Mushrooms In Olive Oil
Description
This Italian breakfast features Mushrooms, small, White wine vinegar, Lemon;juice of, Salt. It delivers bright, zesty notes. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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in 4 pieces 1/2 ts Whole peppercorns 1 c Olive oil " The smallest mushrooms you can find in the market are the best for preserving in oil.
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If you buy them in boxes that contain mixed sizes, reserve the larger ones for other uses.
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Mushrooms prepared in this way, like artichoke heats, made superb hors d'oeuvres when served with salame (sic), carne secca and other cold cuts."
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Cut all mushroom stems to be more or less the same length.
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Place vinegar, lemon juice and salt in a saucepan (not aluminium) and bring to a boil.
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Add mushrooms and cook for 5 to 6 minutes.
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Drain and cool thoroughly for several hours.
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Add garlic and peppercorns and toss lightly.
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Place in glass jars and add olive oil to cover.
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Store in refrigerator, where they will keep a few weeks.
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YIELDS: APPROX 1 1/2 pints
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 46.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 29259.3mg1220%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.1g5%
- Sugars 2.3g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, breakfast, clovecut, italian, lemonjuice, lengthwise, mushrooms, oil, olive, salt, small, title, vegan, vegetables, vinegar, white, wine
