Pickled mushrooms with pink peppercorns and cheese

25min 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 organic
  • 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.

Show all recipes