Jun 17, 2010
Summer is a great time to get outdoors and go foraging. Chez Pim pickles her abundant mushroom harvest, creating an earthy, tangy condiment with just a hint of sweetness that can be used on almost any food.
Credit: Chez Pim
Get the Recipe from Chez Pim
They are so versatile - you can eat them outright, toss in pasta, throw into omelettes, pile on top of steamed rice, use as condiment for a steak, all kinds of roasts or even a burger.