-Made with apple cider vinegar
1 punnet/ 500 g button mushrooms, washed
1 Tbsp crushed garlic
Fresh , chopped herbs (thyme, rosemary)
1 Tbsp dried basil
¼ tsp chili flakes
Salt to taste
2-3 Tbsp apple cider vinegar
½ tsp sweetener (optional; we used date paste)
On low heat in a saucepan , braise the garlic in the olive oil until slightly golden brown . Add the fresh herbs , dried basil and chili flakes.
Add mushrooms and braise until brown. Add salt to taste.
Add apple cider vinegar a tablespoon at a time to gauge flavour. Mix.
Cover the saucepan to allow the mix to condensate. After 10 min remove the lid and taste. If flavour is lacking, add salt and additional herbs. Add sweetener to neutralize the acidity of the vinegar (optional). Mix to combine all ingredients.
Place mushrooms ( with pickle liquid) into a sterilized jar and allow to cool , uncovered , at room temperature. Store in the refrigerator.
Enjoy on home-made bread , in salads or as is.