To those who know me know about my canning and home brewing obsession, more specifically I've become somewhat attached with pickling especially. I love pickles, I have for as long as I can remember. My dad often still tells a story about how when I was about 2 or 3 waitresses knew me by name, and on arrival they would get me a pickle! I love pickling things and I especially love mushrooms. Recently I was flipping through my favorite German cookbook and I found these beauties. Although the original recipe was modified a bit I'm absolutely in awe of these beauties. They are perfect to add to gravies or other fixed dishes (casseroles) but they are absolutely perfect as a side or on top of salad. Its a great pantry staple that I'm glad to have around.
Pickled Mushrooms:
2-3 tablespoons extra virgin olive oil
1 pound of mushrooms sliced or whole
1 clove of garlic, minced
2 medium sized onions sliced
Brine:
2-3 bay leaves
1/2 teaspoon pink peppercorns (or black)
2-3 sprigs of fresh thyme
2 cups dry white wine, I use Rhine because its the only white wine I buy.
2 cups white vinegar
1/2 teaspoon celery seed
1-2 teaspoons sugar
In a medium sized pan over medium heat saute mushrooms in olive oil until tender. Add garlic and remove from heat. In a separate pot combine all brine ingredients and bring to a boil. Simmer for 10-15 minutes so the flavors can blend together. Allow to cool and combine with mushrooms and onions, pour into mason jars or a large non metallic vessel. (plastic containers or glass jars) Allow to chill fully before serving best if used after about 3 days, will last in the fridge up to 30 days.
1 comments:
I've never had pickled mushrooms, and I think I'm gonna have to remedy that soon...because I love all things pickled, too...as does my daughter so surely these would be a hit. :)
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