Title: Mushrooms in Olive Oil
Categories: Jewish Italian Vegetable
Yield: 1 Servings

1	lb	Mushrooms, small
2	c	White wine vinegar
1		Lemon;juice of
2	tb	-Salt
1		Garlic clove;cut lengthwise in 4 pieces
1/2	ts	Whole peppercorns
1	c	Olive oil

Funghi Sott'Olio " The smallest mushrooms you can find in the market are the best for preserving in oil. If you buy them in boxes that contain mixed sizes, reserve the larger ones for other uses. Mushrooms prepared in this way, like artichoke heats, made superb hors d'oeuvres when served with salame (sic), carne secca and other cold cuts."

Cut all mushroom stems to be more or less the same length. Place vinegar, lemon juice and salt in a saucepan (not aluminium) and bring to a boil. Add mushrooms and cook for 5 to 6 minutes. Drain and cool thoroughly for several hours. Add garlic and peppercorns and toss lightly. Place in glass jars and add olive oil to cover. Store in refrigerator, where they will keep a few weeks. YIELDS: APPROX 1 1/2 pints

SOURCE: _The Classic Cuisine of the Italian Jews_ posted by Anne MacLellan

previous

next