Today is National Day of the Mushroom, so we had to present these beautiful pickled mushrooms!!
I love thinking about different ways to use mushrooms, especially the wild varieties that are only available for a short period. Eat these lightly pickled, gently spicy mushrooms with bread as part of an antipasto spread, or with roasted poultry, or tossed through pasta with a touch of cream and parmesan. They’ll keep for a couple of weeks in the fridge.
See full recipe here: http://karenmartini.com/cook/recipes/pickled-mushrooms-chilli-garlic