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Garlic Pickled Mushrooms by Holly Davis |
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Written by Administrator
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Wednesday, 23 March 2005 |
Garlic Pickled Mushrooms by Holly Davis
This recipe comes from Holly's Cookbook Nourish, available in our online store
It is hard to stop eating these once you have begun. They have a marvelous texture and a full, rich flavor that goes well with grains. Vary the type of mushrooms you use and try them with balsamic vinegar instead of lemon juice.
Serves 8
Season: spring/summer
1/2 lb (8 oz/250g) mushrooms, stems removed
2 large  cloves garlic, very finely chopped
1 1/2 teaspoons toasted sesame oil
1 tablespoon tamari
1 1/2 teaspoons lemon juice
- slice the mushrooms thickly
- place in a large bowl
- add the rest of the ingredients and mix well
- marinate for 30 minutes to 1 hour
- drain before serving
- use the liquid over rice vermicelli
This makes a great addition to a broccoli or bean salad or eat as a pickle.
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