Photography by Rob Fiocca
Food Styling by Carol Dudar
First published in Wish November 2004
food
Pickled Mushrooms
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.
Ingredients
| 1 | cup tarragon vinegar |
| 1 | cup water |
| 1 | teaspoon coriander seeds |
| 1 | teaspoon fennel seeds |
| 1 | teaspoon mustard seeds |
| 1 | tablespoon black peppercorns |
| 2 | bay leaves |
| 1 | teaspoon red chili flakes |
| 1 | pound button mushrooms, stems trimmed |
Instructions
- 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.
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