Some time last year a chef friend gave me a jar of his pickled wild mushrooms, and opened my right up to the possibilities of what could be pickled. I just love these little tart hot buggers as a canape to break up the thickness of a cheese or the glug of cured meats. Italian Fontina cheese which I’m having some sort of a love affair with of late, seems to work really well with a pickled mushroom on top. Go figure. So as my jar got closer to empty I decided to try the process myself. I am now though, totally regretting not putting chilli in. It’s too late now as they need to sit for a minimum of six weeks in the dark unopened. There are so many mushrooms around I could just do another batch!