Pickled Mushrooms

Any of you lovley people out there have a recipe for pickling mushrooms. Would so love to preserve several jars.
Cheers

somewhere, I have the original recipe from Parkvale Mushrooms here in the Wairarapa for their beautiful pickled button mushrooms. I shall see if i can find it for you.

Ingredients:
1 kg small Parkvale Gourmet Brown La Button mushrooms + water to cover
Simmer the Parkvale La Button mushrooms in the water until just tender – approximately 3 minutes. Strain.

300 mils wine vinegar
2 large cloves garlic
2 bay leaves
1 onion – diced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
1 teaspoon pickling spice
4 dessertspoons brown sugar – more or less, depending on personal taste.
Dice the onion, crush the garlic, and lightly sauté them in the oil. Add all other ingredients. Stir to dissolve the brown sugar. Pour over the mushrooms and leave for several hours in the refrigerator before eating.
These are excellent served with a selection of cheeses, cold meats, crackers; whatever takes your fancy. Especially good with Feta cheese and olives . Lovely tossed through a salad also.
Pickled Parkvale La Buttons need to be eaten within 2 – 3 weeks, but are so delicious they will be gone within one week! !

cookessentials
You are wonderful. Thank you soooo much.

No worries. The used to make them for sale here, but were not cost effective. We used to buy them in sealed tubs and then once opened, we kept them in the fridge - make sure you use the smallest buttons you can find.

Yum yum yum yum.
Love 'shrooms.