The mushrooms will keep about a week in the refrigerator. So you can use them in many ways: on a sandwich, in a salad, part of an antipasto spread, or just as a snack.
Funghi marinati alla italiana (Italian)
Makes about 1 1/2 quarts (about a 1420 g)
1 1/2 cups (360 ml) white wine vinegar
2 sprigs of rosemary
2 fresh bay leaves
2 tsp. (10 g) sea salt
1 1/4 tsp. (6,2 g) crushed red pepper flakes
1 pound (455 g) small white organic button mushrooms
2 cloves of garlic, crushed and peeled
peel of 1 organic orange
olive oil
2 Tbs. (30 g) chopped parsley
1. Combine the vinegar, 1 cup (240 ml) water, the rosemary, bay leaves, salt and red pepper flakes in a large saucepan.
2. Bring to a boil, add the mushrooms. Lower to a simmer.
3. Cover and cook until the mushrooms are tender, about 5 minutes.
4. Remove from the heat, add the garlic and orange peels.
5. Let it cool completely in the cooking liquid.
6. Pack the mushrooms and their seasonings into a sterilized jar.
7. Pour the liquid over them to cover.
8. Seal the jar, refrigerate at least 24 hours or up to a week.
9. To serve, drain off the liquid.
10. Drizzle with olive oil, add the parsley, toss well, and serve as you like.
-modified Lindia's Celebrate Like an Italian
