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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
2/3 cup(s) cider vinegar |
7 tablespoon(s) coarse salt |
1 clove(s) garlic, finely chopped |
1/4 teaspoon(s) ground allspice |
1/2 teaspoon(s) ground black pepper |
1/4 teaspoon(s) ground ginger |
1/4 teaspoon(s) ground mace or nutmeg |
4 pound(s) mushrooms, preferably cremini |
1 medium red onion, finely chopped |
1 cube(s) red-wine vinegar |
Directions:
1. Line a large rimmed baking sheet with several layers of wax paper. Wipe mushrooms clean. Chop coarsely, then spread on baking sheet, tossed with the salt. Cover mushrooms and refrigerate for 2 to 3 days. Stir the mushrooms occasionally and squeeze them with your hands.
2. Drain the mushrooms and rinse well, discarding the liquid. Place mushrooms in a large, nonreactive saucepan with remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered, stirring often until very fragrant and flavorful, about 30 minutes.
3. Strain into a clean saucepan, pressing out all the liquid from the solids. Discard solids and bring liquid to a simmer. Strain again, using a clean, dampened cloth. Let cool, then cover and refrigerate for up to 1 month.
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