Marinated Fried Chicken Mushrooms
Description
A Polish treatment of an abundant Pacific Northwest Mushroom.
Ingredients
At a glance
Mushroom
Course
Cuisine
Makes
1 pint
- 1 lb. Fried Chicken mushroom caps
- 1/2 C. yellow onion, chopped
- 2 bay leaves
- 2 t. peppercorns
- 1 t. whole allspice
- 2 t. pickling salt
- 1/2 C. water
- 1/4 C. white wine vinegar
Methods/steps
- Bring all the ingredients to a boil in a non-reactive pan. Reduce the heat and simmer for 15 minutes.
- Put the mushrooms and liquid into a pint jar, let cool.
- Put a lid on the jar, and refrigerate for at least 3 days. Consume before 3 weeks.
Additional Tips
Almost any firm, non-slimy or polypore mushroom can be used.
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