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.

Ingredients

• ¼ Cup Kosher Salt
• 3 Pounds Mushrooms, Mixed, Buttons, crimini, shiitake etc.
• 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

1. 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
2. Add the mushrooms to the water and blanch 4-5 minutes
3. Strain the mushrooms off and allow to dry on a towel lined sheet tray for 1 hour
4. After an hour, heat the olive oil, vinegar, bay leaves, peppercorns and red chili flake in a sauce pot
5. Put the peppercorn and chili flake in cheese cloth. Bring to a boil and take off of the heat
6. 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