine white wine vinegar, water, sugar, salt, smashed garlic, black peppercorns, and bay leaves. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and let it cool slightly.
- 2
Add Mushrooms and Peas
Once the pickling liquid is slightly cooled, add the fresh mushrooms and peas. Ensure they are fully submerged. Let sit for at least 30 minutes at room temperature or refrigerate for up to 24 hours.
- 3
- 4
Assemble the Dish
In a serving bowl, add the pickled mushrooms and peas. Top with watermelon radish slices, chopped pistachios, lemon zest, and crumbled Parmesan cheese. Garnish with micro basil.
