I guess it’s mushroom season here! My Aldi’s had 8oz of button mushrooms for .79c ea. so this is how I like to use a bunch of them…
Ingredients:
1. 2 Pounds White Button Mushrooms, whole, sliced or quartered.
2. 6 to 8 cups of water
3. 1/2 cup extra virgin olive oil
4. 1/2 cup red wine, white wine or rice wine vinegar
5. hand full of fresh dill, off stems and separated.
6. 5 to 6 garlic cloves, sliced thinly, or minced
7. 1/2 teaspoon whole black peppercorns
8. 2 teaspoon salt
9. 1 cup of reserved mushroom water
10. fresh dill to garnish (optional)
Instructions:
- Cut off stems and clean any access dirt off the mushrooms.
- Place a pot of lightly salted water on high heat and bring to a boil, then reduce to med. Cook the mushrooms for 20 to 25 minutes.
- In a mixing bowl, add the olive oil, vinegar, fresh dill, garlic, cloves, black pepper corns, and salt and mix.
- Strain the mushrooms and reserve 1 cup of the water that the mushrooms cooked in.
- Mix the 1 cup of mushroom water into the marinade.
- Place the mushrooms and marinade back into the pot, return to boil and cook on med. for an additional 5 minutes. Turn heat off and allow to cool completely.
- Place the mushrooms in the fridge to chill. You can also can them using the water bath method, if you desire.
eta: pic
