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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making ahead, cover and chill up to 1 week. Ingredients:
2 pounds mushrooms (2-in. caps) |
1 1/2 cups white wine vinegar |
1 dried bay leaf |
2 teaspoons black peppercorns |
2 teaspoons mustard seed |
2 teaspoons dill seed |
2 teaspoons salt |
2 cloves garlic, crushed |
Directions:
1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.
2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.
3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.
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