Monday, April 6, 2009

Pickled Mushrooms and other Antipasti

On Sunday evening Madame wasn't due home until after 7 – she had been playing tennis and was likely to be hungry, but not to want anything terribly heavy. I also didn't know exactly when she would arrive, so figured that if I made a nice antipasti plate it would survive the unpredictability of her timing.

We had been to the Farmers' market in the morning and had lots of tomatoes (East Texas), red peppers (South Texas), Mushrooms (some rotting stump some where), mangoes (Mexico), grapefruit (The Rio Grande Valley) and some other local stuff. This wasn't all going to work, so I improvised with some of the wonderful 7 year old parmesan from Sigels, some salame, olives, roasted peppers, roasted tomatoes and pickled mushrooms.

Since we had so many mushrooms, I decided to pickle some myself rather than buy them. This was an experiment – one that worked out well, even if the flavors weren't very Italian.


1 Cup white vinegar

1 Cup water

4 T Kosher salt

2T light brown sugar

6 green cardamoms

1 inch fres ginger

1 inch cinnamon bark

1t cumin

12 black pepper corns

12 coriander seeds

24 button mushrooms washed with stalks trimmed



Place all the ingredients into a sauce pot and bring to a simmer. Allow to simmer for about 20 minutes. Drain the mushrooms and allow to cool. Discard the cooking liquid.


What could be simpler?

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