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.
Ингредиенты
- 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
Инструкция
- 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.
