Pickled Oyster Mushrooms and Pearl Onions
Pickled Oyster Mushrooms and Pearl Onions
Ingredients
- 1 bag (284 g/10 oz) pearl onions, peeled
- 1/4 cup (60 ml) olive oil
- 1/2 lb (225 g) oyster mushrooms, sliced
- 1/4 lb (115 g) brown mushrooms, cut into quarters
- 1 teaspoon (5 ml) mustard seeds
- 1 teaspoon (5 ml) coriander seeds
- 1 teaspoon (5 ml) fresh rosemary leaves
- 1/4 cup (60 ml) balsamic vinegar
- Salt and pepper
Instructions
- In a skillet over medium-low heat, gently cook the onions in 30 ml (2 tablespoons) of the oil until golden and tender. Add the mushrooms, spices and rosemary. Turn the heat to medium-high and sauté for about 5 minutes, adding more oil if necessary. Deglaze with the vinegar and add the remaining oil. Season with salt and pepper. Let cool, then cover and refrigerate for about 2 hours.
- Serve as an antipasto with prosciutto, grilled vegetables and toasted country bread. Also delicious with terrines.
Pickled Oyster Mushrooms and Pearl Onions