Pickling brick tops with savory ingredients elevates them to the level of the best of the wild mushrooms. Present these mushrooms as an appetizer.
10 cups brick top mushrooms
4 cloves garlic, peeled
1 1/2 cups brown rice vinegar or red wine vinegar
1 cup Wineberry Wine or red wine
1/3 cup tamari soy sauce
2 tablespoons green or white peppercorns
1 tablespoon coriander seeds
1 teaspoon dried rosemary, finely crumbled
1 teaspoon cloves
1 teaspoon dill seeds
1 cup almond oil or olive oil
1. Place the mushrooms, garlic, vinegar, wine, and tamari in a large pot and bring the pot to a boil over medium heat. Reduce the heat to low, and simmer, covered, for 20 minutes.
2. Stir in the remaining ingredients and chill the mixture, tightly covered, overnight. Pickled Brick Tops will keep, tightly covered, in the refrigerator for up to a month.
Makes 6 cups