Ingredients
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MARINADE
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1/2 cup
Filippo Berio Extra-Virgin Olive Oil
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3/4 cup
white balsamic vinegar
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1 teaspoon
salt
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2 teaspoons
sugar
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2 tablespoons
tarragon leaves
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2 tablespoons
rosemary needles
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6
tosmall cippoline onions, peeled, and a small incision made in the stem end of each
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2 small cloves
garlic, peeled and slit
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2 tablespoons
whole peppercorns
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1 teaspoon
whole allspice
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1 teaspoon
fennel seeds
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1 pound
small white button mushrooms, cleaned and stemmed
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2 cups
water
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1 tablespoon
sea salt
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INGREDIENTS
Directions
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Make a small incision in the cap of each mushroom, but not all the way through. Place them in a pot with the water and salt and bring to a boil. Cover and simmer the mushrooms for 10 minutes. Drain and set aside.
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Combine the olive oil, vinegar, salt and sugar in the same pot used to simmer the mushrooms. Bring to a boil, then reduce the heat to simmer and cook for 10 minutes. Take the pan off the heat and stir in the tarragon, rosemary, cippoline, garlic, peppercorns, allspice and fennel seeds.
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Place the mushrooms in sterilized pint or quart jars. Slowly pour in the marinade to cover. Cap and refrigerate for up to 1 week.
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