Ingredients
- Jar to put the mushrooms "up:
- Button Mushrooms
- Salt
- White Vinegar
- Oregano
- Garlic cloves
- Olive Oil
Preparation
Step 1
Buy Button mushrooms if available. Wahs and cut off the woody stem. Bring a couple of inches of salted white vinegar to a boil and drop in mushrooms. Size of the mushrooms will determine how long they should be left in the vinegar. A full 3 mins. for large mushrooms. Drain, spread out on a platter to cool. If mushrooms are large, halve or quarter them. Sprinkle oregano and slivers of garlic in the bottom of your jar. Lightly pack jar with mushrooms. Every couple of minutes invert the jar to get rid of excess vinegar. Sprinkle the top with more oregano and garlic slivers, and fill with oil. Cover and keep in airtight jar in frige. They will be ready to eat in 1 week and can be kept up to a year. Add to salads or antipasto or eat anytime. The remaining oil can be used as salad dressing.