Ingredients
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100g Fresh Shiitake mushrooms
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100g Fresh Button mushrooms
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100g 100g White Shimeji mushrooms
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120ml La Espanola Sherry Vinegar
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120ml Cane Vinegar
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60ml Bugnay wine
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5g McCormick Iodized Salt
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30g Brown Sugar
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30g McCormick Greek Seasoning
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5g McCormick Coriander Seeds
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as needed La Espanola Extra Virgin Olive Oil
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optional Dried Orange peels
Directions
Steps
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1
Done
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Remove stems and chopped mushrooms into quarters if big or halves if medium size. |
|
2
Done
|
Place all mushrooms in a pot tpgether with La Espanola Sherry Vinegar, McCormick Peppercorns, Greek Seasoning, Coriander Seeds, Iodized salt, wine and cane vinegar. |
|
3
Done
|
Mix ingredients well. Boil and simmer for about 15 to 20mins or until liquid is reduced to half. |
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4
Done
|
Place in sterilized bottles some dried orange peels. Put the mushrooms 3/4 of the bottle. Fill with La Espanola Extra Virgin Olive Oil. Make sure the mushroom is immersed in oil. |
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5
Done
|
Tap the bottle to make sure there are no air bubbles before sealing them. Optional: can use La Espanola Pomace also |
