Quick pickle of balsamic mushrooms with treviso and parmesan

Karen Martini
Healthy me: quick pickle of balsamic mushrooms with trevisio and parmagianno.
Healthy me: quick pickle of balsamic mushrooms with trevisio and parmagianno. Photo: Marina Oliphant
Difficulty
Easy
Dietary
Gluten-free

Mushrooms are delicious when pickled in balsamic vinegar. They have a lovely sweetness that works well with the heat from chilli. This unusual combination of flavours came about one evening out of necessity when the fridge was bare. It turned out to be a success. Give it a try.

Ingredients

350g button or swiss brown mushrooms, sliced into 4

3 tbsp balsamic vinegar

2 tbsp red wine vinegar

1 tsp salt flakes

Freshly ground black pepper

½ clove garlic, grated

80ml extra-virgin olive oil

2 pinches chilli flakes

1 fresh red chilli, sliced, with seeds in

2 radicchio (or longer-leaf treviso version), washed, dried and separated into individual leaves

100g parmesan, shaved

1 handful basil leaves

Method

1. Toss the mushrooms with vinegars, salt, pepper, garlic, oil, chilli flakes and fresh chilli and set aside for 15-20 minutes.

2. Lay the treviso or radicchio leaves on a platter. Scatter with parmesan shavings and basil leaves.

3. Top with the mushrooms and spoon the remaining dressing over.

4. Drizzle with a little more oil if necessary and allow to stand dressed for 10-15 minutes to allow the flavours to blend together.

Drink Nebbiolo

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