4 c Water
1 lb Fresh mushrooms, well rinsed
- stems lightly trimmed
1/2 c White vinegar
4 cl Garlic (or more); peeled,
- halved lengthwise
1 ts Salt; to taste
2 Whole dried hot red chilies
1 tb Oil
2 tb Fresh coriander; chopped
Pickled mushrooms are often heavy with garlic, I prefer
using 4 to 6 cloves according to size, but original recipe
cooked in a Samarkand home added an entire head of garlic!
In a large pan, bring 3 cups of the water to a boil and add
the mushrooms. Cover the pan and cook over moderate heat for
3 minutes. Drain well.
Return the mushrooms to the pan and add just enough water to
reach the tops of the mushrooms, about 1 cup. Bring to a
boil and simmer over low heat for 3 minutes. Drain off half
of the liquid. Cool the mushroom and liquid.
Put the mushrooms into a glass jar with a tight cover. Mix
the remaining liquid, 1/2 cup of vinegar (or a bit more
since it should an equal amount of liquid and vinegar), the
garlic, salt, chilies, oil, and coriander together. Pour the
mixture over the mushrooms. Cover the jar and let stand at
room temperature for 2 to 3 days before using. Then
refrigerate.
Serve with any kind of Central Asian food.
Makes 1 quart.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India
From: Dorothy Flatman
Uncle Dirty Dave's Archives
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