Marinated Mushrooms
- Preparation 15 min
- Cooking 5 min
- Marinating 4 h
- Servings 1
- Makes 4 cups (1 litre)
All party spreads need at least one kind of pickles, and these can be whipped up in a flash. By cutting the mushrooms nice and thick, you keep them in toothsome chunks that sit pretty on a tear of fresh pita. Make this recipe the morning of party day, or even a couple of days before. The Provençal twist, with red bell pepper, fresh thyme, coriander seeds and white wine vinegar, brings a ray of French sunshine into the mix.
Featured in RICARDO Magazine SPRING 2018 (p. 46)
- Végétarien
- Végétalien
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
Categories
Ingredients
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- 1 lb (450 g) white mushrooms, cut into slices inch (1 cm) thick
- 1/2 red bell pepper, seeded and cut into thin strips
- 1 1/2 cups (375 ml) water
- 1/2 cup (125 ml) white wine vinegar
- 2 tsp salt
- 1 tsp sugar
- 1 tsp coriander seeds
- 1 tsp crushed black peppercorns
- 1 sprig thyme
- 1 bay leaf
- 1 long lemon zest shaved with a vegetable peeler
- 2 tbsp (30 ml) olive oil