• Cook Time: 5 min
• Yield:
4 to 6 servings
Ingredients
• 2 large bay leaves
• 1 tablespoon peppercorns
• 1 teaspoon mustard seeds, 1/3 palmful
• 4 cloves garlic
• 1 red pepper (Thai Talon)
• 1 small red onion, chopped
• A generous handful fresh flat-leaf parsley
• A few sprigs fresh thyme
• 1/2 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon sea salt
• 1 pound very small button mushrooms
• 1/4 cup extra-virgin olive oil
• Yield:
4 to 6 servings
Ingredients
• 2 large bay leaves
• 1 tablespoon peppercorns
• 1 teaspoon mustard seeds, 1/3 palmful
• 4 cloves garlic
• 1 red pepper (Thai Talon)
• 1 small red onion, chopped
• A generous handful fresh flat-leaf parsley
• A few sprigs fresh thyme
• 1/2 cup white wine vinegar
• 1/4 cup sugar
• 1 tablespoon sea salt
• 1 pound very small button mushrooms
• 1/4 cup extra-virgin olive oil
Directions
Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.
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