Mushroom Antipasto

I make no secret of my love of mushrooms. To make mushroom antipasto, I’ve always roasted them in the oven. So imagine my surprise when they are actually MORE delicious boiled. Boiled? Yes! Boiled! Here’s my tip – boil them whole, don’t cut them or they will lose some of their juices and reduce in size (same with roasting).

This recipe was part of the Preserving Workshops for a course called The Complete Urban Farmer at CERES. You can eat the mushrooms after preparation or bottle them for later.

500g fresh mushrooms, stalks removed
4 tablespoons extra virgin olive oil (extra required if baking)
3 tablespoons white wine vinegar
2 cloves garlic, crushed
1 red onion, finely diced
2 packed tablespoons fresh oregano, chopped
2 packed tablespoons fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Traditional – Boil the mushrooms in plenty of salted water for 10 minutes. Drain and let cool.
2. Combine all the remaining ingredients in a glass bowl and mix well. Add the mushrooms to the mix and then refrigerate until serving at least 2 hours.
3. Remove from refrigerator 10 minutes before serving.

Shelf life:
Keeps in the fridge for a day or two in a tightly sealed container.
Or place mushrooms in a hot sterilised jar and they will keep for about 4 months.

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Categories: Bigger Meals, Salads, Snacks

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  1. Preserving Workshop #1 for the Complete Urban Farmer | Vegematarian - July 1, 2012

    [...] and cooking up fruit and vegetables that tend to be in abundance in the garden, including: > Mushroom Antipasto > Pickled Cucumber > Zucchini Chutney/Relish > Mark’s “Anything Goes” [...]

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