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Turmeric Mushroom Pickle - Cook Republic #vegan #glutenfree #healthyrecipe #foodphotography
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5 from 2 votes

TURMERIC MUSHROOM PICKLE

Prep Time5 minutes
Cook Time5 minutes
Course: Condiment, Deli, Meal Prep, Preserving, Sauce And Condiments
Cuisine: Gluten Free, Vegan, Vegetarian
Keyword: gluten free recipe, gut healthy pickle, mushroom pickle, mushroom salad, turmeric pickle, turmeric salad, vegan recipe, vegetarian pickle
Servings: 350 ml
Author: Sneh

Ingredients

  • 3 tablespoons (60 ml) extra virgin olive oil
  • 200 g 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

Instructions

  • 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.

Notes

It is important to use the freshest mushrooms. Look for plump, firm, bright white ones without any blemishes.