4 lb Small mushrooms 4 c Boiling water 1 1/2 tb Salt
marinade:
1 3/4 c Water 15 Peppercorns 2 Bay leaves 2 1/2 tb Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars.
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Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe
EPISODE #437 - How to Make Spanish Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe
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Recipe: Garlicky, tangy and a bit sour – probiotic pickled mushrooms are so delish!
Here’s an easy recipe, using the basic biological pickling method of lacto-fermentation. When you get the salty brine just right, harmful bacteria can’t survive, but gut-friendly lactobacillus thrives - and creates that classic salty-sour flavour that tastes so good.
Find the full recipe here: bit.ly/Probiotic-Mushroom-Recipe
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Marinated Mushrooms with Rosemary, Orange & Garlic
This is a great recipe this time of year when you can find some wonderfully fresh mushrooms on sale or at a farmer's market. These will keep about a week in the fridge, so you can make a large batch and use them in various ways—on a sandwich or in a salad, as part of an antipasto spread, or as a nibble with cocktails. They are great served at a party together with other cured or pickled vegetables or a giardiniera. Simple, versatile and so delicious, Buon Gusto!
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