1 kg of Paris mushrooms, preferably uniform sizes, cleaned
2 small onions (shallots)
1 piece of 5 cm ginger
2 stalks of lemongrass
250 ml apple cider vinegar
1 tablespoon of grated ginger
1 tablespoon of black pepper grinds
1 tablespoon of mustard seeds
4 sprigs of common thyme or lemon thyme (or any herb of your choice)
2 tablespoons of chicken broth
10 fresh rosemary leaves
500 ml vegetable oil for preserving
1 kg of Paris mushrooms, preferably uniform sizes, cleaned
2 small onions (shallots)
1 piece of 5 cm ginger
2 stalks of lemongrass
250 ml apple cider vinegar
1 tablespoon of grated ginger
1 tablespoon of black pepper grinds
1 tablespoon of mustard seeds
4 sprigs of common thyme or lemon thyme (or any herb of your choice)
2 tablespoons of chicken broth
10 fresh rosemary leaves
500 ml vegetable oil for preserving
Chop the onions, ginger, and lemongrass into slices
Macerate the black pepper with grated ginger
Boil the apple cider vinegar with 750 ml water and combine the prepared condiments above, plus mustard seeds, thyme, salt, and rosemary leaves
Simmer for 5 minutes and add the mushrooms
Simmer for another minute and turn off the heat
Allow to cool before marinating overnight in the refrigerator
Strain the marinade and place the mushrooms with seasonings into jars
Arrange fresh rosemary leaves on top of the mushrooms, cover with oil, and seal
This preserve - stored in jars in the refrigerator - can last for several weeks
For preference, serve at room temperature, not chilled.
