I Made A Batch Of These Last Spring As An Experiment, And I Liked Them So Much That I Want To Share This Recipe!
They’re delicious, and a little odd, and sort of out of the ordinary.
These are best eaten when removed from the brine and drizzled with a bit of good olive oil prior to serving.
Click here for the recipe: http://www.seriouseats.com/recipes/2012/01/pickled-oyster-mushrooms-recipe.html
