BEAUTY IN THE FRIDGE

Pickled Mushrooms

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pickled mushrooms

Mike Garten

Marinate mixed mushrooms with sherry vinegar and olive oil for a tangy app to enjoy with bread.

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Yields: 8 servings

Total Time: 0 hours 25 mins

20

small mixed mushrooms (beech, shitakes, cremini), trimmed

4 tbsp.

olive oil plus 3/4 cup olive oil, divided

2

cloves garlic, thinly sliced

2

red chiles, thinly sliced

6

sprigs thyme

1/2 c.

sherry vinegar

Sliced baguette, for serving

  1. Quarter creminis if using and cut shiitakes into pieces. Heat 2 tablespoons oil in a large skillet on medium high. Add half the mushrooms and cook, tossing only twice, until golden brown on all sides, 6 to 7 minutes. Transfer to a bowl and repeat with remaining mushrooms and 2 tablespoons oil.
  2. Reduce heat to medium, and return first batch of mushrooms to skillet along with garlic, chiles and thyme and cook, tossing, 1 minute.
  3. Add vinegar and simmer until fully evaporated, 2 to 3 minutes. Transfer to a small jar and top with remaining ¾ cup olive oil. Serve with baguette.

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