We all know anchovies in vinegar, how delicious they are and how successful they are as tapas. Well, I am going to propose a recipe for raw mushrooms in vinegar almost, almost the same.
If you don’t like anchovies, or you’re vegan, or you just want to enjoy this tapa, I encourage you to prepare these mushrooms in oil and vinegar, because we all know they don’t have anchovies, but from the first bite they will remind you of this very traditional Spanish tapa.
Learn how to prepare mushrooms with this step by step that I share, you won’t regret it!
Ingredients to make Mushrooms in vinegar:
- 250 grams of Mushrooms
- 2 cloves of garlic
- 2 sprigs of fresh parsley
- 1 splash of white vinegar
- 1 jet of olive oil
- 1 pinch of salt
How to make Pickled Mushrooms:
We are going to prepare the mushrooms in vinegar, for this I usually peel them, but if you are not used to doing it, clean them as you usually do. Do not remove the foot of the mushroom either, at most, cut the tip and cut them into thin slices. Place a layer of sliced mushrooms in a bowl or rectangular dish. Sprinkle with a little salt and a splash of vinegar. Put another layer of mushroom slices, sprinkle with salt and another dash of vinegar. Repeat the operation until you finish all the slices of raw mushrooms. Let marinate in the fridge and shake the container from time to time, or carefully turn the laminated mushrooms in vinegar. Let macerate for around 5 hours. Raw pickled mushrooms will gradually soften.
After the maceration time, strain the laminated mushrooms in vinegar to remove all the liquid. And finely chop the garlic cloves and parsley. Mix the minced garlic and parsley with the seasoned mushrooms. Drizzle with olive oil and reserve in the refrigerator until the next day and the raw mushrooms in vinegar will be ready to eat. As you can see, making these mushrooms in vinegar is very easy, without any type of cooking and they are very tasty.
