Marinated Mushrooms - 4

Recipe Ingredients

6 cups	1422ml	Water
2 tablespoons	30ml	Coarse - (kosher) salt
1 1/2 lbs	681g / 24oz	Small white mushrooms - rinsed
3/4 cup	177ml	Mild white wine vinegar
1 tablespoon	15ml	Coriander seeds
2		Bay leaves
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Cinnamon stick (small)
1/2 teaspoon	2.5ml	Whole black peppercorns
1/2 teaspoon	2.5ml	Dried thyme
1		Garlic - peeled, halved
3/4 cup	177ml	Olive oil - approx.

Recipe Instructions

Combine the water and 1 tb. of the salt in a saucepan and bring to a boil. Add the mushrooms and boil for 2 minutes., then drain, reserving 2/3 c. of liquid.

In an enameled, Pyrex, or stainless steel saucepan, combine reserved mushroom liquid, vinegar, coriander seeds, bay leaves, cinnamon, peppercorns, thyme, and the remaining 1 tb. salt. Boil for 5 minutes.

Pack mushrooms into a clean quart jar and pour the pickling liquid over them. Add the garlic clove and olive oil, using whatever amount is necessary to fill the jar, then cap the jar. Refrigerate for at least a week before serving, shaking the jar at least once a day. The marinated mushrooms will keep, refrigerated, for several weeks.

Yield: about 1 quart

Source:
Glenora Wine Cellars

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