- 300g button mushrooms
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tbsp dried mixed herbs
- a few fronds of fresh dill
- 1/2 tbsp whole black peppercorns
- 1/2 tbsp brown sugar
- 1 tsp mustard powder
- 3/4 tbsp lemon juice
- 1 tsp salt
- 1 small onion, thinly sliced
- 2 cloves garlic, crushed or finely diced
Pour all ingredients except the mushrooms in a medium saucepan and bring to a boil (the boil?).
Once it starts boiling, turn the heat down and add the mushrooms. Stir with a spatula to coat all the mushrooms in the mixture. Cook on low for about 10 minutes, stirring occasionally.
After 10 minutes or so, turn off the heat and transfer everything to a sterilised jar. Let cool and then put the jar in the fridge for a few weeks. Serve cold with crackers and vegan cheese and sundried tomatoes!
Oh, and don't forget to warn anyone you live with that you have mushrooms marinating in the fridge and not a science experiment!