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Pickled mushrooms with pink peppercorns and cheese

Pickled mushrooms with pink peppercorns and cheese

A perfect go-to topping for cheeseboards and meats of all kinds – our recipe for Pickled mushrooms with pink peppercorns and cheese looks to become a perfect companion to your favourite dishes or as an indulgence on its own. Earthy notes from both white cheese and mushrooms find contrasts in a pickling of white wine vinegar.

25 Min (minutes) 4 servings
Earthy Umami

ingredients

  • 1 tbsp rapeseed oil
  • 400 g of washed mushrooms (champignon, chanterelles and beech mushrooms)
  • 1 tbsp white wine vinegar
  • 1 cup dry white wine
  • 1 tbsp honey
  • 1 tsp dried pink peppercorns
  • 3 bay leaves
  • ½ tsp salt
  • 150 g Organic Brie
  • fresh oregano leaves
  • 240 toasted country bread

preparation

1. Allow the oil to heat up in a sauté pan.

2. Fry the mushrooms over a high heat and stir for about 5 minutes or until golden.

3. Add the vinegar, white wine, honey, peppercorns, bay leaves and salt.

4. Let the mushrooms cook over a moderate heat and stir for about 5 minutes or until the liquid is almost gone.

5. Let the mushrooms cool slightly.

6. Serve the cheese on plates with the warm mushrooms and toasted country bread.