Lately, during my Sunday meal prep sessions; this fresh Turmeric Mushroom pickle has been in heavy rotation. It takes a total of 10 minutes to make and is so incredibly packed with flavour that I can’t believe how simple a recipe it is to yield that kind of result.
I got the idea for making this gorgeous pickle after I had made this mushroom broth for the hundredth time. I always buy my mushrooms from the weekly farmer’s markets and they are fresh enough to eat raw (something I learned from my friend Esther!). While I was prepping the broth and simultaneously popping the tiny mushrooms in my mouth (because, c’mon only the big ones go into the broth, the little ones are meant for snacking aren’t they?), I had a thought. How cool would it be to add most of those broth ingredients to the tiny button mushrooms with a good splash of extra virgin olive oil to get a mouth puckering, juicy mushroom pickle?
And so I started testing out the recipe and it took a total of only two times to get it right. There is virtually no cooking required for this mushroom pickle. Just a bit of warming in the pan to release the flavours of all the gorgeous spices. Because the mushroom are fresh enough to be eaten raw, this barely cooked mushroom pickle is not only safe to eat but packed with amazing health benefits for a healthy gut, heart and liver.
The addition of fresh turmeric is gorgeous to look at and full of life giving vitality. Fresh turmeric is now readily available pretty much everywhere. I grew up with it. While omnipresent in India even decades ago, it is only in recent years that it is available in Western countries. Once sautéed, the mushrooms will sweat and release a bit of liquid which is okay. Increase the heat to high to dry out a bit of that liquid before you add all the spices, remaining olive oil and vinegar. This will keep it perfectly plump and juicy without becoming mushy and runny.
The pickle will keep in the fridge for up to ten days. It can be eaten straight from the fridge, cold and delicious. I love topping my mushroom pickle on my buddha bowls, salads or just wrapping in a slice of bread with some avocado and beetroot for an utterly satisfying snack. I hope you make it and love it. Please share your feedback in the comments below. Share your mushroom pickle photos with me on Instagram using @cookrepublic. Bon Appetite x
- 3 tablespoons (60 ml) extra virgin olive oil
- 200g button mushrooms
- 1 inch piece fresh turmeric, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon coriander seeds
- 1/2 teaspoon sea salt flakes
- 6 thyme sprigs
- 6 peppercorns
- 2 bay leaves
- 2 tablespoons white vinegar
- Heat two tablespoons olive oil in a medium frying pan on medium heat.
- Add mushrooms. Sauté for 2-3 minutes until glazed.
- Add turmeric and garlic. Sauté for a minute.
- Add coriander, salt, thyme, peppercorns, bay leaves and remaining olive oil. Cook for a minute.
- Add vinegar and cook for another minute until warmed through.
- Remove from heat and spoon into a 350ml capacity glass jar. Cover the lid and store in the refrigerator for up to two weeks.
- Serve with sourdough, your favourite cheese and herbs. Or top on everything from rice to salads and sandwiches.
It is important to use the freshest mushrooms. Look for plump, firm, bright white ones without any blemishes.