Pickled Mushrooms, The whole Body of Cookery Dissected, William Rabisha


Take a bushel of mushrooms, blanch them over the crown, barm them beneath; if they are new, they look read as a Cherry; if old, black; this being done, throw them into a pan oif boyling water, then take them forth and let them drain; when they are cold, put them up into your Pot or Glass, put thereto Cloves, Mace, Ginger, Nutmeggs, whole Pepper; Then take white wine, a little Vinegar, with a little quantity of salt, so pour the Liquor into your Mushrooms, and stop them close for your use all the year.

Interpreted Recipe

1 pound small mushrooms
½ cup water
1 ½ - 2 tsp. salt
1 tsp peppercorns
5 cloves
1/2 tsp. mace and nutmeg
1 slice of fresh root ginger
1 ½ Cups white wine
2 tbsp vinegar

Clean the mushrooms and slice or quarter as you desire. Place mushrooms in a pan and cover with the water. Add salt. Bring mushrooms to a boil; boil for approximately two minutes and then drain. Place the mushrooms in your jar, add the remainder of spices, wine and vinegar. If you find that you do not have enough liquid to cover the mushrooms, add more wine. Once a day invert the jar. Note: The mushrooms were made several weeks prior to the event. I canned them. I did reheat the mushrooms to remove the alcohol content prior to serving. This was a very good make ahead dish. 1 pound of the mushrooms made 2 jars of pickles.