Antonio’s Pickled Mushrooms
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Prep Time
30 Minutes
Cook Time
20 Minutes
Yield
Serves 8
Description
These are great to put on antipasto plates. They are absolutely delicious. I usually take the mushrooms after I have cooked them and divide them up in Ball canning jars and then divide the hot pickling liquid between the jars. These are also great tossed in a salad, or chopped up and put on a sandwich. Experiment and try them on different things. They are very versatile.
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Ingredients
- ¼ Cup Kosher Salt
- 3 Pounds Mushrooms, Mixed, Buttons, crimini, shiitake et
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- ¼ Cup plus 2 Tablespoons Lemon Juice, Fresh Squeezed
- 1 Cup Olive Oil
- 3 Cups White Balsamic Vinegar
- 12 each Whole Black Peppercorns
- 1 Tablespoon Crushed Red Pepper
- 4 Bay Leaves
Method of Preparation
- Bring a pot of water with the salt and the lemon juice to a boil. Make sure the pot is big enough to hold the mushrooms
- Add the mushrooms to the water and blanch 4-5 minutes
- Strain the mushrooms off and allow to dry on a towel lined sheet tray for 1 hour
- After an hour, heat the olive oil, vinegar, bay leaves, peppercorns and red chili flake in a sauce pot
- Put the peppercorn and chili flake in cheese cloth. Bring to a boil and take off of the heat
- Place the mushrooms in a container and pour the hot pickling liquid over them and let them sit for 48 hours before using them
Recipe Source
www.antoniosonline.com