Sunday, August 1, 2010

Pickled Mushrooms

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

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.

--Adapted from Cooking Light magazine

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