Makes about 1½ quarts
These mushrooms will keep about a week in the fridge, so you can make a large batch and use them in various ways—on a sandwich or in a salad, as part of an antipasto spread, or as a nibble with cocktails. They are great served at a party together with other cured or pickled vegetables or a giardiniera (recipe follows). When you are pickling or jarring vegetables, it is always recommended to sterilize the jars before using them.
- 1½ cups white wine vinegar
- 2 sprigs fresh rosemary
- 2 fresh bay leaves
- 2 teaspoons kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 pound small white button mushrooms (the smaller the better; bite-sized is best), cleaned and trimmed, halved if larger than button-sized
- 2 cloves garlic, crushed and peeled
- Peel of 1 orange, removed with a vegetable peeler
- Extra-virgin olive oil, for tossing
- 2 tablespoons chopped fresh Italian parsley
In a large saucepan, combine the vinegar, 1 cup water, the rosemary, bay leaves, salt, and red pepper flakes. Bring to a boil, add the mushrooms, and adjust the heat to a low simmer. Cover, and cook until the mushrooms are tender, about 5 minutes.
Remove the pot from the heat, add the garlic and orange peel, and let cool completely in the cooking liquid.
Pack the mushrooms and their seasonings into a sterilized jar or crock, and pour over them the cooking liquid to cover. Seal the jar, and refrigerate at least 24 hours or up to a week, to let the flavors develop.
To serve, drain off the liquid, and place the mushrooms in a serving bowl. Drizzle with olive oil to coat, add the parsley, toss well, and serve.