HOW TO MAKE ROASTED PICKLED MUSHROOMS

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This video is about how to make roasted pickled mushrooms. In this video, I’ll guide you on how to prepare the mushrooms, garlic, onions, jalapeño peppers and creating the pickling solution then roasting the mushrooms until they’re golden and packed with flavour. This unique dish brings together the earthy taste of mushrooms with a vinegar kick, making it an unforgettable addition to any meal. Perfect as a snack, salad topper, or side dish for your favourite main course!

INGREDIENTS
Chestnut mushrooms or any variety
1/2 cup of malt vinegar
1/2 cup of apple cider vinegar
1 small sized onion
4 cloves of garlic
1 teaspoon of sea salt
3 jalapeno peppers
A sprig of fresh thyme
2 teaspoons of brown sugar
1/2 later of water
1 liter glass jar

Step-by-Step Instructions:
1. Cut mushrooms lengthwise into two.
2. Slice jalapeno peppers lengthwise or any shape you prefer. Take out seeds if you don't want your pickles to be too spicy.
3.Slice the onions horizontally or any shape you prefer.
4.In a saucepan, combine vinegar, water, sugar, salt and thyme until the sugar and salt dissolves.
5. Place parchment paper on baking tray and lightly apply some oil using a brush.
6. Transfer vegetables onto baking try ensuring all vegetables are laying flat.
7. Cook vegetables in the oven for 30 minutes at 180 degrees.
8. Take out the oven and transfer everything to jar and add pickling solution.
9. Cover the jar and transfer to refrigerator when it's complete cooled down
10. Once cooled, refrigerate the jar for at least 24 hours to allow the flavours infuse into the mushrooms. The longer they sit, the better they taste!
Tips & Tricks:
• Pickled beetroots can be stored in the refrigerator for up to 4 weeks.
• Use them as a vibrant addition to salads, sandwiches, or as a flavourful side dish to your main course.
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