[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Donna Veres
on October 19, 2006, 6:27 pm, in reply to "Re: Pickled mushrooms"
64.12.117.10
This doesn't sound like my mother's recipe because she didn't know (and either do I) what ml were. Also, I don't remember having any shallots or sherry in the house. Thanks anyway. PS: I remember my dad picking mushrooms in the local woods. My mom used to fry them up with a dime. Her theory (which we later found out was an "old wive's tale"
was that if the dime turned black, the mushrooms were poisonous. It's a wonder we did not die. Take care and thanks. Donna Veres
--Previous Message--
: Not sure if this is the one but perhaps worth a try.
:
: 500g small button mushrooms
: 300ml malt vinegar
: 1 shallot, peeled and finely chopped
: 1 x 15 m spoon finely chopped root ginger
: 2 mace blades
: 1 x 2.5 ml spoon ground black pepper
: 1 x 5 ml spoon salt
: 4 sprigs thyme
: 4 x 15 ml spoons sherry,
:
: Clean and dry mushrooms. Trim stalks
: Pour vinegar into a pan and add remaining ingredients
: EXCEPT sherry and mushrooms.
: Bring to boil and simmer for 5 mins.
: Add mushrooms to the boiling vinegar and simmer for 1
: minute, until mushrooms have shrunk slightly.
: Stir in the sherry
: Spoon the mushrooms into prepared jar and pour in the
: hot vinegar.
: Seal with airtight, vinegar-proof covers.
:
: cheers Penny.
:
: --Previous Message--
: Mt Polish mother used to make a sweet-and-sour-type
: canned pickle. She did not pass it on. Does anyone
: know how to can these mushrooms?
: Thanks - Donna Veres
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