Pickled Organic Italian Mushrooms
8 oz. organic mushrooms, single variety or mixed
½ cup dry white wine
¼ cup water
¼ cup white wine vinegar
1 ½ tsp sugar (optional)
¼ tsp whole black peppercorns
½ tsp salt
½ tsp coriander seed
1 small bay leaf
2 cloves garlic, smashed
2 tbs extra virgin olive oil
2-3 sprigs of thyme or oregano if available – add last
- Separate small mushrooms into individual stems. Cut larger ones as desired.
- Put mushrooms and all ingredients (except herbs) in a non-reactive shallow skillet or sauce pan. If you are serving as antipasto, you can leaves the peppercorns and coriander seeds loose. If you are going to add the mushrooms to another dish, then you can put these into cheesecloth or a mesh tea ball.
- Bring to the boil together, simmer for five minutes, stirring frequently.
- Allow to cool, then pack into a glass jar, adding fresh herb sprigs if desired. Refrigerate at least two days before serving. Will keep up to three weeks.