Pickled Mushrooms in Brine

By á-7894

Ingredients

• 4 1/2 pounds firm, meaty mushrooms, such as button, portabello or king oyster)
• Salt
• 5 cups white wine vinegar
• 2 1/2 cups water
• 1 small sprig rosemary
• Black peppercorns
• 6 bay leaves
• 1 onion, quartered
• 2 whole cloves garlic, peeled

Preparation

Step 1

1. Clean the mushrooms and slice In quarters or thirds, according to their size.
2. 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.
3. 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.
4. 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.
5. To serve, drain the mushrooms completely (and dress with a few drops of olive oil.