Mushroom Preserve

Name: Mushroom Preserve
Yield: 21
Ingredients: sliced mushrooms, small and firm (250g); lemon juice (1 lime); 6 tablespoons of vinegar; 8 tablespoons of olive oil; minced garlic (1/2 clove); a sprig of thyme; a small piece of bay leaf; a pinch of black pepper; a sprig of parsley; a few grinds of cumin

1
sliced mushrooms, small and firm (250g)
2
lemon juice (1 lime)
3
6 tablespoons of vinegar
4
8 tablespoons of olive oil
5
minced garlic (1/2 clove)
6
a sprig of thyme
7
a small piece of bay leaf
8
a pinch of black pepper
9
a sprig of parsley
10
a few grinds of cumin

Ingredients

1
sliced mushrooms, small and firm (250g)
2
lemon juice (1 lime)
3
6 tablespoons of vinegar
4
8 tablespoons of olive oil
5
minced garlic (1/2 clove)
6
a sprig of thyme
7
a small piece of bay leaf
8
a pinch of black pepper
9
a sprig of parsley
10
a few grinds of cumin

Directions

1
Wash the mushrooms and pat them dry quickly
2
Trim the stem ends of the mushroom caps
3
Place the mushrooms in a pot with tempered water, lemon juice, and salt
4
Bring to a boil, then reduce heat and simmer for 8 minutes
5
Drain and rinse quickly under cold running water
6
Drain again and transfer to a bowl
7
Mix the remaining ingredients and let them come to a boil; simmer for 5 minutes
8
Once cooled, refrigerate
9
To serve, place in decorative glass jars with the liquid
10
Serve as an appetizer (approx
11
1,100 calories)