Serves 6
• 1 lb. fresh white mushrooms
• 1½ cups water
• 1½ cups cider or white vinegar
• 1 Tbs. pickling spice, or:
• 4 cloves, 4 peppercorns, ¼ tsp. mustard seeds, ½-inch stick cinnamon, pinch of dried rosemary, and 1 bay leaf
• 2½ Tbs. olive oil
• ¼ tsp. basil, crushed
• ¼ tsp. oregano, crushed
• 1 clove garlic, minced
• pinch of thyme
• ¼ cup chopped fresh parsley
• salt and pepper to taste
1. Wash the mushrooms and trim stems. If the mushrooms are very large, cut them in half. Put them in an enameled pot and cover them with equal parts of water and vinegar. Add the pickling spices in a muslin or cheesecloth bag.
2. Cover the pot and bring the mixture to a boil. Let it boil for about 5 minutes, then turn off the heat and leave the mushrooms covered in the hot liquid for an hour or two.
3. Drain the mushrooms thoroughly, rinse them, and pat them dry with a paper towel. Put them in a bowl and toss them with the olive oil, herbs, and salt and pepper until each mushroom is well coated. Put them aside for several hours before serving.
4. The mushrooms can be served chilled or at room temperature. They are excellent as part of an antipasto.
