1 lb (500 g) button mushrooms
250 ml (8 fl oz/1 cup) water
2 teaspoons salt
125 ml (4 fl oz) 1/2 cup white wine vinegar
1 bay leaf
few sprigs fresh thyme
1 clove garlic
2 tablespoons olive oil
finely chopped parsley
1 lemon
250 ml (8 fl oz/1 cup) water
2 teaspoons salt
125 ml (4 fl oz) 1/2 cup white wine vinegar
1 bay leaf
few sprigs fresh thyme
1 clove garlic
2 tablespoons olive oil
finely chopped parsley
1 lemon
method
1. Trim mushroom stalks. If necessary, wipe the mushrooms with a cloth dipped in water with a little lemon juice added.
2. Boil the water with the salt, vinegar, bay leaf, thyme, garlic and the oil.
3. Put the mushrooms in a heatproof bowl and pour the boiling mixture over.
4. When cool, refrigerate for at least 12 hours, or up to 3 days.
5. Drain the mushtooms and put in a serving bowl.
6. Using a citrus zester, cut the lemon rind into fine strips and sprinkle over the mushrooms with the chopped parsley
2. Boil the water with the salt, vinegar, bay leaf, thyme, garlic and the oil.
3. Put the mushrooms in a heatproof bowl and pour the boiling mixture over.
4. When cool, refrigerate for at least 12 hours, or up to 3 days.
5. Drain the mushtooms and put in a serving bowl.
6. Using a citrus zester, cut the lemon rind into fine strips and sprinkle over the mushrooms with the chopped parsley
serving amount
serves 6 to 8
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