Pickled Mushrooms In Brine

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Firm meaty mushrooms
		= (such as button, portabello or king
		Oyster [eryngi shimeji])
		Salt - as needed
5 cups	1185ml	White wine vinegar
2 1/2 cups	592ml	Water
1 cup	237ml	Rosemary sprig (small)
		Black peppercorns - to taste
6		Bay leaves
1		Onion - quartered
2		Garlic cloves - peeled

Recipe Instructions

Clean the mushrooms and slice in quarters or thirds, according to their size.

Combine 1 tablespoon salt, vinegar, water, rosemary, a few peppercorns, bay leaves, onion and garlic in a saucepan and bring to a boil. Cook 15 minutes.

Meanwhile, cook the mushrooms in plenty of rapidly boiling salted water until they are firm but tender, about 3 to 5 minutes for large mushrooms, less for smaller ones. You may want to cook the mushrooms in several batches if they are of various sizes. When the mushrooms are done, transfer them to the boiling brine and cook another 5 minutes.

Remove the mushrooms to a sealable container. Boil the brine another 10 minutes. Strain the brine and cool completely. Cover the mushrooms with the brine, cover them tightly and refrigerate until ready to use.

To serve, drain the mushrooms completely and dress with a few drops of olive oil.

This recipe yields 1 quart; 24 servings.

Each serving: 25 calories; 2 grams protein; 4 grams carbohydrates; 1 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 294 mg. sodium.

Source:
The Los Angeles Times, 03-03-2004

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