Coffee pickle pour over mushrooms

Coffee pickle pour over mushrooms

1 × 300 ml jar

These are delicious and earthy, sweet, umami-rich mushrooms. I made these with my friend James ‘Beans’ Low, who is a coffee genius. As the head barista at Lyle’s, he’s managed to take restaurant coffee in the UK to the next level with a specialty coffee service, sourcing hard-to-find, interesting coffee from companies such as Koppi, Belleville and JB Kaffee. Serve these pickles as part of a charcuterie plate, slice them up and add to a pizza or sandwich, or fry them in a bit of olive oil and eat with scrambled eggs.


Quantity Ingredient
100g dried shiitake mushrooms
125ml white wine vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon freshly ground coffee beans


  1. Place the dried mushrooms in a bowl and cover with 500 ml of boiling water. Put a plate on top of the mushrooms to push them down into the water, making sure they are submerged. Soak for 15 minutes.
  2. Strain the mushrooms through a fine mesh colander, reserving 125 ml of the soaking liquid.
  3. In a pan, combine the mushroom liquid with the vinegar and sugar and bring to 92°C, not boiling, stirring, until the sugar is completely dissolved and the temperature reads 90°C. You don’t want the mixture to get any hotter, otherwise you will burn the coffee.
  4. Put the mushrooms into a clean jar or plastic container.
  5. Add the ground coffee beans to a lined filter (I use a ceramic V60 coffee dripper) and place it over the jar or container with the mushrooms.
  6. Slowly pour a small amount (around 50 ml) of the pickling liquid over the coffee grounds and leave for 30 seconds.
  7. Now add the remaining liquid to the filter until it fills the jar or container.
  8. Let it come to room temperature before putting on the lid and refrigerating. The pickles will be ready to eat in 1 day and keep for up to 2 weeks when refrigerated.


  • For this recipe, use a V60 coffee dripper or similar ceramic coffee filter to pour the pickling liquid into the coffee grounds.
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