Chestnut Mushroom Conserva

Fresh chestnut mushrooms are pickled and packed in seasoned oil with thyme, bay leaf and juniper, perfect for serving with brie and crusty bread.

Author chef Adam Hayman

Clean the mushrooms,pull them apart into individual stems and caps. Chop the mushrooms into small chunks.
Combine the vinegar, water, salt and sugar in a small pot. Bring this to a boil and then throw in the mushrooms. Stir the mushrooms around the simmering brine until they have softened. That should take two to four minutes. Scoop the mushrooms out with a slotted spoon or a fork onto a paper-towel-lined tray. Cover the mushrooms with another paper towel and press lightly to absorb excess liquid. Let these air dry while you prepare your jar.
Sterilize one eight-ounce Mason jar, ring and lid. Next, fill a crock-pot/slow cooker with water and set to low.
In the sterile jar, place the bay leaf, thyme, juniper and pickled mushrooms.
Cover the mushrooms with oil and use a chopstick to poke around the jar, releasing any trapped air bubbles.
Once everything is well covered with oil, put the lid on the jar and place inside the crock-pot for 90 minutes to two hours.
After cooking, remove and cool before placing in your fridge. This will keep in the fridge for at least a month if kept sealed. Serve with bread and sliced brie.