Marinated Mushrooms

Marinated Mushrooms

(4)
Rate this recipe
  • 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)

Categories

Ingredients

    • 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

Preparation

Personal Note