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  • Writer's pictureDominika

Recipe for the lemon & thyme pickled mushrooms

After that, Afanasy Ivanovich would go back in and, approaching Pulkheria Ivanova, would say:

“Well, now, Pulkheria Ivanovna, isn´t it time we had a little bite of something?”

“What could we have now, Afanasy Ivanovich? – unless it was shortcake with lard, or poppyseed pirozhki, or maybe some pickled mushrooms?”

“Why not the mushrooms, or else the pirozhki?” Afanasy Ivanovich would reply and a tablecloth with pirozhki and mushrooms would suddenly appear.

An hour before dinner, Afanasy Ivanovich would have another snack, drink an old-fashioned silver cup of vodka, followed by mushrooms, various dried fish, and so on.

Old world Landowners, by Nikolai Gogol.

Emma Galloway´s recipe (slightly adapted). Published in Cuisine magazine, Issue 200, May 2020


  • 500g button mushrooms, trimmed

  • 2 tablespoons olive oil

  • 2 teaspoons fine sea salt

  • 125ml (½ cup) apple cider vinegar

  • 2 cloves garlic, roughly chopped

  • 2 tablespoons thyme leaves, roughly chopped

  • 2 tablespoons brown sugar

  • finely grated zest of ½ lemon

  • ½ teaspoon freshly ground black pepper


  1. Heat the oven to 180°C.

  2. Combine the mushrooms, olive oil and 1⁄2 teaspoon of the salt in a large roasting tray and roast for 10-15 minutes, or until tender.

  3. Meanwhile combine the remaining salt, vinegar, garlic, thyme, sugar, lemon zest and black pepper in a small saucepan and heat over a low heat, stirring until the sugar has just dissolved.

  4. Remove the mushrooms from the oven and immediately stir through the pickling mixture.

  5. Pack mushrooms into a large glass jar, along with the pickling liquid.

  6. While they can be eaten in as little as 30 minutes, for the best flavor refrigerate for at least 1-2 days before eating.

  7. They will store in the fridge for up to 1 month.

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