MERRY-NATED MUSHROOMS (SALLYE)
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- 8 oz
- button mushrooms
- 1 Tbsp
- whole mixed pickling spices
- 1 clove
- 1 tsp
- 1 c
- white balsamic vinegar
- 1/4 c
- dry white wine
1Wipe mushrooms clean with damp cloth
2Peel garlic and slice thinly.
Place slices in bottom of a sterilized glass jar.
3Pack mushrooms into glass jar over top of garlic slices.
4In a heavy saucepan or skillet, heat vinegar, wine, salt and spices over medium heat until just before boiling point.
Stir with wooden spoon to blend well.
5Remove from heat and allow to set for a few minutes until mixture is just medium warm. This will allow spices to fuze with vinegar and wine mixture.
Pour over mushrooms and seal jar tightly.
6Add more heated vinegar if needed to completely cover mushrooms.
7Let stand for 2-3 days before serving.
8Oh my, what a treat. Great as an appetizer, side dish or sliced up in a salad or omelette.