Name: Marinated mushrooms
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 4 cup (1l) white vinegar; 1 cup (250ml) dry white wine; 1 tablespoon sea salt flakes; 800 gram button mushrooms, halved; 2 clove garlic, sliced thinly; 1/2 teaspoon dried chilli flakes; 1 tablespoon coarsely chopped fresh rosemary; 1 tablespoon finely chopped fresh flat-leaf parsley; 3 5cm strips lemon rind; 1 bay leaf; 2 cup (500ml) olive oil

Marinated mushrooms

Serve mushrooms with crusty bread or as part of an antipasto platter with cheeses and deli meats.

Ingredients

4 cup (1l) white vinegar

1 cup (250ml) dry white wine

1 tablespoon sea salt flakes

800 gram button mushrooms, halved

2 clove garlic, sliced thinly

1/2 teaspoon dried chilli flakes

1 tablespoon coarsely chopped fresh rosemary

1 tablespoon finely chopped fresh flat-leaf parsley

3 5cm strips lemon rind

1 bay leaf

2 cup (500ml) olive oil

Method

1.Sterilise 1-litre (4-cup) jar and lid.

2.In a medium saucepan, combine vinegar, wine and half the salt; heat without boiling. Add mushrooms; simmer, uncovered, about 5 minutes or until tender. Drain mushrooms; discard liquid.

3.Combine hot mushrooms, garlic, chilli, herbs, rind, bay leaf and remaining salt in large heatproof bowl. Spoon mushroom mixture into hot sterilised jar.

4.Heat oil in small saucepan; carefully pour over mushrooms in jar to completely cover mushrooms, leaving a 1cm space between mushrooms and top of jar. Seal while hot.

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