Recipe courtesy of Cat Cora
25 min
10 min
15 min
8 to 10 hors d'oeuvres s


  • 1 1/2 tablespoons salt
  • 1 pound fresh porcinis, shiitakes, or creminis, cleaned
  • 2 tablespoons lemon juice
  • 1/3 cups olive oil
  • 1 cup Champagne or white wine vinegar
  • 6 whole peppercorns
  • 1 dried arbol chile
  • 2 bay leaves


Bring a pot of water to a boil, enough to cover the mushrooms. Add the salt, the mushrooms and lemon juice and let them blanch for about 4 to 5 minutes. Dry them and place them in a jar. Heat the olive oil, vinegar, peppercorns, chile, and bay leaves. Pour the over the mushrooms and let them sit in the refrigerator for at least 48 hours before eating.

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