Pickled Oyster Mushrooms and Pearl Onions

Instructions

1. 1

   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.

2. 2

   Serve as an antipasto with prosciutto, grilled vegetables and toasted country bread. Also delicious with terrines.