Pickled Mushrooms with Pink Peppercorns and Cheese

25min Ingredients for 4 servings

1 tablespoon rapskimolie
400 g of washed mushroom (champignon, chanterelles and beech mushrooms)
1 tablespoon white wine vinegar
1 cup dry white wine, such as riesling
1 tablespoon honey
1 teaspoon dried pink peppercorns
3 bay leaves
½ tsp salt
150 g Castello Brie
Fresh oregano leaves
240 g toasted country bread

Pickled Mushrooms with Pink Peppercorns and Cheese

Preparation

Allow the oil to heat up in a sauté pan. Fry the mushrooms over a high heat and stir for about 5 minutes or until golden. Add the vinegar, white wine, honey, peppercorns, bay leaves and salt. Let the mushrooms cook over a moderate heat and stir for about 5 minutes or until the liquid is almost gone. Let the mush-rooms cool slightly. Serve the cheese on plates with the warm mushrooms and toasted country bread.

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