Recipe courtesy of Cat Cora
Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
8 to 10 hors d'oeuvres s

Ingredients

  • 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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pickled Mushrooms

Recipe courtesy of Michael Symon

Pickle-Brined Pork Chops with Mushroom Escabeche and Smashed Potatoes

Recipe courtesy of Kelsey Nixon

On TV

So Much Pretty Food Here