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Mushroom Adobo
4
30 minutes
Ingredients
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1½ lb. sliced mushrooms
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½ cup STAR balsamic vinegar
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½ cup water
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Black pepper corns
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2 cloves of garlic
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2 bay leaves
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½ lime
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Salt
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1 cup STAR Extra Virgin Olive Oil
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2 glass jars, to hold 500 ml each
Instructions
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1.
Combine the balsamic vinegar, the water, the black pepper, and thinly sliced garlic in a saucepan. Bring to a boi
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2.
Add the mushrooms in batches and cook for about 10 minutes. Add salt to taste.
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3.
Drain the mushrooms well and divide them between the two glass jars (half and half).
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4.
Strain the cooking liquid (to remove the garlic and pepper corns) and pour it over the mushrooms in both jars to cover completely.
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5.
Insert a bay leaf into each jar along with some finely sliced lime zest.
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6.
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.
