This is a method of preserving vegetables called "sott'olio" in Italian (under oil). It consists of parboiling them in seasoned vinegar, then covering them with oil. It can be used for aubergines or courgettes as well.
Ingredients
250g of mushrooms
200ml of cider vinegar
1 tsp of whole coriander seeds
1 tsp of black peppercorns
4 bay leaves
1/2 tsp of salt
100 ml of olive oil
Method
- Add the coriander, peppercorns, bay leaves and salt to the vinegar, bring to the boil, reduce heat to minimum, cover and simmer for 5 minutes.
- Wash and slice the mushrooms (not too thinly) and add them to the vinegar. Bring back to the boil, turn off heat and leave to cool.
- Transfer the mushrooms to a jar or a small tupperware, adding oil between each layer and more to cover, and store in the fridge.
I wasn't sure whether to post this but then I got really hungry late at night, remembered I had a bowl of this sitting in my fridge and immediately ate half of it (with crackers and hummus) and it was absolutely delicious.
