Cape Malay pickled mushrooms

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 13
Servings 0
Time

Ingredients

  • 1
    kg
    button mushrooms
  • 2
    large onions, sliced
  • 5
    cloves garlic, chopped
  • 250
    ml
    grape vinegar
  • 125
    ml
    water
  • 125
    ml
    golden brown sugar
  • 10
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 15
    ml
    garam masala
  • 5
    ml
    turmeric
  • 2
    bay leaves
  • 4
    whole cloves
  • 8
    whole peppercorns
 

Method

 
To firm up the flesh of the mushrooms, sprinkle them with coarse salt.
Stand for 20 minutes.
Rinse under running water and pat dry with a paper towel.
Fry mushrooms in oil until cooked through.
Boil, then simmer the rest of the ingredients together until onions are cooked but still crisp to the bite.
Layer mushroom pieces in a ceramic dish and cover each layer with the sauce and some onion.
Cover last layer with sauce.
Allow to cool, then refrigerate.
Skewer mushrooms with cherry tomatoes.
Serve over lightly fried baby marrow slices.
 

Read more on: shallow-fry
 

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