© Dennis Becker

PICKLED HEN OF THE WOODS

Makes 2 pints For the mushrooms

1 pound fresh hen of the woods (maitake) mushrooms, torn into bite-size pieces 8 large cloves garlic, sliced lengthwise Olive oil Coarse salt

For the pickling brine ½ cup white wine or rice vinegar 1 tablespoon brown sugar 1 tablespoon finely chopped flat-leaf parsley 2 teaspoons grated lemon zest 1 teaspoon coriander seed ½ teaspoon fennel seed ¼ teaspoon crushed red pepper

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Spread the mushrooms and garlic out on the baking sheet; drizzle with 1 tablespoon oil and season with 1 teaspoon salt. Roast for 20 to 25 minutes or until the mushrooms and garlic are tender and golden brown. Meanwhile, pour the vinegar into a medium bowl. Stir in the sugar, parsley, lemon zest, coriander, fennel, and red pepper. Stir in the warm mushrooms and garlic; season with 1 teaspoon salt and drizzle with 1 tablespoon oil. Cover and refrigerate until chilled. Spoon into jars; refrigerate for up to 1 month. Kitchen Note Serve pickled mushrooms as part of a tapas tray or with chilled oysters and a smoky Scotch. Recipe and photo courtesy of the Untamed Mushrooms team (Untamed Mushrooms: From Field to Table, 2018 from the Minnesota Historical Society Press)