June 23, 2008


Pickled Mushrooms
When our friend Justin was a kid, he hated mushrooms. Until he tried these.

1 pound small cultivated white or crimini mushrooms
1 cup red wine vinegar
1/2 cup water
8 peppercorns
1 bay leaf
1 teaspoon salt
2 cloves garlic, crushed
1-2 tablespoons olive oil

Clean mushrooms. Combine all but the mushrooms and oil in a saucepan and bring to a boil. Add mushrooms and simmer 2 minutes. Remove from heat and cool to room temperature

Remove garlic and put the mushrooms and liquid in a jar. Slowly pour the oil on top. Cover and chill for 24 hours before eating. Pickled mushrooms will keep in the refrigerator for several week.

© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

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