PICKLED MUSHROOM AND ONION
Salvage those almost gone bad mushrooms with apple cider vinegar! Makes a great condiment for sandwiches and burgers. Use in place of pickles!
Makes about 1-1/2 cups
1/4 c. grape seed oil
12 oz. white button mushrooms, washed well and sliced
1 lg. sweet onion, peeled, cut into quarters, then cut each quarter into 1/2 inch wide quarter rings, or just do chunks (not too big though)
1 t. sea salt
freshly ground black pepper as desired
1/2 c. apple cider vinegar
1/2 t. garlic powder
In large skillet, over medium heat, melt oil.
Add mushroom, onion, salt and black pepper. Saute for 10 minutes, stirring as needed.
Add vinegar. Cook 10 minutes longer – medium heat.
When liquid evaporates and mushroom and onion become soft and caramelized, they’re done. Depending on the cut and how soft the mushrooms are, times will vary.
Remove from heat and add garlic powder. Stir to evenly distribute.
Cool to room temperature, pack in jar and refrigerate to use as needed.
Notes: Use in place of pickles on your favorite sandwiches. Cold, or at room temperature.
For this recipe I used mushrooms that were just about to turn, but weren’t quite there yet. Normally I would throw them away if they’re not pristine – but, then thought maybe I can salvage them for another use. Apple cider vinegar did it. Be sure to wash mushrooms very well before using them here. And if they’re bad, don’t use them for anything. I’m talking about just before that point, when they tend to be a little soft.