Ingredients
6 cups mixed mushrooms
4 sprigs fresh thyme
1 cup white wine vinegar, or red cane vinegar
3 tbsp extra virgin olive oil
1 tbsp granulated sugar
10 whole peppercorns, or ½ tsp ground black pepper
1 bay leaf, dried
1 garlic clove, large, thinly sliced
1 tsp crushed red pepper flakes
1 red chile, dried, 2-inch long
1 tbsp kosher salt
Preparation
Clean mushrooms by rinsing them thoroughly in cold running water. Trim and slice them into smaller pieces if they’re large.
Boil the sliced mushrooms in the water for 10 minutes or until tender.
Drain and pack the boiled mushrooms into a sterilized jar along with the thyme sprigs.
In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 tablespoon salt, and ½ cup water to a boil over medium heat.
Pour the mushroom marinade over the cooked mushrooms until it reaches the top of the jar.
Screw on the lid and wipe off the whole jar using a paper towel. Cool to room temperature, and refrigerate for at least 8 hours before using.
