Herbed Marinated Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The Joy of Pickling by Linda Ziedrich. Serve with cheese. Ingredients:
12 dried shiitake mushrooms |
1/2 cup olive oil |
1 lb small button mushrooms, wiped clean with a damp cloth |
2 garlic cloves, sliced |
2 shallots, minced |
1/4 cup balsamic vinegar |
leaves from 2 thyme sprigs, or 1/2 tsp dried thyme |
3 fresh sage leaves, chopped, or 1/2 tsp crumbled dried sage |
4 tsp chopped parsley |
1 bay leaf, crumbled |
1/2 tsp pickling salt |
Directions:
1. Makes 1 pint.
2. Put the shiitake mushrooms into a bowl and pour boiling water over them. Let them soak for 5 minutes, and then drain them (Save the liquid to add to the soup).
3. In a skillet, heat 2 tbs olive oil. Add the shiitake and button mushrooms and saute them over medium-low heat until the mushrooms are tender about 15 minutes. Transfer the mushrooms to a bowl.
4. In a small nonreactive saucepan, simmer the garlic, shallots, and vinegar. Add the herbs, bay leaf, salt, and remaining olive oil, and heat the mixture briefly. Pour mixture over mushrooms and toss.
5. Pack the mushrooms and liquid in a pint jar. Cap the jar, and let cool. Store the mushrooms in the refrigerator for about 1 week before eating them. Refrigerated, they will keep for several weeks. Bring to room temperature before serving.
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