Fat Samuel’s Pickled Mushrooms


Pam Higgins, alias Fat Samuel, lives on the Tasmanian North Coast of Australia close to Hobart in the small heritage town of Richmond. She lives on acres and embraces the typical Tasmanian lifestyle of food, wine and entertaining. When entertaining guests she loves to serve local cheese from the Wicked Cheese Company

Wicked Cheese Company
“Wicked Cheese Company” whose cows graze on the lush paddocks on the property next door to the Higgins.

She also serves Pickled Mushrooms.

This is Fat Samuel’s Picked Mushrooms Recipe:

In a saucepan combine
1/4 cup vinegar
1/4 cup red wine
1 small onion thinly sliced in rings
1/3 cup olive oil
1 teaspoon salt
2 teaspoons chopped parsley
1 teaspoon prepared mustard
1 tablespoon brown sugar.

Bring to the boil and add 2 cups of fresh mushroom caps. Simmer for 5-6 mins
Place in bowl
Chill several hours or overnight.
Stir and serve.

Pam Higgins
Pam Higgins

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