Marinated Mushrooms

Name: Marinated Mushrooms
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 cups (1 litre)
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

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Preparation 15 MIN

Cooking 5 MIN

Marinating 4 H
Servings 1

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.

Ingredients
Preparation

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

Place the mushroom slices and bell pepper strips in an 8-inch (20 cm) glass baking dish.
In a small saucepan, bring the remaining ingredients to a boil, except the bay leaf, lemon zest and oil. Simmer for 5 minutes. Strain the hot marinade over the vegetables, then add the bay leaf and zest. Cover with plastic wrap. Let marinate for 4 hours in the refrigerator. Drain the vegetables and discard the marinade.
Transfer to a bowl, drizzle with the oil and stir to coat. Leave at room temperature for 30 minutes before serving.

Marinated Mushrooms

Ingredients

Preparation

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