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Author Notes: These easy to make mushrooms have always been a hit on our antipasto platters. I like to toss some with a bit of good balsamic and serve both side by side. —Jansgourmet
Makes 2 quarts
- 2 pounds small button mushrooms – white, brown and shitake quarters
- 3 - 4 cloves of garlic crushed
- 1 tablespoon black peppercorns
- 4 quartered andlemons juice squeezed into the stock
- 1 sprig dill
- 2 whole bay leaves
- 2 tablespoons Fleur de sel
- 12 cups water
- 2 - 3 cups olive oil
- Have ready 2 sterilized quart mason jars and metal rings and lids.
- Clean, wash and trim the mushrooms removing the stems from the shitakes and quarter if using.
- Combine all stock ingredients – water, lemons, garlic, peppercorns, dill, bay, and salt. Bring to a boil, then simmer for 10 minutes.
- Strain stock (to remove the solids) into another pot.
- Add prepared mushrooms and simmer 10 minutes.
- Strain mushrooms and fill the quart jars while the mushrooms are still warm, top with olive oil to cover.
- Seal jars and let cool to room temperature, then refrigerate.
- Ready to serve after 24 hours.
- These mushrooms are always a hit on an antipasto platter, I like to toss some with a bit of good balsamic as well as leave some plain. They also saute up nice with a touch of balsamic.
- This recipe was entered in the contest for Your Best Mushrooms