We saw this recipe on one of Lidia Bastianich’s shows on CreateTV. It sounded simple enough and we have some extra mushrooms leftover from the Christmas holiday cooking. We were surprised at how much a pound of mushrooms cooked down so next time we’re going to double the recipe.
The orange peel really adds a nice flavor to the mushrooms and was a pleasant surprise. There is a lot of liquid left over from the vinegar that the mushrooms are cooked and stored in that has a really good mushroom flavor. We’re going to try to re-purpose this into a salad dressing or something like that.
Ingredients
- 1 1/4 cups of white wine vinegar
- 1 cup water
- 2 sprigs of fresh rosemary
- 2 bay leaves (fresh if you have them available)
- 2 teaspoons of kosher salt
- 1/2 to 1 teaspoon of crushed red pepper (depending on your preferred heat level)
- 1 pound of small white button mushrooms, cleaned and trimmed
- 4 cloves of garlic, crushed and peeled
- Peel of 1 orange (peeled with a vegetable peeler)
- Extra-Virgin olive oil (for tossing)
- 2 tablespoons chopped Italian Parsley
Instructions
Using a large sauce pan or dutch oven, combine the vinegar, water, rosemary, bay leaves, salt, and red pepper flakes. Bring this mixture to a boil.
while the mixture is coming to a boil, prepare your mushrooms. The goal is to have them be bite-sized, so smaller is best. For any larger mushrooms, cut in half or into quarters.
Once the mixture is boiling, add your mushrooms and reduce the heat to a simmer. Cover the mushrooms and cook for about 5 minutes, until the mushrooms are tender.
Remove the pan from the heat and then add the garlic and orange peel. Allow the mixture to cool in the cooking liquid.
Once cooled, pack the mushrooms into a jar and then pour the cooking liquid over them. Seal the jar and refrigerate. We ate ours after about 4 hours of refrigeration and they were great. You can keep them in the refrigerator for up to a week.
When you’re ready to eat, serve them by placing the mushrooms into a serving bowl and drizzle with the olive oil and sprinkle with parsley.
