INGREDIENTS
8 ounces white mushrooms (the smaller the size, the better, or else you have to quarter or halve them)
1/2 cup dry white wine
1/4 cup white wine vinegar
1 teaspoon sea salt (I use the Himalayan pink salt for this recipe)
1 sprig-worth of fresh rosemary leaves (stripped from stem)
1 tablespoon olive oil
DIRECTIONS
Clean mushrooms and slice off just the very bottom of the stem, leaving most of the stem intact. Dry mushrooms.
In a sauce pan, bring wine, white wine vinegar and Himalayan pink salt to a boil, and boil just for a minute or so, to allow salt to dissolve. Reduce heat and continue to simmer for another 5 minutes or so over low heat. Toss in the mushrooms, and continue to simmer for another 4-5 minutes. Remove from heat and cool completely.
Transfer mushrooms along with brine to a container with a lid, and drizzle the olive oil over the top. Refrigerate until ready to serve. Serve as an appetizer using toothpicks.
8 ounces white mushrooms (the smaller the size, the better, or else you have to quarter or halve them)
1/2 cup dry white wine
1/4 cup white wine vinegar
1 teaspoon sea salt (I use the Himalayan pink salt for this recipe)
1 sprig-worth of fresh rosemary leaves (stripped from stem)
1 tablespoon olive oil
DIRECTIONS
Clean mushrooms and slice off just the very bottom of the stem, leaving most of the stem intact. Dry mushrooms.
In a sauce pan, bring wine, white wine vinegar and Himalayan pink salt to a boil, and boil just for a minute or so, to allow salt to dissolve. Reduce heat and continue to simmer for another 5 minutes or so over low heat. Toss in the mushrooms, and continue to simmer for another 4-5 minutes. Remove from heat and cool completely.
Transfer mushrooms along with brine to a container with a lid, and drizzle the olive oil over the top. Refrigerate until ready to serve. Serve as an appetizer using toothpicks.
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Lamorinda Weekly, Moraga CA