Mushroom Adobo
Serves 4 #STARFineFoods Ingredients: 1½ lb. sliced mushrooms ½ cup STAR balsamic vinegar ½ cup water Black pepper corns 2 cloves of garlic 2 bay leaves ½ lime Salt 1 cup STAR Extra Virgin Olive Oil 2 glass jars, to hold 500 ml each Instructions:Combine the balsamic vinegar, the water, the black pepper, and thinly sliced garlic in a saucepan. Bring to a boi
Add the mushrooms in batches and cook for about 10 minutes. Add salt to taste.
Drain the mushrooms well and divide them between the two glass jars (half and half).
Strain the cooking liquid (to remove the garlic and pepper corns) and pour it over the mushrooms in both jars to cover completely.
Insert a bay leaf into each jar along with some finely sliced lime zest.
Cover the contents of the jars with the extra virgin olive oil and let them sit for a minimum of 3 days before eating. The mushrooms can be stored for up to 3 months and served either hot or cold.
Ingredients
- 1½ lb. sliced mushrooms
- ½ cup STAR balsamic vinegar
- ½ cup water
- Black pepper corns
- 2 cloves of garlic
- 2 bay leaves
- ½ lime
- Salt
- 1 cup STAR Extra Virgin Olive Oil
- 2 glass jars, to hold 500 ml each
Instructions
Combine the balsamic vinegar, the water, the black pepper, and thinly sliced garlic in a saucepan. Bring to a boi
Add the mushrooms in batches and cook for about 10 minutes. Add salt to taste.
Drain the mushrooms well and divide them between the two glass jars (half and half).
Strain the cooking liquid (to remove the garlic and pepper corns) and pour it over the mushrooms in both jars to cover completely.
Insert a bay leaf into each jar along with some finely sliced lime zest.
Cover the contents of the jars with the extra virgin olive oil and let them sit for a minimum of 3 days before eating. The mushrooms can be stored for up to 3 months and served either hot or cold.
Combine the balsamic vinegar, the water, the black pepper, and thinly sliced garlic in a saucepan. Bring to a boi
Add the mushrooms in batches and cook for about 10 minutes. Add salt to taste.
Drain the mushrooms well and divide them between the two glass jars (half and half).
Strain the cooking liquid (to remove the garlic and pepper corns) and pour it over the mushrooms in both jars to cover completely.
Insert a bay leaf into each jar along with some finely sliced lime zest.
Cover the contents of the jars with the extra virgin olive oil and let them sit for a minimum of 3 days before eating. The mushrooms can be stored for up to 3 months and served either hot or cold.
Total Time: 30 minutes
Serves: 4
