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
pounds small button mushrooms – white, brown and shitake quarters
3 – 4
cloves of garlic crushed
tablespoon black peppercorns
quartered andlemons juice squeezed into the stock
whole bay leaves
tablespoons Fleur de sel
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.