Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
These marinated mushrooms make use of Italian herbs, zesty garlic, crushed red pepper flakes and black pepper. Nibble straight from the jar or add to salads, antipasto plates or charcuterie plates.
Just like picking fruit and making preserves, gathering mushrooms and marinating them is a Russian classic. The weekend pastime harkens back to a time when communist citizens were free from the dictatorship of consumerism and social networks...
A Mediterrannean melange of 'shrooms flavored with the familiar assortment of herbs and garlic, stored in olive oil in the fridge, ready at a moment's notice to enliven just about anything on a plate (except dessert).
Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.