• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 litre (4 cups) white vinegar

  2. 1 cup (250ml) dry white wine

  3. 1 tablespoon sea salt flakes

  4. 800g button mushrooms, halved

  5. 2 cloves garlic, sliced thinly

  6. 1/2 teaspoon dried chilli flakes

  7. 1 tablespoon coarsely chopped fresh rosemary

  8. 1 tablespoon finely chopped fresh flat-leaf parsley

  9. 3 x 5cm strips lemon rind

  10. 1 bay leaf

  11. 2 cups (500ml) olive oil

Instructions Jump to Ingredients ↑

  1. Sterilise 1-litre (4-cup) jar and lid.

  2. Combine vinegar, wine and half the salt in medium saucepan; heat without boiling. Add mushrooms; simmer, uncovered, about 5 minutes or until tender. Drain mushrooms; discard liquid.

  3. Combine hot mushrooms, garlic, chilli, herbs, rind, bay leaf and remaining salt in large heatproof bowl. Spoon mushroom mixture into hot sterilised jar.

  4. Heat oil in small saucepan; carefully pour over mushrooms in jar to completely cover mushrooms, leaving a 1cm space between mushrooms and top of jar. Seal while hot.


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