Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here’s how to make them.
About Georgeanne Brennan
Georgeanne Brennan is a James Beard award-winning cookbook author and journalist who splits her time between Provence and Northern California. Her work has been featured in the Wall Street Journal, Gourmet, Food and Wine, San Francisco Chronicle, Edible magazines, and more. Her most recent project is her line of goods found at www.lavierustic.com