Yield: Yields about 1 quart
Use as many varieties of mushrooms as you can find for the best flavor and texture.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Boil the mushrooms in the water until tender, 10 minutes. Drain and pack them into the jar along with the thyme sprigs.
In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the mixture over the mushrooms until it reaches the top of the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The mushrooms will keep in the refrigerator for at least 2 weeks.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?