Ingredients:
– 600 g portobello mushrooms
– 500 g white wine vinegar
– 250 g water
– 50 g olive oil
– 250 g sunflower oil
– chopped parsley amount to taste
– minced garlic amount to taste
– oregano amount to taste
– ground chili pepper amount to taste
– 1 bay leaf
– 1 teaspoon of black peppercorn tea
– sal
Process
In a saucepan place the vinegar and water. Bring to a boil then add the halved mushrooms and cook over medium heat until tender, remove from the cooking liquid and cool. Place them in a deep container and season with the remaining ingredients. Keep cold. The ideal is to consume them just the next day following having prepared them so that they have much more flavor.
Tip:
Also season the mushrooms with a little of the cooking liquid; It will give the recipe a very interesting extra acidity.
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