Marinated Mushrooms
All party spreads need at least one kind of pickles, and these can be whipped up in a flash. By cutting the mushrooms nice and thick, you keep them in toothsome chunks that sit pretty on a tear of fresh pita. Make this recipe the morning of party day, or even a couple of days […]
Ingredients
- 1 lb (450 g) white mushrooms, cut into slices inch (1 cm) thick
- 1/2 red bell pepper, seeded and cut into thin strips
- 1 1/2 cups (375 ml) water
- 1/2 cup (125 ml) white wine vinegar
- 2 tsp salt
- 1 tsp sugar
- 1 tsp coriander seeds
- 1 tsp crushed black peppercorns
- 1 sprig thyme
- 1 bay leaf
- 1 long lemon zest shaved with a vegetable peeler
- 2 tbsp (30 ml) olive oil
Instructions
- Place the mushroom slices and bell pepper strips in an 8-inch (20 cm) glass baking dish.
- In a small saucepan, bring the remaining ingredients to a boil, except the bay leaf, lemon zest and oil. Simmer for 5 minutes. Strain the hot marinade over the vegetables, then add the bay leaf and zest. Cover with plastic wrap. Let marinate for 4 hours in the refrigerator. Drain the vegetables and discard the marinade.
- Transfer to a bowl, drizzle with the oil and stir to coat. Leave at room temperature for 30 minutes before serving.
All party spreads need at least one kind of pickles, and these can be whipped up in a flash. By cutting the mushrooms nice and thick, you keep them in toothsome chunks that sit pretty on a tear of fresh pita. Make this recipe the morning of party day, or even a couple of days before. The Provençal twist, with red bell pepper, fresh thyme, coriander seeds and white wine vinegar, brings a ray of French sunshine into the mix.