You are currently browsing the tag archive for the ‘mushrooms’ tag.
This is an old favourite I like to do once a year. I do it in bulk and keep a couple of jars in the fridge for antipasto or salads and give the rest away over xmas…
You’ll need: at least a kilo of medium sized button mushrooms + white wine vinegar + white wine + olive oil + garlic + bay leaves + cloves + a few sterilised jars (about 2 medium jars per kilo of mushrooms)
It starts with a visit to George my local grocer at Kozma’s in Redfern. He goes to the markets several mornings a week and is always happy to get extras, even with the proviso from me that it needs to be grown close by…
He got me a 4 kilo box of button mushrooms ‘grown on the Tolson family farm in the Hawkesbury’ for $24. I buy some white wine vinegar and head home picking some bay leaves from my front garden on the way in.
Then it goes like this:
1. Wash and trim the mushies and lay them on a tea towel to dry.
2. Bring to the boil 3 parts white wine vinegar + 1 part water + 1 part white wine and throw in a few bay leaves and 10 cloves.
3. Cook the mushies for 6 to 8 minutes making sure you stir a few times as they float and need to be turned over to cook evenly. They’ll shrink a lot in this process.
4. Take them out of the saucepan (without touching them) and leave to cool… stem down so they drain at the same time.
5. Add a bit of olive oil to the bottom of a jar and using tongs arrange the mushrooms in the jar as tightly as you can. Put in a few slices of garlic and a couple of bay leaves as you pack in the mushies and cover with oil as you go. Make sure there are no air bubbles (by pressing down a few times) and that the mushies are covered with oil so they last.
Hey presto…. my 4 kilos did 10 jars… time to meet the 6 jars mob for swapping….