pickled-mushrooms-on-baguette
29 Dec

Pickled Mushrooms on Baguette

A great appetizer that is both easy to make and tastes absolutely delicious. With easy-to-source ingredients, this tangy and umami-filled recipe is perfect for your pre-Christmas party.

pickled-mushrooms-on-baguette
Yields1 Serving
 200 g Diced fresh button mushrooms
 4 tbsp Sol 100% Spanish Extra Virgin Olive Oil plus another 3/4 cup olive oil
 2 Cloves garlic, thinly sliced
 2 Red chiles, thinly sliced
 6 Sprigs thyme
 ½ cup Capirete Sherry Vinegar
 Sliced baguette, for serving
Preparation
1

1. Heat 2 tablespoons of oil in a large skillet on medium-high. Add half the mushrooms and cook, tossing only twice, until golden brown on all sides, 6 to 7 minutes. Transfer to a bowl and repeat with remaining mushrooms and 2 tablespoons of oil.

2. Reduce heat to medium, and return the first batch of mushrooms to skillet along with garlic, chiles, and thyme and cook, tossing 1 minute.

3. Add vinegar and simmer until fully evaporated 2 to 3 minutes. Transfer to a small jar and top with remaining ¾ cup olive oil. Serve with baguette.

 

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Ingredients

 200 g Diced fresh button mushrooms
 4 tbsp Sol 100% Spanish Extra Virgin Olive Oil plus another 3/4 cup olive oil
 2 Cloves garlic, thinly sliced
 2 Red chiles, thinly sliced
 6 Sprigs thyme
 ½ cup Capirete Sherry Vinegar
 Sliced baguette, for serving

Directions

Preparation
1

1. Heat 2 tablespoons of oil in a large skillet on medium-high. Add half the mushrooms and cook, tossing only twice, until golden brown on all sides, 6 to 7 minutes. Transfer to a bowl and repeat with remaining mushrooms and 2 tablespoons of oil.

2. Reduce heat to medium, and return the first batch of mushrooms to skillet along with garlic, chiles, and thyme and cook, tossing 1 minute.

3. Add vinegar and simmer until fully evaporated 2 to 3 minutes. Transfer to a small jar and top with remaining ¾ cup olive oil. Serve with baguette.

Pickled Mushrooms on Baguette
IngredientsDirections

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