Merry white wine vinegar
1/2 kg of mushrooms, tightly closed, fresh and the same size
7.5 dl of white wine vinegar
15 g of salt
100 g of black peppercorns
8-10 pieces of mace (failing that, nutmeg)
- Start by aromatizing the vinegar. Put it over low heat in a pan of pyroflam, stainless steel or enameled porcelain, and also put in it the crushed peppercorns and the pieces of mace encased in a small bag of gauze.
- When the vinegar begins to boil, turn off the heat, but leave the aromatic products in infusion in the vinegar for 2-3 hours.
- After the indicated time, remove the bag of gauze from the vinegar, which will be cold.
- While the vinegar is aromatizing and cooling, clean and wash the mushrooms and separate the feet from the heads (the feet will be used for other preparations, such as a cream of mushrooms or a cake of mushrooms and ham).
- Drain and then dry the heads of the mushrooms with a cloth, put them in a pan of pyroflam, stainless steel or enameled porcelain, sprinkle with the salt and cook over a high heat, stirring frequently with a wooden spoon until the consumed all the vegetation water.
- At that moment, pour the vinegar into the saucepan, over the mushrooms, bring it to a boil (keeping the container on a low flame) and continue cooking for 2-3 minutes.
- Pour the mushrooms into the jars together with the cooking vinegar and wait until the jars and their contents are completely cold before closing them.
- Allow 3 weeks at least before eating the mushrooms.
* SOURCE: AEV