Last week, Neeti came up with a brilliant idea of pickling mushrooms. After a bit of trial and error, we prepared a vinaigrette with olive oil, garlic, peppercorns and a mix of herbs, alongwith some sugar and salt. We soaked a full packet of mushrooms in our vinaigrette and left it for a couple of days in the refrigerator to pickle.
In two days, our concoction had achieved a heavenly status, the vinaigrette had oozed into the mushrooms, which surprisingly had retained their texture and it all tasted great - an amazing blend of garlic and mushroominess, subtle flavour of the herbs with a sourish tinge contributed by the vinegar!
Today, in quest for something different, for another round of a gourmet breakfast, we retrieved our pickled mushrooms and stuffed them inside absolutely fresh pãos (or what we call pavs in Mumbai) alongwith butter, and generous drops of our vinaigrette.
We had our pickled mushroom pão with omelettes and baked beans, the next in our series of gourmet Sunday breakfasts!
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