When the season's bumping, and I have lots of mushrooms it's time to put up a batch of my favorite pickled mushrooms. I love this recipe so much that I used to make it in 80 lb batches at my first restaurant, and, more recently, I did a demonstration via Zoom teaching mushroom growers in Mali how to do it with their local Termitomyces titanicus through a USAID program. See the whole recipe at my website. This is made with chanterelles in the video, but you can use just about any wild mushroom you like.
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