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(1)

Pickled Mushrooms

Ingredients
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 3/4 tsp salt
  • 1/2 tsp black peppercorns
  • 4 fresh thyme sprigs
  • 1/2 pound mushrooms in 1/2 inch thick slices (or whole if small)
Instructions

Combine 1/4 cup each of oil and vinegar in non reactive saucepan, add salt, peppercorns and thyme and bring to a boil. Boil for 2 minutes, reduce to very low and add mushrooms. Cook for two minutes more, stirring constantly. Ladle mixture into dry sterlized jar with a lid. Add remaining oil and vinegar and cover loosely with plastic wrap or foil, let cool to room temp. When cool, screw on the lid. Store 'em in the firdge for up to three months.

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