1 / 1
I made it!
5 people made this
My family just love these with a BBQ, or an an antipasto platter. They are very moreish, very easy to prepare and if they last more than a week in the fridge I would be very surprised. Great summer recipe.
1 kg button mushrooms, washed
juice of 1 lemon
1/2 cup red wine or white wine vinegar (or raspberry vinegar)
1/4 cup olive oil
1 clove garlic, crushed
1/2 teaspoon grain mustard
1/4 teaspoon ground oregano
1/4 teaspoon ground thyme
salt and freshly ground black pepper to taste
1 tablespoon fresh parsley, chopped
10 min › Cook:
5 min › Ready in:
Place mushrooms in large pot, cover with water, stir in lemon juice, bring to the boil and simmer for 1 minute. Drain. Place in sterilised jars.
Whisk vinegar, oil, garlic, mustard, herbs, salt and pepper together until well blended. Stir in parsley. Pour over mushrooms.
Seal, label. Store under refrigeration for several weeks. Serve in salads, as a snack or on an antipasto platter.
Write a review
Click on stars to rate