When I tried out this recipe from southern Italy I was amazed to find how much flavour you can pack into marinated mushrooms in such a short time.
Prep: 30 mins
Cook: 25 mins
Wild Mushroom, Fungi, Chestnut
Ingredients
500g mushrooms
1 large tablespoon sea salt flakes
40ml Cider vinegar
250ml Mild olive oil
Zest of 2 lemons
3 cloves of garlic
1 red chili
1 handful of basil
Method
Put 500g sliced mushrooms (5mm thick) in a colander over a bowl. Sprinkle with 1 large tbsp sea salt flakes, toss well. Leave 30 mins at room temp. Rinse off salt and dry between tea towels. Mix 40ml cider vinegar, 250ml mild olive oil, zest of 2 lemons, 3 grated garlic cloves, 1 finely chopped red chili and 1 handful roughly chopped basil. Toss mushrooms in marinade. Refrigerate at least 60 mins or overnight. Bring back to room temp to serve with warm bread.