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Prep Time: 15 Minutes Cook Time: 525 Minutes |
Ready In: 540 Minutes Servings: 3 |
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Ingredients:
2 cups dry white wine |
1 teaspoon whole coriander seeds |
1/2 teaspoon whole black peppercorns |
3/4 teaspoon salt |
1 turkish or 1/2 california bay leaf |
3 garlic cloves, peeled and smashed |
1 lb small (1-inch) white or cremini mushrooms, trimmed |
1/4 cup extra-virgin olive oil |
Directions:
1. Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.
2. Cooks' note: Pickled mushrooms can be chilled up to 1 week.
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