500g Fresh, young, clean wild fungi chopped into chunks or kept whole
250ml Cider Vinegar
Good pinch of Sea Salt
Black Peppercorns (or other)
5cm piece of Cinammon stick
Garlic clove sliced
The spices I've mentioned above can be swapped for others of your preference. Try using wild seeds, roots & herbs for that extra wild local element.
Place all the ingredients into a pan , bring to the boil and boil for 5-6 minutes. Drain, leave to cool and spoon into warm sterilised jars and finally cover with sunflower, olive or rapeseed oil.
Great with salads, pasta dishes, on their tod, cold meats. Once opened store in a fridge and keep covered with oil at all times.
N.B. Olive oil has a tendency to cloud and become firmer when fridged. Returning to room temperature rectifies this.