Simple pickled mushrooms recipe which is very simple to make and is bursting with flavour. Enjoy with oily fish or meat or as part of a summer barbecue, or prepare this recipe for a dinner party when you want to go the extra mile with your side dishes.

1. Slice the mushrooms, chop the shallots finely and place in a large bowl. Cover with the vinegar and boiling water and leave covered at room temperature for 2 h, stirring occasionally.

2. Strain the mushrooms and shallots reserving a little of the vinegar. Stir through the chopped herbs.

3. Stir together the Dijon mustard, olive oil, salt and pepper and a splash of the pickling liquor to help emulsify. Drizzle the oil dressing over the mushrooms when ready to serve.

4. These mushrooms work beautifully with grilled or barbecued oily fish, best eaten on the day of preparation.