Pickled Mushrooms

Yields
approximately 1 pint

from Chef Tom Gray of Moxie Kitchen + Cocktails in Jacksonville, FL

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

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.

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