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
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Ingredients
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2 pounds
small button mushrooms – white, brown and shitake quarters
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3 - 4
cloves of garlic crushed
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1 tablespoon
black peppercorns
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4
quartered andlemons juice squeezed into the stock
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1 sprig
dill
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2
whole bay leaves
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2 tablespoons
Fleur de sel
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12 cups
water
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2 - 3 cups
olive oil
Directions
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Have ready 2 sterilized quart mason jars and metal rings and lids.
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Clean, wash and trim the mushrooms removing the stems from the shitakes and quarter if using.
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Combine all stock ingredients – water, lemons, garlic, peppercorns, dill, bay, and salt. Bring to a boil, then simmer for 10 minutes.
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Strain stock (to remove the solids) into another pot.
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Add prepared mushrooms and simmer 10 minutes.
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Strain mushrooms and fill the quart jars while the mushrooms are still warm, top with olive oil to cover.
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Seal jars and let cool to room temperature, then refrigerate.
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Ready to serve after 24 hours.
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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.
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