Thursday, August 25, 2005

Pickled mushrooms

Ingredients: 250ml white vinegar, 150ml water, 1 tsp salt, 1 red chilli, 2 tsp ground pepper, 250gr shiitake mushrooms, halved if large

Bring the vinegar and water to a simmer. Add the salt, chilli, pepper and mushrooms and cook for 10 minutes. Sterilize the preseving jar and drain until dry. Transfer the mushrooms, together with all the liquid to the jar. Seal and leave for at least 10 days before serving.

Note: it is a good idea to dress the mushrooms with olive oil when serving, to temper the sharpness of the vinegar. Serve as an appetizer or as part of a buffet lunch.


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