MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Mushrooms
 Categories: Condiments, Mushrooms, Chilies, Preserving
      Yield: 1 Quart
 
      4 c  Water
      1 lb Fresh mushrooms, well rinsed
           - stems lightly trimmed
    1/2 c  White vinegar
      4 cl Garlic (or more); peeled,
           - halved lengthwise
      1 ts Salt; to taste
      2    Whole dried hot red chilies
      1 tb Oil
      2 tb Fresh coriander; chopped
 
  Pickled mushrooms are often heavy with garlic, I prefer
  using 4 to 6 cloves according to size, but original recipe
  cooked in a Samarkand home added an entire head of garlic!
  
  In a large pan, bring 3 cups of the water to a boil and add
  the mushrooms. Cover the pan and cook over moderate heat for
  3 minutes. Drain well.
  
  Return the mushrooms to the pan and add just enough water to
  reach the tops of the mushrooms, about 1 cup. Bring to a
  boil and simmer over low heat for 3 minutes. Drain off half
  of the liquid. Cool the mushroom and liquid.
  
  Put the mushrooms into a glass jar with a tight cover. Mix
  the remaining liquid, 1/2 cup of vinegar (or a bit more
  since it should an equal amount of liquid and vinegar), the
  garlic, salt, chilies, oil, and coriander together. Pour the
  mixture over the mushrooms. Cover the jar and let stand at
  room temperature for 2 to 3 days before using. Then
  refrigerate.
  
  Serve with any kind of Central Asian food.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  From: Dorothy Flatman
  
  Uncle Dirty Dave's Archives
 
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