in Italy

Antipasti – pickled mushrooms

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Ingredients for 8 servings:

  • 400 g mushrooms
  • ½ lemon(s)
  • 2 bay leaves
  • 6 peppercorns, black
  • 5 cloves garlic
  • ½ tsp salt with herbs
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat 3-4 tablespoons of olive oil in a large pan, peel the garlic cloves, press them through, and sauté them. Then add the thinly sliced ​​mushrooms to the pan and stir well to coat the mushrooms with the garlic. Squeeze half a lemon over the mushrooms, add the peppercorns, and bay leaves. Allow the mushrooms to absorb some of the water and sauté uncovered until the water has evaporated (about 30 minutes). Then place the mushrooms and the remaining ingredients in a preserving jar, add enough olive oil to cover, and let cool. The mixture will keep in the refrigerator for about 14 days and tastes best after marinating for 24 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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