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1 tablespoon olive oil
3000 grams baby button mushrooms, wiped and trimmed
1 cup white wine
2 bay leaves
½ teaspoon dried oregano
2 garlic cloves, peeled and sliced
6 whole black peppercorns
2 tablespoons white or red wine vinegar
¼ cup New Zealand extra virgin olive oil
Heat the olive oil in a frying pan. Add the mushrooms and cook over a high heat, stirring, for 2 minutes. Remove the mushrooms and place in a bowl.
Add the wine, herbs, garlic and peppercorns to the pan and cook over a high heat for 2 – 3 minutes or until the wine is reduced to approximately half its volume.
Remove the pan from the heat, cool for 5 – 10 minutes, then stir in the wine vinegar and extra virgin olive oil. Pour the mixture over the mushrooms. Cover and refrigerate for 3 – 4 hours. Drain the mushrooms before serving.
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