Two kinds of mushrooms, pickled

1 batch

Ingredients

Quantity Ingredient
2 pounds Small, firm white button mushrooms
1 ounce Dried porcini, cepes or other dried boletus (about 2/3 cup)
4 cups ;Water
3 teaspoons Salt
1½ cup Red wine vinegar
1½ cup Distilled white vinegar
3 larges Garlic cloves peeled and halved
24 Black or white peppercorns
6 mediums Bay leaves
9 Whole cloves
3 larges Blades of mace

Directions

Wipe button mushrooms clean with a damp cloth and trim the bases of the stems; try to avoid washing them. If washing is necessary, do it quickly and roll the mushrooms in a towel to blot them. If the mushrooms aren't uniform in size, cut any overlarge specimens in halves or quarters.

Combine the mushrooms, dried boletes, water and 1½ tsp. of the salt in a large saucepan. Bring the liquid slowly to a boil and simmer the mushrooms, uncovered, until buttons are tender, 10 to 15 minutes. Pour the whole business into a bowl, let the mushrooms cool, then cover them and refrigerate overnight.

Drain the mushrooms in a colander set over a bowl (be sure to save the delicious liquid). Either remove the pieces of boletus and add them to the reserved liquid (puree this for a superb soup), or leave them mixed with the buttons; although not comely, the pieces are delicious.

Combine the remaining salt with the two vinegars, garlic, peppercorns, bay leaves, cloves and mace in a saucepan; bring the mixture to a boil. Cover the pan and simmer for 5 minutes.

Meanwhile, divide the drained mushrooms among heatproof storage jars that have snug lids. Divide the seasonings from the boiling-hot pickling liquid equally among the jars, then pour the spiced vinegar over the mushrooms. The liquid should cover them well; if not, add a little more vinegar (either kind) or water as required. Let the mushrooms cool, cover the jars, and refrigerate them to mellow for at least 3 days before serving. At serving time, you may want to drain the mushrooms and toss them with a little good olive oil. Keeps for up to six months in the refrigerator.

Yield: About 3 pints.

Witty writes: "Little button mushrooms make a pretty pickle, but their flavor is not in the same league with that of boletus mushrooms, dried specimens of which are used here to lend their fine, dark taste and deep, earthy color to a delicious preparation that's fit to grace any antipasto.

"For the flavoring element, look for dried mushrooms labeled cepes, porcini, boletus, boletes, and so on; sometimes they are to be found in bags marked 'dried European mushrooms,' and those imported from Chile can be quite good, too.

"There is a bonus from this pickling job: the flavorful cooking liquid (and the pieces of dried mushroom, too, if you don't choose to pickle them) makes a fine base for a soup or a sauce." From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pp. 34-35. Posted by Cathy Harned. From: Cathy Harned Date: 09-25-94

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