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small whiteclosed cup mushrooms white lemon juice extra-virgin olive oil Worcestershire sauce tomato mixed herbs water onion garlic
Viewed: 35 - Published at: 9 years agoIngredients
- 3 cup small white/closed cup mushrooms, sliced
- 1 tbsp white distilled malt vinegar or cider vinegar
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 few dashes of Worcestershire sauce
- 1 tbsp tomato paste/puree
- 1 1/2 tsp dried mixed herbs
- 1 tbsp cold water
- 1/2 small onion, shredded/grated
- 1 small garlic clove, crushed
Method
- Place all of the ingredients, except the mushrooms, into a clean quart jar and shake well.
- Put the mushrooms in the jar, pushing them down to get them all in.
- Replace the lid.
- Shake the jar to start breaking down the mushrooms.
- Refrigerate the mushrooms for 24-36 hours, giving the jar a good shake every now and then (I did this every time I went to the fridge for anything)
- Serve chilled with crusty French bread or warm pittas.
