Preparation time
15 minutes
Cooking time
12 hours (mostly hands off)
Serves
8 as a side
Shannon Martinez pickled mushroom and radicchio dish is perfect to mop up with her focaccia with garlic, sundried tomatoes and olives recipe. We would suggest pairing with a crisp Pinot G to compliment this hearty side.
Ingredients
700g mushrooms (use any meaty mushroom you like: button, Swiss, pine, shiitake and porcini are all suitable types of mushrooms for pickling)
1 head of radicchio, cut into quarters
250ml extra virgin olive oil
250ml red wine vinegar
3 shallots, finely diced
4 cloves garlic, finely grated
Zest of 1 lemon
Zest of 1 orange
1/3 cup fresh oregano, leaves picked
2 sprigs of thyme, leaves picked
½ tsp chilli flakes
1 tsp fennel seeds, crushed
2 bay leaves, torn
Salt and ground black pepper, to taste
Recipe by Shannon Martinez
Photography by Carmen Zammit
Method
1. Bring a medium pot of heavily salted water to a boil over high heat.
2. Add mushrooms to boiling water and cook just until tender, approx. 5 mins.
3. While the mushrooms are boiling, heat a grill pan or barbeque over high heat and cook radicchio on both sides till you have nice dark grill marks (this softens the radicchio and mellows out its bitterness while giving it a nice smokey flavour).
4. Once the mushrooms are tender, drain into a colander then pat dry with a clean tea towel or paper towel.
5. In a large mixing bowl, combine the remaining ingredients and season well with salt and pepper.
6. Once the mushrooms are mostly dry, add to the marinade. Remove the core from the radicchio quarters and roughly chop the leaves. Add to the mushrooms and stir to coat.
7. Store the pickles in an airtight container, and place in the fridge. Marinate for at least 12 hours, and be sure to bring them to room temperature before you serve them.
8. Plate, and sprinkle with chopped parsley as a garnish.
Wine Match
Pinot G