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
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)