Friday, July 26, 2013

"Award Winning" Sweet and Spicy Pickled Mushrooms

This delightful recipe comes from an out-of-print book by the National Honey Board called Sweetened With Honey the Natural Way (1994).  A quick search of the Honey Board's website pulled up the recipe, though and here's the link:  Sweet & Hot Marinated Mushrooms.

"Best Honey Dish with Mushrooms Award"
I adapted the recipe to suit  ingredients I had on hand and entered it in the "Made With Honey" contest at the annual beekeeper picnic jointly hosted by Burgh Bees and Beaver Valley Area Beekeepers' Association. Christie and Susie did a great job organizing the contest and I'm not saying that just because I won the award for the best dish made with mushrooms (mine was, um, the ONLY entry in its category, so you can tell the competition was fierce!).  Check out my cool bee ribbon! Christie made a great rhubarb dish (fan favorite!) and Susie entered a delicious blueberry scone.  I'm hounding them for the recipes and will hope to get them up on the blog before long.

These pickled mushrooms are great as an appetizer, on an antipasti tray, or in a simple green salad.  They'll keep in the fridge for about a week.

Sweet & Spicy Pickled Mushrooms
1/3 cup honey
1/4 cup red wine vinegar
1/4 cup vegetable broth (or dry white wine)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 small green onion, sliced thin (use the green parts, too!)
1/2 teaspoon lime (or orange or lemon) zest
1/2 teaspoon cayenne pepper flakes
1 pound fresh button mushrooms.  Leave whole if small.  If they're large, half or quarter them--but note that the mushrooms will shrink when they soak up the hot brine, so don't cut them too small.

Combine the honey, vinegar, broth, vegetable oil, soy sauce, sesame oil, garlic, green onion slices, ginger and zest in a small pan. Cook and stir over medium heat until the brine just begins to simmer.  Place the mushrooms and pepper flakes in a heat proof bowl or jar and pour the hot brine over.  Let marinate for at least three hours before serving.  Makes about 4-6 servings.

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