PICKLED MUSHROOMS
Use these pickled mushrooms to make chef Daniel Humm's Loup de Mer.
Provided by Martha Stewart
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine 1 3/4 cups water with vinegar. Add salt; stir to dissolve. Place saucepan over medium heat and bring to a simmer.
- Place mushrooms in a medium heatproof bowl; pour 1 cup liquid over mushrooms and let stand until cooled to room temperature; reserve remaining liquid for another use. Transfer mushrooms and their liquid to an airtight container and keep refrigerated until ready to use, up to 1 week. Drain from liquid and dry with a paper towel before using.
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Rochana Dissanayake
[email protected]These pickled mushrooms are the perfect addition to any charcuterie board.
Romio Dani
[email protected]I've been making these pickled mushrooms for years and they're always a hit.
Torri Thurman
[email protected]These pickled mushrooms are a bit too spicy for my taste, but I still enjoyed them.
Andrea Olivares
[email protected]I love making these pickled mushrooms. They're so easy to make and they always turn out delicious.
Elise Matson
[email protected]These pickled mushrooms are a great way to add some flavor to a sandwich or wrap.
shrife elghoul
[email protected]I made these pickled mushrooms for a party and they were a hit! Everyone loved them.
Rab Nawaz
[email protected]These pickled mushrooms are the perfect addition to a cheeseboard.
YaMa MaLeK
[email protected]I followed the recipe but my mushrooms turned out too salty. I think I'll use less salt next time.
Mahesh Deuba
[email protected]These pickled mushrooms are so good! I can't stop eating them.
Sunil Karki
[email protected]I'm not a big fan of mushrooms, but I actually really liked these pickled mushrooms. They have a nice vinegary flavor.
David Fatino
[email protected]These pickled mushrooms are a great way to use up leftover mushrooms.
Jisan Shak
[email protected]The mushrooms were a bit bland. I think I'll try adding some more spices next time.
Olivia&Son's World: Blogger&Influencer
[email protected]I love these pickled mushrooms! They're so versatile. I've used them in salads, sandwiches, and even as a pizza topping.
Summer Callihan
[email protected]These pickled mushrooms are the perfect snack. They're tangy, crunchy, and addictive.
Nwaukwa Christmas
[email protected]I used white mushrooms instead of cremini and they turned out great. I also added a few cloves of garlic to the pickling liquid.
IRFAN RAJPER
[email protected]The mushrooms were a bit too sour for my taste, but otherwise they were good.
Dark Desire
[email protected]These pickled mushrooms are so easy to make and they taste amazing. I've already made them twice and I'm sure I'll be making them again soon.
md mdfahim12tt
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They have a nice crunch and the flavor is spot on.
Md Mamun Islam
[email protected]These pickled mushrooms were a delightful surprise! I love the tangy, slightly sweet flavor. They were the perfect addition to my salad.