Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 3 tablespoons lemon juice

  3. 1 teaspoon salt

  4. 2 (8-ounce) packages firm button mushrooms, trimmed

  5. 1/2 cup white wine vinegar

  6. 1 tablespoon sugar

  7. 2 bay leaves

  8. 2 teaspoons coriander seeds

  9. 1/2 teaspoon peppercorns

  10. 1/4 teaspoon celery seeds

  11. 1/2 teaspoon seasoned salt

  12. 1/2 teaspoon crushed red pepper flakes

  13. 2 teaspoons dried thyme leaves

  14. 4 cloves garlic, minced

  15. 1/2 cup minced red onion

  16. 1/2 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In large saucepan, combine water, lemon juice, and salt and bring to a boil. Add mushrooms; bring back to a boil, then reduce heat and simmer for 4-5 minutes until tender. Drain mushrooms, reserving 3/4 cup of the liquid. In same saucepan, combine reserved mushroom liquid, sugar, and vinegar. Tie the bay leaves, coriander, peppercorns, and celery seeds in a small square of cheesecloth and add to the saucepan. Add seasoned salt, pepper, thyme, and garlic and bring to a simmer. Simmer for 5-6 minutes. Add red onion and mushrooms to saucepan and remove from heat. Let stand, uncovered, for 30 minutes. Then remove and discard cheesecloth bundle. Place mushrooms and liquid in a 4-6 cup heatproof container. Add olive oil and stir gently. Cover and refrigerate for 3 days before using, shaking the container occasionally. Store in refrigerator up to 5 days longer. Let mushrooms stand at room temperature for 30 minutes before serving.


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