Marinated mushrooms are a favourite addition to cold starters, and homemade ones taste much better than shop-bought. They are quick to make, and with a little garlic and seasoning you get mushrooms with a rich, full flavour.
Ingredients (for 2 jars of 370 ml)
500 g small button mushrooms, 150 ml water, 100 ml Kisko spirit vinegar, 1 tablespoon sugar, 1 teaspoon salt, 3 garlic cloves, 2 bay leaves, a few peppercorns, 3 tablespoons oil and a handful of fresh parsley.
Method
Clean the mushrooms with a damp cloth or rinse them briefly under running water. Leave smaller ones whole and cut larger ones in half.
[In-text photo: cleaned mushrooms on a chopping board]
In a saucepan, bring the water, spirit vinegar, sugar, salt, sliced garlic, bay leaves and peppercorns to a boil. Add the mushrooms and simmer gently for about 10 minutes, stirring occasionally.
Remove the pan from the heat and let the mushrooms cool in the marinade. Then stir in the oil and chopped parsley, and transfer the mushrooms with their liquid into clean jars.
Tip
The mushrooms taste best after a day in the fridge, once they have fully absorbed the marinade. In closed jars in the fridge, they keep for up to a week.
