|"Best Honey Dish with Mushrooms Award"|
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.