One 16-ounce jar
C = cup
t = teaspoon
oz = ounce
8 oz whole baby bella mushrooms
1 small handful fresh flat-leaf parsley
3 cloves garlic
⅓ C distilled white vinegar
⅓ C extra-virgin olive oil
2 fresh bay leaves
2 t cane sugar
1 t kosher salt
10 whole peppercorns
½ t crushed red pepper flakes
½ red onion
1 loaf your favorite bread
Using a damp paper towel, gently wipe and brush each mushroom to remove all dirt.
In a pot of salted boiling water, boil 8 ounces of whole baby bella mushrooms for 4 minutes until tender. Drain and rinse with cool water to halt cooking. Once cooled, slice into halves and quarters. Set aside.
Chop 1 small handful of fresh flat-leaf parsley and thinly slice 3 cloves of garlic. Place the parsley and garlic into a wide-mouth 16-ounce glass jar.
Add ⅓ cup of distilled white vinegar, ⅓ cup of extra-virgin olive oil, 2 fresh bay leaves, 2 teaspoons of cane sugar, 1 teaspoon of kosher salt, 10 whole peppercorns, and ½ teaspoon crushed red pepper flakes. Stir well with a spoon until the sugar and salt have dissolved.
Thinly slice ½ red onion into half moons. Add the sliced mushrooms and onions to the jar. Stir well to fully coat, making sure everything is fully submerged in the marinade. If not, add a bit more vinegar and olive oil in equal quantities.
Screw the lid on and place in the fridge overnight.
Once ready to eat, remove from the fridge and allow the marinated mushrooms to get to room temperature. Meanwhile toast a slice of bread.
Spoon the marinated mushrooms over the toast. Garnish with more chopped fresh flat-leaf parsley for an extra herby kick if desired.
Consume the contents within 1 week. Eat up, Mama!
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