INGREDIENTS
- 200 g button mushrooms approximate
- ⅔ cup apple cider vinegar or vinegar of your choice
- ⅓ cup extra virgin olive oil
- 2 cloves garlic peeled
- 1 tablespoon maple syrup or sweetener of your choice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2-3 whole chillis optional
- 1 bay leaf optional
INSTRUCTIONS
- Get a clean jar ready. If you’re planning to keep these in the fridge for more than a day or two, then I’d recommend sterilising the jar (the easiest way to do that is in the dishwasher, or you can boil the jar in a saucepan for a few minutes).
- Prepare your mushrooms. If they’re really small you don’t need to do anything, just make sure they’re perfectly clean. If they’re a little bigger then cut them in half or into quarters. Remove the stems, if you like.
- Put the mushrooms into the jar.
- Put all remaining ingredients into a pot and bring to a simmer. Turn off the heat and pour the mixture over the mushrooms (while still hot). Give everything a shake or stir, and leave to cool to room temperature. Once cool, store in the fridge.
- Makes approximately 2 cups.
