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Chili Mushrooms


500g white or brown button mushrooms
3 - 4 dried chilies
1 TBS fresh thyme leaves

DRESSING
1 1/2 cups white vinegar
1 bay leaf
1/4 cup sugar
3/4 cup extra virgin olive oil (or salad oil)

Brush the mushrooms clean and place in a large jar with the chilies and thyme. Combine the vinegar, bay leaf, sugar and salt into a saucepan and slowly bring to the boil. Remove from the heat and allow to cool. Whisk in the oil. Pour over the mushrooms to cover. Stand for at least 8 hours. Serve with drinks or as a starter with crusty bread and salad greens.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.