best buy logo fair for life logo stellar winery logo

The Community


Drizzle and Dip pickled mushrooms with herbs, garlic and raspberry balsamic recipe

By

admin
posted
July 25th, 2013


Indulge in Drizzle and Dip’s pickled mushrooms with herbs, garlic and raspberry balsamic reduction. This simple and delicious dish, great as a side or to spruce up a salad, pairs perfectly with Running Duck Merlot or Pinotage if you’re in the chilly Southern Hemisphere, and our popular Live a Little Rather Revealing Rose if you’re getting ready for summer vacation in the North.

“The flavours infuse and deepen overnight and the fruity balsamic reduction adds a lovely little zing.”

Ingredients

▪    500 gm button mushrooms

▪    4-5 cloves garlic, finely chopped or squashed

▪    1/2 cup olive oil

▪    3 Tbl spoons lemon juice

▪    100ml Verlaque balsamic reduction with raspberries (you could substitute this with verjuice)

▪    2 Tbl spoons chopped fresh parsley

▪    2 Tbl spoons chopped chives

▪    Salt (about 1 tsp) and black pepper

 

Method

You could quarter or slice up the mushrooms, but I left them whole.

Put all ingredients, except the mushrooms, into a pot and bring to a gentle boil.

Add the mushrooms and simmer for about 5 minutes.

Transfer into a jar or any container leaving them in the liquid to cool overnight, and be warned that it is very tempting to eat them at this stage.

The flavours infuse and deepen overnight and the fruity balsamic reduction adds a lovely little zing.

These pickled mushrooms are fantastic:

▪    sprinkled on a salad

▪    served with crusty bread as a sandwich

▪    as part of tapas or meze for a starter,  lunch or picnic

▪    or anyway you desire….

 

The juice makes a delicious dressing once the mushrooms have been used.

Click here for more delicious recipes from the Drizzle and Dip blog.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

HTML tags are not allowed.