I used to make these mushrooms more years ago than I want to mention. I recently rediscovered the directions hiding in a collection of my late mother’s recipes. They make a nice gift if you are generous enough to part with them. And they keep in the fridge for months. If you start them now they will be perfect for December’s holiday entertaining. The large amount of costly olive oil may make you hesitant to try them but it will not go to waste. The remaining marinade can be used as a delicious salad dressing.
Marinated Mushrooms
- 1 kg fresh white button mushrooms, the smaller, the better
- Salt
- 1 1/2 cups olive oil
- 6 Tbl. rice vinegar
- 8 gloves garlic, pressed
- 8 tsp grated yellow onion
- Freshly ground black pepper
Directions:
Wash the mushrooms carefully and slice a few millimeters off the stems, leaving the stem intact and the mushrooms whole.
Soak the mushrooms in water for 15 minutes. Drain and rinse.
Measure the mushrooms adding ½ tsp. salt for every cup of mushrooms. Put the mushrooms and salt in a pot with no water. Cover and simmer for 15 minutes. Drain and set mushrooms aside in a bowl.
In another small bowl combine the olive oil, rice vinegar, garlic, onion and black pepper. Beat with a whisk or a fork until well combined.
Pour over the mushrooms and combine well. When the mushrooms are cooled to room temperature put into jars. Pour in the marinade, covering the mushrooms so no air gets to them. They will keep for months in the fridge if they are covered with the oil. If you find the last jar does not have enough marinade pour in more olive oil until the mushrooms are completely submerged.
Now put in the fridge for a few weeks, hiding them behind something so you won’t be tempted to eat them before the time is up. By the holidays they will be delicious.
Note: Because the mushrooms were cooked with salt you probably won’t need to add more but try one to see if it is enough for your taste.
You can vary the taste by substituting some of the vinegar with tarragon vinegar or putting a few leaves of fresh tarragon in the bottle. The same can be done with basil or rosemary. Experiment!
Indonesia Version:
Jamur Acar
Bahan-bahan :
- 1 kg jamur yang putih, ukuran sekecil mungkin semakin baik
- garam
Saos :
- 1 ½ cangkir minyak olive
- 6 Tbl cuka beras
- 8 siung bawang putih, dihaluskan dengan alat "press"
- 8 tsp. bawang bombay, di haluskan dengan cara diparut
- bubuk merica secukupnya
Cara Membuat :
Cuci jamur dengan air bersih. Potong sedikit pangkal batangnya. Biarkan jamur utuh (jangan pisahkan jamur dengan batangnya ). Setelah bersih rendam dalam air dingin selama 15 menit, kemudian disaring. Bilas lagi sampai bersih.
Tambahkan ½ tsp garam setiap 1 cangkir jamur.
Taruh jamur dan garam didalam pot (tanpa air), tutup. Masak selama 15 menit. Kemudian buang airnya dengan cara disaring, biarkan jamur disamping.
Saos :
Siapkan mangkok kecil, masukkan minyak olive, cuka beras, bawang putih, bawang bombay, dan merica. Aduk sampai tercampur bagus. Kemudian, masukkan jamur, aduk lagi sampai jamur dan saos tercampur bagus. Biarkan diluar sampai dingin.
Masukkan kedalam botol yang bersih (semua jamur harus tertutup oleh saos). Tutup botol dengan rapat dan simpan dalam kulkas (bisa pakai beberapa botol). Simpan 3 minggu sebelum makan. Bisa simpan di kulkas selama 6 bulan.
Pesan: karena jamur sudah dimasak dengan garam, coba satu sebelum tambah garam lagi .
Untuk variasi bisa tambah daun besil, daun rosemary, atau daun tarragon kedalam botol.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
