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PAN-PICKLED SHIITAKE MUSHROOMS

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This will become your go-to side dish for steaks and chops, and your favorite quick hors d’oeuvre served on baguette rounds, your show stopping soup garnish piled high, and even your stylish house stuffing for chicken breasts! This showcases any kind of mushroom you like – from plain brown buttons to extravagant chanterelles.  

Ingredient list

Ingredients for Servings



2TbspApple cider vinegar
6TbspAprèsVin Melange a Trois Oil
4ozWhite wine (Dry Riesling preferred)
1TbspGarlic, peeled and roughly diced
2Bay leaves
0,25tspSalt
0,25tspPepper, freshly ground
1TbspSugar
1tspWhole peppercorns
3cupShiitake mushrooms, stems removed and caps chopped in 1/2” chunks

Preparation

  1. In a large, deep saucepan, whisk together the apple cider vinegar, the Melange a Trois Oil and the white wine.
  2. To the vinegar mixture add the garlic, bay leaves, salt, pepper, sugar and peppercorns.
  3. Heat the vinegar mixture to boiling over medium-high heat.
  4. Toss the mushrooms into the boiling mixture and stir to coat.
  5. Reduce the heat to a simmer and cook, stirring frequently, until the cooking liquid reduces to a glossy syrup and coats the mushrooms, about 5 minutes.
  6. Remove the bay leaves.
  7. Serve hot, or chill 2 hours to serve cold.

 

 

PREPARATION TIME: 30 minutes

SERVINGS: 3 cups

  

Recipe detail

  •  
  • Country Region
    0
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    4
  • Alternative amount
  • Preparation time
    30 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Normal

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