Pickled Italian Mushrooms
- 8 oz. MYCOPIA brand mushrooms, single variety or mixed
- ½ cup dry white wine
- ¼ cup water
- ¼ cup white wine vinegar
- 1 ½ tsps. sugar (optional)
- ¼ tsp. whole black peppercorns
- ½ tsp. salt
- ½ tsp. coriander seed
- 1 small bay leaf
- 2 cloves garlic, smashed
- 2 Tbs. extra virgin olive oil
- 2-3 sprigs of thyme or oregano if available – add last
- Separate small mushrooms into individual stems. Cut larger ones as desired.
- Put mushrooms and all ingredients (except herbs) in a non-reactive shallow skillet or sauce pan. If you are serving as antipasto, you can leaves the peppercorns and coriander seeds loose. If you are going to add the mushrooms to another dish, then you can put these into cheesecloth or a mesh tea ball.
- Bring to the boil together, simmer for five minutes, stirring frequently.
- Allow to cool, then pack into a glass jar, adding fresh herb sprigs if desired. Refrigerate at least two days before serving. Will keep up to three weeks.
For our presentation with cannellini we made a mix of about 1/3 beans and 2/3 mushrooms. You could vary that ratio to suit your taste. We added some finely diced red bell pepper and fresh chopped parsley for color. There's plenty of flavor in the marinade, and you probably won't need to add more salt or pepper, but a little drizzle of fresh olive oil would be welcomed.
You could call these pickled, or marinated. Whichever word you use, they are delicious and can be used in so many ways. We made a summer side dish from them by adding the big, white Italian kidney beans, called cannellini. The mushrooms could be also be served just as they are as antipasto; chopped on bruschetta; tossed with pasta for a pasta salad; or as a garnish for fried fish or calamari.