Photography by Rob Fiocca
Food Styling by Carol Dudar
First published in Wish November 2004
Great as a low-fat snack or tossed into your favourite salad, This three-step recipe works with any mushroom variety and takes less than 10 minutes to prepare.
|1||cup tarragon vinegar|
|1||teaspoon coriander seeds|
|1||teaspoon fennel seeds|
|1||teaspoon mustard seeds|
|1||tablespoon black peppercorns|
|1||teaspoon red chili flakes|
|1||pound button mushrooms, stems trimmed|
- Place all ingredients except mushrooms into a stainless-steel pot and bring to a boil.
- Add mushrooms and stir.
- Turn off heat, let stand for 5 minutes, transfer mushrooms to a glass jar or ceramic container and cover with remaining cooking liquid. Store in refrigerator for up to 2 weeks.