Pickled Mushrooms
Ingredients:
| 2 ea. |
Bay Leaf |
| 3 ea. |
Cloves whole |
| 1 ea. |
Onion |
| 1 ea. |
Leeks |
| 2 ribs |
Celery |
| 1 bunch |
Parsley Stems |
| 1 Tbsp. |
Black Peppercorns |
| 2 Tbsp. |
Thyme whole |
| handfull |
Pickling Spices |
| ½ cup |
Crushed Garlic |
| 3 Qt. |
White Wine Vinegar |
| 2 cups |
Sugar |
| 5 lbs. |
Button Mushrooms, cleaned |
| 1 pt. |
Olive oil (or blend) |
Method:
- Wrap up first 10 ingredients in a piece of cheese cloth and place in a 4-5 quart sauce pan along with the vinegar and the sugar.
- Bring to a boil and let simmer until reduced by one half.
- Sauté mushrooms in a small braiser with olive oil until glazed. Pour the reduction into the mushrooms and let simmer for 5 minutes. Let sit refrigerated for at least 24 hours before serving.
Source: Chef Ronald Ng, CCSF
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