Pickled mushrooms with pink peppercorns and cheese
Total 25 mins
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.
Ingredients
1 tbsp colza oil
400 g of washed button 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 Castello® Organic brie
fresh oregano leaves
240 toasted country bread
Preparation
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 mushrooms cool slightly.
Serve the cheese on plates with the warm mushrooms and toasted country bread.
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