How to make mushrooms pickled in wine and vinegar

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces to you how to pickle shiitake mushrooms with wine and vinegar. Let’s learn how to do it quickly.

1.12 Mix red wine vinegar, water, white wine, coarse salt, brown sugar and bay leaves and heat until it is slightly boiling, then switch to medium-low heat.

2.21 Add the washed and drained mushrooms and garlic, cook over medium-low heat for 10 minutes, stirring constantly to ensure even heating. (If you like crispy garlic, add garlic at the end)

3. Meanwhile, add black peppercorns, coriander seeds and 30ml olive oil in a small pot, heat slightly, and sprinkle with dried oregano leaves when you smell the aroma. Turn off the heat.

4. Drain the soup from cooking the mushrooms and pour the olive oil mixture in the small pot into the mushroom pot.

5. Add 2ml of fine salt and chopped dried tarragon leaves and mix well.

6. After it cools down a little, put it in a sealed glass and put it in the refrigerator. It can be stored in the refrigerator for 4 to 5 days. When storing, try to soak the mushrooms in olive oil juice so that the mushrooms can fully absorb the aroma.

7. A very delicate appetizer.

After reading the editor’s detailed analysis of shimeji mushrooms pickled in wine and vinegar, do you want to try it? But if you want to make it delicious, it depends on your own ability.