'1 kg of small mushrooms'
'1 liter of apple cider vinegar'
'2 liters of water'
'1/2 teaspoon of salt'
'1/2 teaspoon of black pepper'
'a few drops of hot sauce'
'4 sprigs of rosemary'
'2 crushed garlic cloves'
'6 whole allspice berries'
'Tempero: 6 tablespoons of olive oil'
'1 large garlic clove'
'2 parted rosemary leaves in pieces'
'1 cinnamon stick, roughly crushed'
'salt, if needed'
'1 tablespoon prepared mustard'
'1 kg of small mushrooms'
'1 liter of apple cider vinegar'
'2 liters of water'
'1/2 teaspoon of salt'
'1/2 teaspoon of black pepper'
'a few drops of hot sauce'
'4 sprigs of rosemary'
'2 crushed garlic cloves'
'6 whole allspice berries'
'Tempero: 6 tablespoons of olive oil'
'1 large garlic clove'
'2 parted rosemary leaves in pieces'
'1 cinnamon stick, roughly crushed'
'salt, if needed'
'1 tablespoon prepared mustard'
'Cut off the stems from the mushrooms and reserve them for another use, such as a soup or stir-fry.'
'Place the apple cider vinegar and water in a pot and bring to a boil.'
'Add the salt, black pepper, hot sauce, rosemary, garlic, allspice berries, and cinnamon stick
Stir well.'
'Add the mushrooms and bring to a boil.'
'Simmer for 15 minutes.'
'Turn off the heat and let the mushrooms cool in the cooking liquid for 15 minutes.'
'Strain and place the mushrooms in a bowl.'
'Mix all the tempero ingredients together and spoon over the mushrooms.'
'Let it sit for 10 hours.'
