pickled mushrooms

In technique on March 6, 2011 at 9:46 pm

my mom found this recipe in a magazine. you were supposed to prepare the mushrooms, and then use them to make some sort of fancy pizza. while i might end up doing that, too, i think they will be quite delicious in a number of ways, not the least of which will be spooning directly from jar to mouth.

you start with six cups of mushrooms, which sounded like so much to me that i used less and regretted it later. (mushrooms cook down a LOT.)

those are enoki (the long white ones), oyster and maitake. i also threw in some regular old white buttons for (cheap) bulk. slice mushrooms thin-ish.

then the recipe said to boil them for 10 minutes until soft, which is a horrifyingly long amount of time. i actually think they would totally disintegrate in that amount of time. i merely blanched mine.

drain. see how small an amount it is now?!

then put them in a jar (or two) with a couple sprigs of fresh thyme.

in a small sauce pan, bring to a boil 1 cup white wine vinegar, 3 tablespoons olive oil, 1 tablespoon granulated sugar, 10 whole peppercorns, 1 dried bay leaf, 1 large clove of garlic slivered, 1 tablespoon kosher salt and 1/2 a cup of water.

a couple notes: i forgot (until i started writing this post moments after i finished the recipe) to include the garlic. heresy, i know. so i thinly sliced some, opened the jars and stirred it in. i wouldn’t recommend trying this because who knows what the raw garlic will do, but i would rather have some than none!

i also thought we didn’t have any bay leaves… turns out we did… oh well.

also, the recipe also included one 2-inch dried hot red chili which i omitted (don’t tell him!).

once it boils, pour into the jars.

screw on lids, cool (then refrigerate), and wait three days before using. these will keep in the fridge for a couple weeks.


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