recipe 
yields
approximately 1 pint
8 ounces beech mushrooms
1 cup white wine vinegar
½ cup honey
¼ cup water
1 tablespoon soy sauce
½ teaspoon salt
2 tablespoon pickling spice
Ingredients
steps
- Cut mushrooms near the base to release the individual pieces. Gently brush off any dirt.
- Combine all remaining ingredients in medium pot. Bring to a boil. Remove from heat and add mushrooms. Let cool and store in refrigerator until ready to use.
Date Published: 03.16.15
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- from Chef Tom Gray of Moxie Kitchen + Cocktails in Jacksonville, FL
